This work focuses on the first use of ultrasonic phenol-ene coupling as a polymer analogous transformation. The ultrasonic reaction was introduced into chitin chemistry, resulting in the fast and convenient preparation of new water-soluble cationic chitin derivatives. Since water-soluble derivatives of fully deacetylated chitin are poorly described in the literature, the synthesis of each new type of these derivatives is a significant event in polysaccharide chemistry. Polycations, or cationic polymers, are of particular interest as antibacterial agents. Consequently, the resulting polymers were tested for their antibacterial activity and toxicity. We found that the highly substituted polymer of medium molecular weight exhibited the most pronounced in vitro antibacterial effect. We prepared nanoparticles using the ionic gelation technique. The most effective in vitro antibacterial chitin-based systems were tested in vivo in rats. These tests demonstrated outstanding antibacterial effects combined with an absence of toxicity. Additionally, we found that the resulting polymers, unlike their nanoparticle counterparts, also exhibited strong antioxidant effects. In summary, we demonstrated the effectiveness of ultrasound in polymer chemistry and highlighted the importance of the sonochemical approach in the chemical modification of polysaccharides. This approach enables the synthesis of derivatives with improved physicochemical and biological properties.

Herein, we prepared nanoparticles of chitosan–manganese(II) complexes in different molar ratios (1:2, 1:1, and 2:1) and fully characterized them using dynamic and electrophoretic light scattering, X-ray diffraction, SEM, FTIR, and thermal analysis. Nanoparticles Chitosan + Mn²⁺ (1:1) have a high catalytic activity in the oxidative coupling of benzylamine, resulting in the imine formation and also in selective aldol reaction. Chitosan + Mn²⁺ (1:1) catalyze the reactions in the greenest solvents: water and water/ethanol mixture. Moreover, Chitosan + Mn²⁺ (1:1) is very easy to prepare and convenient to use. The catalyst is separated from the reaction mixture by a simple nanoporous filter or centrifugation and does not lose catalytic activity after at least ten uses. The chitosan–manganese(II) complexes reduce the milk fermentation time, demonstrating the effectiveness in accelerating the fermentation process by Streptococcus thermophilus. They also contribute to increasing the shelf life of fermented milk products by inhibiting the undesirable post-acidification process. We found that the optimal ratio of chitosan and Mn²⁺ to manifest the apogee of the desired effects (acceleration of milk fermentation and increase in the shelf life of the fermented product) is 1:2.