# Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview
## 5 Final Remarks
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Chitosan Origin/Type** & **Beverage** & **Activity/Advantages** & **Reference** \\ \hline Chitosan swim low molecular weight (LMWC, MW = 12 kDa), medium molecular weight (MWWC, MW = 95 kDa) and high molecular weight (MWWC, MW = 38 kDa) & Apple juice & LMWC exhibited stronger scavenging activity toward DPPH radicals, superoxide anion radicals and hydrogen peroxide, therefore could increase anti-oxidant activity in apple juice & [86] \\ \hline Chitosan glutamate (Dramm, Norway). & 42\% glutamate; deacetylation degree range of & Apple juice & Antifungal properties for foods prone to fungal spoilage & [110] \\ \(75\)-\(8\)\%. & & & \\ \hline Chitosan hydrochloride (SEACURE CL 110) & & Chitosan coated alginate-beads reduced the final concentrations of free cells, the initial release of free cells, and the rate of lactate production in milk fermented batch-wise to a final pH of 4.7 in five consecutive batch fermentations. & [134] \\ \hline Chitosan Sigma Aldrich (Milano, Italy) & Resling sparkling wine & Application of encapsulated yeast in chitosan-alginate microcapsules, produced a sparkling wine having sensory properties like those produced by free yeasts (both adapted and non-adapted to ethanol) in terms of aroma, taste, and body. & [136] \\ \hline Low-molecular-weight chitosan (Sigma-Aldrich-St. Louis, MO, USA) & Acidic wine & Significantly reduced the volatile acidity of an acidic wine & [137] \\ \hline Not discriminated & Chinese Rice Wine & Cell immobilization in chitosan-alginate beads was applied to improve \(R\). mcelingingst cell resistance, of 21.6% of Ethyl Carbamate (BC) in commercial rice wine was removed by the immobilized cells. This was the first to remove BC by urethanase from \(R\). mcelingst. & [138] \\ \hline Chitosan (low molecular weight, 75–85\% & & Application of a commercial brewing yeast (_S_. _coresieie_ Nottingham Ake), entrapped into chitosan-calcium alginate double-layer microcapsules, to produce a Pale Ale beer with an improved flavor profile. & [139] \\ \hline Chitosan from _A. niger_ & \
\begin{tabular}{c} Italian wines \\ (Sauvicgon blanc and \\ Sangovese) \\ \end{tabular} &
\begin{tabular}{c} Applying the immobilized HEWL (byozyme from hen egg while) appeared more useful than the free form, in the continuous lysis of lactic bacteria in real white (Sauvicgon blanc) and red \\ \end{tabular} & [152] \\ \hline Chitosan, with a deacetylation level of about 90\%, from Beijing Solurbio Science \& Technology Co., Ltd. (Beijing, China) & Apple juice. & The adsorption performance of the TETA-WICF/MCR obtained toward patulin, in apple juice, demonstrated that was depended on adsorbent dosage, contact time, temperature, and initial pathin concentration. It was also found that the TETA-WICF/MCR had good reusability without any adverse changes in apple juice. & [154] \\ \hline \hline \end{tabular}
\end{table} 
Table 1: _Cont._  
**Author Contributions:** F.C. and A.V. contributed equally to this work. All authors have read and agreed to the published version of the manuscript. **Funding:** This study was funded by FCT-Portugal and COMPETE (grant number UIDB/00616/2020 and UIDP/00616/2020). **Institutional Review Board Statement:** Not applicable. **Informed Consent Statement:** Not applicable. **Data Availability Statement:** Not applicable. **Acknowledgments:** The authors would like to thank the Chemistry Center (CQ-VR) for its financial support. **Conflicts of Interest:** The authors declare no conflict of interest.