Advances in the Preparation and Application of Nanochitin in the Food Industry

YIN Jing; ZENG Xinxin; ZHOU Yanyan; HUANG Chen; LI Danjie; ZHONG Weiquan; DUAN Mengxia; PANG Jie; WU Chunhua

doi:10.13386/j.issn1002-0306.2024040135

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YIN Jing, ZENG Xinxin, ZHOU Yanyan, et al. Advances in the Preparation and Application of Nanochitin in the Food Industry[J]. Science and Technology of Food Industry, 2025, 46(7): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040135.

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Advances in the Preparation and Application of Nanochitin in the Food Industry

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

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Received Date: April 09, 2024
Available Online: January 21, 2025

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Abstract

Nanochitin, a plentiful and renewable biopolymer, has attracted considerable interest in the food industry due to its excellent physical and chemical properties. This paper initially outlines the sources, preparation methods, and structural properties of nanochitin, then focuses on summarizing its recent applications in food active packaging, emulsification stabilizers, functional factor carriers, other fields both domestically and internationally. Additionally, the paper utilizes bibliometric methods to conduct an in-depth analysis of the research hotspots pertaining to nanochitin within the food sector, projecting its future development trajectories. This paper aims to furnish insights for the comprehensive development and utilization of nanochitin.
- nanochitin (NCh),
- preparation method,
- structural properties,
- food field,
- CiteSpace visualization analysis

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Advances in the Preparation and Application of Nanochitin in the Food Industry

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