ABSTRACT
Chitin, chitosan, and their derivatives have been of interest in the past few decades due to their potential broad range of industrial applications. They already have commercial applications in the cosmetic industry, in the eld of medical devices, and as food supplements (Hadwiger and Riggleman 1984; Lang and Clausen 1988; Ormrod and Miller 1998; Kittur et al. 2001). Besides their use as the aforementioned supplements, chitinous polymers may have unique applications in the food industry. Research and development in this area can be associated with numerous applications of these biopolymers, especially for the conversion of processing discards into valuable by-products and alternative specialty materials, which has been identied as a timely challenge for the food industry. Several studies have shown that chitin and chitosan, already value-added products from the mushroom and crustacean waste, may be of use in bioconversion for the production of value-added food products (Carroad and Tom 1978; Revah-Moiseev and Carroad 1981; Shahidi and Synowiecki 1991), the preservation of foods from microbial deterioration (Papineau et al. 1991; El Gaouth et al. 1992; Sudharshan et al. 1992; Fang et al. 1994; Chen et al. 1998), the formation of biodegradable lms (Wong et al. 1992; Uragami et al. 1994; Butler et al. 1996; Chen and Hwa 1996; Hoagland and Parris 1996; Kittur et al. 1998), the recovery of waste material from food processing discards (Bough 1975, 1976; Bough and Landes 1976; Latlief and Knorr 1983; Senstad and
36.1 Introduction .......................................................................................................................... 519 36.2 Chitin, Chitin-Glucan, and Chitosan ................................................................................... 520
36.2.1 Chitin ........................................................................................................................ 520 36.2.2 Chitosan .................................................................................................................... 520 36.2.3 Chitin-Glucan .......................................................................................................... 521
36.3 Applications in Wine Industry .............................................................................................. 521 36.3.1 Clarication Agent.................................................................................................... 521 36.3.2 Stabilization of White Wines.................................................................................... 522 36.3.3 Complexing Agent for Ochratoxin A ....................................................................... 522 36.3.4 Complexing Agent for Heavy Metals and Major Metals .......................................... 523
36.4 Applications in Other Beverage Industries ........................................................................... 524 36.4.1 Water Purication ..................................................................................................... 524 36.4.2 Acidity-Adjusting Agent ........................................................................................... 524 36.4.3 Antimicrobial Agent ................................................................................................. 525
36.5 Conclusions ........................................................................................................................... 525 References ...................................................................................................................................... 526
Mattiasson 1989; Hwang and Damodaran 1995; Sun and Payne 1996; Pinotti et al. 1997), and the purication of water (Jeauniaux 1986; Micera et al. 1986; Muzzarelli et al. 1989; Deans and Dixon 1992; Peters 1995; No and Meyers 2000; Guibal 2004; Crini 2005, 2006; Krajewska 2005; Gerente et al. 2007). The interest of using chitinous compounds in oenology (Bornet and Teissedre 2005) and for the clarication and deacidication of fruit juices has been lengthily documented (Imeri and Knorr 1988; Soto-perlata 1989; Knorr 1991; Zhang et al. 1991; Chen and Hwa 1996; Rwan and Wu 1996; Spagna et al. 1996; Freepson 1997; Shahidi et al. 1999; Goycoolea et al. 2000; Ravi-Kumar 2000; Struszczyk 2002; Agullo et al. 2003; Shalaby et al. 2003; Tripathi and Dubey 2004; Kosaraju 2005). Although research on chitin-glucan is less extensive, it has been recently launched in the market for applications in the wine industry.
