Mushroom chitosan: A promising biopolymer in the food industry and agriculture | Mushroom chitosan
2023
Pantic, Milena | Lazic, Vesna | Kozarski, Maja
Mushrooms are recognized not only as a valuable source of nutrients but also as a treasure of bioactive components that have found application in obtaining dietary supplements and functional food. In recent times, the classification of products from fruiting bodies and mycelium of mushrooms into the category of "new food" is an increasing challenge. Chitin, a polymer present in the cell wall of fungi, as well as his derivate chitosan, has an increased application in various branches of industry, pharmacy, and biomedicine. Also, they are recognized as a potential new food. Due to the low solubility of chitin and chitosan at physiological pH, often, there is a need for further chitosan modification to obtain derivatives and smaller molecules with extensive application. This review aims to highlight the advantages of using mushrooms in obtaining chitosan, a safe, biodegradable polysaccharide with pronounced antimicrobial activity and numerous benefits for human and animal health. We draw attention to the physicochemical properties of chitin and chitosan, the presence in the cell wall of mushrooms, as well as methods of extraction and purification of chitosan. The literature data on their application in the food industry, in the making of chitosan-based composites with wide application in the food industry, and especially for edible and active film production, is discussed. Finally, application in agriculture is also considered.
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