Large amounts of agricultural waste, especially marine product waste, are produced annually. These wastes can be used to produce compounds with high-added value. Chitosan is one such valuable product that can be obtained from crustacean wastes. Various biological activities of chitosan and its derivatives, especially antimicrobial, antioxidant, and anticancer properties, have been confirmed by many studies. The unique characteristics of chitosan, especially chitosan nanocarriers, have led to the expansion of using chitosan in various sectors, especially in biomedical sciences and food industries. On the other hand, essential oils, known as volatile and aromatic compounds of plants, have attracted the attention of researchers in recent years. Like chitosan, essential oils have various biological activities, including antimicrobial, antioxidant, and anticancer. In recent years, one of the ways to improve the biological properties of chitosan is to use essential oils encapsulated in chitosan nanocarriers. Among the various biological activities of chitosan nanocarriers containing essential oils, most studies conducted in recent years have been in the field of antimicrobial activity. It was documented that the antimicrobial activity was increased by reducing the size of chitosan particles in the nanoscale. In addition, the antimicrobial activity was intensified when essential oils were in the structure of chitosan nanoparticles. Essential oils can increase the antimicrobial activity of chitosan nanoparticles with synergistic effects. Using essential oils in the structure of chitosan nanocarriers can also improve the other biological properties (antioxidant and anticancer activities) of chitosan and increase the application fields of chitosan. Of course, using essential oils in chitosan nanocarriers for commercial use requires more studies, including stability during storage and effectiveness in real environments. This review aims to overview recent studies on the biological effects of essential oils encapsulated in chitosan nanocarriers, with notes on their biological mechanisms.
Mucilages are natural compounds consisting mainly of polysaccharides with complex chemical structures. Mucilages also contain uronic acids, proteins, lipids, and bioactive compounds. Because of their unique properties, mucilages are used in various industries, including food, cosmetics, and pharmaceuticals. Typically, commercial gums are composed only of polysaccharides, which increase their hydrophilicity and surface tension, reducing their emulsifying ability. As a result of the presence of proteins in combination with polysaccharides, mucilages possess unique emulsifying properties due to their ability to reduce surface tension. In recent years, various studies have been conducted on using mucilages as emulsifiers in classical and Pickering emulsions because of their unique emulsifying feature. Studies have shown that some mucilages, such as yellow mustard, mutamba, and flaxseed mucilages, have a higher emulsifying capacity than commercial gums. A synergistic effect has also been shown in some mucilages, such as Dioscorea opposita mucilage when combined with commercial gums. This review article investigates whether mucilages can be used as emulsifiers and what factors affect their emulsifying properties. A discussion of the challenges and prospects of using mucilages as emulsifiers is also presented in this review.
Chitosan is one of the valuable products obtained from crustacean waste. The unique characteristics of chitosan (antimicrobial, antioxidant, anticancer, and anti-inflammatory) have increased its application in various sectors. Besides unique biological properties, chitosan or chitosan-based compounds can stabilize emulsions. Nevertheless, studies have shown that chitosan cannot be used as an efficient stabilizer because of its high hydrophilicity. Hence, this review aims to provide an overview of recent studies dealing with improving the emulsifying properties of chitosan. In general, two different approaches have been reported to improve the emulsifying properties of chitosan. The first approach tries to improve the stabilization property of chitosan by modifying its structure. The second one uses compounds such as polysaccharides, proteins, surfactants, essential oils, and polyphenols with more wettability and emulsifying properties than chitosan's particles in combination with chitosan to create complex particles. The tendency to use chitosan-based particles to stabilize Pickering emulsions has recently increased. For this reason, more studies have been conducted in recent years to improve the stabilizing properties of chitosan-based particles, especially using the electrostatic interaction method. In the electrostatic interaction method, numerous research has been conducted on using proteins and polysaccharides to increase the stabilizing property of chitosan.
Anthocyanins, natural plant pigments responsible for the vibrant hues in fruits, vegetables, and flowers, boast antioxidant properties with potential human health benefits. However, their susceptibility to degradation under conditions such as heat, light, and pH fluctuations necessitates strategies to safeguard their stability. Recent investigations have focused on exploring the interactions between anthocyanins and biomacromolecules, specifically proteins and polysaccharides, with the aim of enhancing their resilience. Notably, proteins like soy protein isolate and whey protein, alongside polysaccharides such as pectin, starch, and chitosan, have exhibited promising affinities with anthocyanins, thereby enhancing their stability and functional attributes. High-pressure processing (HPP), emerging as a non-thermal technology, has garnered attention for its potential to modulate these interactions. The application of high pressure can impact the structural features and stability of anthocyanin-protein/polysaccharide complexes, thereby altering their functionalities. However, caution must be exercised, as excessively high pressures may yield adverse effects. Consequently, while HPP holds promise in upholding anthocyanin stability, further exploration is warranted to elucidate its efficacy across diverse anthocyanin variants, macromolecular partners, pressure regimes, and their effects within real food matrices.
Depending on its physicochemical properties and antibacterial activities, chitosan can have a wide range of applications in food, pharmaceutical, medicine, cosmetics, agriculture, and aquaculture. In this experimental study, chitosan was extracted from shrimp waste through conventional extraction, microwave-assisted extraction, and conventional extraction under microwave process conditions. The effects of the heating source on the physicochemical properties and antibacterial activity were investigated. The results showed that the heating process parameters affected the physicochemical properties considerably. The conventional procedure yielded high molecular weight chitosan with a 12.7 % yield, while the microwave extraction procedure yielded a porous medium molecular weight chitosan at 11.8 %. The conventional extraction under microwave process conditions led to medium molecular weight chitosan with the lowest yield (10.8 %) and crystallinity index (79 %). Antibacterial assessment findings revealed that the chitosan extracted using the conventional method had the best antibacterial activity in the agar disk diffusion assay against Listeria monocytogenes (9.48 mm), Escherichia coli. (8.79 mm), and Salmonella Typhimurium (8.57 mm). While the chitosan obtained by microwave-assisted extraction possessed the highest activity against E. coli. (8.37 mm), and Staphylococcus aureus (8.05 mm), with comparable antibacterial activity against S. Typhimurium (7.34 mm) and L. monocytogenes (6.52 mm). Moreover, the minimal inhibitory concentration and minimal bactericidal concentration assays demonstrated that among the chitosan samples investigated, the conventionally-extracted chitosan, followed by the chitosan extracted by microwave, had the best antibacterial activity against the target bacteria.
Chitin, as the main component of the exoskeleton of Arthropoda, is a highly available natural polymer that can be processed into various value-added products. Its most important derivative, i.e., chitosan, comprising β-1,4-linked 2-amino-2-deoxy-β-d-glucose (deacetylated d-glucosamine) and N-acetyl-d-glucosamine units, can be prepared via alkaline deacetylation process. Chitosan has been used as a biodegradable, biocompatible, non-antigenic, and nontoxic polymer in some in-vitro applications, but the recently found potentials of chitosan for in-vivo applications based on its biological activities, especially antimicrobial, antioxidant, and anticancer activities, have upgraded the chitosan roles in biomaterials. Chitosan approval, generally recognized as a safe compound by the United States Food and Drug Administration, has attracted much attention toward its possible applications in diverse fields, especially biomedicine and agriculture. Despite some favorable characteristics, the chitosan's structure should be customized for advanced applications, especially due to its drawbacks, such as low drug-load capacity, low solubility, high viscosity, lack of elastic properties, and pH sensitivity. In this context, derivatization with relatively inexpensive and highly available mono- and di-saccharides to soluble branched chitosan has been considered a "game changer". This review critically scrutinizes the emerging technologies based on the synthesis and application of lactose- and galactose-modified chitosan as two important chitosan derivatives. Some characteristics of chitosan derivatives and biological activities have been detailed first to understand the value of these natural polymers. Second, the saccharide modification of chitosan has been discussed briefly. Finally, the applications of lactose- and galactose-modified chitosan have been scrutinized and compared to native chitosan to provide an insight into the current state-of-the research for stimulating new ideas with the potential of filling research gaps.