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Extraction, Quantification, Characterization, And Application In Food Packaging Of Chitin And Chitosan From Mushrooms: A Review, Bullyamini Alimi, Shivani Pathania, Jude Wilson, Brendan Duffy, Jesus Maria Frias

Articles

The application of chitin in food systems is limited by its insolubility in some common solvents and poor degradability. Hence, it is deacetylated to obtain chitosan, an industrially important derivative with excellent biological properties. Fungal-sourced chitosan is gaining prominence and industrial attraction because of its superior functional and biological properties, and vegan appeal. Further, the absence of such compounds as tropomyosin, myosin light chain, and arginine kinase, which are known to trigger allergic reactions, gives it an edge over marine-sourced chitosan in food and pharmaceutical applications. Mushrooms are macro-fungi with a significant content of chitin, with many authors reporting the …