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Nanochitin: An update review on advances in preparation methods and food applications.

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Title Nanochitin: An update review on advances in preparation methods and food applications.
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Creator Not Available
 
Subject Nanochitin Pickering emulsions Nanocomposites Dietary fiber
 
Description Not Available
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, ultra-
sonication, 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 emul-
sions, as a reinforcing agent in food films, improving saltiness perception of food, inhibition of starch retro-
gradation, and lipid digestion are also discussed. This review will contribute to a deeper understanding of
nanochitin’s potential as a functional food ingredient.
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Date 2023-05-16T03:00:05Z
2023-05-16T03:00:05Z
2022-05-13
 
Type Journal
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/77307
 
Language English
 
Relation Not Available;
 
Publisher Elsevier