The Importance of Chitosan Films in Food Industry

Authors

  • Filiz Uçan Kilis 7 Aralık Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 79000 Kilis
  • Hatice Aysun Mercimek Kilis 7 Aralık Üniversitesi, Fen Edebiyat Fakültesi, Moleküler Biyoloji ve Genetik Bölümü, 79000 Kilis

DOI:

https://doi.org/10.24925/turjaf.v1i2.79-85.21

Keywords:

Edible film, chitosan, polysaccharide film, coating material

Abstract

Requirement simple technology, low production costs, lack of polluting effects and reliability in terms of health of it is the most important advantages of edible films. Chitosan that extend the shelf life of food and increase the economic efficiency of packaging materials is one of the new materials used for edible films. Chitosan was obtained by deacetylation of chitin which is the most commonly occurred polymer after cellulose in nature, in shells of arthropods such as crab, shrimp, lobster and in cell walls of some bacteria and fungi. Chitosan has the important bioactive properties such as hemostatic, bacteriostatic, fungistatic, spermicidal, anticarcinogenic, anticholesteremic, antacids, antiulcer, wound and bone healing accelerator and stimulating the immune system. As well as these features, the film forming and barrier properties of its, chitosan is made the ideal material for edible films and coatings in antimicrobial characters. Especially, in the protection of qualities and the improving storage times of fruits and vegetables, have been revealed the potential use of chitosan. The coating food with chitosan films reduces the oxygen partial pressure in the package, maintains temperature with moisture transfer between food and its environment, declines dehydration, delays enzymatic browning in fruits and controls respiration. In addition to, chitosan are also used on issues such as the increasing the natural flavour, setting texture, increasing of the emulsifying effect, stabilization of color and deacidification.

Author Biographies

Filiz Uçan, Kilis 7 Aralık Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 79000 Kilis

Lisans, yüksek lisans ve doktoramı Çukurova üniversitesinde tamamladım. Şu an kilis yedi aralık üniversitesi gıda mühendisliği bölümünde yardımcı doçent doktor olarak görev yapıyorum.

Hatice Aysun Mercimek, Kilis 7 Aralık Üniversitesi, Fen Edebiyat Fakültesi, Moleküler Biyoloji ve Genetik Bölümü, 79000 Kilis

Lisans, yüksek lisans ve doktorasını Çukurova üniversitesinde tamamlamıştır. Şu an kilis yedi aralık üniversitesi moleküler biyoloji ve genetik bölümünde yardımcı doçent doktor olarak görev yapmaktadır.

Published

25.12.2013

How to Cite

Uçan, F., & Mercimek, H. A. (2013). The Importance of Chitosan Films in Food Industry. Turkish Journal of Agriculture - Food Science and Technology, 1(2), 79–85. https://doi.org/10.24925/turjaf.v1i2.79-85.21

Issue

Section

Food Technologies