Chitosan,derived from chitin,a major constituent(in quantity)of crustaceans,is a unique aminopolysaccharide with emerging commercial potential in agriculture,food,pharmaceuticals and nutraceuticals due to its nontoxic...Chitosan,derived from chitin,a major constituent(in quantity)of crustaceans,is a unique aminopolysaccharide with emerging commercial potential in agriculture,food,pharmaceuticals and nutraceuticals due to its nontoxic,biodegradable and biocompatable properties.Chitosan coating on fruits and vegetables has been found to be effective for the reduction of a variety of harmful micro-organims and extend the shelf-life of these products.In this review,our focus is on the antimicrobial properties of chitosan and its application as a natural preservative for fresh products.We detailed the key properties that are related to food preservation,the molecular mechanism of the antimicrobial activity of chitosan on fungi,gram-positive and gram-negative bacteria,coating methods for using chitosan and its formulation for preserving fruits and vegetables,as well as the radiation method of producing chitosan from chitin.Understanding the economic and scientific factors of chitosan’s production and efficiency as a preservative will open its practical application for fruits and vegetable preservation.展开更多
Chitosan is a type of biopolymer that can be obtained from animal/marine sources,and it can also be extracted or produced from agriculture waste products like mushroom or different fungal sources after the chitin deac...Chitosan is a type of biopolymer that can be obtained from animal/marine sources,and it can also be extracted or produced from agriculture waste products like mushroom or different fungal sources after the chitin deacetylation.Depending on the size of mushroom farm,the amount of waste ranges between 5%and 20%of the production volume.The cell wall of the filamentous fungi,a good source of chitin,offers an easy way to extract chitin.The physicochemical character-istics such as molecular weight and degree of deacetylation of fungal chitosan can be controlled compared to chitosan obtained from crustacean sources.Fungal sourced chitosan can be used in food,pharmaceutical or biomedical applications for different applications,for example,as an antimicrobial agent,coating material,water purification or bio-pesticide.This review mainly fo-cused on the extraction of chitin from mushroom or different fungal sources and also showed some applications of commercial chitosan products.展开更多
Nanocelluloses have emerged as novel materials and attracted significant interest from both academia and industry.Nanocelluloses can now be produced at pilot plant and pre-commercial scales,and even at commercial scal...Nanocelluloses have emerged as novel materials and attracted significant interest from both academia and industry.Nanocelluloses can now be produced at pilot plant and pre-commercial scales,and even at commercial scales in some regions in the world.Successful commercial applications of nanocelluloses have entered commercial stages though their full potentials are yet to be developed.In this short communication,the applications of these nanomaterials are high-lighted,including high-volume applications(e.g.,paper,textiles),high-value applications(e.g.,aerogels and structure materials for aerospace),and novel/emerging applications(e.g.,organic light emitting diodes,photonic films).Close collaboration between industries and the academic world would facilitate the development of commercial markets for using nanocelluloses in existing/new areas.展开更多
Banana/orange composite wine was brewed in the lab by liquid fermentation using angel yeast and lactic acid bacteria as the fermentation strains,and characterized by chemical analyses.It was found that the best ratio ...Banana/orange composite wine was brewed in the lab by liquid fermentation using angel yeast and lactic acid bacteria as the fermentation strains,and characterized by chemical analyses.It was found that the best ratio of banana juice to navel orange juice was 1:2,and the optimum alcohol fermentation parameters were as follows:28~30℃,22%initial sugar content,6%yeast,and 6 days of fermentation to reach an alcohol concentration of 11.63%v/v.The free amino acids in the composite wines were tested by automatic amino acid analyzer,and the flavor components of the composite wine were determined and analyzed by gas chromatography-mass spectrometry(GC-MS).Seven types of trace elements in the composite wine were measured by atomic absorption spectrometry.Results showed that there were 17 free amino acids,and their total concentration was up to 897.6 mg/L.A total of 16 key compounds were identified in the composite wine,11 of which were ester,4 of which were alcohols and 1 of which was acid.Magnesium,iron,copper and manganese elements were relatively rich in the wine,while lead was extremely low.展开更多
文摘Chitosan,derived from chitin,a major constituent(in quantity)of crustaceans,is a unique aminopolysaccharide with emerging commercial potential in agriculture,food,pharmaceuticals and nutraceuticals due to its nontoxic,biodegradable and biocompatable properties.Chitosan coating on fruits and vegetables has been found to be effective for the reduction of a variety of harmful micro-organims and extend the shelf-life of these products.In this review,our focus is on the antimicrobial properties of chitosan and its application as a natural preservative for fresh products.We detailed the key properties that are related to food preservation,the molecular mechanism of the antimicrobial activity of chitosan on fungi,gram-positive and gram-negative bacteria,coating methods for using chitosan and its formulation for preserving fruits and vegetables,as well as the radiation method of producing chitosan from chitin.Understanding the economic and scientific factors of chitosan’s production and efficiency as a preservative will open its practical application for fruits and vegetable preservation.
基金This work was supported by the Mitacs Program and Canada Research Chairs Program of the Government of Canada.
文摘Chitosan is a type of biopolymer that can be obtained from animal/marine sources,and it can also be extracted or produced from agriculture waste products like mushroom or different fungal sources after the chitin deacetylation.Depending on the size of mushroom farm,the amount of waste ranges between 5%and 20%of the production volume.The cell wall of the filamentous fungi,a good source of chitin,offers an easy way to extract chitin.The physicochemical character-istics such as molecular weight and degree of deacetylation of fungal chitosan can be controlled compared to chitosan obtained from crustacean sources.Fungal sourced chitosan can be used in food,pharmaceutical or biomedical applications for different applications,for example,as an antimicrobial agent,coating material,water purification or bio-pesticide.This review mainly fo-cused on the extraction of chitin from mushroom or different fungal sources and also showed some applications of commercial chitosan products.
文摘Nanocelluloses have emerged as novel materials and attracted significant interest from both academia and industry.Nanocelluloses can now be produced at pilot plant and pre-commercial scales,and even at commercial scales in some regions in the world.Successful commercial applications of nanocelluloses have entered commercial stages though their full potentials are yet to be developed.In this short communication,the applications of these nanomaterials are high-lighted,including high-volume applications(e.g.,paper,textiles),high-value applications(e.g.,aerogels and structure materials for aerospace),and novel/emerging applications(e.g.,organic light emitting diodes,photonic films).Close collaboration between industries and the academic world would facilitate the development of commercial markets for using nanocelluloses in existing/new areas.
基金support from the Open fund of fruit and vegetable processing and storage engineering technology development center of Guangdong College (GrantNo.2015B003).
文摘Banana/orange composite wine was brewed in the lab by liquid fermentation using angel yeast and lactic acid bacteria as the fermentation strains,and characterized by chemical analyses.It was found that the best ratio of banana juice to navel orange juice was 1:2,and the optimum alcohol fermentation parameters were as follows:28~30℃,22%initial sugar content,6%yeast,and 6 days of fermentation to reach an alcohol concentration of 11.63%v/v.The free amino acids in the composite wines were tested by automatic amino acid analyzer,and the flavor components of the composite wine were determined and analyzed by gas chromatography-mass spectrometry(GC-MS).Seven types of trace elements in the composite wine were measured by atomic absorption spectrometry.Results showed that there were 17 free amino acids,and their total concentration was up to 897.6 mg/L.A total of 16 key compounds were identified in the composite wine,11 of which were ester,4 of which were alcohols and 1 of which was acid.Magnesium,iron,copper and manganese elements were relatively rich in the wine,while lead was extremely low.
