The application of nanotechnology has shown great potential in terms of developing new solutions for the agriculture and food sectors in controlling fungi and pathogenic bacteria. Concerning the biological activity of chitosan nanoparticles in foodborne bacteria, it has been demonstrated that their inhibitory effect depends mainly on particle size, concentration, and pH. Several studies have shown the effectiveness of incorporating other materials such as silver, copper, and metal ions with chitosan nanoparticles in the control of a variety of pathogenic bacteria. Other compounds, including food preservatives such as nisin and erythrosine, have also been reported to increase the bacterial activity of chitosan nanoparticles against Streptococcus mutans, Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans, and Listeria monocytogenes. In the control of phytopathogenic fungi, it has been reported that the development of the fungi Rhizopus sp., Colletotrichum capsici, Colletotrichum gloeosporioides, and Aspergillus niger was significantly inhibited with the application of chitosan nanoparticles. Currently, studies of the chitosan nanomaterials are mainly focused on aspects of in vitro control; therefore, it is necessary to perform in situ control assessments to provide solutions and alternatives to the problems of agricultural and food safety areas that are associated with pathogenic microorganisms. Further studies are also needed to explore the mechanism of action.
|Title of host publication||Chitosan in the Preservation of Agricultural Commodities|
|Number of pages||11|
|State||Published - 2016|
- Bacterial and fungal activity
- Microorganism control