Chitosan and its derivatives: From tailored synthesis to multifaceted bioactivities and transformative applications in the food industry – a review

Abstract

Chitosan is a versatile biopolymer produced by deacetylation of chitin. Structurally, it features reactive amino and hydroxyl groups and is primarily constituted of glucosamine units connected via β-(1,4)-glycosidic linkages. Chitosan and its derivatives not only exhibit unique physiological properties, such as excellent biocompatibility and biodegradability, but also demonstrate an array of notable biological activities, including immunomodulatory, antioxidative, hepatoprotective, anti-inflammatory, and antibacterial effects. Owing to their beneficial functional properties, chitosan and its derivatives have been extensively employed as immunomodulators, antimicrobial agents, and nutrient ingredients in various industrial and biomedical contexts. This review presents a comprehensive overview of current advances in the utilization of chitosan and its derivatives as health foods and biomaterials, with a focus on their preparation methods, biological activities, mechanisms of action, and practical applications. This systematic summary of chitosan and its derivatives paves the way for promising applications in the field of food nutrition and the food industry.