Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Application of nanochitosan in food industry: a review

나노키토산의 식품분야에서의 이용

  • Yu, Ji Young (Department of Biotechnology, College of Life Science and Biotechnology, Korea University) ;
  • Ko, Jung A (Department of Biotechnology, College of Life Science and Biotechnology, Korea University) ;
  • Park, Hyun Jin (Department of Biotechnology, College of Life Science and Biotechnology, Korea University) ;
  • Kim, Hyun Woo (Department of Biotechnology, College of Life Science and Biotechnology, Korea University)
  • 유지영 (고려대학교 일반대학원 생명공학과) ;
  • 고정아 (고려대학교 일반대학원 생명공학과) ;
  • 박현진 (고려대학교 일반대학원 생명공학과) ;
  • 김현우 (고려대학교 일반대학원 생명공학과)
  • Received : 2019.11.28
  • Accepted : 2020.01.29
  • Published : 2020.03.31
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Abstract

Recently, chitosan has increased attention in commercial applications in the food industry in terms of its biocompatibility and nontoxicity. In particular, chitosan has been used as a good hosting material for producing nanoparticles due to its unique property of ionic gelation. Chitosan has disadvantages such as low solubility at physiological pH, causing the metabolism of core material in the intestine and gastric juice. To overcome these limitations, various chitosan derivatives such as carboxylated, thiolated, and acylated chitosan have been studied. This review focuses on the changes in the physicochemical properties of chitosan nanoparticles with the introduction of hydrophobic groups, the application of functional nanocapsules as coatings, and their applicability in the food sector. The physicochemical modification of chitosan is expected to be an attractive research field for the development of chitosan applications for food as well as for improving bioavailability in functional food.

Keywords

References

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