Gıda Endüstrisinde Kitosanın Kullanımı

Kitosan; kitinin kısmi deasetilasyonuyla elde edilen modifiye, doğal bir karbonhidrat polimeridir. Antitümör, antibakteriyel, antifungal ve hipokolesterolemik fonksiyonlarının yanısıra; kıvam artırma, şoklaşmayı sağlama, absorber, emülgatör, durultma, jelleşme ve suyu ve boyayı bağlama gibi önemli teknolojik niteliklere de sahip olması nedeniyle, kitosana olan ilgi son yıllarda önemli düzeyde artmıştır. Kitosanın en temel uygulamalarından biri; Staphylococcus aureus, Bacillus cereus, Escherichia coli, Proteus vulgaris gibi bakterileri; Saccharomyces cerevisiae ve Rhodotorula glutensis gibi maya kültürlerini ve Zygomycetes dışındaki küfleri inaktive edebilmesidir. Kitosan, aynı zamanda özellikle et ürünlerinde kaplama materyali olarak kulanıldığında bu ürünlerin raf ömrünü uzatmaktadır. Bunun yanında kitosan; ekmek ve yumurta gibi ürünlerde koruyucu bir bariyer oluştururak nem kaybını engellemekte; ekmek, meyve ve doymamış yağ asitlerince zengin deniz ve et ürünleri gibi çeşitli gıdalarda antioksidan etki göstererek bu ürünleri oksidasyona karşı korumakta ve sosis, mayonez gibi ürünlerde de emülgatör görevi görmektedir. Meyve ve sebzelerden elde edilen ürünlerde kitosanın en ilgi çekici uygulamaları ise, esmerleşmeyi inhibe etmede sülfitlere alternatif gösterilmesi ve meyve suyu endüstrisinde gerek durultma yardımcı maddesi gerekse asitliği düzenleyici olarak kullanılmasıdır. Bu derlemede, kitosanın gıda endüstrisindeki uygulamaları ele alınmıştır.

Anahtar Kelimeler:

Kitosan, antimikrobiyel aktivite, antioksidan aktivite, gıda uygulamaları

Utilization of Chitosan in Food Industry (Turkish with English Abstract)

Chitosan is a modified, natural carbohydrate polymer derived by partial deacetylation of chitin. Chitosan has received considerable attention in recent years because of its biological activities such as antitumor, immunostimulatory, antibacterial, antifungal and hypocholesterolemic functions. In addition to these functions, chitin and chitosan possess several important technological properties such as thickening, flocculating, absorbing, emulsifying, clarifying, gelling and water or dye binding. One of the most potent applications of chitosan is the inactivation of various bacteria such as Staphylococcus aureus, Bacillus cereus, Escherichia coli, Proteus vulgaris; yeast cultures such as Saccharomyces cerevisiae and Rhodotorula glutensis and numerous fungi except Zygomycetes. Chitosan has also extended the shelf-life of especially meat products when successfully used as coating., especially in meat products, to extend the shelf-life of food products. Moreover, chitosan is also used as a protective barrier for moisture loss from foods such as bread and eggs. The antioxidative activity of chitosan protects the foods such as bread, fruit as well as foods rich in unsaturated lipids i.e., seafood and meat products against oxidation.; such as bread, fruits as well as foods rich in unsaturated lipids, i.e., seafood and meat products. Moreover, chitosan acts as an emulsifier on products such as sausages and mayonnaise. The most interesting applications of chitosan in fruits and vegetables are to act as the browning inhibitor and, as a clarifying agent and a regulator of acidity in fruit juices. This review summarizes the applications of chitosan in food industry.

Keywords:

Chitosan, antimicrobial activity, antioxidant activity, food applications,

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