A review on the utilization of insect chitosan in the food industry: Challenges and opportunities.

Chitosan, a biopolymer derived from chitin, is primarily extracted from crustaceans' and insects' exoskeletons. Unlike chitin, which is insoluble, chitosan is produced by deacetylating chitin, enhancing its solubility and functionality. While crustacean chitosan has been widely utilized due to its availability from seafood waste, it poses challenges such as seasonal limitations, environmental concerns, and heavy metal contamination. Insects are a sustainable alternative, as they can be mass-reared year-round with minimal ecological impact, providing a renewable source of high-quality chitosan production. This review examines various methods of chitosan extraction from insects, including chemical, biological, and physical processes, and compares them with the harsher crustacean techniques. The review also discusses the potential applications of insect-derived chitosan in the food industry. These include its use in edible films, coatings, and natural preservatives. Additionally, insect chitosan offers beneficial health effects, such as anti-inflammatory properties, blood sugar regulation and cholesterol reduction. However, challenges still exist in terms of scalability, economic viability, and consumer acceptance. Further research is essential to optimize extraction processes and expand the industrial applications of insect-derived chitosan.

• Publication year

  2025

• Venue

  International Journal of Biological Macromolecules

• Publication date

  2025-09-01

• Fields of study

  Agricultural and Food Sciences, Medicine

• Identifiers
  DOI 10.1016/j.ijbiomac.2025.147587PMID 40935052
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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