A method is provided for producing a composition comprising chitosan and water, comprising dissolving chitosan powder in an ionic liquid, to prepare a first composition comprising chitosan and ionic liquid; and contacting the first composition with water under conditions sufficient to solvent-exchange all or substantially all of the ionic liquid with water; to form a composition comprising chitosan and water. Compositions produced thereby and methods of using the compositions are provided.

An ultrasonic preparation method of protein peptide-polysaccharide nanoparticles loaded with bioactive components is conducted as follows: Chitosan solution containing 1% glacial acetic acid is added gently to the casein phosphopeptide solution containing quercetin stock solution in an equal volume under constant magnetic stirring; pH is adjusted accordingly before subjecting the mixture solution to ultrasonic treatment; after ultrasonication, the quercetin-loaded casein phosphopeptide-chitosan nanoparticles are obtained by freeze-drying. In the process of using the electrostatic interaction between the casein phosphopeptide and the chitosan to embed the quercetin, the present disclosure employed the multi-mode ultrasonic processing technology to facilitate the cross-linking of the polypeptide and the polysaccharide through the physical force of ultrasound. This enabled the complex encapsulation to incorporate additional bioactive components. The quercetin product exhibited excellent encapsulation efficiency, good water solubility, good light and thermal stability, and strong antioxidant properties, which significantly expanded the bioavailability of quercetin in the gastrointestinal tract.

An ultrasonic preparation method of protein peptide-polysaccharide nanoparticles loaded with bioactive components is conducted as follows: Chitosan solution containing 1% glacial acetic acid is added gently to the casein phosphopeptide solution containing quercetin stock solution in an equal volume under constant magnetic stirring; pH is adjusted accordingly before subjecting the mixture solution to ultrasonic treatment; after ultrasonication, the quercetin-loaded casein phosphopeptide-chitosan nanoparticles are obtained by freeze-drying. In the process of using the electrostatic interaction between the casein phosphopeptide and the chitosan to embed the quercetin, the present disclosure employed the multi-mode ultrasonic processing technology to facilitate the cross-linking of the polypeptide and the polysaccharide through the physical force of ultrasound. This enabled the complex encapsulation to incorporate additional bioactive components. The quercetin product exhibited excellent encapsulation efficiency, good water solubility, good light and thermal stability, and strong antioxidant properties, which significantly expanded the bioavailability of quercetin in the gastrointestinal tract.

The present disclosure provides a method for producing cultured meat, the method including: coating surfaces of cells usable for producing cultured meat to form a nanofilm; culturing the coated cells; inducing proliferation of the cultured cells; and allowing muscle tissue to be formed from the differentiated cells, and cultured meat produced using the same. As cell protection and cell adhesion are increased, the cell proliferation and differentiation efficiency is increased, such that an environment optimized for cultured meat production may be created through mass proliferation of the cells.

The present disclosure provides a method for producing cultured meat, the method including: coating surfaces of cells usable for producing cultured meat to form a nanofilm; culturing the coated cells; inducing proliferation of the cultured cells; and allowing muscle tissue to be formed from the differentiated cells, and cultured meat produced using the same. As cell protection and cell adhesion are increased, the cell proliferation and differentiation efficiency is increased, such that an environment optimized for cultured meat production may be created through mass proliferation of the cells.

A composition for use in preventing an infection, or treating an infection, or treating a disease caused by an infection, the composition including a compound selected from the group of chitosan or a salt thereof, galactose, mannose, caffeine, and any combination thereof.

A composition for use in preventing an infection, or treating an infection, or treating a disease caused by an infection, the composition including a compound selected from the group of chitosan or a salt thereof, galactose, mannose, caffeine, and any combination thereof.

Methods for producing insect product are provided that include wet-grinding at least one whole insect into an insect slurry and drying the insect slurry to form a dried insect product comprising solid insect matter particles. Methods for producing a chitin product are also provided that include wet-grinding at least one whole insect into an insect slurry and removing chitin from at least a portion of the insect slurry. Insect products are also provided that include a composition derived from at least one whole insect and has solid insect matter particles, in which the composition has a peroxide value of about 30 meq/kg of fat or less and about 90% of the solid insect matter particles, by volume, has a particle size of about 1000 μm or less.

Methods for producing insect product are provided that include wet-grinding at least one whole insect into an insect slurry and drying the insect slurry to form a dried insect product comprising solid insect matter particles. Methods for producing a chitin product are also provided that include wet-grinding at least one whole insect into an insect slurry and removing chitin from at least a portion of the insect slurry. Insect products are also provided that include a composition derived from at least one whole insect and has solid insect matter particles, in which the composition has a peroxide value of about 30 meq/kg of fat or less and about 90% of the solid insect matter particles, by volume, has a particle size of about 1000 μm or less.

The present invention provides a method for preparing double-layered bursting beads with milk tea flavor comprising: preparing inner and/or outer shell forming solutions for inner and/or outer shells of the bursting beads; preparing inner and/or outer core material solutions for inner and/or outer core materials of the bursting beads; preparing inner and/or outer shell curing solutions for inner and/or outer shells of the bursting beads; adding the inner core material solution into the inner shell forming solution, incubating, curing in the inner shell curing solution, and filtering to obtain inner bursting beads; and adding the inner bursting beads and the outer core material solution into the outer shell forming solution, and curing in the outer shell curing solution to obtain the double-layered bursting beads. The present invention improves bursting ability, densification, product instability due to complex browning and precipitation between tea polyphenol and protein during storage, and mechanical properties thereof.