2019
DOI: 10.1016/j.ijbiomac.2019.03.018
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Chitin and chitosan production from shrimp shells using ammonium-based ionic liquids

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Cited by 123 publications
(60 citation statements)
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“…Seafood is a major source of animal protein in many countries, however, besides the edible part, these raw materials have an inedible one [ 37 ]. A significant part of the environmental contamination is caused by the wastes from fishing industries, which triggers an environmental problem due to their unpleasant odor, attracting and stimulating the proliferation of insects.…”
Section: Chitin Isolation From Natural Resourcesmentioning
confidence: 99%
“…Seafood is a major source of animal protein in many countries, however, besides the edible part, these raw materials have an inedible one [ 37 ]. A significant part of the environmental contamination is caused by the wastes from fishing industries, which triggers an environmental problem due to their unpleasant odor, attracting and stimulating the proliferation of insects.…”
Section: Chitin Isolation From Natural Resourcesmentioning
confidence: 99%
“…Further, ammonium‐based ILs including [DIPEA][Ac], [DIPEA][P], and [DMBA][Ac] were applied for the extraction of chitin from shrimp shells. The yield of moderate molecular weights chitin as high as 13.4% was obtained under the extraction conditions at 110 °C for 24 h. The low levels of ash, degree of deacetylation, and nitrogen content in the extracted samples explicitly indicated the efficient extraction of the compound from shrimp shells …”
Section: Ils‐assisted Extraction Of Biopolymers From Animal Wastesmentioning
confidence: 95%
“…Mar. Drugs 2020, 18, 297; doi:10.3390/md18060297 www.mdpi.com/journal/marinedrugs This most abundant aminopolysaccharide has been isolated and identified in skeletal structures of diverse species of fungi, algae and invertebrates (i.e., sponges, hydrozoans, mollusks, worms, insects, spiders and crustaceans) [2][3][4][5][6][7][8][9][10][11][12]. Here, chitin is present in the form of biocomposites, being chemically bound to proteins, pigments and other polysaccharides, as well as mineral phases [13,14].…”
Section: Introductionmentioning
confidence: 99%