Advances in the preparations and applications of nanochitins

Luca Serventi; Qiuxuan He; Jieyan Huang; Aiswarya Mani; Athira Jayasree Subhash

Food Hydrocolloids for Health (Jan 2021)

Advances in the preparations and applications of nanochitins

Luca Serventi,
Qiuxuan He,
Jieyan Huang,
Aiswarya Mani,
Athira Jayasree Subhash

Affiliations

Luca Serventi: Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, RFH Building, PO Box 85054, Lincoln University, Lincoln, 7647, Christchurch, New Zealand; Corresponding author at: Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, RFH Building, PO Box 85054, Lincoln University, Lincoln, 7647, Christchurch, New Zealand.
Qiuxuan He: Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, RFH Building, PO Box 85054, Lincoln University, Lincoln, 7647, Christchurch, New Zealand; College of Light Industry and Food, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Jieyan Huang: Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, RFH Building, PO Box 85054, Lincoln University, Lincoln, 7647, Christchurch, New Zealand
Aiswarya Mani: Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, RFH Building, PO Box 85054, Lincoln University, Lincoln, 7647, Christchurch, New Zealand
Athira Jayasree Subhash: Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, RFH Building, PO Box 85054, Lincoln University, Lincoln, 7647, Christchurch, New Zealand; K S Rangasamy College of Technology, Department of Food Technology, Thiruchengode, Erode, India

Journal volume & issue: Vol. 1
p. 100036

Abstract

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Chitin is a widely available polysaccharide, biodegradable, insoluble in most solvents and with low antigenic properties. Chitin nanoparticles such as nano whiskers and nanofiber (CHNF) can form a stable and uniform dispersion. The nanoparticle suspension shows the properties of crude chitin as well as the properties of high aspect ratio, high surface area, low density, and hydroxyl group, N-acetyl group and the residual amine group on its surface can also be chemically modified. This review describes nanochitin preparation technologies and food applications. Specifically, the role of nanochitin in modulating fat-soluble bioavailability and saltiness perception was investigated. Fat-soluble vitamins incorporated into CHNF are less available for digestion. Whereas hyaluronic acid and cancer-treatment drugs can be delivered through the skin to targeted locations via chitin nanogels. Interestingly, CHNF enhances saltiness perception via ionic binding with taste receptors. At pH < 7, the amino group chelates chloride, thus releasing sodium for interaction with salt receptors. This mechanism may allow salt reduction in food formulations. Furthermore, nanochitins express surfactant properties and strengthen composite food packaging (starch- or gelatin-based, gelatin nanocomposite, nanocellulose/nanochitin membranes coating F-SiO2 suspensions). This paper can help build a better understanding of the opportunities of nanochitin as functional food ingredient.

Published in Food Hydrocolloids for Health

ISSN: 2667-0259 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Medicine: Internal medicine: Specialties of internal medicine: Nutritional diseases. Deficiency diseases
Website: https://www.journals.elsevier.com/food-hydrocolloids-for-health

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Abstract

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