| Home  | About ScienceAsia  | Publication charge  | Advertise with us  | Subscription for printed version  | Contact us  
Editorial Board
Journal Policy
Instructions for Authors
Online submission
Author Login
Reviewer Login
Volume 47 Number 1
Volume 46 Number 6
Volume 46 Number 5
Volume 46 Number 4
Volume 46 Number 3
Volume 46 Number 2
Earlier issues
Volume 46 Number 6 Volume 47 Number 1

next article



ScienceAsia 47 (2021): 1-10 |doi: 10.2306/scienceasia1513-1874.2021.020


Chitosan nanoparticles: preparation, food applications and health benefits


Avtar Singh, Ajay Mittal, Soottawat Benjakul*

 
ABSTRACT:     Chitosan (CS) is a biodegradable and nontoxic natural polymer extensively employed in food and biomedical industries pertaining to its excellent bioactivities and biocompatibility. Superior gelling characteristic of CS, due to its polycationic nature, is achieved in the presence of anionic substances. The ionic gelation method with the aid of mechanized stirring or ultrasound has been popularly used to produce CS nanoparticles (CSNPs) of various sizes (84?600 nm) with encapsulation efficiency of 23?97%. In addition, other techniques, including emulsion cross-linking, coacervation and reverse micelle have been implemented. Moreover, nanoparticles (NPs) of various sizes (70?1000 nm) have been produced by coating nanoliposome with the help of CS to enhance their stability and activities. The CSNPs loaded with active compounds have improved the stability during storage, sustained release, higher bioactivities such as antioxidant and antimicrobial activities than the free form. This review also aims to cover the major applications of various CSNPs as an encapsulating agent, food additives and edible coatings. Finally, the efficacy of CSNPs is also addressed for medical uses, such as reducing glucose or fat levels, wound healing and cancer treatments.

Download PDF

12 Downloads 131 Views


a International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90110 Thailand

* Corresponding author, E-mail: soottawat.b@psu.ac.t

Received 18 Jan 2021, Accepted 0 0000