Next Article in Journal
Preparation and Characteristics of an Environmentally Friendly Hyperbranched Flame-Retardant Polyurethane Hybrid Containing Nitrogen, Phosphorus, and Silicon
Next Article in Special Issue
Recent Applications of Chitin- and Chitosan-Based Polymers in Plants
Previous Article in Journal
The Use of Lanthanum Ions and Chitosan for Boron Elimination from Aqueous Solutions
Previous Article in Special Issue
Preparation and Performances of Warp-Knitted Hernia Repair Mesh Fabricated with Chitosan Fiber
Open AccessArticle

Enhancing Saltiness Perception Using Chitin Nanomaterials

Department of Food Science, National Taiwan Ocean University, 2, Pei-Ning Road, Keelung 20224, Taiwan
Author to whom correspondence should be addressed.
The authors contributed equally to this work.
Polymers 2019, 11(4), 719;
Received: 14 March 2019 / Revised: 8 April 2019 / Accepted: 16 April 2019 / Published: 19 April 2019
In the present study, we prepared and characterized chitin nanomaterials with different diameters, lengths, and degree of deacetylation (DD), and investigated their capability for enhancing saltiness perception. Chitin was isolated from squid pens and transformed into chitin nanofiber (CNF), deacetylated chitin nanofiber (DACNF), and chitin nanocrystal (CNC) by ultrasonication, alkali treatment followed by ultrasonication and acid hydrolysis, respectively. The diameters of CNF, CNC and DACNF were 17.24 nm, 16.05 nm and 15.01 nm while the lengths were 1725.05 nm, 116.91 nm, and 1806.60 nm, respectively. The aspect ratios of CNF and DACNF were much higher than that of CNC. The crystalline indices of CNF and CNC were lower than that of original β-chitin, suggesting that ultrasonication and acid hydrolysis might change the molecular arrangement in crystalline region of chitin. The zeta-potentials were between 19.73 nV and 30.08 mV of chitin nanomaterials in distilled water. Concentrations of chitin nanomaterials (40–74 μg/mL) showed minimal effect on zeta-potential, whereas increasing the level of NaCl reduced the zeta-potential of solution. Moreover, NaCl solution (0.3%) with chitin nanomaterials addition produced significant higher saltiness perception than that of solution with NaCl alone. Therefore, chitin nanomaterials may be promising saltiness enhancers in the food industry. View Full-Text
Keywords: chitin; nanofiber; nanocrystal; saltiness perception; sodium reduction chitin; nanofiber; nanocrystal; saltiness perception; sodium reduction
Show Figures

Graphical abstract

MDPI and ACS Style

Tsai, W.-C.; Wang, S.-T.; Chang, K.-L.B.; Tsai, M.-L. Enhancing Saltiness Perception Using Chitin Nanomaterials. Polymers 2019, 11, 719.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop