Nano-Chitin from White Leg Shrimp: Production by Acid Hydrolysis Combined with Ultra-sonic and Saltiness Enhancing Ability.
Nano-Chitin is a nanometer-sized derivative of chitin. It is highly waterdispersible, positively charged, and biocompatible thus is considered to have potential applications in food, medicine, and environmental. This article presents a study on preparing Nano-Chitin from chitin for application in fo...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 3; pp. 1449 - 1464 |
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| Autores principales: | , , |
| Formato: | pictorial research tables/charts Journal Article |
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Current Research in Nutrition & Food Science
Dec2025
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=191099365&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 191099365 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Dec2025 vid: 13 iid: 3 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 191099365 191099365 191099365 10.12944/CRNFSJ.13.3.31 191099365 ppf: 1449 ppct: 15 formats: fmt: @attributes: type: P tig: atl: Nano-Chitin from White Leg Shrimp: Production by Acid Hydrolysis Combined with Ultra-sonic and Saltiness Enhancing Ability. aug: au: CHA, NGUYEN THI HA, HO-PHU NGUYEN, TIEN-THANH affil: Department of Chemistry and Life Sciences, Hanoi University of Science and Technology, Hanoi, Vietnam sug: subj: Chemistry, Physical Ultrasonics Polysaccharides Analysis Nanoparticles Crustacea Food Technology Sodium Chloride, Dietary Hydrochloric Acid Administration and Dosage Taste Chemistry, Analytical Seafood Descriptive Statistics Freeze Drying Solubility Evaluation Temperature Viscosity Evaluation Centrifugation Fisher's Exact Test Yates' Continuity Correction Analysis of Variance Confidence Intervals Polysaccharides Administration and Dosage Time Particle Size Evaluation Sodium Chloride Administration and Dosage Dose-Response Relationship Environmental Pollution Prevention and Control International Organization for Standardization Regression Algorithms ab: Nano-Chitin is a nanometer-sized derivative of chitin. It is highly waterdispersible, positively charged, and biocompatible thus is considered to have potential applications in food, medicine, and environmental. This article presents a study on preparing Nano-Chitin from chitin for application in food technology, aiming to reduce salt content in food products. The Nano-Chitin was obtained from white leg shrimp chitin using acid hydrolysis combined with ultrasonic treatment. During hydrolysis, chitin powder was treated with 3.5N HCl at an acid-to-chitin ratio of 25:1 (mL/g). The reaction was carried out at 90°C for 120 minutes. After the reaction, the mixture was washed to remove residual acid, then subjected to ultrasonication at 77% amplitude for 34 minutes, using a solvent-to-solid ratio of 67:1 (mL/g). The ultrasonicated product was then freeze-dried to obtain Nano-Chitin. The resulting Nano-Chitin had an average particle size of 248 nm, a solubility of 73.1%, and a zeta potential of 24.5 mV. When added to a 0.65% NaCl solution at a concentration of 90 µg/mL, Nano-Chitin enhanced the perceived saltiness to a level similar to that of a 0.69% NaCl solution. Similarly, at 84 µg/mL, it increased the saltiness of a 0.61% NaCl solution to match that of a 0.65% solution. This enhancement in saltiness perception was observed at both 0.61% and 0.65% NaCl concentrations, which are commonly used in food. These results suggest that Nano-Chitin has potential as a tool for reducing sodium intake without compromising taste. pubtype: Academic Journal doctype: pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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