Research advances of nano chitin in the food industry: Focusing on physiological mechanisms of gut modulation

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-09-26 DOI:10.1016/j.tifs.2025.105344

Yue Tian , Zhou Chen , Jiran Lv , Yongguo Jin , Ok-Hwan Lee , Nikolai Kuhnert , Shaoqing Yang , Zhengqiang Jiang , Xing Fu

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引用次数: 0

Abstract

Background

Chitin is natural polysaccharide, and after being modified at the nanoscale, it offers benefits such as improved dispersibility. With the growth of the population and the change in dietary patterns, nano chitin (NC) has emerged as a health-conscious option, mainly showing potential in modulating gut health.

Scope and approach

This review provides a detailed summary of NC's sources and preparation methods. We focus on discussing its physiological mechanisms in gut health regulation and exploring its biocompatibility and toxicity. Lastly, the paper outlines NC's applications in the food industry.

Key findings and conclusions

The NC prepared by synergistic multiple methods has properties such as a high aspect ratio and high specific surface area. Furthermore, NC's gut health benefits are associated with intervention in the intestinal barrier. It also showed optimistic conclusions in biocompatibility and cytotoxicity, leading to its health benefits being applied in a variety of scenarios, such as functional food ingredients, bioactive compound delivery systems, and food contact materials. In conclusion, we aim to provide new insights and perspectives on the role of NC in the food industry.

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纳米几丁质在食品工业中的研究进展：以肠道调节的生理机制为重点

几丁质是一种天然多糖，经纳米级改性后，具有分散性提高等优点。随着人口的增长和饮食模式的改变，纳米几丁质（NC）已成为一种具有健康意识的选择，主要显示出调节肠道健康的潜力。本文对NC的来源和制备方法进行了详细的综述。我们将重点讨论其在肠道健康调节中的生理机制，并探讨其生物相容性和毒性。最后，概述了数控加工在食品工业中的应用。多方法协同制备的纳米材料具有高长宽比和高比表面积等特点。此外，NC对肠道健康的益处与肠道屏障的干预有关。在生物相容性和细胞毒性方面也显示出乐观的结论，导致其健康益处被应用于各种场合，如功能性食品配料、生物活性化合物输送系统和食品接触材料。总之，我们的目标是为NC在食品工业中的作用提供新的见解和观点。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

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.