Xiaoxue Jia , Peihua Ma , Kim Shi-Yun Taylor , Yiyang He , Yimin Mao , Qin Wang
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引用次数: 0
Abstract
Background
Nanochitin is nanoscale chitin in the form of nanocrystals and nanofibers. Its preparation and modification pose certain challenges. The eco-friendly and sustainable preparation technique has gained significant interest. Ongoing innovations in preparation and precise control of its structure and physiochemical properties drive diverse applications in food and sustainable agriculture practices.
Scope and approach
This review critically examines the methodological differences in the preparation of chitin nanocrystals and nanofibers, emphasizing the resulting structural properties and their implications for functional performance. It delves into the nuances of methodological variations and their impacts on the physicochemical characteristics of nanochitin, exploring how these attributes facilitate specific applications in food and agriculture, including food packaging, emulsion systems, nutritional enhancements, and improvements in agricultural productivity.
Key findings and conclusions
Chemical, physical, and combined extraction methods can yield chitin nanocrystals and nanofibers of different lengths and shapes. These methods profoundly influence the physicochemical properties of the resultant nanochitin, which, in turn, determines its functionality and scope of application in food and agriculture sectors. This review has also spotlighted the current challenges inherent in these extraction processes, such as scalability, environmental impact, and cost-effectiveness. Looking forward, the potential of nanochitin to revolutionize food and agricultural systems is profound. Innovations may include the development of nanochitin-based vertical farms, its application as a fat substitute, and its utility as biodegradable 3D printing ink for food packaging. These applications harness the unique properties of nanochitin, pushing the frontier of its utilization in sustainable practices.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.