Advances in the preparations and applications of nanochitins

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...

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Autores principales:	Luca Serventi, Qiuxuan He, Jieyan Huang, Aiswarya Mani, Athira Jayasree Subhash
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Bioavailability Chitin Drug delivery Emulsions Packaging Salt Nutrition. Foods and food supply TX341-641 Nutritional diseases. Deficiency diseases RC620-627
Acceso en línea:	https://doaj.org/article/9eac2d1b58eb4e0494ef7151213bcfa2
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spelling	oai:doaj.org-article:9eac2d1b58eb4e0494ef7151213bcfa22021-11-06T04:42:15ZAdvances in the preparations and applications of nanochitins2667-025910.1016/j.fhfh.2021.100036https://doaj.org/article/9eac2d1b58eb4e0494ef7151213bcfa22021-01-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2667025921000285https://doaj.org/toc/2667-0259Chitin 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.Luca ServentiQiuxuan HeJieyan HuangAiswarya ManiAthira Jayasree SubhashElsevierarticleBioavailabilityChitinDrug deliveryEmulsionsPackagingSaltNutrition. Foods and food supplyTX341-641Nutritional diseases. Deficiency diseasesRC620-627ENFood Hydrocolloids for Health, Vol 1, Iss , Pp 100036- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Bioavailability Chitin Drug delivery Emulsions Packaging Salt Nutrition. Foods and food supply TX341-641 Nutritional diseases. Deficiency diseases RC620-627
spellingShingle	Bioavailability Chitin Drug delivery Emulsions Packaging Salt Nutrition. Foods and food supply TX341-641 Nutritional diseases. Deficiency diseases RC620-627 Luca Serventi Qiuxuan He Jieyan Huang Aiswarya Mani Athira Jayasree Subhash Advances in the preparations and applications of nanochitins
description	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.
format	article
author	Luca Serventi Qiuxuan He Jieyan Huang Aiswarya Mani Athira Jayasree Subhash
author_facet	Luca Serventi Qiuxuan He Jieyan Huang Aiswarya Mani Athira Jayasree Subhash
author_sort	Luca Serventi
title	Advances in the preparations and applications of nanochitins
title_short	Advances in the preparations and applications of nanochitins
title_full	Advances in the preparations and applications of nanochitins
title_fullStr	Advances in the preparations and applications of nanochitins
title_full_unstemmed	Advances in the preparations and applications of nanochitins
title_sort	advances in the preparations and applications of nanochitins
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/9eac2d1b58eb4e0494ef7151213bcfa2
work_keys_str_mv	AT lucaserventi advancesinthepreparationsandapplicationsofnanochitins AT qiuxuanhe advancesinthepreparationsandapplicationsofnanochitins AT jieyanhuang advancesinthepreparationsandapplicationsofnanochitins AT aiswaryamani advancesinthepreparationsandapplicationsofnanochitins AT athirajayasreesubhash advancesinthepreparationsandapplicationsofnanochitins
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Advances in the preparations and applications of nanochitins

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