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Present and Future Role of Chitin and Chitosan in Food
Author(s) -
Agulló Enrique,
Rodríguez María Susana,
Ramos Viviana,
Albertengo Liliana
Publication year - 2003
Publication title -
macromolecular bioscience
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.924
H-Index - 105
eISSN - 1616-5195
pISSN - 1616-5187
DOI - 10.1002/mabi.200300010
Subject(s) - chitin , chitosan , chemistry , thickening , food science , food industry , microbiology and biotechnology , organic chemistry , polymer science , biology
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.