Chitin nanofiber as a promising candidate for improved salty taste

Jiang, Wan-Jou; Tsai, Min-Lang; Liu, Tristan

doi:10.1016/j.lwt.2016.08.050

Cited by 31 publications

(27 citation statements)

References 26 publications

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“…The aqueous suspension was then placed in an ice bath and ultrasonicated at 20 kHz, 500 W by using an ultrasonic processor (ChromTech UP-500, Apple Valley, MN, USA) for 1 and 2 h respectively. The ultrasonication process involved cycles of 9 s of ultrasonication followed by a pause of 4 s. Subsequently, the aqueous solution was centrifuged at 12,000 rpm for 30 min to produce CNF suspensions [13]. DACNF suspension was prepared using deacetylated chitin as material with the same procedures.…”

Section: Methodsmentioning

confidence: 99%

“…The hydroxyl group band at 3450 cm −1 was utilized as an internal standard for calibrating the disc thickness and adjusting the chitin concentration. Triplicate measurements were averaged and applied to calculate the DD by using the following Equation [13]:DD (%) = 100 − (A 1655 /A 3450 ) × 115 where A 1655 and A 3450 denote the absorbance at 1650 cm −1 and 3450 cm −1 , respectively.…”

Section: Methodsmentioning

confidence: 99%

“…milk protein, soy protein, xanthan gum and κ-carrageenan) was shown to reduce salty perception due to increased electrostatic interactions between sodium ions and food matrix [12]. In contrast, positively charged groups provide by food composition may interact with negatively charged groups via electrostatic interactions, which can therefore help release more free sodium ions and induce higher saltiness [13].…”

Section: Introductionmentioning

confidence: 99%

“…Chitin is a nitrogen-containing linear polysaccharide composed of β-1,4 linked units of N -acetyl glucosamine, which has positive charge under weak acidic environment. It can be isolated from bio-resources such as shrimp, crab shells and squid pens [13]. Recently, chitin was extensively studied in the biomedical materials field owing to its notable biological properties [14].…”

Section: Introductionmentioning

confidence: 99%

“…The positively charges from protonated amino groups in CNF and CNC may interact with the negatively charged ions in food system, such as chloride ions from NaCl and carboxylate ions from proteins. The quantity of free sodium ions in solution may therefore elevate, and this will be followed by increased saltiness [13]. Cured fish fillet were used as a strong model system for testing this hypothesis.…”

Section: Introductionmentioning

confidence: 99%

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Enhancing Saltiness Perception Using Chitin Nanomaterials

et al. 2019

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In the present study, we prepared and characterized chitin nanomaterials with different diameters, lengths, and degree of deacetylation (DD), and investigated their capability for enhancing saltiness perception. Chitin was isolated from squid pens and transformed into chitin nanofiber (CNF), deacetylated chitin nanofiber (DACNF), and chitin nanocrystal (CNC) by ultrasonication, alkali treatment followed by ultrasonication and acid hydrolysis, respectively. The diameters of CNF, CNC and DACNF were 17.24 nm, 16.05 nm and 15.01 nm while the lengths were 1725.05 nm, 116.91 nm, and 1806.60 nm, respectively. The aspect ratios of CNF and DACNF were much higher than that of CNC. The crystalline indices of CNF and CNC were lower than that of original β-chitin, suggesting that ultrasonication and acid hydrolysis might change the molecular arrangement in crystalline region of chitin. The zeta-potentials were between 19.73 nV and 30.08 mV of chitin nanomaterials in distilled water. Concentrations of chitin nanomaterials (40–74 μg/mL) showed minimal effect on zeta-potential, whereas increasing the level of NaCl reduced the zeta-potential of solution. Moreover, NaCl solution (0.3%) with chitin nanomaterials addition produced significant higher saltiness perception than that of solution with NaCl alone. Therefore, chitin nanomaterials may be promising saltiness enhancers in the food industry.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Enhancing Saltiness Perception Using Chitin Nanomaterials

et al. 2019

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Recent Progress in Preparation and Application of Nano‐Chitin Materials

Yang

Liu

Pei

et al. 2020

Energy & Environ Materials

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Chitin is a kind of natural macromolecule material which was first discovered in mushrooms and was widely found in the shells of crustaceans and arthropods, the cell walls of fungi (yeast and mold) and algae, and the mollusks. The original chitin in nature usually has an antiparallel molecular chain alignment forming nanofibers connected by inter-and intramolecular hydrogen bonds. These microfibers consist of nanofibers about 2-5 nm in diameter, and about 300 nm long, embedded by protein matrices. Due to their unique dimensional, optical, mechanical, and other characteristics, the preparation of nano-chitin materials is an important subject. It is possible to extract nano-chitins from their sources with various methods, including acid hydrolysis, mechanical disintegration, TEMPO-mediated oxidation, electrospinning, and others. In this article, the latest progress in recent years in the preparation and applications of nano-chitin were reviewed. The morphology of the nano-chitins obtained from the above methods was presented. The advantages and disadvantages of each method were analyzed. An overview of applications of nano-chitins was discussed, including biomedicine, food applications, water treatment, green electronic materials, enzyme immobilization carriers, cotton textile materials, cosmetics, and others. REVIEW Nano-Chitin Materials

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Reduction of sodium chloride: a review

et al. 2022

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Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.

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Chitin nanofiber as a promising candidate for improved salty taste

Cited by 31 publications

References 26 publications

Enhancing Saltiness Perception Using Chitin Nanomaterials

Enhancing Saltiness Perception Using Chitin Nanomaterials

Recent Progress in Preparation and Application of Nano‐Chitin Materials

Reduction of sodium chloride: a review

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