Next Generation Nanochitosan Applications in Animal Husbandry, Aquaculture and Food Conservation

Ahuekwe, Eze Frank and Oniha, M. I. and Akinwunmi, Ruth A. and Isibor, Patrick Omoregie and Iheagwam, Franklyn N and ADELODUN, COMFORT ADEBUKOLA and Orukotan, Kesioluwa E. and BILEWU, OLAYEMI FUNMILAYO and Onibokun, E. A. and FASUYI, NIFEMI OLAMIDE and Akinduti, P. A. and Oziegbe, Olubukola and Salami, A. O. and Akinyosoye, Abimbola D. and ONUSELOGU, CHINEDU CHARLES and Oshamika, Oyewumi O. and Oyesola, Olusola L. and Ichor, T. and Ezekiel, O. M. and Akinhanmi, Fadekemi and Obembe, Olawole O. and Ajiboye, Ibukun and Adekeye, B. Temitope and Akinpelu, Sharon O. and Kuye, Alice O. and Adetutu, O. Bello and Oyewale, J. O. and GEORGE, DANGO ZILPAH and Ojo-Omoniyi, A. Olusola and Popoola, Taiwo S. and Akinyemi, Oluwatobi D. and Adebayo, Glory P. and Taiwo, Olugbenga Samson and Omonhinmin, Conrad A. and Nwinyi, Obinna and Ayanda, Opeyemi Isaac and Eni, A. O. and Popoola, J.O and Akinnola, Olayemi O. and Oranusi, S. U. and Olasehinde, G. I (2023) Next Generation Nanochitosan Applications in Animal Husbandry, Aquaculture and Food Conservation. In: Next Generation Nanochitosan Applications in Animal Husbandry, Aquaculture and Food Conservation. Academic Press, pp. 375-400. ISBN ISBN

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Abstract

Studies have identified the properties of enzymes, functionalized molecules, and compounds in food industry applications as edible coatings and encapsulations, that assure prolonged food quality and standards. These molecules present benefits of longer shelf-life by delayed deterioration and inhibition of the proliferation of spoilage and mycotoxigenic microorganisms. However, challenges of reduced nutrient levels, miniaturized size, and low chemical stability remain concerning. Chitosan polymers naturally formed from the deacetylation of shellfish shells and exoskeletons of aquatic arthropods and crustaceans offer improved benefits when functionalized into nanoparticles as nanochitosans. These polysaccharides produced by the alkalescent deacetylation of chitin, comprise a series of 2-deoxy-2 (acetylamino) glucose linked by ß-(1- 4) glycosidic linkages. This chapter considers the health impacts and microbiological health hazards associated with animal feeds quality and the enzyme immobilization potentials of nanochitosans in animalbased food and feed packages. Thereafter, nanochitosan properties and benefits are compared against traditional preservatives from microbes and plants; with highlights on current challenges in the application of nanochitosan for enzyme immobilization.

Item Type:	Book Section
Subjects:	Q Science > QH Natural history Q Science > QH Natural history > QH301 Biology V Naval Science > V Naval Science (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	ORIGBOEYEGHA
Date Deposited:	05 Jul 2024 16:07
Last Modified:	05 Jul 2024 16:07
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/18151

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