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

Application of chitin, chitosan and some new food products in KoreaProfessor Hur, Jong Wha Food Engineering Lab Dept.. 1.3 Structure of application of chitin and chitosan in KoreaFig 3:

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

found in crabs, lobster, shrimp, worms, fungus…

1.2 Function of chitin and chitosan

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

USA Europe Japan Korea

Producing chitosan

by chemical

1.4 Procedure of producing chitosan by chemical

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 Chitosan

Procedure 1

Advantage and disadvantage of producing chitosan by chemical

Producing chitosan

by enzyme

1.5 Procedure of producing chitosan by enzyme

Material

↓ Size reduction(5~10mm)

↓ Washing

↓ Depigmentationase

↓ Deproteinationase

↓ Demineralizationase

↓ Drying

↓ Deacetylationase

↓ Washing

↓

Chitosan

Chitosan

Procedure 2

Enzyme kinetics

Fig 5: Enzyme velocity and [substrate] Fig 6: [Product] and reaction time

Advantage and disadvantage of producing chitosan by enzyme

• 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

Soy

↓ Soaking

↓ Grinding

↓ Boiling

↓ Filtering

↓ Coagulating

↓ Dehydrating

↓ Shaping

↓ Packaging

Coagulating agent,

Chitosan

Procedure 3

 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.

B 0.5% Chitosan solution added

C 0.7% Chitosan solution added

D 1.0% Chitosan solution added

D C

Fig 8: Scanning electronic micrographs of acorn gels.

A Control

B 0.5% Chitosan solution added

C 0.7% Chitosan solution added

D 1.0% Chitosan solution added

B 0.5% Chitosan solution added

C 0.7% Chitosan solution added

D 1.0% Chitosan solution added

2.2 Application chitosan to orange juice as food additives

Orange

↓ Peeling

↓ Extracting

↓ Homogenizing

↓ Filtering

↓ Mixing

↓ Filtering

↓ Packaging

↓ Pasteurizing

↓

Orange juice sample

Chitosan

Procedure 4

A: Control, B,C,D,E,F : treated with each 0.5g, 1.0g, 2.0g, 3.0g, 4.0g, of 1%

Fig 10: Effects of chitosan treatments on the color of orange juice

2.3 Chitosan ice cream

Material Mixing Pasteurizing Cooling

Freezing

Packaging Hardening Storage

Ingredient % in mixture

Skim milk Raw milk Cream Corn syrup Glucose Sugar Stabilizer Emulsifier

Chitosan

Water

8.0 10.0 28.0 3.0 4.3 10.8 0.5 0.38

0.02

35.0

Procedure 5

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

Fig 11: Effect of chitosan concentrations on browning of persimmon vinegar

2.5 Application chitosan to storage shell eggs

Fig 12: Changes of weight of egg during storage time at 200C

Fig 13: Changes of freshness of egg during storage time at 200 C

2.6 Application chitosan to waste water treatment

1.Feed reservoir 2 Agitator 3 Air compressor 4.Rota meter 5 Feed micro pump

7 Thermometer 8 Aeration tank 9 Air diffuser 10 Heater

11 constant temperature bath 12 Baffle 13 Sedimentation tank 14.Effluent reservoir

Fig 15: Effect of chitosan concentration on COD of milk wastewater

Fig 16: Effect of chitosan concentration on suspended solid of milk wastewater

Some new food products

in Korea

3.1 Fungus Chitosan

Supernatant Filtering(G3 glass) Adjusted pH(conc-NaOH,pH8.5)

Settling

Residue Acid treatment (x2)

Centrifuge Residue

Fungal mycelia Ethanol treatment

Washing Lyophilization Dry cell Alkali treatment (1N NaOH, 1:4(w/v), for 121℃) Washing and lyophilization Alkali-insoluble materials

Acid treatment (2% acetic, 150(w/v), for 12hr at 95℃ or 40℃

Centrifuge

Procedure 8

A Air flow meter     B Air filter

C Air Spurger        D pH meter

E pH control       F Baffle

G Sampling Point       H DO meter

I Thermometer      J Working level

K Impeller  

Fig 17: Equipment growing fungal mycelia

Fig 18: Fungus chitosan product

3.2 Citron jam using frozen citron

Procedure 9

Thawing of frozen citron

↓ Weighing and mixing of

ingredient

↓ Concentration

↓ Inspection

↓ Filling

↓ Cooling

↓

Product

Product characteristics

Compare with normal citron jam

 Reducing reaction browning in storage time

 pH, total acid, soluble solid change very little

in storage time.

 Higher sensory quality