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http://dx.doi.org/10.23093/FSI.2020.53.1.56

Application of nanochitosan in food industry: a review  

Yu, Ji Young (Department of Biotechnology, College of Life Science and Biotechnology, Korea University)
Ko, Jung A (Department of Biotechnology, College of Life Science and Biotechnology, Korea University)
Park, Hyun Jin (Department of Biotechnology, College of Life Science and Biotechnology, Korea University)
Kim, Hyun Woo (Department of Biotechnology, College of Life Science and Biotechnology, Korea University)
Publication Information
Food Science and Industry / v.53, no.1, 2020 , pp. 56-68 More about this Journal
Abstract
Recently, chitosan has increased attention in commercial applications in the food industry in terms of its biocompatibility and nontoxicity. In particular, chitosan has been used as a good hosting material for producing nanoparticles due to its unique property of ionic gelation. Chitosan has disadvantages such as low solubility at physiological pH, causing the metabolism of core material in the intestine and gastric juice. To overcome these limitations, various chitosan derivatives such as carboxylated, thiolated, and acylated chitosan have been studied. This review focuses on the changes in the physicochemical properties of chitosan nanoparticles with the introduction of hydrophobic groups, the application of functional nanocapsules as coatings, and their applicability in the food sector. The physicochemical modification of chitosan is expected to be an attractive research field for the development of chitosan applications for food as well as for improving bioavailability in functional food.
Keywords
chitosan; nano chitosan; chitosan-based nanocarriers; chitosan coating; functional food;
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Times Cited By KSCI : 2  (Citation Analysis)
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