Application of chitin, chitosan and some new food products in Korea

Application of chitin, chitosan and
some new food products in Korea

Professor Hur, Jong Wha
Food Engineering Lab
Dept. of Food Science and
Technology

Gyeongsang National University, Korea


Introduction


1.1 Chitin and chitosan
 Chitin is a complex molecular, a polysaccharide, can be
found in crabs, lobster, shrimp, worms, fungus…
 Chitosan is a polymer derived from chitin by deacetylating

Fig 1: Chitin

Fig 2: Chitosan


1.2 Function of chitin and chitosan

 Preservative
 Food additive
 Waste water treatment
 Fermentation accelerator
 Cosmetics

 Diagnosis tester
 Medicine


Application of
Chitin & Chitosan


1.3 Structure of application of chitin and chitosan in Korea

Fig 3: Structure of application of chitin and chitosan in Korea


Chitin and chitosan products on the world

5%

16%

25

31%

20
Value of chitosanproducts
(Billions USD)

48%

19.9

15

12.7

10

6.4
2.1

5
0
USA

USA Europe Japan Korea

Europe

Japan

Country, area

Fig 4: Market of chitin and chitosan products on the World

Korea


Producing chitosan
by chemical

1.4 Procedure of producing chitosan by chemical
Procedure 1

Chitosan

Material
↓
Size reduction(5~10mm)
↓
Washing
↓
Depigmentation (Ethanol treatment)
↓
Deproteination (1N KOH)
↓
Washing
↓
Demineralization (1N HCl)
↓
Washing
↓
Drying
↓
Deacetylation (55% KOH)
↓
Desalting and Washing
↓
Chitosan

Advantage and disadvantage of producing chitosan by chemical

 Advantage
• Simple
• Low investment
 Disadvantage
• Pollution
• High cost price product


Producing chitosan
by enzyme


1.5 Procedure of producing chitosan by enzyme
Procedure 2

Chitosan

Material
↓
Size reduction(5~10mm)
↓
Washing
↓
Depigmentationase
↓
Deproteinationase
↓

Demineralizationase
↓
Drying
↓
Deacetylationase
↓
Washing
↓
Chitosan


Enzyme kinetics

Fig 5: Enzyme velocity and [substrate]

Fig 6: [Product] and reaction time


Advantage and disadvantage of producing chitosan by enzyme

 Advantage
• Good for environment
• Low cost price product
 Disadvantage
• Require high technology
• High investment


Some applications of
chitosan in Food Industry

2.1 Application chitosan to acorn gel
Procedure 3

Soy
↓
Soaking
↓
Grinding
↓
Boiling
↓
Filtering
↓
Coagulating
↓
Dehydrating
↓
Shaping
↓
Packaging
↓
Acorn gel

Coagulating agent,
Chitosan


Results

 The structure of acorn gels containing chitosan is
more fine and fibrous than the control.
 Acorn gel without chitosan is contaminated by
fungi and deteriorated in 3 days. But acorn gel
containing chitosan is extended 6 days at room
temperature
 The texture of acorn gel containing chitosan is
more hard, brittle and elasticity than the control.


Results

A

B

C

D

A. Control
B. 0.5% Chitosan solution added
C. 0.7% Chitosan solution added
D. 1.0% Chitosan solution added

Fig 7: Photomicrographs of acorn flour gels.


Results

A

B

C

D

A. Control
B. 0.5% Chitosan solution added
C. 0.7% Chitosan solution added
D. 1.0% Chitosan solution added

Fig 8: Scanning electronic micrographs of acorn gels.


Results
0

DAYS
3

6

A

B

A. Control
B. 0.5% Chitosan solution added

C. 0.7% Chitosan solution added
D. 1.0% Chitosan solution added

C

D
Fig 9: Preservative effects of chitosan solution on acorn flour gels.


2.2 Application chitosan to orange juice as food additives
Procedure 4

Orange
↓
Peeling
↓
Extracting
↓
Homogenizing
↓
Filtering
↓
Mixing
↓
Filtering
↓
Packaging
↓
Pasteurizing
↓

Orange juice sample

Chitosan


Results

Fig 10: Effects of chitosan treatments on the color of orange juice
A: Control, B,C,D,E,F : treated with each 0.5g, 1.0g, 2.0g, 3.0g, 4.0g, of 1%
chitosan in 2% ascorbic acid solution/100g sample, respectively.


Ingredient

2.3 Chitosan ice cream
Procedure 5

Material
Mixing

Pasteurizing
Cooling

Freezing

Packaging
Hardening
Storage

Products

Skim milk
Raw milk
Cream
Corn syrup
Glucose
Sugar
Stabilizer
Emulsifier
Chitosan
Water

% in mixture

8.0
10.0
28.0
3.0
4.3
10.8
0.5
0.38
0.02
35.0


Product characteristics
Compare with normal ice cream
 Higher viscosity
 High heat shock

 Higher microbiology stability
 Lower price
 Higher sensory quality
 Preventing obesity


2.4 Application chitosan to vinegar as food additives
Procedure 6

Persimmon vinegar

React

Vinegar sample

Chitosan