&lt;b&gt;Optimization of lactic fermentation for extraction of chitin from freshwater shrimp waste

Neves, Andressa Caroline; Zanette, Cristina Maria; Grade, Schaiana Tamara; Schaffer, Jéssica Vanessa; Alves, Helton José; Arantes, Mabel Karina

doi:10.4025/actascitechnol.v39i2.29370

Cited by 27 publications

(11 citation statements)

References 19 publications

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“…The experimental mean composition of shrimp waste and the calculated feed for simulation of the plant process are given in Table 1. The protein, mineral, chitin and pigment contents depend markedly on nutritional conditions; the results obtained in this study are in the range reported for this shrimp species ( 33 ). The astaxanthin content was slightly higher, possibly due to the supplementation of shrimp feed with carotenoids ( 34 ).…”

Section: Resultssupporting

confidence: 80%

“…The strain L. plantarum has been widely explored for fermentation of chitinous waste, allowing to reach demineralization and deproteinization values higher than 80% ( 8 , 33 , 35 , 36 ). Additionally, the use of co-cultures of microorganisms has been reported as a feasible alternative to obtain demineralization and deproteinization values higher than 90% in less time, increasing the efficiency of the process.…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, the use of co-cultures of microorganisms has been reported as a feasible alternative to obtain demineralization and deproteinization values higher than 90% in less time, increasing the efficiency of the process. The reported fermentation times are in the range between 3 and 10 days when only one strain is used ( 4 , 8 , 33 , 35 , 37 , 38 ) and between 2 and 4 days when extraction with co-cultures is applied ( 18 , 20 , 36 ). In that case, the use of a mixed culture of L. plantarum, L. bulgaricus and S. thermophilus was an efficient alternative for biotreatment of shrimp waste, since the extraction values attained in the bioreactor experiments were higher than 90% and they were achieved in 50 h. The observed rates of deproteinization and demineralization followed second order kinetics with respect to lactic acid molar concentration (Fig.…”

Section: Resultsmentioning

confidence: 99%

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Aspen Plus Simulation Strategies Applied to the Study of Chitin Bioextraction from Shrimp Waste

Rios

Navarro

Monsalve

et al. 2019

Food technol. biotechnol. (Online)

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Chitin is an aminopolysaccharide of industrial interest commonly obtained from shrimp processing waste through chemical or biotechnological means. Current environmental concerns offer a stimulating perspective for chitin bioextraction with lactic acid bacteria since a considerable reduction in the use of corrosive and pollutant products is possible. Nevertheless, the efficiency of this bioprocess is still a matter of discussion. In this work, the experimental studies of chitin bioextraction from Pacific white shrimp (Litopenaeus vannamei) waste with a mixed culture of Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus are used in process simulation using Aspen Plus software for the analysis of the potential application of a bioprocess on plant scale. The experimental results of characterization in shake flasks and 1-litre bioreactor indicated that 50 h of fermentation with the mixed culture of lactic acid bacteria was enough to extract more than 90 % of minerals and proteins from the shrimp waste. The use of experimental parameters in the simulation allowed a reliable representation of the bioprocess yielding normalized root mean square values below 10 %. Simulation was used for the assessment of the impact of the raw material variability on the production costs and gross margin. In this regard, the gross margin of the operation ranged from 42 to 52 % depending on the raw material composition and product yield

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Section: Resultssupporting

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Aspen Plus Simulation Strategies Applied to the Study of Chitin Bioextraction from Shrimp Waste

Rios

Navarro

Monsalve

et al. 2019

Food technol. biotechnol. (Online)

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“…Some authors have reported that DP and DM takes altogether between 2 to 7 days (Sorokulova et al 2009;Aytekin & Elibol 2010;Khorrami et al 2012;Zhang et al 2012;Mao et al 2013;Ghorbel-Bellaaj et al 2013;Hajji et al 2015;Sedaghat et al 2015;Francisco et al 2015;Zhang et al 2016;Rawia et al 2016;Sedaghat et al 2017;Chakravarty et al 2018;Doan et al 2019). Some other authors have reported processing time between 24 to 254 hours (Hoffmann et al 2010;Prameela et al 2010;Wahyuntari et al 2011;Pacheco et al 2011;Duan et al 2012;Flores-Albino et al 2012;Mao et al 2013;Junianto et al 2013;Liu et al 2014;Pachapur et al 2015;Mhamdi et al 2017;Aranday-Garcia et al 2017;Neves et al 2017;Liu et al 2020).…”

Section: Discussionmentioning

confidence: 99%

“…Demineralization ( ria (Castro et al 2018;Chakravarty et al 2018;Aranday-García et al 2017;Neves et al 2017;Zhang et al 2016;Francisco et al 2015;Junianto et al 2013;Zhang et al 2012;Flores-Albino et al 2012;Khorrami et al 2012;Duan et al 2012;Wahyuntari et al 2011;Pacheco et al 2011;Aytekin & Elibol 2010).…”

Section: Deproteinization (Dp)mentioning

confidence: 99%

Biotechnological recovery of chitin from crustacean waste

Sirvas-Cornejo

Perochena-Escalante

2020

Rev peru biol

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Reviews on biotechnological chitin recovery from crustacean waste and other sources acknowledge. Most of the reviews conclude that although important results on chitin recovery have been achieved, there is still a need for better approaches to improve operational conditions of deproteinization and demineralization processes, such as time, carbon source, pH (initial and during fermentation), volume of inoculum, temperature, among others, in order to apply at industrial level, a bioprocess commercially and environmentally cost/effective viable. The present review aims to gather the most updated available information about research on biotechnological methods to recover chitin from crustacean waste, studied during the past 10 years, focussing on conditions applied to deproteinization (DP) and demineralization (DM), particularly on bioprocessing times and microbial species.

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Chitosan preparations with improved fat‐binding capacity

Silva

Gasparrini

Cremonez

et al. 2021

J of Applied Polymer Sci

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Chitosan is a polycationic polysaccharide with good health and nutritional benefits. This study investigated the effect of chitosan properties, such as, biopolymer structure, viscometric molar mass (Mv), and degree of deacetylation (DD), on the fat‐binding capacity between five chitosan preparations (different origins and characteristics) and three types of fat (soybean oil, margarine, and pork lard). The in vitro fat‐binding tests were performed with soybean oil under different pH to simulate the digestion process in the gastrointestinal tract, followed by tests at constant pH (duodenal pH = 6.8) with three types of fat. Shrimp shell nanochitosan had an average hydrodynamic diameter of 62 nm, while that of shrimp shell chitosan and commercial chitosans (CC1, CC2, and CC3) ranged between 1090 and 1405 nm (determined by DLS). The Mv of chitosan varied between 18 and 260 kDa, and the DD ranged from 62% to 92%. Chitosan with medium Mv and high DD presented better results of fat‐binding capacity in the duodenal pH with soybean oil. This study provides insights into the mechanisms of fat‐binding capacity and its correlation with physicochemical properties of chitosan, pH, and type of fat, allowing the production of chitosan‐based products with improved fat‐binding capacity for several applications.

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<b>Optimization of lactic fermentation for extraction of chitin from freshwater shrimp waste

Cited by 27 publications

References 19 publications

Aspen Plus Simulation Strategies Applied to the Study of Chitin Bioextraction from Shrimp Waste

Aspen Plus Simulation Strategies Applied to the Study of Chitin Bioextraction from Shrimp Waste

Biotechnological recovery of chitin from crustacean waste

Chitosan preparations with improved fat‐binding capacity

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