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

Nanochitin for sustainable and advanced manufacturing

“…Nanochitin in the form of nanofibers or nanocrystals has been well exploited as a reinforcing agent in traditional food packaging because of its non-toxicity and hydrophilic nature for the ease of dispersion in various aqueous polymer matrices. 120 It is also known to enhance the physical properties ( e.g. , mechanical, thermal, and barrier) of films.…”

Green Chemistry to Valorize Seafood Side Streams: An Ecofriendly Roadmap toward Sustainability

“…Therefore, the green packaging from seafood leftovers can be better exploited to replace their synthetic counterparts . Their nanomaterials in different forms such as fibers, hydrogels, beads, sponges, and membranes have interesting applications in biomedical fields such as surgical sutures, artificial skin, rebuilding of bone, controlled drug delivery, and others. − …”

“…The ratio of glucosamine to N -acetyl glucosamine generally defines the degree of deacetylation in chitosan. Chitin, chitosan, and their derivatives as well as nanochitin have been explored as sustainable safe, biodegradable materials for various applications such as agriculture, textiles, cosmetics, food processing, packaging, and others. , Seafood discards have promising benefits for the development of environmentally friendly food packaging systems. Therefore, the green packaging from seafood leftovers can be better exploited to replace their synthetic counterparts .…”

“…Chitin microfibrils were produced using DESs prepared from choline chloride and organic acids such as lactic, oxalic, citric, malonic, and malic acids. DESs were useful for the shape-controlled synthesis of nanoparticle nanochitin finds wide application in the food industry due to its unique characteristics, including its smaller size, solubility, low density, high surface area, superior chemical reactivity, low toxicity, biodegradability, biocompatibility, and bioactivities …”

“…DESs were useful for the shape-controlled synthesis of nanoparticle nanochitin finds wide application in the food industry due to its unique characteristics, including its smaller size, solubility, low density, high surface area, superior chemical reactivity, low toxicity, biodegradability, biocompatibility, and bioactivities. 102 The traditional industrial method for the deacetylation of chitin to chitosan heavily relies on the use of inorganic bases. Enzymatically chitin can be deacetylated by chitinolytic enzymes belonging to the glycosyl hydrolase family, which hydrolyze the β-1,4-glycosidic bonds between N-acetyl-Dglucosamine residues in the chitin chain.…”