Advances in the preparations and applications of nanochitins

Abstract

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.