Recent advances on formation mechanism and functionality of chitosan-based conjugates and their application in o/w emulsion systems: A review

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2022-06-30 DOI:10.1016/j.foodchem.2021.131838

Qiaoli Zhao, Liuping Fan, Yuanfa Liu, Jinwei Li

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引用次数: 25

Abstract

Chitosan is very attractive in the food industry due to its good biocompatibility and high biodegradability. In particular, it can be used as a preferred material for the fabrication of stabilizers in emulsion-based foods. However, poor solubility and antioxidant activity limit its wide application. The functionality of chitosan can be extended by forming chitosan-based conjugates, which can be used to modulate the characteristics of the oil–water interface, thereby improving the stability and performance of the o/w emulsions. This review highlights the recent progress of chitosan-based conjugates, focusing on the classification, formation mechanism and functional properties, and the applications of these conjugates in o/w emulsions are summarized. Lastly, the promising research trends and challenges of chitosan-based conjugates and their emulsion systems in this field are also discussed. This review will provide a theoretical basis for the wide application of chitosan-based conjugates in emulsion systems.

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壳聚糖基缀合物的形成机理、功能及其在乳化液体系中的应用研究进展

壳聚糖具有良好的生物相容性和高生物降解性，在食品工业中具有广泛的应用前景。特别是，它可以作为一种优选的材料，用于制造乳化食品中的稳定剂。但其溶解度和抗氧化活性较差，限制了其广泛应用。壳聚糖基缀合物的形成可以扩展壳聚糖的功能，可以调节油水界面的特性，从而提高油水乳状液的稳定性和性能。本文综述了壳聚糖类缀合物的分类、形成机理、功能性质等方面的研究进展，并对其在乳状液中的应用进行了综述。最后，对壳聚糖缀合物及其乳液体系在该领域的研究前景和面临的挑战进行了讨论。本文综述将为壳聚糖缀合物在乳液体系中的广泛应用提供理论依据。

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

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.