Potential Application Opportunities of Chitin, Chitosan and Their Derivatives in Foods (Turkish with English Abstract)

Abstract

Chitin is an organic biopolymer of N-acetyl-D-glucosamine (GlcNAc) units linked together by β-(1,4)-glycosidic bonds. It is the second most abudant biopolymer on earth after cellulose and is obtained from the shell waste of crustaceans (crab, shrimp) and also from cell walls of fungi and insects. Chitosan is the N-deacetylated product of chitin. It has higher solubility and activity than chitin in food applications. Due to its polycationic properties, it has antimicrobial activity on bacteria and fungi, and it has also antioxidant property, high adsorbtion activity, gel forming ability and chelating ability. Chitosan has high potential for using in meat, vegetable, fruit and many other food products. However it has high potential for purification of water, clarification of fruit juice and production of edible films. It decreases absorbtion of fat in intestines, and also decreases the levels of serum chollesterol and tryglyceride. However, the potential usage of chitin and chitosan in food application is increased because of its nontoxic, biodegredable and low cost properties.   

Keywords

• Chitin, chitosan, antimicrobial, antioxidan, clarification, edible film 

Kitin (Chitin), Kitosan (Chitosan) ve Türevlerinin Gıdalarda Kullanım Olanakları

Abstract

Kitin, β-1,4- glikozidik bağlara sahip N-asetil-D-glukozamin (GlcNAc) rezidülerinden oluşmuş bir organik polimerdir. Selülozdan sonra doğada en fazla bulunan biyopolimer olup, yengeç, istakoz ve karides gibi deniz kabuklularının dış iskelet yapılarından, böceklerden ve fungusların hücre duvarlarından elde edilmektedir. Kitosan ise, kitinin deasetilasyonu sonucu elde edilmektedir. Gıda uygulamalarında çözünürlüğü ve aktivitesi kitinden daha fazladır. Polikatyonik özelliğe sahip olan kitosanın, bakteri ve funguslara karşı etkilerinin yanısıra, antioksidan etkileri, yüksek adsorbsiyon kapasitesi, jel oluşturma kabiliyeti ve çelat oluşturma yeteneği de bulunmaktadır. Et, meyve, sebze ve bunların ürünleri başta olmak üzere, bir çok gıdada kullanım olanakları bulunmasıyla birlikte, suların arıtılmasında, meyve suyunun durultulmasında, yenebilir filmlerin üretilmesinde de kullanım olanakları bulunmaktadır. Kitosanın gıdalarda kullanımı, bağırsaklarda yağ emilimini azaltmakta ve plazma kollesterolü ve trigliseridler seviyelerini düşürmektedir. Bununla birlikte toksik olmamaları, vücutta parçalanabilmeleri, ekonomik olmaları da gıdalarda kullanım potansiyellerini artırmaktadır.

Keywords

• Kitin, kitosan, antimikrobiyal, antioksidan, durultma, yenebilir film  

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