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Chapter 31 - Application of nanochitosan in tagging and nano-barcoding of aquatic and animal meats

Ahuekwe, Eze Frank and Isibor, Patrick Omoregie and Akinduti, P. A. and Salami, A. O. and ONUSELOGU, CHINEDU CHARLES and Oshamika, Oyewumi O. and Oyesola, Olusola L. and Ichor, T. and Ezekiel, O. M. and Oziegbe, Olubukola and Akinyosoye, Abimbola D. and Akinhanmi, Fadekemi and Oyewale, J. O. and Taiwo, O. S. and Akinwunmi, Ruth A. and Ajiboye, Ibukun and Adekeye, Bosede and Akinpelu, Sharon O. and Kuye, Alice D and Bello, Oluwakemi A. and Obembe, Olawole O. (2023) Chapter 31 - Application of nanochitosan in tagging and nano-barcoding of aquatic and animal meats. In: Next Generation Nanochitosan. Academic Press.

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Nanochitosans obtained from crustacean shells are biodegradable and biocompatible offering valuable functional, nutritional, and binding properties. Their low toxicity favors diverse industrial applications in various research models and can enable their use in the tagging of commercially sold aquatic and animal meat, easily contaminated by microbial sources during packaging, storage, and transportation. In this capacity, nanochitosans have been applied in fingerprinting for tracking and identifying the manufacturing and expiry dates of commercially sold meats and fish, as well as delivery of antioxidants and antimicrobials in these food products without affecting product consistency, composition, and organoleptic property. This chapter reviews current research on chitosan-based nanoparticles as barcodes and biosensors in tagging and monitoring aquatic and animal meats; and highlights methods of fish tagging and coding, and the benefits as well as the properties of materials used as biosensors in nano-barcoding of fish and meat.

Item Type: Book Section
Uncontrolled Keywords: Animal meatBiosensorsFish taggingNanochitosanNanobarcoding
Subjects: Q Science > Q Science (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: AKINWUMI
Date Deposited: 22 May 2023 14:06
Last Modified: 22 May 2023 14:06

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