PHYSICOCHEMICAL PROPERTIES AND ANTIMICROBIAL ACTIVITY OF CHITOSAN FROM VARIOUS NATURAL SOURCES FOR USE IN THE FOOD INDUSTRY

In the article the authors present the results of research on the synthesis of chitosan from various sources of raw materials, their molecular weight, physicochemical characteristics, as well as studied their applications in various industries. It is shown that the use of chitosan and its derivatives in food industries as packaging materials contributes to the preservation of freshness of food products and increasing their shelf life when chitosan exhibits high antibacterial and antimicrobial properties. This is especially important for products with short shelf life, such as meat, fish, dairy products, and fresh fruits and vegetables. The use of chitosan as food additives in foods improves the quality and digestibility of products by the human body, and increases their antioxidant properties. Chitosan additives because of their antibacterial and antimicrobial activity help in lowering blood cholesterol levels, improving metabolism and are safe for human health. The ability of chitosan to bind fats in the gastrointestinal tract prevents cardiovascular diseases. Chitosan's antioxidant properties protect the body from free radicals, lower lipid levels, and maintain normal body cells.

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