Immobilization of different products (enzymes) with chitosan

Abstract

There is a strong emphasis on environmental preservation, and the agri-food sector is no exception. Nowadays, many food products are stored in plastic packaging, which can pose environmental challenges. That’s why, in this article, we explore a non-toxic, biocompatible, antimicrobial, antifungal alternative derived from natural sources: chitosan. We aim to develop a chitosan-based film, a biopolymer derived from chitin, to safeguard delicate fruits and vegetables from potential damage they may incur from harvest to sale. In this article, we delve into the immobilization of different enzymes using chitosan, the toxic impact of this compound, the immobilization of enzymes from various fruits, and finally, the study of coated fruits.