Present and Future Role of Chitin and Chitosan in Food

Abstract

The conversion of processed discarded material into valuable by‐products and alternative specialty materials has been identified as a timely challenge for food research and development associated with numerous applications of chitinous products. Chitin, chitosan, calcareous chitin, and chitosan, N‐acetylated chitosan, N‐methylene phosphonic chitosan (NMPC), and N‐lauryl‐N‐methylene phosphonic chitosan (LMPC) are being studied as a result of their broad range of food applications. These biopolymers offer a wide range of unique applications including formation of biodegradable films, immobilization of enzymes, preservation of foods from microbial deterioration, as additives (clarification and deacidification of fruits and beverages, emulsifier agents, thickening and stabilizing agents, color stabilization), and dietary supplements. This review summarizes some of the most important developments in this field.

Ki̇tosan Ve Anti̇mi̇krobi̇yal Özelli̇kleri̇

“…Ayrıca kaplama ve yenilebilir film üretiminde, enzim immobilizasyonunda ve besin maddelerinin enkapsülasyonunda da kullanılmaktadır [81,82]. Ancak, inhibitör spektrumunun geniş, doğal ve insan sağlığı açısından güvenli olmasından dolayı kitosan ve türevleri gıda endüstrisinde daha çok gıda koruyucusu olarak uygulama alanı bulmaktadır.…”

Chitosan Nanoparticles for Generating Novel Systems for Better Applications: A Review

“…Considering the wide variety of functional properties of chitosan and due to its natural source, chitosan in various forms and combination are one of the best known food additives. The importance of chitosan as food additive could be highlighted by the fact that about three decades back Japan and Korea have approved chitosan as a food additive [12]. Low molecular mass chitosan and chitosan oligosaccharides have been used generally as food additive and are suggested to have enhanced efficacy especially in acidic food products irrespective of the size and acetylation status of chitosan [30].…”

“…Low molecular mass chitosan and chitosan oligosaccharides have been used generally as food additive and are suggested to have enhanced efficacy especially in acidic food products irrespective of the size and acetylation status of chitosan [30]. It is pertinent to note that chitosan acts as thickening agent and increases the viscosity of food without any allergic or toxic effect, due to its natural origin [12]. Chitin and chitosan have been shown to support stability on food emulsions.…”

“…Chitosan binds to many classes of dyes such as disperse, acid, sulphur, reactive and others with high affinity due to the molecular structure and also the rate of diffusion of color appears similar in both cellulose and chitosan [12,32]. The influence of packaging made of chitosan on color stability in refrigerated ground beef has been studied previously [33].…”

“…In health care industry, chitosan and chitosan materials are used as antimicrobial, antitumor, antiulcer, antidiabetic and cholesterol lowering agent. In the areas of food, food packaging and personal care, the antioxidative property, film forming capability, antimicrobial effect, clarifying effect, gelling nature, additive property, color stabilizing effect, anti-inflammatory and fiber like property of chitosan and chitosan derivatives make them an excellent choice [12][13][14][15]. In biomedical and pharmaceutical areas, chitosan nanomaterials play a pivotal role in delivery of genes and molecules, encapsulation, bioavailability enhancement, oral delivery of growth factors, insulin and optimal drug delivery [16][17][18].…”