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Nano-chitin: Preparation strategies and food biopolymer film reinforcement and applications. Carbohydr Polym 2023; 305:120553. [PMID: 36737217 DOI: 10.1016/j.carbpol.2023.120553] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 12/02/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023]
Abstract
Current trends in food packaging systems are toward biodegradable polymer materials, especially the food biopolymer films made from polysaccharides and proteins, but they are limited by mechanical strength and barrier properties. Nano-chitin has great economic value as a highly efficient functional and reinforcing material. The combination of nano-chitin and food biopolymers offers good opportunities to prepare biodegradable packaging films with enhanced physicochemical and functional properties. This review aims to give the latest advances in nano-chitin preparation strategies and its uses in food biopolymer film reinforcement and applications. The first part systematically introduces various preparation methods for nano-chitin, including chitin nanofibers (ChNFs) and chitin nanocrystals (ChNCs). The nano-chitin reinforced biodegradable films based on food biopolymers, such as polysaccharides and proteins, are described in the second part. The last part provides an overview of the current applications of nano-chitin reinforced food biopolymer films in the food industry.
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Liu Y, Yang Y, Tuersun Y, Du W, Xu Y, Zhao X, Zhu G, Ma J, Lin N. Covalent Immobilization of Natural Biomolecules on Chitin Nanocrystals. Biomacromolecules 2023; 24:1042-1051. [PMID: 36680518 DOI: 10.1021/acs.biomac.2c01485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
As a highly crystalline and renewable natural polymer nanomaterial, chitin nanocrystals (ChNCs) have attracted intense interest in the biomedical field. The structure of a ChNC is composed of an acetylglucosamine unit containing two hydroxyl groups and an acetyl group. The acetyl group can be converted to the active amino group through deacetylation, which is under the condition of maintaining the rod-like morphology and high crystalline property and is beneficial for the following modification and potential application. We investigated the relationship between different treatments and varied crystallinities of the modified ChNC, which obtained surface amino groups and aldehyde groups and retained high crystallinity. The natural biomolecules were covalently immobilized on the surface of the ChNC. The etherification was performed based on the hydroxyl groups. Based on the amino groups and the aldehyde groups, the carboxyamine and Knoevenagel condensation reactions were realized on ChNCs. Finally, natural biomolecule-modified ChNCs showed no or low cytotoxicity, antibacterial properties, and high antioxidant properties, which extended their potential biomedical applications.
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Affiliation(s)
- Yiming Liu
- School of Chemistry, Chemical Engineering and Life Sciences, Hainan Institute, Wuhan University of Technology, Wuhan, Hubei430070, P.R. China
| | - Yan Yang
- Department of Stomatology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei430030, P.R. China
| | - Yueernisa Tuersun
- Department of Stomatology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei430030, P.R. China
| | - Wei Du
- Department of Stomatology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei430030, P.R. China
| | - Yuanhang Xu
- Department of Stomatology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei430030, P.R. China
| | - Xiaoping Zhao
- Department of Stomatology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei430030, P.R. China
| | - Ge Zhu
- School of Chemistry, Chemical Engineering and Life Sciences, Hainan Institute, Wuhan University of Technology, Wuhan, Hubei430070, P.R. China
| | - Jingzhi Ma
- Department of Stomatology, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei430030, P.R. China
| | - Ning Lin
- School of Chemistry, Chemical Engineering and Life Sciences, Hainan Institute, Wuhan University of Technology, Wuhan, Hubei430070, P.R. China
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Song X, Chiou BS, Xia Y, Chen M, Liu F, Zhong F. The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3693-3702. [PMID: 34894157 DOI: 10.1002/jsfa.11716] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 12/03/2021] [Accepted: 12/11/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND As plant-based foods have become more mainstream in recent years, carrageenan has been used to replace animal-derived gelatin in confectionery products. However, texture defects and water seepage during storage limit the development of kappa carrageenan (KC) gummy candies. RESULTS This study evaluated the effects of hydrocolloids on the texture properties and storage stability of KC gummy candies. The results showed that 4 g kg-1 carboxymethylcellulose (CMC) composited with 20 g kg-1 KC formed a flexible gummy candy with low fragility and limited water seepage during storage. Further investigation revealed that 4 g kg-1 CMC promoted side-by-side intermolecular aggregation of KC helices through hydrogen bonding, which stabilized a denser network structure compared to the pure KC hydrogel. However, high CMC proportions (8-12 g kg-1 ) led to electrostatic repulsion that dominated in the system, inhibiting the gel-forming process and thus resulting in a weak gel structure with accelerated syneresis. CONCLUSION This study found that 4 g kg-1 CMC was able to improve the flexibility and decrease unacceptable fragility of KC gummy candies, with water seepage decreased during storage significantly. It provided preliminary evidence for utilizing hydrocolloids to adjust texture and control water migration in KC gels, and has potential to promote wide development of vegan gummy candies. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xinyu Song
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Bor-Sen Chiou
- Western Regional Research Center, ARS, US Department of Agriculture, Albany, CA, USA
| | - Yixun Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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Torres FG, De-la-Torre GE. Synthesis, characteristics, and applications of modified starch nanoparticles: A review. Int J Biol Macromol 2022; 194:289-305. [PMID: 34863968 DOI: 10.1016/j.ijbiomac.2021.11.187] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 11/03/2021] [Accepted: 11/27/2021] [Indexed: 12/11/2022]
Abstract
Nowadays, starch nanoparticles (SNPs) are drawing attention to the scientific community due to their versatility and wide range of applications. Although several works have extensively addressed the SNP production routes, not much is discussed about the SNPs modification techniques, as well as the use of modified SNPs in typical and unconventional applications. Here, we focused on the SNP modification strategies and characteristics and performance of the resulting products, as well as their practical applications, while pointing out the main limitations and recommendations. We aim to guide researchers by identifying the next steps in this emerging line of research. SNPs esterification and oxidation are preferred chemical modifications, which result in changes in the functional groups. Moreover, additional polymers are incorporated into the SNP surface through copolymer grafting. Physical modification of starch has demonstrated similar changes in the functional groups without the need for toxic chemicals. Modified SNPs rendered differentiated properties, such as size, shape, crystallinity, hydrophobicity, and Zeta-potential. For multiple applications, tailoring the aforementioned properties is key to the performance of nanoparticle-based systems. However, the number of studies focusing on emerging applications is fairly limited, while their applications as drug delivery systems lack in vivo studies. The main challenges and prospects were discussed.
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Affiliation(s)
- Fernando G Torres
- Department of Mechanical Engineering, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, Lima 15088, Peru.
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Sedayu BB, Cran MJ, Bigger SW. Effects of surface photocrosslinking on the properties of semi-refined carrageenan film. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106196] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sedayu BB, Cran MJ, Bigger SW. Reinforcement of Refined and Semi-Refined Carrageenan Film with Nanocellulose. Polymers (Basel) 2020; 12:E1145. [PMID: 32429538 PMCID: PMC7285119 DOI: 10.3390/polym12051145] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/12/2020] [Accepted: 05/14/2020] [Indexed: 11/23/2022] Open
Abstract
Carrageenans obtained from seaweeds can be processed into films for a range of applications including food packaging. The level of carrageenan refinement during extraction can influence the key properties, with semi-refined carrageenan (SRC) containing more impurities than the more refined carrageenan (RC). Further refinement steps, however, result in higher costs associated with the production of RC. In order to obtain a lower cost and more ecofriendly, bio-based material for food packaging applications, SRC was used in this investigation to produce a thin film reinforced with nanocellulose fibrils (NCF). Films derived from RC containing NCF were also investigated with water sensitivity and physico-mechanical and thermal properties among the properties tested. Levels of NCF were varied from 1% to 7% (w/w), and in general, the NCF reinforcement improved the overall properties of both the SRC and RC films, including the water sensitivity and moisture barrier. However, NCF inclusion in SRC film was less effective with regard to the mechanical and thermal properties compared with NCF inclusion in RC film. The enhancement in properties was attributed to the greater cohesiveness of the reinforced polymer structure and the crystalline regions formed in the structures of SRC and RC films by NCF incorporation.
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Affiliation(s)
- Bakti B. Sedayu
- Institute for Sustainable Industries and Liveable Cities, Victoria University, PO Box 14428, Melbourne 8001, Australia; (B.B.S.); (S.W.B.)
- Agency for Marine and Fisheries Research and Development, Republic of Indonesia. Jl. Pasir Putih II, Ancol Timur, Jakarta Utara 14430, Indonesia
| | - Marlene J. Cran
- Institute for Sustainable Industries and Liveable Cities, Victoria University, PO Box 14428, Melbourne 8001, Australia; (B.B.S.); (S.W.B.)
| | - Stephen W. Bigger
- Institute for Sustainable Industries and Liveable Cities, Victoria University, PO Box 14428, Melbourne 8001, Australia; (B.B.S.); (S.W.B.)
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Rodriguez S, Torres FG, Gonzales KN, Troncoso OP, Fernández-García M, López D. Tailoring size and release kinetics of κ/ι-hybrid carrageenan microgels via a surfactant-assisted technique. INT J POLYM MATER PO 2020. [DOI: 10.1080/00914037.2020.1716225] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Sol Rodriguez
- Department of Mechanical Engineering, Pontificia Universidad Católica del Perú, Lima, Peru
| | - Fernando G. Torres
- Department of Mechanical Engineering, Pontificia Universidad Católica del Perú, Lima, Peru
| | - Karen N. Gonzales
- Department of Mechanical Engineering, Pontificia Universidad Católica del Perú, Lima, Peru
| | - Omar P. Troncoso
- Department of Mechanical Engineering, Pontificia Universidad Católica del Perú, Lima, Peru
| | | | - Daniel López
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), Madrid, Spain
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Li T, Wen C, Dong Y, Li D, Liu M, Wang Z, Janaswamy S, Zhu B, Song S. Effect of ε-polylysine addition on κ-carrageenan gel properties: Rheology, water mobility, thermal stability and microstructure. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.027] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Carsi M, Sanchis MJ, Gómez CM, Rodriguez S, G Torres F. Effect of Chitin Whiskers on the Molecular Dynamics of Carrageenan-Based Nanocomposites. Polymers (Basel) 2019; 11:polym11061083. [PMID: 31242647 PMCID: PMC6630605 DOI: 10.3390/polym11061083] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 06/12/2019] [Accepted: 06/18/2019] [Indexed: 12/12/2022] Open
Abstract
Films of carrageenan (KC) and glycerol (g) with different contents of chitin nanowhiskers (CHW) were prepared by a solution casting process. The molecular dynamics of pure carrageenan (KC), carrageenan/glycerol (KCg) and KCg with different quantities of CHWs as a filler was studied using dielectric relaxation spectroscopy. The analysis of the CHW effect on the molecular mobility at the glass transition, Tg, indicates that non-attractive intermolecular interactions between KCg and CHW occur. The fragility index increased upon CHW incorporation, due to a reduction in the polymer chains mobility produced by the CHW confinement of the KCg network. The apparent activation energy associated with the relaxation dynamics of the chains at Tg slightly increased with the CHW content. The filler nature effect, CHW or montmorillonite (MMT), on the dynamic mobility of the composites was analyzed by comparing the dynamic behavior of both carrageenan-based composites (KCg/xCHW, KCg/xMMT).
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Affiliation(s)
- Marta Carsi
- Department of Applied Thermodynamics, Instituto de Automática e Informática Industrial, Universitat Politècnica de Valencia, 46022 Valencia, Spain.
| | - Maria J Sanchis
- Department of Applied Thermodynamics, Instituto de Tecnología Eléctrica, Universitat Politècnica de València, 46022 Valencia, Spain.
| | - Clara M Gómez
- Departament de Química Física, Institut de Ciència dels Materials, Universitat de València, 46010 Valencia, Spain.
| | - Sol Rodriguez
- Department of Mechanical Engineering, Pontificia Universidad Católica del Peru, Lima 32, Peru.
| | - Fernando G Torres
- Department of Mechanical Engineering, Pontificia Universidad Católica del Peru, Lima 32, Peru.
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Lisboa H. Reinforcement of poly (vinyl alcohol) films with alpha-chitin nanowhiskers. POLIMEROS 2018. [DOI: 10.1590/0104-1428.07916] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Hugo Lisboa
- Universidade Federal de Campina Grande, Brazil
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Sanchis M, Carsí M, Culebras M, Gómez C, Rodriguez S, Torres F. Molecular dynamics of carrageenan composites reinforced with Cloisite Na+ montmorillonite nanoclay. Carbohydr Polym 2017; 176:117-126. [DOI: 10.1016/j.carbpol.2017.08.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Revised: 07/25/2017] [Accepted: 08/03/2017] [Indexed: 10/19/2022]
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Rodríguez S, Gatto F, Pesce L, Canale C, Pompa PP, Bardi G, Lopez D, Torres FG. Monitoring cell substrate interactions in exopolysaccharide-based films reinforced with chitin whiskers and starch nanoparticles used as cell substrates. INT J POLYM MATER PO 2017. [DOI: 10.1080/00914037.2017.1297942] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Sol Rodríguez
- Department of Mechanical Engineering, Pontificia Universidad Católica del Perú, Lima, Peru
| | - Francesca Gatto
- Istituto Italiano di Tecnologia (IIT), Genova, Italy
- Department of Engineering for Innovation, University of Salento, Lecce, Italy
| | - Luca Pesce
- Istituto Italiano di Tecnologia (IIT), Genova, Italy
- Department of Physics, University of Genoa, Genova, Italy
| | | | | | | | - Daniel Lopez
- Institute of Polymer Science and Technology (ICTP-CSIC), Madrid, Spain
| | - Fernando G. Torres
- Department of Mechanical Engineering, Pontificia Universidad Católica del Perú, Lima, Peru
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