Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview

Abstract

The natural biopolymer chitin and its deacetylated derivative chitosan are abundant in nature. They are obtained from different sources, including the crustacean shells and the cell wall of fungi. Chitin and chitosan have various applications in the beverage industry, such as a flocculent to improve the clarification process, for the reduction of metals and contaminates, and to extend shelf-life. They are also used as material for the immobilization of microorganisms and enzymes, which allows the development of bioprocesses that preserve the quality of alcoholic and non-alcoholic beverages. Therefore, the main purpose of this overview is to consolidate some of the current practical applications of chitin and chitosan in the alcoholic and non-alcoholic beverage industry and to reveal new perspectives.

Physicochemical Characterization and Antimicrobial Analysis of Vegetal Chitosan Extracted from Distinct Forest Fungi Species

“…This may be attributed to the ineffectiveness of the discolouration process, as there was a possibility that a layer of hardened protein residue may have formed on the dehydrated product. The protein residue may be denatured by the ethanol and formed barrier-like structures on the chitin, preventing the penetration of the ethanol to decolourise the natural pigments in the chitin [ 21 ].…”

Chitosan: A Versatile Bio Polysaccharide with Potential Applications in the Food Industry

“…Decolourisation is most commonly performed to produce colourless pure chitin. A chemical procedure (use of both acids and bases) or partial deacetylation of chitin through hydrolysis by a chitin deacetylase is used to produce chitosan" [4,25,34]. "Certain physicochemical flaws, like protein contamination, uneven deacetylation levels, and molecular weight, affect chemical extraction.…”

“…Chitin and its derivative like chitosan are two biological polymers have found enormous utilisation in the recent times. Chitin is the first polysaccharide identified by man" and it is the 2 nd most prevalent biopolymer followed by cellulose on the earth obtained from exoskeleton of insect's cuticles (cockroach, beetle, true fly, ants, brachiopods, scorpions, and worm), invertebrates, marine crustacean shell debris, algae (green and brown algae) and in cell wall of fungi (Aspergillus niger, Mucor rouxii, Penicillium notatum, yeast) [3,2,[4][5][6][7]1]. "The term chitin comes from the Greek word "chiton" which means tunic or envelope" [8].…”

Incorporating Microbial and Commercial Enzymes into Beverage Manufacturing Procedures

“…Moreover, adopting enzyme immobilization technology has provided scientists with cost-effective alternatives for enzyme applications. This technology can enhance product yield, maximize profitability, and minimize environmental risks by attaching enzymes to solid supports [157,158]. Enzyme optimization in the wine industry involves employing various biotechnological tools, including immobilized enzymes.…”

“…Immobilized enzymes are easily detachable and do not leave protein residues in the wine. Simultaneously, they can be reused multiple times [113,157]. Furthermore, immobilized multi-enzymes or co-immobilized cross-linked enzyme aggregates (combi-CLEAs) can be employed when the winemaking process involves the sequential engagement of multiple enzymes [160].…”