Chitosan and its composites-based delivery systems: advances and applications in food science and nutrition sector

Chitosan/aloe vera gel coatings infused with orange peel essential oils for fruits preservation

“…Interaction of chitosan with microbial cell membranes confers antimicrobial properties. At physiological pH, chitosan possesses cationic properties, meaning it conveys a positive charge ( Hua et al, 2021 ). As a result of the presence of phospholipids, microbial cell membranes typically bear a negative charge.…”

Advances in the preparation and application of microencapsulation to protect food functional ingredients

“…Therefore, polymerization leads to the cross-linking of chitosan to form films in the presence of anions. 63 It exhibits good biocompatibility, bio-adhesion, sensitivity to enzymatic hydrolysis, and nontoxicity. Because of these easily modifiable properties, chitosan is a multifunctional active polymer that is widely used in microencapsulated wall materials.…”

Advances in the Interaction between Food-Derived Nanoparticles and the Intestinal Barrier

“…In recent decades, there has been a significant rise in the use of various nanoparticles (NPs) in the food industry. These include lipid NPs as protective encapsulation systems of lipophobic nutrients, polysaccharide NPs-based films for food packaging, and inorganic NPs as food additives (Figure ). Alongside these exogenous NPs, endogenous food ingredients such as lipids, proteins, and carbohydrates, can also spontaneously assemble into various NPs during processing or gastrointestinal digestion. , Furthermore, due to the increasing plastic pollution in the environment, plastic NPs can easily be transferred from the environment to the human gastrointestinal tract through the food chain. , This highlights that the human intestinal system is constantly exposed to a variety of food-derived NPs.…”