Chitosan, Chitooligosaccharides and Their Polyphenol Conjugates: Preparation, Bioactivities, Functionalities and Applications in Food Systems

ABSTRACT

Chitosan (CS), a positively charged natural polysaccharide is widely used in food and medical sectors due to its antimicrobial and antioxidant activities. CS is modified by chemical and enzymatic hydrolysis into chitooligosaccharide (COS) or by conjugation with polyphenols (PPNs) to enhance water solubility, antimicrobial and antioxidant activities. CS is used for film formation, edible coating and encapsulation of labile nutraceuticals or bioactive agents. COS and CS-PPN conjugates served as the potential additive to enhance the shelf-life of various foods. This article provides the insightful information on preparation of CS derivatives including CS-PPN conjugates along with its applications in food related industries.

KEYWORDS:

• Chitosan
• chitooligosaccharide
• polyphenol
• conjugate
• edible film; coating
• shelf-life extension

Notes on contribution

Avtar Singh: planning, research, interpreting of the results and prepared original draft of the manuscript. Ajay Mittal: compilation of data, tables and figures. Soottawat Benjakul: planning, writing and editing of the manuscript.

Acknowledgments

This research was supported by Prince of Songkla University (Grant No. AGR6402088N) was also acknowledged.

Disclosure Statement

Authors have no conflicts of interest.

Data availability statement

Data are not shared.

Additional information

Funding

This work was supported by the Prince of Songkla University [AGR6402088N].