• Anisha Ghadigavkar
• Rohini Shetty

The increasing concern of consumers about food quality and safety and the rejection of chemical additives has promoted the breakthrough of biopreservative field. Chitosan, a polysaccharide of glucosamine and NAG linked by β(1->4) bonds, has been studied extensively. In present work, chitosan was transformed into nanoparticles and was fortified with pea protein hydrolysate. The current work can be employed in the field of food safety. This may be preferred over other preservation strategies based on its natural, inexpensive, sustainable source, environment friendly process and non toxic nature.

Biopreservative, chitosan, chitosan nanoparticles, pea protein hydrolysate, food safety

"DETERMINATION OF HE BIOPRESERVATIVE ACTION OF CHITOSAN NANOPARTICLES ALONG WITH PEA PROTEIN HYDROLYSATE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 6, page no.34-37, June-2023, Available :http://www.jetir.org/papers/JETIRFY06005.pdf

"DETERMINATION OF HE BIOPRESERVATIVE ACTION OF CHITOSAN NANOPARTICLES ALONG WITH PEA PROTEIN HYDROLYSATE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 6, page no. pp34-37, June-2023, Available at : http://www.jetir.org/papers/JETIRFY06005.pdf