Abstract：
Crustaceans and mollusks are widely consumed around the world due to their delicacy and nutritious value. During the processing, only 30-40 % of these shellfish are considered edible, while 70-60 % of portions are thrown away as waste or byproduct. These byproducts harbor valuable constituents, notably chitin. This chitin can be extracted from shellfish byproducts through chemical, microbial, enzymatic, and green technologies. However, chitin is insoluble in water and most of the organic solvents, hampering its wide application. Hence, chitin is de-acetylated into chitosan, which possesses various functional applications. Recently, nanotechnology has proven to improve the surface area and numerous functional properties of metals and molecules. Further, the nanotechnology principle can be extended to nanochitosan formation. Therefore, this review article centers on crustaceans and mollusks byproduct utilization for chitosan, its nano-formation, and their food industry applications. The extensive discussion has been focused on nanochitosan formation, characterization, and active site modification. Lastly, nanochitosan applications in various food industries, including biodegradable food packaging, fat replacer, bioactive compound carrier, and antimicrobial agent have been reported.
摘要：
甲壳类动物和软体动物由于其美味和营养价值而在世界各地被广泛消费。在处理过程中,这些贝类中只有30-40%被认为是可食用的，而70-60%的部分作为废物或副产品被扔掉。这些副产品含有有价值的成分，尤其是甲壳素。这种甲壳质可以通过化学方法从贝类副产品中提取，微生物，酶，绿色技术。然而,几丁质不溶于水和大多数有机溶剂，阻碍其广泛应用。因此，几丁质去乙酰化成壳聚糖，具有各种功能的应用。最近,纳米技术已被证明可以改善金属和分子的表面积和许多功能特性。Further,纳米技术原理可以扩展到纳米壳聚糖的形成。因此,这篇综述文章的中心是甲壳类和软体动物副产品对壳聚糖的利用，它的纳米形成，以及它们在食品工业中的应用。广泛的讨论集中在纳米壳聚糖的形成，表征，和活跃的网站修改。最后,纳米壳聚糖在各种食品工业中的应用，包括可生物降解的食品包装，脂肪替代品，生物活性化合物载体，和抗菌剂已被报道。
