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Chitooligosaccharides: Preparation and Applications in Food and Nutraceuticals

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Chitooligosaccharides

Abstract

Chitooligosaccharide (COS) is the hydrolyzed product of chitosan (CS). Various chemical, physical, and enzymatic methods have been employed to produce COS. COS has higher water solubility than the  CS, which is an aqueous acid soluble biopolymer. In general, COS has a molecular weight (MW) varied between 3 and 10 kDa with a degree of depolymerization (DP) ranging from 2 to 20. However, both DP and MW fluctuate, depending on sources as well as the method of preparation. COS possesses excellent antioxidant and antimicrobial activities and those activities have been exploited to inhibit oxidation of lipids/proteins and microbial growth in foods that are prone to deterioration such as fatty fish, etc. In recent times, consumers are more oriented towards health-related issues, leading to increased consumption of food with high nutraceutical values. Apart from preservative efficacy, COS has been widely studied for its anti-diabetic, anti-obesity, digestive enzyme inhibitory activities as well as other nutraceutical properties. COS shows positive results in controlling glucose levels, serum lipid levels, or weight gain as confirmed in both in vivo and in vitro studies. Overall, COS has tremendous potential to act as a nutraceutical, which can provide health-related benefits for the consumers and can improve the quality as well as extend shelf life of various foods.

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Authors and Affiliations

  1. International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand

    Soottawat Benjakul, Avtar Singh & Ajay Mittal

Authors
  1. Soottawat Benjakul
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  2. Avtar Singh
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  3. Ajay Mittal
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Correspondence to Soottawat Benjakul .

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  1. Department of Marine Science and Convergence Engineering, College of Science and Technology, Hanyang University ERICA, Seoul, Korea (Republic of)

    Se-Kwon Kim

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Benjakul, S., Singh, A., Mittal, A. (2022). Chitooligosaccharides: Preparation and Applications in Food and Nutraceuticals. In: Kim, SK. (eds) Chitooligosaccharides. Springer, Cham. https://doi.org/10.1007/978-3-030-92806-3_13

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