Study of Nanochitosan (Definition, Manufacture, Analysis of Characteristics and Utilization): Review
Radika Gilang Bayu Sektiaji, Emma Rochima, Rusky Intan Pratama, Gemilang Lara Utama
Asian Journal of Fisheries and Aquatic Research · pp. 21–28 · Published 22 Nov 2022
10.9734/ajfar/2022/v20i4501Abstract
Nanochitosan is a nanoparticle of chitosan with a size between 100-400 nm. Nanochitosan has a higher antibacterial ability than ordinary chitosan. The manufacture of chitosan into nanochitosan can be done by ionic gelation method, namely the complexation of polyelectrolyte between positively charged of chitosan and negatively charged of sodium tripolyphosphate. The morphology of nanochitosan is in the form of a whole sphere and has typical chitosan functional groups such as amine, hydroxyl and carboxyl groups. Utilization of Nanochitosan can be used as a natural preservative because it has antibacterial properties in the form of edible coating. Fish filets coated with nanochitosan edible coating can extend the shelf life and maintain freshness which can be seen from the physiochemical characteristics.
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