Leila Abolghasemi Fakhri - PhD student of Food Science and Technology Department, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Babak Ghanbarzadeh - Associate Professor of Food Science and Technology Department, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Chitosan is the principal derivative of chitin, a Polysaccharide hydrocolloid and structural polysaccharide that replaces cellulose in many species of lower plants, e.g., fungi, yeast, green, brown, and red algae and It is also the main component of the exoskeleton of insects and mollusks and shells of crustaceans (shrimp, lobster, and crab). Chitosan is produced by alkaline deacetylation of chitin. It is the only polysaccharide carrying a positive charge. It offers real potential for applications in the food industry due to its particular physico-chemical properties, short time biodegradability, biocompatibility with human tissues, antimicrobial and antifungal activities, and non-toxicity. It has been extensively studied for numerous applications in various fields, and one of which is the area of edible films and coatings in food preservation and packaging technology. However, its weak mechanical properties, gas and water vapor permeability limit its uses. The aim of the present review was to summarize the most important information on chitosan from its bioactive point of view and the application of chitosan in the field of edible films for food preservation and packaging

Chitosan, bioactivity, edible films, food preservation