Chitosan and tannin-based natural food preservatives
Explore innovative food preservation using chitosan and tannin to enhance shelf life and reduce microbial growth in food products. These natural preservatives have demonstrated antimicrobial properties and are being tested for industrial applications.
Overview
This research explores the use of natural ingredients, chitosan and tannin, in food preservation to enhance shelf life and reduce microbial growth. Chitosan, a cationic polysaccharide derived from microbial sources like fungus, and tannin, a natural polyphenol from plant tissues, are evaluated for their antimicrobial and preservative effects in food products. The study aims to establish effective concentrations and conditions for these preservatives, offering a promising natural alternative for extending the lifespan of food items.
Technical specifications
- Chitosan: Derived from microbial sources such as Aspergillus Niger, chitosan is used for its antimicrobial properties and ability to reduce microbial populations in food products.
- Tannin: A natural polyphenol found in plant tissues, tannin is known for preserving color and inhibiting bacterial growth.
- Applications: The research focuses on the use of these compounds in various food products, assessing the environmental conditions for application, and measuring changes in microbial populations, texture, and food quality.
- Process: Includes material selection, concentration testing, environmental condition measurement, and sensory evaluations to determine optimal preservation strategies.
Technology readiness level
The technology is at TRL 7, indicating it has been tested in a laboratory environment and is approaching readiness for pilot-scale industrial applications. Development focuses on refining the concentration and application methods to support commercial scalability.
About Texas A&M University, College Station
Texas A&M University in College Station is a comprehensive public research university and the flagship of The Texas A&M University System, combining broad academic strengths with a strong applied‑research culture. Industry collaborates on the Texas A&M‑RELLIS campus—an integrated education, research and testing environment that supports large‑scale experimentation and proving grounds—and through the Texas A&M Transportation Institute’s facilities in Bryan‑College Station. A statewide extension network connects university expertise to companies and communities across all Texas counties, enabling rapid piloting and deployment. Research is supported by competitive federal funding from agencies such as NSF, NIH, DOE, USDA and DoD, alongside state and industry sponsorship. Texas A&M Innovation provides IP management, licensing and commercialization pathways across the system.
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