Production of Chitosan From Shrimp Shells by Microwave Technique and Its Use in Minced Beef Preservation

Omara, Neama; Elsebaie, Essam Mohamed; Kassab, Hanan; Salama, Alaa H.

doi:10.26873/svr-818-2019

Cited by 4 publications

(2 citation statements)

References 26 publications

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“…The whole process harnesses randomly deacetylated chitosan chains with varying M w and an unspecific P A (pattern of acetylation), which have to be fractionated according to their physiochemical properties with elaborate, time-consuming methods [7]. Complementing the thermochemical approach, microwave irradiation was successfully used to increase the speed, yield, and degree of deacetylation (D D ) of chitosan obtained from shrimp shells [8]. El Knidri et al took this method a step further, utilising microwave irradiation exclusively to produce chitosan, which accelerated the whole process 16-fold [9].…”

Section: Chemical Processing Of Chitin Into Chitosanmentioning

confidence: 99%

Enzymatic Modification of Native Chitin and Conversion to Specialty Chemical Products

Arnold

Brück²,

Garbe

et al. 2020

Marine Drugs

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Chitin is one of the most abundant biomolecules on earth, occurring in crustacean shells and cell walls of fungi. While the polysaccharide is threatening to pollute coastal ecosystems in the form of accumulating shell-waste, it has the potential to be converted into highly profitable derivatives with applications in medicine, biotechnology, and wastewater treatment, among others. Traditionally this is still mostly done by the employment of aggressive chemicals, yielding low quality while producing toxic by-products. In the last decades, the enzymatic conversion of chitin has been on the rise, albeit still not on the same level of cost-effectiveness compared to the traditional methods due to its multi-step character. Another severe drawback of the biotechnological approach is the highly ordered structure of chitin, which renders it nigh impossible for most glycosidic hydrolases to act upon. So far, only the Auxiliary Activity 10 family (AA10), including lytic polysaccharide monooxygenases (LPMOs), is known to hydrolyse native recalcitrant chitin, which spares the expensive first step of chemical or mechanical pre-treatment to enlarge the substrate surface. The main advantages of enzymatic conversion of chitin over conventional chemical methods are the biocompability and, more strikingly, the higher product specificity, product quality, and yield of the process. Products with a higher Mw due to no unspecific depolymerisation besides an exactly defined degree and pattern of acetylation can be yielded. This provides a new toolset of thousands of new chitin and chitosan derivatives, as the physio-chemical properties can be modified according to the desired application. This review aims to provide an overview of the biotechnological tools currently at hand, as well as challenges and crucial steps to achieve the long-term goal of enzymatic conversion of native chitin into specialty chemical products.

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Section: Chemical Processing Of Chitin Into Chitosanmentioning

confidence: 99%

Enzymatic Modification of Native Chitin and Conversion to Specialty Chemical Products

Arnold

Brück²,

Garbe

et al. 2020

Marine Drugs

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“…Chitosan is a widely used natural polysaccharide with antimicrobial and antioxidant activities (Omara et al., 2019). Owing to its nontoxic, biodegradable, and biocompatible nature, it is commonly used in different industrial sectors such as food, pharmaceuticals, agriculture, and environmental industries (Alves et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Preparation, physical properties, and evaluation of antioxidant capacity of aqueous grape extract loaded in chitosan‐TPP nanoparticles

Soleymanfallah

Khoshkhoo

Hosseini

et al. 2022

Food Science & Nutrition

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Grape extract is reportedly rich in phenolic compounds that possess strong antioxidant activities. Encapsulation of such extracts in nanoparticles (NPs) is an effective way to preserve various food products. In the present study, grapes were first extracted, and the amount of total phenolic content and different types of phenolic acids was determined. The extracts at different chitosan/extract weight ratios (1:0.25, 1:0.5, 1:0.75, and 1:1) were then encapsulated in chitosan nanoparticles (NPs) using the ionic gelation method. The extract‐loaded chitosan nanoparticles were characterized by their physicochemical properties using the dynamic light scattering (DLS) technique, chemical properties using Fourier‐transform infrared (FTIR) spectroscopy, and X‐ray powder diffraction technique (XRD), the morphological properties using scanning electron microscopy (SEM), and the antioxidant activity using the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) test. The encapsulation efficiency (EE) and loading capacity (LC) were also assessed. Our findings showed that the free radical inhibition effect of NPs significantly increased with an increase in extract concentration. Chitosan NPs presented acceptable encapsulation efficiency and loading capacity (LC), and the encapsulation process enhanced the antioxidant activity of the free grape extracts. At the weight ratio of 1:0.5, the particle size and zeta potential of the NPs were 177.5 ± 2.12 nm and 32.95 ± 0.49 mV, respectively. FTIR and XRD analyses verified the credibility of the encapsulated grape extract in chitosan NPs. These NPs can be an efficient way to increase the shelf‐life of food products.

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High quality, low molecular weight shrimp and crab chitosans obtained by short-time holistic high-power microwave technology

Ewais,

Saber,

Abdel Ghany

et al. 2023

SN Appl. Sci.

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The study sought to investigate the impact of a holistic high-power microwave technology during all stages of the extraction on the quality, time of extraction, and degree of deacetylation (DD) of shrimp chitosan (SC) and crab chitosan (KC). The demineralization and deproteinization stages took 7 and 8 min, at 750 and 875 W, respectively. The deacetylation process was conducted at two powers, 875 W and 1250 W, for 10, 15, and 20 min. It only took 25 min at 875 W to successfully prepare chitosan with a high DD and 30 min to reach the maximum DD. The highest DDs by the potentiometric titration method, FTIR, and 1H NMR of SC were 86.6%, 86.7%, and 83%, compared to 83.8%, 82.7%, and 80% for KC, respectively. Extracted SC had 79% solubility, 14.125 kDa, a 46.57% crystallinity index, 705.40% WBC, and 434.60% FBC, against 74.5%, 16.982 kDa, 74.14%, 689.82%, and 413.20% for KC, respectively. The study proved that 30 min of holistic high-power microwave at 875 W produced low-molecular-weight chitosan with relatively high deacetylation and low content of viscosity, crystallinity, and protein residue. The technique can provide a feasible alternative to the commercial production of low-molecular-weight chitosan in less time and energy.

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Production of Chitosan From Shrimp Shells by Microwave Technique and Its Use in Minced Beef Preservation

Cited by 4 publications

References 26 publications

Enzymatic Modification of Native Chitin and Conversion to Specialty Chemical Products

Enzymatic Modification of Native Chitin and Conversion to Specialty Chemical Products

Preparation, physical properties, and evaluation of antioxidant capacity of aqueous grape extract loaded in chitosan‐TPP nanoparticles

High quality, low molecular weight shrimp and crab chitosans obtained by short-time holistic high-power microwave technology

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