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

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.