Development of Chitosan Films from Edible Crickets and Their Performance as a Bio-Based Food Packaging Material

Abstract

Edible insects have gained attention due to their impressive nutritional composition, as well as their efficient use of natural resources. However, a research gap remains on the applications of insect chitosan, especially as it relates to their potential use as food packaging material. Chitosan from two reared cricket species (Acheta domesticus and Gryllodes sigillatus) was evaluated for use as food packaging material. Cricket chitosan films (CCF) were structurally similar to commercial shrimp chitosan films (SCF) at controlled glycerol levels, as seen by shared spectral peaks in FT-IR analyses. Mechanical properties of CCF showed they had equal or greater tensile strength when compared to commercial SCF, although flexibility was lower. Scanning electron microscopy showed increased roughness of microstructure, likely increasing the tortuosity. As a result, CCF had improved water vapor permeability compared to commercial SCF. Melanin complexes present in cricket chitin and chitosan increased hydrophobicity and decreased light transmittance. This study also revealed that intrinsic species differences, which occur during insect and crustacean exoskeleton development, could have effects on the functionality of chitosan packaging materials. Overall, CCF were found to be as effective as commercial SCF, while providing additional advantages. CCF derived from reared crickets have good mechanical and barrier properties, and improved water resistance and light barrier characteristics. Edible cricket chitosan has the potential to be used as bio-based packaging material for food and pharmaceutical applications.

Characteristics and Antibacterial Properties of Film Membrane of Chitosan-Resveratrol for Wound Dressing

“…This assumption does not apply to edible films that are hydrophilic. The maximum permeability value of the NCHR membrane film in this investigation, which was affected by a 0.9% NaCl solution, indicates that this solution will increase the complexity of the water transport mechanism to and from the hydrophilic chitosan film [85]. The nonlinear water absorption isotherm and the water content-dependent diffusion isotherm contribute to this complexity [86].…”

Burst and Physicochemical Characteristics of Glycerol-Added Chitosan Films for Food Packaging

“…Priyadarshi et al reported the formation of the homogeneous film with chitosan, whereas the glycerol-added films were inhomogeneous in texture and bulges containing glycerol. Malm et al observed homogeneous, smooth films which were free of cracks and pores. Rodrigues et al reported pure chitosan film has a smooth surface with small clusters, probably agglomerates of chitosan molecules, and with the addition of nanocomposites, clay nanoparticle agglomerates were observed.…”

“…All these results are similar to the reported data on chitosan. 44,48,57,62 Further, Malm et al 57 reported that chitosan extracted from shrimp is more transparent than the one extracted from crickets. We found that glycerol-added films showed an increase in the transmittance in all regimes, including the transparency in the visible regime.…”

Structure, Properties, and Recent Developments in Polysaccharide- and Aliphatic Polyester-Based Packaging—A Review

“…Biodegradable films and edible chitosan coatings have emerged as sustainable alternatives to compete with conventional non-biodegradable food packaging technologies. The development of chitosan-based films from edible cricket species and their application in the food industry was investigated by Malm and coworkers [103]. Zehra et al prepared a chitosan-based film with thyme essential oil, zinc oxide (ZnO), polyethylene glycol (PEG), nanoclay (NC), and calcium chloride (CaCl 2 ) as additives [104].…”