Chitosan-functionalized nanofibers: A comprehensive review on challenge's and prospects for food applications

被引:84
作者
de Farias, Bruna Silva [1 ]
Sant'Anna Cadaval Junior, Tito Roberto [1 ]
de Almeida Pinto, Luiz Antonio [1 ]
机构
[1] Fundacao Univ Fed Rio Grande, Sch Chem & Food, Km 8 Italia Ave, BR-96203900 Rio Grande, Brazil
关键词
Biopolymer; Molecular orientation; Nanobiomaterial; POLYMER-SOLUTIONS; DRUG-DELIVERY; POLYCAPROLACTONE NANOFIBERS; EFFICIENT FABRICATION; MECHANICAL-PROPERTIES; FIBROIN NANOFIBERS; AQUEOUS-SOLUTIONS; MOLECULAR-WEIGHT; FIBER FORMATION; ELECTROSPUN;
D O I
10.1016/j.ijbiomac.2018.11.042
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Chitosan exhibits outstanding properties, which allow a wide range of applications. For this reason, chitosan-based biomaterials have been developed over the years and, among these biomaterials, chitosan-based nanomaterials may significantly change the material properties, which could result in some exceptional features. Indeed, chitosan-based nanofibers have a larger surface area:volume ratio than the bulk materials at macro scale. Moreover, chitosan-based nanofibers could lead to enhanced porosity and mechanical properties, which could also improve surface functionalities, and consequently, the range of applications. However, the diversity in sources of raw materials and the production processes for the development of chitosan might provide distinct physicochemical characteristics. Because the varieties of chitosan have been limited in the most part the nanofibers synthesis, the current review describes an extensive research concerning the development of chitosan-based nanofibers and summarizes the different techniques for the nanofibers production; in addition to point out the effects of chitosan characteristics on the spinnability of the solution. Furthermore, the present review explores some potential studies in relation to the chitosan-based nanofibers applied to food technology, including active food packaging, nanofood carrier and enzyme immobilization. (C) 2018 Elsevier B.V. All rights reserved.
引用
收藏
页码:210 / 220
页数:11
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