). Due to the highly reactive nature
of polycationic chitosan, which readily interacts
with proteins, fats, and other anionic
compounds, chitosan antimicrobial activity is
less in foods than in vitro (Rhoades and
Roller 2000 ). Chitosan has achieved self -
affi rmed GRAS status (FDA - CFSAN 2004 ),
removing regulatory restrictions on its use in
some foods.