Two types of crustacean commercial chitosans (CS1, CS2) were dissolved in lactic acid solutions, hydrolysed by lysozyme and finally fractioned by methanol solutions into two parts containing chito-oligomers (CS-O1, CS-O2). The antioxidant power and antimicrobial properties of both fractions were studied and compared with non-hydrolysed CS1 and CS2. The antioxidant properties were determined by the ferric ion reducing antioxidant power (FRAP) method while the bioactive properties were evaluated against a strain of Listeria monocytogenes. CS-O obtained from the solid fraction of the chito-oligomers solid fractions treated with 90% methanol showed the highest reducing power. Microbiological tests showed that CS-O exhibit higher antilisterial activity than CS.

Active packaging is one of the responses to the recent food-borne microbial outbreaks and to the consumer’s demand for high quality food and for packaging that is more advanced and creative than what is currently offered. Moreover, with the recent increase in ecological awareness associated with the dramatic decrease in fossil resources, research has turned towards the elaboration of more natural materials. This paper provides a short review of biomaterials exhibiting antimicrobial and antioxidant properties for applications in food preservation. The two main concepts of active biopackaging materials are briefly introduced. The different polysaccharides potentially used in packaging materials are then presented associated with a brief overview of research works related to biopackaging, exhibiting notably antimicrobial or antioxidant properties. Finally, future trends such as the release-on-demand of bioactive agents are discussed.