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Nanoencapsulation of active compounds in chitosan by ionic gelation: Physicochemical, active properties and application in packaging.

Authors :
Silva, Natalia Cristina
Chevigny, Chloe
Domenek, Sandra
Almeida, Giana
Assis, Odílio Benedito Garrido
Martelli-Tosi, Milena
Source :
Food Chemistry. Jan2025:Part 2, Vol. 463, pN.PAG-N.PAG. 1p.
Publication Year :
2025

Abstract

The ionic gelation technique using chitosan to encapsulate active compounds has received lots of attention in the literature due to its ease-of-use and known biodegradability, biocompatibility and antimicrobial properties of the polymer. In this review, main studies from the last five years involving encapsulation of active compounds (natural and commercial/synthetic) are brought together in order to understand the encapsulation mechanisms of components with chitosan as well as the physical, chemical and morphological properties of the resulting particles. The application of these nanostructures in polymeric films was then investigated, since additives for packaging are an attractive premise and have only recently started being studied in the literature. Herein, comparisons are made between free and encapsulated bioactive compounds in different film matrices, as well as the effect of this activation on structure. Finally, this work details the mechanisms involved in the production of chitosan nanoparticles with active compounds and encourages new studies to focus on their application in packaging. • Active compound chemical profile affects nanoencapsulation and film properties. • Encapsulation efficiency depends on chitosan-active interactions. • Free and encapsulated compounds offer varied film applications. • ChNps loaded with actives enhance film mechanical and active properties. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
463
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
180630331
Full Text :
https://doi.org/10.1016/j.foodchem.2024.141129