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TL;DR
This narrative review summarizes production methods, chemical modifications, and potential applications of chitooligosaccharide (CHOS) and its derivatives as food additives and bioactive compounds.
Foods · 5 authors, 2 centres
This summary was generated by AI from a single paper. It has not been reviewed by a clinician and is not clinical advice. Verify against the source before acting on it.
This narrative review summarizes production methods, chemical modifications, and potential applications of chitooligosaccharide (CHOS) and its derivatives as food additives and bioactive compounds.
This narrative review covers physical, chemical, and enzymatic methods for producing chitooligosaccharide (CHOS) from chitosan, along with derivative synthesis via carboxylation, quaternization, sulfation, and polyphenol conjugation. The authors summarize preclinical evidence that CHOS derivatives exhibited anti-inflammatory, anti-obesity, neuroprotective, and anti-cancer bioactivities. Enhanced antibacterial and antioxidant activities of CHOS-polyphenol conjugates were highlighted for shelf-life extension and safety of perishable foods. The review also notes that combining CHOS with other preservative technologies can augment effectiveness. Limitations include high production costs of high-purity CHOS, regulatory hurdles in some countries, and the absence of human clinical trials establishing safety and efficacy. The authors conclude that comprehensive research and clinical trials are needed before CHOS can be widely adopted in food and pharmaceutical applications.