Enhancing Saltiness Perception Using Chitin Nanomaterials

Abstract

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.

Ultrasonic‐assisted chitin nanoparticle and its application as saltiness enhancer

“…This was substantiated by the study of Tsai et al . (2019) who reported that DD (22.89%) of chitin nanofibre (ultrasonicated at 20 kHz and 500W for 2 h) was not different from that (22.84%) of the control chitin (not ultrasonicated). In another study, DD of β‐chitin was 23%, 22%, 22% and 21% after ultrasonication for 0, 30, 45 and 60 min (Jiang et al ., 2017).…”

“…The insignificant changes in DD observed by Jiang et al ., (2017) and Tsai et al . (2019) were likely due to the low ultrasonication power. Jiang et al .…”

“…Afterwards, the chitin nanoparticle suspensions were freeze‐dried (Tray Freeze Dryer, Labconco, York, Ontario, Canada) and ground into powder. The dried chitin nanoparticles were weighed to calculate %yield using the following formula: % yield = [weight of chitin after ultrasonication(g)/weight of chitin before ultrasonication(g)] x 100 (Tsai et al ., 2019).…”

“…Tsai et al . (2019) reported that NaCl solution (0.3% w/v) containing chitin nanomaterials produced significant higher saltiness perception than did the NaCl solution alone. To date, an analytical sensory descriptive analysis has not been performed to evaluate saltiness enhancement induced by chitin nanoparticles.…”

Engineered Multilayer Microcapsules Based on Polysaccharides Nanomaterials

“…Copyright (2007) American Chemical Society. ( f ) TEM micrograph of chitin nanofibers, reprinted with permission from [ 46 ]. ( g ) Repeating unit of starch.…”