Chitosan-functionalized nanofibers: A comprehensive review on challenges and prospects for food applications

Abstract Chitosan exhibits outstanding properties, which allow a wide range of applications. For this reason, chitosan-based biomaterials have been developed over the years and, among these biomaterials, chitosan-based nanomaterials may significantly change the material properties, which could result in some exceptional features. Indeed, chitosan-based nanofibers have a larger surface area:volume ratio than the bulk materials at macro scale. Moreover, chitosan-based nanofibers could lead to enhanced porosity and mechanical properties, which could also improve surface functionalities, and consequently, the range of applications. However, the diversity in sources of raw materials and the production processes for the development of chitosan might provide distinct physicochemical characteristics. Because the varieties of chitosan have been limited in the most part the nanofibers synthesis, the current review describes an extensive research concerning the development of chitosan-based nanofibers and summarizes the different techniques for the nanofibers production; in addition to point out the effects of chitosan characteristics on the spinnability of the solution. Furthermore, the present review explores some potential studies in relation to the chitosan-based nanofibers applied to food technology, including active food packaging, nanofood carrier and enzyme immobilization.