Gıda endüstrisinde kitosanın kullanımı

Öz

Yenilebilir film ve kaplamalar; gıdalarda kalite kayıplarını önlemek ve raf ömrünü uzatmak amacıyla gıdanın yüzeyinde ya da gıda bileşenleri arasında oluşmuş, ince tabakalı, gıdayla birlikte yenilebilen, sentetik olmay an doğal kaynaklardan elde edilen maddelerdir. Bunlardan birisi olan kitosan, çok geniş bir uygulama alanına sahip olması nedeniyle son zamanlarda ilgi odağı haline gelmiştir. Kitosan; yengeç, karides, ıstakoz gibi eklembacaklıların kabuklarında, bazı bakt eri ve mantarların hücre duvarlarında bulunan ve kitinin (  - (1 - 4) - poli - N - asetil - D - glukozamin) deasetilasyonu ile elde edilen bir polimerdir. Kitosanın uygulama alanları, eczacılık, medikal, atık su arıtma, biyoteknoloji, kozmetik, tekstil ve ziraat şeklind e sıralanmaktadır. Bunların dışında kitosan, gıda endüstrisinde de yaygın bir şekilde kullanılmaktadır. Bu derlemede kitosanın kimyasal yapısı, özellikleri ve gıda endüstrisindeki kullanımından bahsedilmiştir.

Anahtar Kelimeler

• Kitosan, gıda, raf ömrü, yenilebilir film ve kaplamalar

The use of chitosan in food industry

Öz

Edible film and coatings which are prevent the loss of food quality and extend the shelf life of food. These materials are made from natural biopolymers and constituted with thin layer on the food surface or between food components. Chitosan, which is one of these, have been of interest in the past few decades due to their potential broad range of industrial applications. Chitosan was obtained by deacetylation of chitin (  - (1 - 4) - p oly - N - acetyl - D - glucosamin) which is a polymer, in shells of arthropods such as crab, shrimp, lobster and in cell walls of some bacteria and fungi. The application areas of chitosan include pharmaceutical, medical, waste water treatment, biotechnology, cosm etics, textile and agriculture. Apart from these, chitosan also has a wide application area in food industry. In this review, the chemical structure, properties of chitosan and use of chitosan in food industry will be mentioned.

Anahtar Kelimeler

• Chitosan, food, shelf-life, edible film and coatings

Kaynakça

1. Sandford, P.A., Chitosan: commercial uses and potential applications, in: G. Skjak-Brack, T. Anthonsen, P.Sandford (Eds.), Chitin and Chitosan Sources, Chemistry, Biochemistry, Physical Properties and Applications, pp. 51-69, Elsevier Science Publishers Ltd, England, 1989.
2. Furusaki, E., Ueno, Y., Sakairi, N., Nishi, N., Tokura, S., Facile preparation and inclusion ability of a chitosan derivative bearing carboxymethyl--cyclodextrin, Carbohydr. Polym., 9, 29-34, 1996. 3. Kurita, K., Controlled
3. functionalization of the
4. polysaccharide chitin, Progress in Polymer Science, 26, 1921-1971, 2001.
5. Struszczyk, H., Orlikowski, B.L., Skrzypczak, C., Chitosan in the control of soil-borne pathogens, Chitin Enzymology, 197-205, 2001.
6. Wang, S., Moyne, A., Thottappilly, G., Wu, S., Locy, R.D., Singh, N.K., Purification and characterization of Bacillus cereus exochitinase, Enzyme Microbial Technol., 28 (6): 492-498, 2001.
7. Duman, S.S., Şenel, S., Kitosan ve Veteriner Alandaki Uygulamaları, Veteriner Cerrahi Dergisi, 62-72, 2004.
8. Dutta, K.P., Dutta, J., Tripathi, V.S., Chitin and chitosan:Chemistry, properties and applications, J. Sci. Ind. Res., 63 (1): 20-31, 2004.

9. Kim, K.M., Son, J.H., Kim, S.K., Weller, C.L., Hanna, M.A., Properties of chitosan films as a function of pH and solvent type, J. Food Sci., 71 (3): 119-124, 2006.
10. Dutta, P.K., Tripathi, S., Mehrotra, G.K., Dutta, J., Perspectives for chitosan based antimicrobial films in food applications, Food Chem., 114, 1173-1182, 2009.
11. Çabuk, M., Yavuz, M., Hlavac, J., Biyobozunur va anti- kanserojen kitosan/benzaldehit modifikasyonu ve nanokompozitinin hazırlanması, Erciyes Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 27 (3): 247-251, 2011.
12. Demir, A., Seventekin, N., Kitin, Kitosan ve Genel Kullanım Alanları, Tekstil Teknolojileri Elektronik Dergisi, 3 (2): 92-103, 2009.
13. Erkan Koç, B., Özkan, M., Gıda endüstrisinde kitosanın kullanımı, Gıda, 36 (3): 161-168, 2011.
14. İmamoğlu, Ö., Biyokontrolde doğal ürünlerin kullanılması; Kitosan, Türk Hij. Den. Biyol. Dergisi, 68 (4): 215-222, 2011.
15. Castro, S.P.M., Paulín, E.V.G., Is Chitosan a New Panacea? http://dx.doi.org/10.5772/51200. 2012. of Application.
16. Özbay, T., Özden B., Mehmet A.S., Manta Karidesi (Squilla sp.), Sübye (Sepia sp.) ve Mavi Yengeç (Callinectessapidus, Kabuklarının Kitin ve Kitosan Verimi, Yunus Araştırma Bülteni, 1, 13-19, 2002. 1896) Atık
17. Ockerman, H.W., Hansen, C.L., Edible tissue from bone. In Animal By-Product Processing. Ed. Ockerman H.W. and Hansen C.L. Ellis Harwoord Ltd., Chichester, p. 158-175, England, 1988.
18. Jeon, Y.J., Kamil, J.Y.V.A., Shahidi, F., Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod, Journal of Agricultural and Food Chemistry, 50, 5167-5178, 2002.
19. Fernandez-Kim, S.O., Physicochemical and Functional Properties Of Crawfish Chitosan as Affected by Different Processing Protocols. 1-99, A Master Thesis, Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College, Seoul National University, 2004.
20. No, H.K., Meyers, S.P., Prinyawiwatkul, W., Xu, Z., Applications of chitosan for improvement of quality and shelf life of foods: A review. Journal of Food Science, 72 (5): R87-R100, 2007.
21. Turan, M., Dondurularak depolanan fileto gökkuşağı alabalığı (Oncorhynchus mykiss) kalitesine kitosan ile glazelemenin etkisi. Yüksek Lisans Tezi, Ankara Üniversitesi, Ankara, 2011.
22. Dutta, P.K., Ravikumar, M.N.V., Dutta, J., Chitin and Chitosan for versatile applications, JMS Polym. Rev., C42, 307, 2002.
23. Shahidi, F., Arachchi, J.K.V., Jeon, Y.J., Food applications of chitin and chitosans, Trends Food Sci. Technol., 10, 37-51, 1999.
24. Vernazza, C.L., Gibson, G.R., Rastall, R.A., In vitro fermentation of chitosan derivatives by mixed cultures of human faecal bacteria, Carbonhydrate Polymers, 60, 539-545, 2005.
25. Rinaudo, M., Chitin and chitosan: Properties and applications, Progress in Polymer Science, 31, 603-632, 2006.
26. Keser, O., Bilal, T., Kitosan oligosakkaritin hayvan beslemede kullanımı II- antioksidan, antimikrobiyal ve diğer etkileri (derleme). Lalahan Hay. Araşt. Ens. Derg., 50 (1): 41-52, 2010.
27. Bostan, K., Mahan, F.I., Microbiological Quality and Shelf- life of Sausage Treated with Chitosan, İstanbul Üniv. Vet. Fak. Derg., 37 (2): 117-126, 2011.
28. Gökmen, M., Gürbüz, Ü., Use of Chitosan in Turkish Sausage (Sucuk) Productionand Effects on Quality, Kafkas Univ. Vet. Fak. Derg., 17 (Suppl A): S67-S71, 2011.
29. Torlak, E., Nizamoğlu, M., Uçucu Yağ İçeren Yenilebilir Kitosan Escherichia coli O157:H7 Üzerine Etkinlikleri. Kafkas Univ. Vet. Fak. Derg., 17 (Suppl A): S125-S129, 2011.
30. Shepherd, R., Reader, S., Falshaw, A., Chitosan functional properties, Glycoconjugate Journal, 14, 535-542, 1997.
31. Terbojevich, M., Muzarelli, R.A., Chitosan. Cambridge: Woodhead Publishing Ltd. Press., 2000.
32. Bostan, K., Aldemir, T., Aydın, A., Kitosan ve antimikrobiyal aktivitesi. Türk Mikrobiyol Cem. Derg., 37 (2) : 118-127, 2007.
33. Casettaria, L., Vllasaliu D., Castagnino E., Stolnik S., Howdlec, S., Illum, L., PEGylated chitosan derivatives: Synthesis, applications, Progress in Polymer Science 37, 659-685, 2012. and pharmaceutical
34. Struszczyk, H., Orlikowski, B.L., Skrzypczak, C., Chitosan in the control of soil-borne pathogens, Chitin Enzymology, 197-205, 2001.
35. Çaklı, S., Kılınç, B., Kabuklu Su Ürünleri işleme Artıklarının Endüstriyel Alanda Değerlendirilmesi, E.Ü. Su Ürünleri Dergisi, 21 (1-2): 145-152, 2004.
36. Cansız, Ö., farklı organik asitlerle üretilen kitosan kaplama materyalinin yumurta raf ömrü ve kabuk mukavemetini geliştirmede etkinliğinin araştırılması. Yüksek Lisans Tezi, Çanakkale Onsekiz Mart Üniversitesi, Çanakkale, 2006.
37. Lim, S.H., Synthesis of a fiber-reactive chitosan derivative and its application to cotton fabric as an antimicrobial finish and a dyeing-improving agent, Ph. D. Dissertation, North Carolina State University, USA, 2002. Kasırga, 37. Y.,
38. Kitosan/montmorillonite hazırlanması nanokompozitlerinin
39. karakterizasyonu. Yüksek Lisans Tezi, Çanakkale
40. Onsekiz Mart Üniversitesi, Çanakkale, 2011.
41. Fouda, M., Use of Natural Polysaccarides in Medical Textile Applications, Ph. D. Dissertation, Essen University, 2005.
42. El-Tahlawy K.F., El-bendary M.A., Elhendawy A.G., Hudson S.M., The Antimicrobial Activity of Cotton Fabrics Treated with Different Crosslinking Agents and Chitosan, Carbohydrate Polymers, 60, 421-430, 2005.
43. Kurt, Ş., Zorba, Ö., Kitin (Chitin), Kitosan (Chitosan) ve türevlerinin gıdalarda kullanım olanakları, Gıda, 30 (6): 371-378, 2005.
44. Mathur, N.K., Narang, C.K., Chitin and chitosan, versatile polysaccharides from marine animals, J. Chem. Educ., 67, 938-942, 1990.
45. Karaton Kuzgun, N., Gürel İnanlı, A., Kitosan Üretimi ve Özellikleri İle Kitosanın Kullanım Alanları, Türk Bilimsel Derlemeler Dergisi, 6 (2): 16-21, 2013.
46. Synowiecki, J., Al-khatteb, A., Nadia, A., Production, properties, and some new applications of chitin and its derivatives, Critical Reviews in Food Science and Nutrition, 43, 145-171, 2003.
47. Shahidi, F., Abuzaytoun, R., Chitin, chitosan, and co- products: chemistry, production, applications, and health effects, Adv. Food Nutr. Res., 49, 93-135,
48. Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T., Su Ürünleri İşleme Teknolojisi, İstanbul Üniversitesi Su Ürünleri Fakültesi, İstanbul Üniversitesi Yayınları, pp. 473-474, İstanbul, 2004.
49. Khor, E., Chitin, Fulfilling a Biomaterials Promise, Dept. Of Chemistry, National University of Singapore, Rep. Of Singapore, 2001.
50. Shigemasa, Y., Minami, S., Applications of chitin and chitosan for biomaterials. Biotechnology and Genetic Engineering Reviews, 13, 383–420, 1996.
51. Illum, L., Chitosan and its use as a pharmaceutical
52. excipient. Pharm. Res., 15, 1326–31, 1998.
53. Şenel, S., et al., Enhancing effect of chitosan on peptide drug mucosa. Biomaterials, 21 ( 20): 2067-2071, 2000. across buccal
54. Ravi Kumar Majeti, N.V., A review of chitin and chitosan applications. Reactive and functional polymers, 46 (1): 1-27, 2000.
55. Singla, A.K., Chawla M., Chitosan: Some pharmaceutical and Pharmacy and Pharmacology 53 (8):1047-1067, 2001.
56. Lin, H.Y., Chaou, C.C., Antioxidative activities of water- soluble Research International, 37, 883-889, 2004. chitosan derivatives, Food
57. Yang, T.C., Chou, C.C., Li, C.F., Preparation, water solubility and rheological property of the N-alklated mono or disaccharide chitosan derivatives. Food Research International, 35, 707-713, 2002.
58. Agulló, E., Rodriguez, M.S., Ramos, V., Albertengo, L., Present and future role of chitin and chitosan in food. Macromol. Biosci, 3, 521-530, 2003.
59. Devlieghere, F., Vermeulen, A., Debevere, J., Chitosan: Antimicrobial Components and Applicability as a Coating on Fruit and Vegetables. Food Microbology, 21, 703-714, 2004.
60. Gällstedt, M., Hedenqvist, M.S., Packaging-Related Properties of Alkyd-Coated, Wax-Coated, and Buffered Chitosan and Whey Protein Films. Journal of Applied Polymer Science, 91, 60-67, 2004.
61. Bautista-Baños, S., Hernández-Lauzardo, A. N., Velázquez- del Vale, M. G., Hernández-López, M., Ait Barka, E., Bosquez-Molina, E., Wilson, C. L., Chitosan as a Potential Natural Compound to Control Pre and Postharvest Diseases of Horticultural Commodities: Review. www.elsevier.com/locate/cropro., 2005.
62. Gümüşderelioğlu, M., Özdemir, E., Her Derde Deva Polimerler Kitin ve Kitosan. Bilim ve Teknik, Tübitak, Bilimin Bilmedikleri, Eylül, 454, 80-82, 2005.
63. Razdan, A., Pettersson, D., Effect of chitin and chitosan on nutrient digestibility and plasma lipid concentrations in broiler chickens. Br. J. Nutr., 72, 277-288, 1994.
64. Han, L.K., Kimura, Y., Okuda, H., Reduction in fat storage during chitin-chitosan treatment in mice fed a high-fat diet. Int J Obes Relat Metab Disord, 23, 174-179, 1999.
65. Lee, J.K., Kim, S.U., Kim, J.H., Modification of chitosan to improve its hypocholesterolemic capacity. Biosci Biotechnol Biochem, 63, 833-839, 1999.
66. Pittler, M.H., Abbot, N.C., Harkness, E.F., Ernst E. Randomized, double-blind trial of chitosan for body weight reduction. Eur J Clin Nutr., 53, 379-381, 1999.
67. Wuolijoki, E., Hirvela, T., Ylitalo, P., Decrease in LDL- cholesterol with microcrystalline chitosan. Methods Find Exp Clin Pharmacol, 21, 357-361, 1999.
68. Roller, S., Covill, N., The antifungal properties of chitosan in laboratory media and apple juice. Int. J. Food Microbiol., 47, 67-77, 1999.
69. Tsai, G.J., Wen-Huey, S., Antibacterial activity of shrimp chitosan against Escherichia coli, Journal of Food Protection, 62 (3): 239-243, 1999.
70. Choi, B.K., Kim, K.Y., Yoo, Y.J., Oh, S.J., Choi, J.H., Kim, C.Y., chitooligosaccharide mixture against Actinobacillus actinomycetemcomitans and Streptococcus mutans. Int. J. Antimic. Agents, 18, 553-557, 2001. of a
71. Liu, X.F., Guan, Y.L., Yang, D.Z., Li, Z., Yao, K.D., Antibacterial action of chitosan and carboxymethylated chitosan. J. Appl. Polym. Sci., 79, 1324-1335, 2001.
72. No, H.K., Park, N.Y., Lee, S.H., Meyers, S.P., Antibacterial activity of chitosans and chitosan oligomers with different molecular weights, Int. J. Food Microbiol., 74, 65-72. 2002.
73. Zheng, L.Y., Zhu, J.F., Study on antimicrobial activity of chitosan with different molecular weights. Carbonhy Polym., 54, 527-530, 2003.
74. Zheng, L.Y., Zhu, J.F., Study on antimicrobial activity of chitosan with different molecular weights. Carbonhy Polym., 54, 527-530, 2003.
75. Tikhonov, Vladimir E., et al., Bactericidal and antifungal activities of a low molecular weight chitosan and its N-/2(3)-(dodec-2-enyl)succinoyl/-derivatives. Carbohydrate polymers, 64,1, 66-72, 2006.
76. Omura, Y., Shigemoto, M., Akiyama, T., Saimoto, H., Shigemasa, Y., Nakamura, I., Tsuchido, T., Reexamination of antimicrobial activity of chitosan having different degrees of acetylation and molecular weights, in: K. M. Varum, A. Domard, O. Smidsrod (Eds), Advances in Chitin Sciences, Vol. IV, University of Postdam, Norway, 273-274, 2000.
77. Lin, D., Zhao Y., Innovations in the Development and Applications of Edible Coatings for Fresh and Minimally Comprehensive Reviews in Food Science and Food Safety, 6, 60-75, 2007. Fruits and Vegetables.
78. Duran, M., Doğal antimikrobiyal katkılı kitosan kaplama ile çileğin raf ömrünün arttırılması, Yüksek Lisans Tezi, Çanakkale Onsekiz Mart Üniversitesi, Çanakkale, 2013.
79. Cuero, R.G., Osuji, G., Washington A., N-Carboxymethyl chitosan inhibition of aflatoxin production: Role of zinc. Biotechnol Letters 13, 441-444, 1991.
80. Sudharshan, N.R., Hoover, D.G., Knorr, D., Antibacterial action of chitosan. Food Biotech., 6, 257-272, 1992.
81. Chen, C., Liau, W., Tsai, G., Antibacterial effects of NSulfonated and N-Sulfobenzoyl chitosan and application to oyster preservation. J. Food Protect., 61, 1124-1128, 1998.
82. Helander, I.M., Nurmiaho-Lassila, E.L., Ahvenainen R, Rhoades J, Roller S. Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria. Int. J. Food Microbiol., 71, 235-244, 2001.
83. Roller, S., Chitosan: New food preservative or laboratory curiosity. Cambridge: Woodhead Publishing Ltd. Press., 2003.
84. Sun, T., Yao, Q., Zhou, D., Mao, F., Antioxidant activity of N-carboxymethyl chitosan oligosaccharides. Bioorganic & Medicinal Chemistry Letters., 18, 5774-5776, 2008.
85. Ruprecht, R., See “Chitin Craze,” Science News, at Harvard University, Vol. 144, Jdy 31, 72-74, 1993.
86. Aranaz, I., Mengibar, M., Harris, R., Panos, I., Miralles, B., Acosta, N., Galed, G., Heras, A., Functional characterization of chitin and chitosan. Current Chemical Biology, 3, 203-230, 2009.
87. Kristi, J., Smid-Korbac, J., Struc, E., Schara, M., Rupprecht, H., Hydrocolloids and gels of chitosan as drug carriers. Int. J. Pharm., 99, 13–19, 1993.
88. Burkhanova, N.D., et al., Structural investigations of chitin and its deacetylation products. Chemistry of Natural Compounds 36 (4): 352-355, 2000.
89. No, H.K., Kim, S.H., Lee, S.H., Park, N.Y., Lee, S.H., Prinyawiwatku, W., Stability and antibacterial activity of chitosan solutions affected by storage temperature and time. Carbonhy Polym., 65, 174- 178, 2006.
90. Ham-Pichavant, F., et al., Fat resistance properties of chitosan-based applications. Carbohydrate polymers, 61 (3): 259- 265, 2005. packaging for food Alakavuk, D., Kitosanla Muamelenin
91. Dikel, Ç., Kitosan eklenen jelatin ile kaplamanın çipura (Sparus aurata L., 1758) filetolarının soğukta (+4°C) depolanması mikrobiyolojik ve duyusal değişimler üzerine etkisi, Yüksek Lisans Tezi, Çukurova Üniversitesi, Adana, 2012. fiziksel, kimyasal,
92. Coma, V., Martial-Gros, A., Garreau, S., Copinet, A., Salin, F., Deschamps, A., Edible antimicrobial films based on chitosan matrix. Journal of Food Sci., 67 (3): 1162, 2002.
93. Kittur, F.S., Saroja, N., Habibunnisa, R.N., Tharanathan, R.N., formulations for shelf-life extension of fresh banana and mango. Eur. Food Res. Technol., 213, 306-311, 2001. based composite coating
94. Cheah L. H., Page B.B.C., Shepherd, R., Horticultural Science Chitosan coating for inhibition of sclerotinia rot of carrots, New Zealand Journal of Crop and Horticultural Science, 25, 89-92, 1997.
95. Jiang, Y., Li, Y., Effects of chitosan coating on post harvest life and quality on longan fruit. Food Chemistry, 73, 139-143, 2001.
96. Pen, L.T., Jiang, Y.M., Effects of chitosan coating on shelf life and quality of frescut Chinese water chestnut. Lebensm- Wiss. U. Technol., 36, 359-364, 2003.
97. Dong, H., Cheng, L., Tan, J., Zheng, K., Jiang, Y., Effects of chitosan coating on quality and shelf life of peeled litchi fruit. Journal of Food Engineering, 64, 355-358, 2004.
98. Dong, H., Cheng, L., Tan, J., Zheng, K., Jiang, Y., Effects of chitosan coating on quality and shelf life of peeled litchi fruit. Journal of Food Engineering, 64, 355-358, 2004.
99. Imeri, A.G., Knoor, D., Effect of chitosan on yield and compositional data of carrot and apple juice. Journal of Food Science, 53, 1707-1709, 1998.
100. Root, T., Johnson, E.L., A comparison of the use of chitosan and gelatin on the clarification of five blends of apple juice using both hot and cold treatment methods. In: Muzzarelli, M.M.A., Pariser, E.R. (Eds.), MIT Sea Grant Conference on Chitin/Chitosan. Massachusetts Institute of Technology, Cambridge, MA, 387–395, 1978.
101. Soto-Peralta, N.V., Muller, H., Knorr, D., Effects of chitosan treatments on the clarity and color of apple juice. J. Food Sci., 54, 495–496, 1989.
102. Boguslawski, S., Bunzeit, M., Knorr, D., Effects of chitosan treatment on clarity and microbial counts of apple juice. Z. Lebensm. Technol., 41, 42–44, 1990.
103. Butler, B.L., Vergano, P.J., Testin, R.F., Bunn, J.N., Wiles, J.L., Mechanical and barrier properties of edible chitosan films as affected by composition and storage. J. Food Sci., 61, 953-955, 961, 1996.
104. Chien, P.J., Sheu, F., Lin, H.R., Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. Food Chemistry, 100, 1160-1164, 2007.
105. Kim, S.H., No, H.K., Prinyawiwatkul, W., Effect of molecular weight, type of chitosan, and chitosan solution ph on the shelf-life and quality of coated eggs. Journal of Food Science, 72 (1): 44-48, 2007.
106. El-Ghaouth, A., Arul, J., Ponnampalam, R., Boulet, M., Chitosan coating effect on storability and quality of fresh strawberries. J. Food Sci., 56, 1618–1620, 1991.
107. El-Ghaouth, A., Ponnampalam, R., Castaigne, F., Arul, J., Chitosan coating to extend the storage life of tomatoes. Hortscience, 27, 1016–1018, 1992.
108. Du, J.M., Gemma, H., Iwahori, S., Effect of chitosan coating on the storage of peach, Japanese pear, and kiwifruit. J. Jpn. Soc. Hortic. Sci., 66, 15–22, 1997.
109. Zhang, D.L., Quantick, P.C., Antifungal effects of chitosan raspberries during storage. J. Horticult. Sci, Biotechnol., 73, 763–767, 1998. strawberries and
110. Li, H.Y., Yu, T., Effect of chitosan on incidence of brown rot, quality and physiological attributes of postharvest peach fruit. J. Sci. Food Agric., 81, 269– 274, 2001.
111. Park S., Stan S.D., Daeschel, M.A., Zhao, Y., Antifungal Coatings on Fresh Strawberries (Fragaria ananassa) to Control Mold Growth During Cold Storage. Food Microbiology and Safety, 70 (4): 202-207, 2005.
112. Xie, W.M., Xu, P.X., Liu, Q., Antioxidant activity of water-soluble chitosan derivates. Bioorg. Med. Chem. Lett., 11, 1699–1701, 2001.
113. Sapers, G.M., Chitosan enhances control of enzymatic browning in apple and pear juice by filtration. J. Food Sci., 57, 1192–1193, 1992.
114. Dörnenburg, H., Knorr, D., Evaluation of elictor- and highpressure-induced enzymatic browning utilizing potato (Solanum tuberosum) suspension cultures as a model system for plant tissues. J. Agric. Food Chem., 45, 4173–4177, 1997.
115. Furda, I., Nonabsorbable lipid binder. U.S. Patent 4, pp. 223, 1980.
116. Nauss, J.L., Thompson, J.L., Nagyvary, J., The binding of micellar lipids to chitosan. Lipids, 18, 714-719,
117. Muzarelli, R.A.A., Chitosan-based dietary foods. Carbohydrate Polymers, 29, 309-316, 1996.