Chitin is the most abundant natural amino polysaccharide and is estimated to be produced annually almost as much as cellulose. It has become of great interest not only as an underutilized resource, but also as a new functional material of high potential in various fields, and recent progress in chitin chemistry is quite noteworthy. The purpose of this review is to take a closer look at chitin and chitosan applications. Based on current research and existing products, some new and futuristic approaches in this fascinating area are thoroughly discussed.

A review of chitin and chitosan applications

Green solvents for sustainable organic synthesis: state of the art

Structure and interactions in chitosan hydrogels formed by complexation or aggregation for biomedical applications

This review concerns the applications of some polysaccharides in the domain of biomaterials and bioactive polymers. Natural polysaccharides from different sources have been studied for a long time, and their main properties are summarized in this paper; some of their derivatives obtained by chemical modification are also described. The main polysaccharides currently used in the biomedical and pharmaceutical domains are chitin and its derivative chitosan, hyaluronan and alginates. Alginates are well known for their property of forming a physical gel in the presence of divalent counterions (Ca, Ba, Sr) whereas carrageenans form a thermoreversible gel; these seaweed polysaccharides are mainly used to encapsulate different materials (cells, bacteria, fungi). Other promising systems are the electrostatic complexes formed when an anionic polysaccharide is mixed with a cationic polysaccharide (e.g. alginate/chitosan or hyaluronan/chitosan). An important development of the applications of polysaccharides can be predicted for the next few years in relation to their intrinsic properties such as biocompatibility and biodegradability in the human body for some of them; they are also renewable and have interesting physical properties (film-forming, gelling and thickening properties). In addition, they are easily processed in different forms such as beads, films, capsules and fibres. Copyright © 2007 Society of Chemical Industry

Main properties and current applications of some polysaccharides as biomaterials

Supercritical fluids posses properties that make them attractive as media for chemical reactions. Conducting chemical reactions at supercritical conditions affords opportunities to manipulate the reaction environment (solvent properties) by manipulating pressure, to enhance the solubilities of reactants and products, to eliminate interphase transport limitations on reaction rates, and to integrate reaction and separation unit operations. Supercritical conditions may be advantageous for reactions involved in fuels processing, biomass conversion, biocatalysis, homogeneous and heterogeneous catalysis, environmental control, polymerization, materials synthesis, and chemical synthesis. Moreover, supercritical fluids can be used profitably in fundamental chemical investigations of intermolecular interactions and their influence on chemical processes. Work on chemical reactions in and with supercritical fluids is reviewed. We discuss both fundamental studies and applications of reactions at supercritical conditions, with focus on work published after 1985.

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Reactions at supercritical conditions: Applications and fundamentals

A Polyelectrolyte complex gel was made by mixing chitosan and xanthan solutions under the presence of NaCl. To study the effect of environmental pH on the swelling behavior, the gel in cylindrical shape was immersed in aqueous NaOH or HCI solution, and the diameter of the gel was measured at appropriate intervals. In the range of pH 10-12, the diameter increased with time, and the gel reached to the swelling equilibrium not more than 7 days. The gel also swelled at pH below 1.5, though it dissolved in the range of pH 0.2-1. No swelling was observed at pH from 2 to 9. The effect of salt concentration on the pH-dependent swelling of the gel was also investigated.

Preparation of a Polyelectrolyte Complex Gel and its pH-Dependent Swelling Behavior

Energy saving in the extraction-denaturation stage of kori-tofu production and its optimization

The modified coefficient of consolidation, Ce, of soybean protein coagulated was not significantly affected by the applied expression pressure but was greatly affected by the coagulation condition. The value of Ce was high when soybean protein was coagulated at a high temperature, with the calcium concentration to give about half of maximum amount of bound calcium, and with moderate stirring. The value of Ce was analyzed in terms of the average specific resistance to liquid permeation, and the coefficient of volume change, of the soybean protein coagulate.

Effects of Coagulation Condition on Consolidation of Soybean Protein Coagulate

Effect of the transformation of surface microstructure on the sorption behaviors of water vapor and mutagens (Trp-P-1 and Glu-P-1) was investigated by using calcium alginate of different specific surface area. Equilibrium sorption isotherms of water vapor and mutagens at 0°C were not affected significantly, although the sorption rates of water vapor and mutagens were very much influenced, by the change of specific surface area. The apparent diffusivities of water vapor and mutagens were increased more than several ten times by the increase of the specific surface area of calcium alginate xero-gels.

Sorption characteristics of water vapor and mutagens on calcium alginate

The process of dehydration of soybean protein coagulate in expression involves two mechanisms, filtration and consolidation. The filtration process was explained by Ruth's filtration model. The consolidation process, except for secondary consolidation, was analyzed by the modified consolidation model of Shirato et al., taking into account the compressibility of cake. The modified coefficient of consolidation was not affected significantly by the pressure applied. Evaluation of the modified coefficient of consolidation is of importance for an attempt to improve the current production of soybean protein.

Consolidation of Soybean Protein Coagulate

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