Chitosan in next-generation functional foods: technological, nutritional, and sustainable perspectives

Abstract

Chitosan, a naturally derived cationic polysaccharide obtained through the partial deacetylation of chitin, has emerged as one of the most versatile biopolymers in food science. Owing to its biodegradability, biocompatibility, non-toxicity, and multifunctional biological activities, chitosan has found increasing application in the development of functional foods. Beyond its traditional role as a food preservative or coating material, chitosan is now widely studied as a technological and bioactive ingredient that can improve nutritional value, the bioavailability of functional compounds, gut health, and metabolic outcomes. This review focuses on its use in the formulation of functional foods. Special emphasis is placed on emerging food technologies, including encapsulation systems, probiotic and nutraceutical delivery, nano- and micro-structured foods, and sustainable processing strategies. Current challenges, regulatory aspects, and future perspectives for chitosan-based functional foods are also discussed.