Utilization of Chitosan in Food Industry (Turkish with English Abstract)

Abstract

 Chitosan is a modified, natural carbohydrate polymer derived by partial deacetylation of chitin. Chitosan has received considerable attention in recent years because of its biological activities such as antitumor, immunostimulatory, antibacterial, antifungal and hypocholesterolemic functions. In addition to these functions, chitin and chitosan possess several important technological properties such as thickening, flocculating, absorbing, emulsifying, clarifying, gelling and water or dye binding. One of the most potent applications of chitosan is the inactivation of various bacteria such as Staphylococcus aureus, Bacillus cereus, Escherichia coli, Proteus vulgaris; yeast cultures such as Saccharomyces cerevisiae and Rhodotorula glutensis and numerous fungi except Zygomycetes. Chitosan has also extended the shelf-life of especially meat products when successfully used as coating., especially in meat products, to extend the shelf-life of food products. Moreover, chitosan is also used as a protective barrier for moisture loss from foods such as bread and eggs. The antioxidative activity of chitosan protects the foods such as bread, fruit as well as foods rich in unsaturated lipids i.e., seafood and meat products against oxidation.; such as bread, fruits as well as foods rich in unsaturated lipids, i.e., seafood and meat products. Moreover, chitosan acts as an emulsifier on products such as sausages and mayonnaise. The most interesting applications of chitosan in fruits and vegetables are to act as the browning inhibitor and, as a clarifying agent and a regulator of acidity in fruit juices. This review summarizes the applications of chitosan in food industry.

Keywords

• Chitosan, antimicrobial activity, antioxidant activity, food applications

Gıda Endüstrisinde Kitosanın Kullanımı

Abstract

Kitosan; kitinin kısmi deasetilasyonuyla elde edilen modifiye, doğal bir karbonhidrat polimeridir. Antitümör, antibakteriyel, antifungal ve hipokolesterolemik fonksiyonlarının yanısıra; kıvam artırma, şoklaşmayı sağlama, absorber, emülgatör, durultma, jelleşme ve suyu ve boyayı bağlama gibi önemli teknolojik niteliklere de sahip olması nedeniyle, kitosana olan ilgi son yıllarda önemli düzeyde artmıştır. Kitosanın en temel uygulamalarından biri; Staphylococcus aureus, Bacillus cereus, Escherichia coli, Proteus vulgaris gibi bakterileri; Saccharomyces cerevisiae ve Rhodotorula glutensis gibi maya kültürlerini ve Zygomycetes dışındaki küfleri inaktive edebilmesidir. Kitosan, aynı zamanda özellikle et ürünlerinde kaplama materyali olarak kulanıldığında bu ürünlerin raf ömrünü uzatmaktadır. Bunun yanında kitosan; ekmek ve yumurta gibi ürünlerde koruyucu bir bariyer oluştururak nem kaybını engellemekte; ekmek, meyve ve doymamış yağ asitlerince zengin deniz ve et ürünleri gibi çeşitli gıdalarda antioksidan etki göstererek bu ürünleri oksidasyona karşı korumakta ve sosis, mayonez gibi ürünlerde de emülgatör görevi görmektedir. Meyve ve sebzelerden elde edilen ürünlerde kitosanın en ilgi çekici uygulamaları ise, esmerleşmeyi inhibe etmede sülfitlere alternatif gösterilmesi ve meyve suyu endüstrisinde gerek durultma yardımcı maddesi gerekse asitliği düzenleyici olarak kullanılmasıdır. Bu derlemede, kitosanın gıda endüstrisindeki uygulamaları ele alınmıştır.

Keywords

• Kitosan, antimikrobiyel aktivite, antioksidan aktivite, gıda uygulamaları

References

1. Furusaki E, Ueno Y, Sakairi N, Nishi N, Tokura S. 1996. Facile preparation and inclusion ability of a chitosan derivative bearing carboxymethyl- - cyclodextrin. Carbohydr. Polym., 9, 29-34.
2. Hernández-Mu oz P, Almenar E, Valle VD, Velez D, Gavara R. 2008. Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria x ananassa) quality during refrigerated storage. Food Chem., 110, 428-435.
3. Vu KD, Hollingsworth RG, Leroux E, Salmieri S, Lacroix M. Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries. Food Res. Int., (basımda).
4. Kim KM, Son JH, Kim SK, Weller CL, Hanna MA. 2006. Properties of chitosan films as a function of pH and solvent type. J. Food Sci., 71(3), 119-124. 5. Dutta PK, Tripathi S, Mehrotra GK, Dutta J. 2009. Perspectives for chitosan based antimicrobial films in food applications. Food Chem., 114, 1173- 1182.
5. Demir A, Seventekin N. 2009. Kitin, kitosan ve genel kullanım alanları. Tekstil Teknolojileri Elektronik Dergisi, 3(2), 92-103.
6. Bostan K, Aldemir T, Aydın A. 2007. Kitosan ve antimikrobiyal aktivitesi. Türk Mikrobiyoloji Cemiyeti Dergisi, 37(2), 118-127.
7. Dexter LB. 2005. Technical Consultant 2005. Shrimp-Derived Chitosan GRAS Notification. Vol. I, Lee B. Dexter and Assoc. Technology Consultants, Austin, TX.
8. Rinaudo M. 2006. Chitin and chitosan: Properties and applications. Prog. Polym. Sci., 31, 603-632.

9. No HK, Meyers SP, Prinyawiwatkul W, Xu Z. 2007. Applications of chitosan for improvement of quality and shelf life of foods: A review. J. Food Sci., 72(5), 87-100.
10. Del Blanco LF, Rodr guez MS, Schulz PC, Agull E. 1999. Influence of the deacetylation degree on chitosan emulsification properties. Colloid Polym. Sci., 277, 1087-1092.
11. L pez-Caballero ME, G mez-Guillén MC, Pérez -Mateos M, Montero P. 2005. A functional chitosan -enriched fish sausage treated by high pressure. J. Food Sci., 70(3), 166-171.
12. Jayakumar R, Prabaharan M, Reis RL, Mano JF. 2005. Graft copolymerized chitosan-present status and applications. Carbohydr. Polym., 62, 142-158. 14. Jayakumar R, Reis RL, Mano JF. 2006. Chemistry and applications of phosphorylated chitin and chitosan. E-Polymers., 035.
13. Jayakumar R, Nwe NT, Tokura S, Tamura H. 2007. Sulfated chitin and chitosan as novel biomaterials. International J. Biol. Macromol., 40, 175-181.
14. L pez-Caballero ME, G mez-Guillén MC, Pérez-Mateos M, Montero P. 2005. A chitosan- gelatin blend as a coating for fish patties. Food Hydrocolloid., 19, 303-311.
15. Hernández-Mu oz P, Almenar E, Ocio MJ, Gavara R. 2006. Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa). Postharvest Biol. Tec., 39, 247-253.
16. Zivanovic S, Chi S, Draughon AF. 2005. Antimicrobial activity of chitosan films enriched with essential oils. J. Food Sci., 70(1), 45-51.
17. Juneja VK, Thippareddi H, Bari L, Inatsu Y, Kawamoto S, Friedman M. 2006. Chitosan protects cooked ground beef and turkey against Clostridium perfringensspores during chilling. J. Food Sci., 71(6), M236-240.
18. Shahidi F, Arachchi JKV, Jeon Y. 1999. Food aplications of chitin and chitosans. Trends Food Sci. Technol., 10, 37-51.
19. Darmadji P, Izumimoto M. 1994. Effects of chitosan in meat preservation. Meat Sci., 38, 243- 254.
20. Yang T, Chou C, Li C. 2005. Antibacterial activity of N-alkylated disaccharide chitosan derivatives. International J. Food Microbiol., 97, 237-245.
21. El Ghaouth A, Arul J, Asselin A, Benhamou N. 1992. Antifungal activity of chitosan on post-harvest pathogens: induction of morphological and cytological alterations in Rhizopus Stolonifer. Mycol. Res., 96, 769-779.
22. Park SI, Stan SD, Daeschel MA, Zhao Y. 2005. Antifungal coatings on fresh strawberries (Fragaria x ananassa) to control mold growth during cold storage. J. Food Sci., 70(4), M202-207.
23. Chien P, Sheu F, Lin H. 2007. Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. Food Chem., 100, 1160-1164.
24. Chien P, Chou C. 2006. Antifungal activity of chitosan and its application to control post-harvest quality and fungal rotting of Tankan citrus fruit (Citrus tankan Hayata). J. Sci. Food Agr., 6, 1964- 1969.
25. Roller S, Covill N. 1999. The antifungal properties of chitosan in laboratory media and apple juice. Int. J. Food Microbiol., 47, 67-77.
26. Sebti I, Martial-Gros A, Carnet-Pantiez A, Grelier S, Coma V. 2005. Chitosan polymer as bioactive coating and film against Aspergillus niger contamination. J. Food Sci., 70(2), 100-104.
27. Ribeiro C, Vicente AA, Teixeira JA, Miranda C. 2007. Optimization of edible coating composition to retard strawberry fruit senescence. Postharvest Biol. Tec., 44, 63-70.
28. Campaniello D, Bevilacqua A, Sinigaglia M, Corbo MR. 2008. Chitosan: Antimicrobial activity and potential applications for preserving minimally processed strawberries. Food Microbiol., 25, 992- 1000.
29. Durango AM, Soares NFF, Andrade NJ. 2006. Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots. Food Control., 17, 336-341.
30. Liu J, Tian S, Meng X, Xu Y. 2007. Effects of chitosan on control of postharvest diseases and physiological responses of tomato fruit. Postharvest Biol. Tec., 44, 300-306.
31. Kumar S, Thippareddi H, Subbiah J, Zivanovic S, Davidson PM, Harte F. 2009. Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan. J. Food Sci., 74(1), 8-14.
32. Simpson BK, Gagne N, Ashie INA, Noroozi E. 1997. Utilization of chitosan for preservation of raw shrimp (Pandalus Borealis). Food Biotechnol., 11, 25-44.
33. Cemeroğlu B, Özkan M. 2009. Kurutma teknolo- jisi. Meyve ve Sebze İflleme Teknolojisi, Cemeroğlu B (ed), Cilt II, Gıda Teknolojisi Derneği Yayınları No : 39, Bizim Grup Basımevi, Ankara, Türkiye, s. 479-626.
34. Joas J, Caro Y, Ducamp MN, Reynes M. 2005. Postharvest control of pericarp browning of litchi fruit (Litchi chinensis Sonn cv. Kwai Mi) by treatment with chitosan and organic acids. I. Effect of pH and of pericarp dehydration. Postharvest Biol. Tec., 38, 128-136.
35. Jiang Y, Li J, Jiang W. 2005. Effects of chitosan coating on shelf life of cold-stored litchi fruit at ambient temperature. Lebensm.-Wiss.U.-Technol., 38, 757-761.
36. Caro Y, Joas J. 2005. Postharvest control of litchi pericarp browning (cv. Kwai Mi) by combined treatments of chitosan and organic acids. II. Effect of the initial water content of pericarp. Postharvest Biol. Tec., 38, 137-144.
37. Spagna G, Barbagallo RN, Pifferi PG. 2000. Fining treatments of white wines by means of polymeric adjuvants for their stabilization against browning. J. Agric. Food Chem., 48, 4619-4627.
38. Sapers GM. 1992. Chitosan enhances control of enzymatic browning in apple and pear juice by filtration. J. Food Sci., 57(5), 1192-1193.
39. Soto-Peralta NV, Müller H, Knorr D. 1989. Effects of chitosan treatments on the clarity and color of apple juice. J. Food Sci., 54(2), 495-496.
40. Oszmianski J, Wojdylo A. 2007. Effects of various clarification treatments on phenolic compounds and color of apple juice. Eur. Food Res. Technol., 224, 755-762.
41. Rungsardthong V, Wongvuttanakul N, Kongpien N, Chotiwaranon P. 2006. Application of fungal chitosan for clarification of apple juice. Process Biochem., 41, 589-593.
42. Chatterjee S, Chatterjee S, Chatterjee BP, Guha AK. 2004. Clarification of fruit juice with chitosan. Process Biochem., 39, 2229-2232.
43. Jo C, Lee JW, Lee KH, Byun MW. 2001. Quality properties of pork sausage prepared with water- soluble chitosan oligomer. Meat Sci., 59, 369-375. 46. Butler BL, Vergano PJ, Testin RF, Bunn JM, Wiles JL. 1996. Mechanical and barrier properties of edible chitosan films as affected by composition and storage. J. Food Sci., 61(5), 953-956.
44. Chien P, Sheu F, Yang F. 2007. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. J. Food Eng., 78, 225-229.
45. Sim es ADN, Tudela JA, Allende A, Puschmann R, Gil MI. 2009. Edible coatings containing chitosan and moderate modified atmospheres maintain quality and enhance phytochemicals of carrot sticks. Postharvest Biol. Tec., 51, 364-370.
46. Han C, Lederer C, McDaniel M, Zhao Y. 2005. Sensory evaluation of fresh strawberries (Fragaria ananassa) coated with chitosan-based edible coatings. J. Food Sci., 70(3), 172-178.
47. Vargas M, Albors A, Chiralt A, González-Mart nez C. 2006. Quality of cold-stored strawberries as affected by chitosan-oleic acid edible coatings. Postharvest Biol. Tec., 41, 164-171.
48. Schulz PC, Rodr guez MS, Del Blanco LF, Pistonesi M, Agull E. 1998. Emulsification properties of chitosan. Colloid Polym. Sci., 276, 1159-1165.