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Journals / Veteriner Hekimler Derneği Dergisi / 2026 / Cilt: 97 Sayı: 2

Applications, limitations, and future perspectives of chitosan in the food industry

Kitosanın gıda endüstrisindeki uygulamaları, sınırlılıkları ve gelecek perspektifleri

Eyyüp Alten(ANKARA ÜNİVERSİTESİ, ANKARA VETERİNER FAKÜLTESİ)0009-0008-4270-9268
Özlem Küplülü(ANKARA ÜNİVERSİTESİ, ANKARA VETERİNER FAKÜLTESİ)0000-0002-1559-2390
Pages
192–206
Publication Date
2026-06-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Therefore, further studies focusing on environmentally friendly and cost-effective production methods, migration, toxicological safety, and environmental impact are considered necessary for the broader use of chitosan in the food industry.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Biopolymers are polymers that can be obtained from living sources or biological wastes, degrade under environmental conditions and are important in terms of sustainability.
📊
Key Findings & Data:Although chitosan has been reported to have significant potential in the food field, its use appears to remain largely limited to experimental studies.
💡
Conclusion & Impact:Therefore, further studies focusing on environmentally friendly and cost-effective production methods, migration, toxicological safety, and environmental impact are considered necessary for the broader use of chitosan in the food industry.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Biyopolimer · Gıda Uygulamaları · Kitin

Abstract

Biopolymers are polymers that can be obtained from living sources or biological wastes, degrade under environmental conditions and are important in terms of sustainability. Among these biopolymers, chitin is the second most abundant polysaccharide in nature after cellulose. Its deacetylated derivative, chitosan, has attracted considerable attention due to its biodegradable, biocompatible, and low-toxicity nature. In this review, the physicochemical and biological properties of chitosan, as well as the ways in which these properties can be improved through modification methods, are discussed, and its current applications in the food industry are evaluated. Chitosan is evaluated in various areas, particularly in beverage clarification, use as a fat replacer in low-fat foods, functioning as an emulsifier or stabilizer in emulsion systems, encapsulation of bioactive compounds, enzyme immobilization, and food packaging applications. Although chitosan has been reported to have significant potential in the food field, its use appears to remain largely limited to experimental studies. The main reasons for this include limited data on its safety, potential allergenicity risk, insufficient investigation of its migration behavior, inability to fully meet certain technological requirements, high costs of material development, and the lack of environmentally friendly production methods applicable at an industrial scale. Therefore, further studies focusing on environmentally friendly and cost-effective production methods, migration, toxicological safety, and environmental impact are considered necessary for the broader use of chitosan in the food industry.

Özet

Biyopolimerler, canlı kaynaklardan veya biyolojik atıklardan elde edilebilen, çevresel koşullar altında parçalanabilen ve sürdürülebilirlik açısından önem taşıyan polimerlerdir. Bu biyopolimerler arasında yer alan kitin, doğada selülozdan sonra en yaygın bulunan polisakkarittir. Kitinin deasetilasyonu sonucu elde edilen kitosan ise biyobozunur, biyouyumlu ve düşük toksisite gösteren yapısı ile dikkat çekmektedir. Bu derleme çalışmasında, kitosanın fizikokimyasal ve biyolojik özellikleri ile bu özelliklerin modifikasyon yöntemleriyle nasıl geliştirilebildiği ele alınmış; kitosanın gıda endüstrisindeki güncel kullanım alanları incelenmiştir. Kitosan; özellikle içeceklerin durultulması, düşük yağlı gıdalarda yağ ikamesi olarak kullanımı, emülsiyon sistemlerinde emülgatör veya stabilizatör işlevi görmesi, biyoaktif bileşiklerin enkapsülasyonu, enzim immobilizasyonu ve gıda ambalajlama uygulamaları gibi farklı alanlarda değerlendirilmektedir. Kitosanın gıda alanında önemli bir potansiyele sahip olduğu bildirilmesine rağmen, kullanımının büyük ölçüde çalışma düzeyinde sınırlı kaldığı görülmektedir. Bu durumun başlıca nedenleri arasında; güvenilirliğine ilişkin sınırlı veri bulunması, olası alerjinite riski, migrasyon davranışlarının yeterince araştırılmamış olması, teknolojik ihtiyacı tam karşılayamaması, malzeme geliştirmenin maliyetli olması ve endüstriyel ölçekte uygulanabilir çevre dostu üretim yöntemlerinin eksikliği yer almaktadır. Bu nedenle, kitosanın gıda endüstrisinde daha geniş ölçekte kullanılabilmesi için çevre dostu ve ekonomik üretim yöntemleri ile migrasyon, toksikolojik güvenlik ve çevresel etkiyi kapsayan ileri çalışmaların artırılmasının gerekli olduğu düşünülmektedir.

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Cite This Article

Alten, E., Küplülü, Ö. (2026). Applications, limitations, and future perspectives of chitosan in the food industry. Veteriner Hekimler Derneği Dergisi, Cilt: 97 Sayı: 2, 192–206. https://doi.org/10.33188/vetheder.1888681

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