ABSTRACT
In recent years, there has been an increasing interest in the application of chitin and chitosan in the food industry due to its biocompatibility, biodegradability, bioadhesion, and nontoxicity. Chitin is the second most abundant natural biopolymer found in the shell of crustaceans, fungi, insect, and arthropods. Each year, around 6 to 8 million tons of crustacean wastes are produced globally. Yet these waste shells comprise useful chemicals like nitrogen containing chitin, which could be sustainably used in food applications. Chitin a polysaccharide and its deacetylated derivative, chitosan, are being used for the preservation of seafood products (fish, oyster), thereby reducing the waste material from the seafood processing industry. Marine-based products are highly perishable, mainly due to the high level of polyunsaturated fatty acids (PUFAs), increased water activity, abundant free amino acids, and the presence of autolytic enzymes. The antimicrobial, gelling, antioxidant, and film-forming property of chitosan makes it a potential source of food preservative or coating material of natural origin to improve the shelf life of seafood products. In addition, chitosan nanoparticles are used as a carrier for vaccine delivery to protect the fish from bacterial and viral infections. It acts as an effective and safe gene delivery vehicle for treating genetic disorders. Furthermore, use of chitin and chitosan as a diet supplement, promotes the growth and good health in fish. The chapter focuses on the applications of chitin and chitosan on marine-based food products that are inexpensive, renewable, and abundant marine waste.
