Chitosan, a cationic polysaccharide derived from the deacetylation of chitin, is widely distributed in nature. Its antibacterial activity, biocompatibility, biodegradability, and non-toxicity have given it extensive uses in medicine, food, and cosmetics. However, the significant impact of variations in the physicochemical properties of chitosan extracted from different sources on its application efficacy, as well as the considerable differences in its antimicrobial mechanisms under varying conditions, limit the full realization of its biological functions. Therefore, this paper provides a comprehensive review of the structural characteristics of chitosan, its preparation methods from different sources, its antimicrobial mechanisms, and the factors influencing its antimicrobial efficacy. Furthermore, we highlight the latest applications of chitosan and its derivatives across various fields. We found that the use of microbial extraction shows promise as a new method for producing high-quality chitosan. By analyzing the different physicochemical properties of chitosan from various sources and the application of chitosan-based materials (such as nanoparticles, films, sponges, and hydrogels) prepared using different methods in biomedicine, food, agriculture, and cosmetics, we expect these findings to provide theoretical support for the broader utilization of chitosan.

Over the past few decades, there has been a noticeable surge in the market of plant-based meat analogs (PBMA). Such popularity stems from their environmentally friendly production procedures as well as their positive health effects. In order to meet the market demand, it is necessary to look for plant protein processing techniques that can help them match the quality of conventional meat protein from the aspects of sensory, quality and functionality. Bean proteins are ideal options for PBMA with their easy accessibility, high nutrient-density and reasonable price. However, the high polyunsaturated lipids content of beans inevitably leads to the unpleasant beany flavor of soy protein products, which severely affects the promotion of soy protein-based PBMA. In order to solve this issue, various methods including bleaching, enzyme and fermentation etc. are developed. Among these, fermentation is widely investigated due to its high efficiency, less harm to the protein matrix, targeted performance and low budget. In addition, proper utilization of microbiome during the fermentation process not only reduces the unpleasant beany flavors, but also enhances the aroma profile of the final product. In this review, we provide a thorough and succinct overview of the mechanism underlying the formation and elimination of beany flavor with associated fermentation process. The pros and cons of typical fermentation technologies for removing beany flavors are discussed in alongside with their application scenarios. Additionally, the variations among different methods are compared in terms of the strains, fermentation condition, target functionality, matrix for application, sensory perception etc.

A sodium carboxy-methylcellulose (CMC)/chitosan (CS) composite sponge as drug carrier was prepared, and its structure and functions were investigated. Samples with different CMC/chitosan ratios and under different pH conditions were synthesized via a freeze-drying method. The microstructure of the dried sponges was analyzed by Scanning Electron Microscope (SEM). Molecule interactions between polymers were confirmed by Fourier transform infrared (FTIR) spectra and Thermal gravimetric analyze (TGA). The swelling degree, weight loss, in vitro drug release behavior and antibacterial property of the sponges were determined as well. The results showed that the CMC/chitosan ratio and the pH value significantly affected the appearance of the blending solution and the microstructure of the final product, and also affected the sponge’s degradation behavior, drug-loading capacity and the antibacterial activity. Gentamicin (GEN) as a hydrophilic model drug was remarkably superior to the other two hydrophobic drugs, ibuprofen (IBU) and roxithromycin (ROX), with respect to in vitro releasing. Moreover, higher CMC content and lower pH value of the sponge were confirmed to lead a larger loading for GEN. The bacteriostatic experiment showed a strong antimicrobial ability of GEN-loaded sponges on inhibiting Escherichia coli.