Chitosan and Derivatives: Bioactivities and Application in Foods.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2021-03-25 Epub Date: 2021-01-13 DOI:10.1146/annurev-food-070720-112725

Da-Yong Zhou, Zi-Xuan Wu, Fa-Wen Yin, Shuang Song, Ao Li, Bei-Wei Zhu, Liang-Li Lucy Yu

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引用次数: 22

Abstract

Chitosan is a biodegradable, biocompatible, and nontoxic aminopolysaccharide. This review summarizes and discusses the structural modifications, including substitution, grafting copolymerization, cross-linking, and hydrolysis, utilized to improve the physicochemical properties and enhance the bioactivity and functionality of chitosan and related materials. This manuscript also reviews the current progress and potential of chitosan and its derivatives in body-weight management and antihyperlipidemic, antihyperglycemic, antihypertensive, antimicrobial antioxidant, anti-inflammatory, and immunostimulatory activities as well as their ability to interact with gut microbiota. In addition, the potential of chitosan and its derivatives as functional ingredients in food systems, such as film and coating materials, and delivery systems is discussed. This manuscript aims to provide up-to-date information to stimulate future discussion and research to promote the value-added utilization of chitosan in improving the safety, quality, nutritional value and health benefits, and sustainability of our food system while reducing the environmental hazards.

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壳聚糖及其衍生物:生物活性及其在食品中的应用。

壳聚糖是一种可生物降解、生物相容性强、无毒的氨基多糖。综述了壳聚糖及其相关材料在结构改性方面的研究进展，包括取代、接枝共聚、交联和水解等，以改善壳聚糖及其相关材料的理化性质，增强其生物活性和功能。本文还综述了壳聚糖及其衍生物在体重管理、降血脂、降血糖、降高血压、抗微生物、抗氧化、抗炎、免疫刺激等方面的研究进展和潜力，以及它们与肠道微生物群相互作用的能力。此外，还讨论了壳聚糖及其衍生物在食品系统中作为功能性成分的潜力，如薄膜、涂层材料和递送系统。本文旨在提供最新的信息，促进未来的讨论和研究，以促进壳聚糖的增值利用，提高食品系统的安全性、质量、营养价值和健康效益，同时减少对环境的危害。

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

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.