This book provides comprehensive coverage of the application of naturally derived chitosan for improved food quality and shelf life. It describes the application of chitosan-based composite coatings in combination with antimicrobial agents, such as essential oils, organic acids, metal ions, and inorganic nanomaterials. It includes the sensory evaluation of chitosan-coated foods. It discusses the nutraceutical properties of the coatings. It also includes information about the marketing, technology transfer, commercialization, and regulatory guidelines associated with these products. This book is meant for researchers and industry experts in food processing and food engineering. Key Features:Reviews the effects of chitosan coating on delaying loss in chlorophyll quality, malondialdehyde, weight loss, soluble solids content, pH, and firmness in various fruits and vegetablesDiscusses the nutraceutical properties and nutritional benefits of chitosan coatingHighlights the combined effect of edible coatings during the storage of fruits and vegetables using evaporative coolant structuresDiscusses the application of techniques such as proteomics, metabolomics, bioinformatics, and chemometrics for the characterization of bioactive compounds present in these coatingsCovers the various natural sources of chitosan
