Physicochemical, functional, antioxidant and antibacterial properties of chitosan extracted from shrimp wastes by microwave technique

Samar, Mohamedelhadi; El-Kalyoubi, M. H.; Khalaf, Mohamed; El-Razik, M. M. Abd

doi:10.1016/j.aoas.2013.01.006

Cited by 139 publications

(24 citation statements)

References 29 publications

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“…Figure 1b illustrates that the MWs of both αor β-chitosan samples were strongly dependent on deacetylation process parameters (p < 0.05) rather than the chitin source of origin. The increase in deacetylation process parameters such as concentration, ratios of chitin to alkali, temperature) and extent of the reaction resulted in lower MW of chitosan end products, accordingly [4]. The MWs of αand β-chitosan were in the range of 0.9-1.7 (×10 3 ) kDa and 0.7-1.5 (×10 3 ) kDa, respectively, similar to the reported MW of shrimp shell chitosan of 0.95 to 4.47 (×10 3 ) kDa [4].…”

Section: %Dd and Mw Of Chitosanmentioning

confidence: 99%

“…Polymers 2019, 11, 2010 5 of 16 increase in deacetylation process parameters such as concentration, ratios of chitin to alkali, temperature) and extent of the reaction resulted in lower MW of chitosan end products, accordingly [4]. The MWs of α-and β-chitosan were in the range of 0.9-1.7 (×10 3 ) kDa and 0.7-1.5 (×10 3 ) kDa, respectively, similar to the reported MW of shrimp shell chitosan of 0.95 to 4.47 (×10 3 ) kDa [4]. The Pearson's correlation result showed that %DD was significantly negative correlated with MW (r = −0.779, p < 0.01).…”

Section: %Dd and Mw Of Chitosanmentioning

confidence: 99%

“…Chitosan is a derivative of chitin, which is the second most abundant polymer in Nature after cellulose [1][2][3][4]. Three polymorphic forms (α, β and γ) of chitin have been discovered, which differ in the arrangement of the chains in the crystalline regions; that is, α-chitin has antiparallel chains, while β-chitin has parallel chains for, and γ-chitin is a combination of αand β-chitin [1,2].…”

Section: Introductionmentioning

confidence: 99%

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Impact of Crystalline Structural Differences Between α- and β-Chitosan on Their Nanoparticle Formation Via Ionic Gelation and Superoxide Radical Scavenging Activities

2019

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α- and β-Chitosan nanoparticles were obtained from shrimp shell and squid pen chitosan with different set of deacetylation degree (%DD) and molecular weight (MW) combinations. After nanoparticle formation via ionic gelation with sodium tripolyphosphate (TPP), the % crystallinity index (%CI) of the α- and β-chitosan nanoparticles were reduced to approximately 33% and 43% of the initial %CI of the corresponding α- and β-chitosan raw samples, respectively. Both forms of chitosan and chitosan nanoparticles scavenged superoxide radicals in a dose-dependent manner. The %CI of α- and β-chitosan and chitosan nanoparticles was significantly negatively correlated with superoxide radical scavenging abilities over the range of concentration (0.5, 1, 2 and 3 mg/mL) studied. High %DD, and low MW β-chitosan exhibited the highest superoxide radical scavenging activity (p < 0.05). α- and β-Chitosan nanoparticles prepared from high %DD and low MW chitosan demonstrated the highest abilities to scavenge superoxide radicals at 2.0–3.0 mg/mL (p < 0.05), whereas α-chitosan nanoparticles, with the lowest %CI, and smallest particle size (p < 0.05), prepared from medium %DD, and medium MW chitosan showed the highest abilities to scavenge superoxide radicals at 0.5–1.0 mg/mL (p < 0.05). It could be concluded that α- and β-chitosan nanoparticles had superior superoxide radical scavenging abilities than raw chitosan samples.

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Section: %Dd and Mw Of Chitosanmentioning

confidence: 99%

Section: %Dd and Mw Of Chitosanmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Impact of Crystalline Structural Differences Between α- and β-Chitosan on Their Nanoparticle Formation Via Ionic Gelation and Superoxide Radical Scavenging Activities

2019

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“…The use of high temperatures generally improves the reaction rates and yields [25]. Ultrasound and microwave technologies were also proposed to enhance the extraction and deacetylation steps [26][27][28][29][30][31]. Furthermore, biological treatments offer an alternative to such hard chemical reactions: lactic acid bacteria and bacterial protease can be used to remove proteins and deacetylation can also be performed with enzymes [32,33].…”

Section: Introductionmentioning

confidence: 99%

Modification of Chitosan for the Generation of Functional Derivatives

et al. 2019

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Today, chitosan (CS) is probably considered as a biofunctional polysaccharide with the most notable growth and potential for applications in various fields. The progress in chitin chemistry and the need to replace additives and non-natural polymers with functional natural-based polymers have opened many new opportunities for CS and its derivatives. Thanks to the specific reactive groups of CS and easy chemical modifications, a wide range of physico-chemical and biological properties can be obtained from this ubiquitous polysaccharide that is composed of β-(1,4)-2-acetamido-2-deoxy-d-glucose repeating units. This review is presented to share insights into multiple native/modified CSs and chitooligosaccharides (COS) associated with their functional properties. An overview will be given on bioadhesive applications, antimicrobial activities, adsorption, and chelation in the wine industry, as well as developments in medical fields or biodegradability.

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“…Sheriff, Sundaram, Ramamoorthy, & Ponnusamy, (2014) reported that the radical scavenging ability of pepsin and papain derived protein hydrolysates of Indian mackerel (Rastrelliger kanagurta) was found to be a maximu m of 46% and 36%, respectively. Samar, El-Kalyoubi, Khalaf, & ElRazik (2013) recorded that the radical scavenging activity of chitosan samples extracted fro m shrimp wastes using microwave technique were in rage of 16.14%-32.76% (appro ximately 23.68%) at same concentrations. Ghorbel-Bellaaj, Younes, Maâlej, Hajji, and Nasri, (2012) also emphasised that peptides present in the fermented seafood wastes are good electron donors and they can terminate the radical chain reactions by converting free rad icals into more stable products.…”

Section: Antioxidant Properties Of Spray-dried Fish Silagesmentioning

confidence: 99%

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Özyurt¹,

Özkütük²,

BOGA³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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Lactic acid bacteria species naturally present in fish (Streptococcus spp., Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidilactici and Enterococcus gallinarum) and formic acid were compared for production of fish silage, which are protein hydrolysates with immune stimulating properties. It is the first report for Enterococcus gallinarum to be used for producing fermented products. In this study, chemical and microbiological qualities of fish silage by acid or fermented methods were assessed after ripening of silages. It was observed that ripening was completed in maximum two weeks for all silage groups. Then, acid and fermented fish silage were spray dried and analysed for chemical and nutritional properties. As results of the study, these bacteria can be used as starter cultures in fermented products, especially for fish silage. In respect to essential/nonessential amino acid ratio (E/NE), the best groups among the spray -dried fish silages were prepared with formic acid, Lb. plantarum and Pd. acidilactici, respectively. Total antioxidant activity (TAO) of spray -dried fish silage was compared with ascorbic acid and TAO of spray -dried fish silages was found in range of 1.92 -2.86 mg AA/g. The highest DPPH (diphenylpicrylhydrazyl) radical-scavenging ability of spray-dried fish silages was detected in AC group produced with Pediococcus acidilactici (20.26%) and GL group produced with Enterococcus gallinarum (16.95%), but there were no significant differences observed in other groups. According to the in-vitro gas production assessment, spray -dried fish silages generally had considerably high rate of digestibility. It was determined that the acid and fermented fish silage powders had high digestibility and valuable feed sources according to the results of the proximate analysis, amino acids compositions, total antioxidants, DPPH inhibition rates and in-vitro digestibility assessments.Keywords: Fermented fish silage, lactic acid bacteria, chemical quality, antioxidant and antimicrobial activity, in-vitro gas production.

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Physicochemical, functional, antioxidant and antibacterial properties of chitosan extracted from shrimp wastes by microwave technique

Cited by 139 publications

References 29 publications

Impact of Crystalline Structural Differences Between α- and β-Chitosan on Their Nanoparticle Formation Via Ionic Gelation and Superoxide Radical Scavenging Activities

Impact of Crystalline Structural Differences Between α- and β-Chitosan on Their Nanoparticle Formation Via Ionic Gelation and Superoxide Radical Scavenging Activities

Modification of Chitosan for the Generation of Functional Derivatives

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