{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,17]],"date-time":"2026-04-17T17:20:08Z","timestamp":1776446408250,"version":"3.51.2"},"reference-count":36,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2020,12,22]],"date-time":"2020-12-22T00:00:00Z","timestamp":1608595200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"P2020","award":["POCI-01-0247-FEDER-003334 (COVER-ED)"],"award-info":[{"award-number":["POCI-01-0247-FEDER-003334 (COVER-ED)"]}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UID\/ QUI\/00313\/2020"],"award-info":[{"award-number":["UID\/ QUI\/00313\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB00102\/2020"],"award-info":[{"award-number":["UIDB00102\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Polymers"],"abstract":"<jats:p>Food contamination due to the presence of microorganisms is a serious problem. New food preservation systems are being studied to kill or inhibit spoilage and pathogenic microorganisms that contaminate food and reduce the shelf life of products. Chitosan films with potential application to food preservation have witnessed great developments during the last years. Chitosan is a cationic polysaccharide with the ability to form films and possess antimicrobial properties. It is water-insoluble but can be dissolved in acidic solutions. In the present work, three different acids (acetic, lactic and citric) were used in chitosan dissolution and both, the resultant solutions and formed films were characterized. It was observed that chitosan water-acetic acid systems show the highest antimicrobial activity due to the highest chitosan charge density, compared to the mixtures with lactic and citric acid. This system showed also the higher solution viscosity compared to the other systems. Chitosan\u2013acetic acid films were also the ones presenting better mechanical properties; this can be attributed to the fact that lactic and citric acids remain in the films, changing their properties, which does not happen with acetic acid. Films produced from chitosan dissolved in water\/acetic acid system are resistant, while very fragile but elastic films are formed when lactic acid is used. It was demonstrated that a good selection of the type of acid not only facilitates the dissolution of chitosan but also plays a key role in the properties of the formed solutions and films.<\/jats:p>","DOI":"10.3390\/polym13010001","type":"journal-article","created":{"date-parts":[[2020,12,22]],"date-time":"2020-12-22T20:39:29Z","timestamp":1608669569000},"page":"1","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":95,"title":["Chitosan Films in Food Applications. Tuning Film Properties by Changing Acidic Dissolution Conditions"],"prefix":"10.3390","volume":"13","author":[{"given":"Elodie","family":"Melro","sequence":"first","affiliation":[{"name":"CQC, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal"}]},{"given":"Filipe E.","family":"Antunes","sequence":"additional","affiliation":[{"name":"CQC, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7479-8540","authenticated-orcid":false,"given":"Gabriela J.","family":"da Silva","sequence":"additional","affiliation":[{"name":"Center for Neurosciences and Cell Biology and Faculty of Pharmacy, Health Sciences Campus, University of Coimbra, 3000-548 Coimbra, Portugal"}]},{"given":"In\u00eas","family":"Cruz","sequence":"additional","affiliation":[{"name":"Primor Charcutaria\u2014Prima S.A., Avenida Santiago de Gavi\u00e3o, 1142, 4760-003 Vila Nova de Famalic\u00e3o, Portugal"}]},{"given":"Philippe E.","family":"Ramos","sequence":"additional","affiliation":[{"name":"Primor Charcutaria\u2014Prima S.A., Avenida Santiago de Gavi\u00e3o, 1142, 4760-003 Vila Nova de Famalic\u00e3o, Portugal"}]},{"given":"F\u00e1tima","family":"Carvalho","sequence":"additional","affiliation":[{"name":"Primor Charcutaria\u2014Prima S.A., Avenida Santiago de Gavi\u00e3o, 1142, 4760-003 Vila Nova de Famalic\u00e3o, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4447-5107","authenticated-orcid":false,"given":"Lu\u00eds","family":"Alves","sequence":"additional","affiliation":[{"name":"CIEPQPF, Department of Chemical Engineering, University of Coimbra, Rua S\u00edlvio Lima, P\u00f3lo II, 3030-790 Coimbra, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,12,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100164","DOI":"10.1016\/j.foostr.2020.100164","article-title":"Morphological, textural and physico-chemical characterization of processed meat products during their shelf life","volume":"26","author":"Melro","year":"2020","journal-title":"Food Struct."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"703","DOI":"10.1016\/j.fm.2004.02.008","article-title":"Chitosan: Antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables","volume":"21","author":"Devlieghere","year":"2004","journal-title":"Food Microbiol."},{"key":"ref_3","first-page":"20","article-title":"Chitin and chitosan: Chemistry, properties and applications","volume":"63","author":"Dutta","year":"2004","journal-title":"J. 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