Department of Post-Harvest Technology, Fishery Resource Harvest and Postharvest Management Division, ICAR-Central Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India.
Department of Post-Harvest Technology, Fishery Resource Harvest and Postharvest Management Division, ICAR-Central Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India.
Carbohydr Polym. 2022 Sep 1;291:119627. doi: 10.1016/j.carbpol.2022.119627. Epub 2022 May 17.
Chitin is an abundantly available polysaccharide and is the primary structural component of crustacean shells. Nanochitin can be made by extracting chitin from crustacean shell waste (CSW) by depolymerization and demineralization, then using various top-down and bottom-up approaches such as acid hydrolysis, ultrasonication, grinding, microwave irradiation, and electrospinning. Nanochitin finds wide application in the food industry due to its unique characteristics, including its small size, solubility, low density, high surface area, superior chemical reactivity, low toxicity, biodegradability, biocompatibility, antioxidant activity, antimicrobial properties, and excellent mechanical performance. In this paper, the recent advances in preparation methods of nanochitin from CSW are reviewed. Food applications such as nanochitin's ability to stabilize Pickering emulsions, as a reinforcing agent in food films, improving saltiness perception of food, inhibition of starch retrogradation, and lipid digestion are also discussed. This review will contribute to a deeper understanding of nanochitin's potential as a functional food ingredient.
几丁质是一种丰富的多糖，是甲壳类动物外壳的主要结构成分。纳米几丁质可以通过从甲壳类动物壳废物（CSW）中提取几丁质，然后使用各种自上而下和自下而上的方法，如酸水解、超声、研磨、微波辐射和静电纺丝来制备。由于其独特的特性，纳米几丁质在食品工业中得到了广泛的应用，包括其小尺寸、可溶性、低密度、高表面积、优异的化学反应性、低毒性、生物降解性、生物相容性、抗氧化活性、抗菌性能和出色的机械性能。本文综述了从 CSW 制备纳米几丁质的最新进展。还讨论了纳米几丁质在食品中的应用，如纳米几丁质稳定 Pickering 乳液的能力、作为食品薄膜中的增强剂、改善食品的咸味感知、抑制淀粉回生和脂质消化。这篇综述将有助于更深入地了解纳米几丁质作为功能性食品成分的潜力。
