Evidence map›Paper›PMID 42453051›Full record

ReviewBioMed research international2026

Chitosan as a Natural Preservative in the Food Industry: Advances in Its Technofunctional Properties and Applications.

Asik Ikbal, Supratim Chowdhury, Ankures Bhattacharya, Siddhnath Kumar, Vijay Kumar Reddy Surasani, Saranya Vinayagam, Selvamani Palanisamy, Lalitha Gnanasekaran, Sowjanya Muthyam, Pavan Kumar Dara and 2 more

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in BioMed research international, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

Asik IkbalDepartment of Fish Processing Technology, West Bengal University of Animal & Fishery Sciences, Kolkata, West Bengal, 700037, India, wbuafscl.ac.in.
Supratim ChowdhuryDepartment of Fish Processing Technology, West Bengal University of Animal & Fishery Sciences, Kolkata, West Bengal, 700037, India, wbuafscl.ac.in.
Ankures BhattacharyaDepartment of Fish Processing Technology, School of Fisheries, Centurion University of Technology and Management, Paralakhemundi, Odisha, India, cutm.ac.in.
Siddhnath KumarDepartment of Fish Processing Technology, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India, gadvasu.in.
Vijay Kumar Reddy SurasaniDepartment of Fish Processing Technology, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India, gadvasu.in.
Saranya VinayagamDepartment of Biosciences, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Thandalam, Chennai, India, saveetha.com.
Selvamani PalanisamyDepartment of Pharmaceutical Technology & Centre for Excellence in Nanobio Translational Research, University College of Engineering, Anna University, BIT Campus, Tiruchirappalli, Tamil Nadu, India, annauniv.edu.
Lalitha GnanasekaranInternational Center of Nanotechnology and Functional Materials, Instituto de Alta Investigación, Universidad de Tarapacá, Arica, Chile, uta.cl.
Sowjanya MuthyamDepartment of Marine Biology, Vikrama Simhapuri University, Nellore, Andhra Pradesh, India, simhapuriuniv.ac.in.
Pavan Kumar DaraDepartment of Poultry and Food Science, College of Agriculture, Auburn University, Auburn, USA, auburn.edu.ORCID https://orcid.org/0000-0001-9784-6288
Hitesh ChopraCenter for Research Impact & Outcome, Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, India, chitkara.edu.in.ORCID https://orcid.org/0000-0001-8867-7603
Tabarak MalikDepartment of Biomedical Sciences, Institute of Health, Jimma University, Jimma, Ethiopia, ju.edu.et.ORCID https://orcid.org/0000-0002-8332-7927

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This manuscript investigates the utilization of chitosan (CS) as a preservative in the food industry, covering its sources, extraction methods, structural properties, and preparation techniques. CS, derived from shell wastes of crustaceans and various fungi, offers promising antimicrobial and antioxidant properties due to factors like degree of deacetylation and molecular weight. Its application as a preservative spans across diverse food sectors, showcasing its effectiveness in enhancing food quality and extending shelf life while minimizing reliance on chemical additives. CS fortification demonstrates notable impacts on food composition, including moisture retention, reduced lipid oxidation, and improved protein functionality. Notably, its application in the meat and seafood industries proves effective in inhibiting bacterial growth and preserving product freshness. Additionally, the antioxidant activity of CS, influenced by its structural characteristics and supplementation with natural compounds, contributes to its role as a secondary antioxidant in food products. By summarizing existing studies and research, this document provides a comprehensive understanding of CS's multifaceted applications and benefits in enhancing food quality and promoting sustainable practices in food preservation.

Indexed as

ChitosanFood IndustryFood PreservationFood PreservativesAnimalsAnti-Infective AgentsAntioxidantsHumansAnti-Infective AgentsAntioxidantsChitosanFood Preservativesantimicrobial activityantioxidant activitybiopolymerfood productsfortificationquality

Identifiers

PMID42453051
PMCPMC13370205

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.