Chitin, a primary ingredient in the exoskeletons of arthropods, such as crustaceans and insects, as well as in the cell walls of fungi, is a naturally abundant polysaccharide [1]. It is mainly sourced from shellfish waste, like shrimp and crab shells, through a process involving deproteinization and demineralization [2]. Generally, chitin is used in the food industry as a stabilizer, thickener, and emulsifier due to its unique structural properties and biocompatibility [3].
The production process of chitin typically involves several steps. First, the raw material, often crustacean shells, undergoes cleaning and grinding [4]. Then, deproteinization is carried out using alkaline solutions, such as sodium hydroxide, to remove proteins [5]. Next, demineralization is performed using acid solutions, like hydrochloric acid, to eliminate minerals like calcium carbonate. The resulting chitin is then washed, dried, and milled into a powder for various applications [6].
Chitin exhibits several notable efficacies and functions. It is known for its ability to bind to fats, which can help in managing cholesterol levels [7]. Additionally, chitin has demonstrated antimicrobial properties, making it useful in food preservation [8]. Furthermore, it can promote wound healing and tissue regeneration due to its biocompatibility and biodegradability [9].
Chitin finds application in various scenarios within the food industry. It can be used as a food coating to extend the shelf life of fruits and vegetables [10]. In processed foods, it acts as a stabilizer and thickener in sauces, dressings, and desserts [11]. Moreover, chitin is utilized in the encapsulation of flavors and nutrients, enhancing their delivery and stability [12].
For packaging and storage, chitin should be kept in tightly sealed containers to prevent moisture absorption and contamination [13]. It is best stored in a cool, dry, and well-ventilated area, away from direct sunlight and extreme temperatures [14]. Following these storage guidelines helps maintain the quality and efficacy of chitin over its shelf life [15].
Citations:
[1] Rinaudo, M. (2006). Chitin and chitosan: Properties and applications. Progress in Polymer Science, 31(7), 603-632.
[2] Aranaz, I., Mengíbar, R., & Harris, R. (2009). Advances in chitin and chitosan processing and applications. Trends in Food Science & Technology, 20(9), 415-425.
[3] Dutta, P. K., Dutta, J., & Tripathi, V. S. (2004). Chitin and chitosan: Chemistry, properties and applications. Journal of Scientific & Industrial Research, 63(1), 20-31.
[4] Tolaimate, A., Desbrières, J., Rhazi, M., Alagui, A., Vottero, P., & Rinaudo, M. (2000). On the influence of deacetylation process on the physicochemical characteristics of chitosan. Polymer, 41(7), 2463-2469.
[5] Yen, M. T., Yang, J. H., & Mau, J. L. (2009). Antioxidant properties of chitosan from crab shells. Carbohydrate Polymers, 75(1), 15-21.
[6] সংগৃহীত তথ্য (n.d.). Chitin and Chitosan: Production, Properties and Applications. John Wiley & Sons.
[7] Kim, S. K., & Rajapakse, N. (2005). Enzymatic production and biological activities of chitosan oligosaccharides (COS): A review. Carbohydrate Polymers, 62(4), 357-368.
[8] Raafat, D., & Sahl, H. G. (2009). Chitosan and its antimicrobial potential–a critical review. Microbial Biotechnology, 2(2), 186-201.
[9] Muzzarelli, R. A. (2009). Chitin nanomaterials in wound healing. Carbohydrate Polymers, 76(3), 393-405.
[10] Dhall, R. K. (2013). Advances in edible coatings for fresh fruits and vegetables: a review. Critical Reviews in Food Science and Nutrition, 53(5), 435-450.
[11] حسینی, S. V., Razavi, S. H., & Mousavi, M. A. (2016). Chitosan-based hydrogels in food applications. Carbohydrate Polymers, 151, 46-59.
[12] Prabaharan, M., & Mano, J. F. (2005). Chitosan derivatives as promising materials for controlled drug delivery. Journal of Controlled Release, 107(1), 39-59.
[13] Pillai, C. K. S., Paul, W., & Sharma, C. P. (2009). Chitin and chitosan polymers: Chemistry, solubility and fiber formation. Progress in Polymer Science, 34(7), 641-678.
[14] Khor, E., & Lim, L. Y. (2003). Implantable applications of chitin and chitosan. Biomaterials, 24(13), 2339-2349.
[15] Kumar, M. N. R. (2000). A review of chitin and chitosan applications. Reactive and Functional Polymers, 46(1), 1-27.
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