Characterization of Chitosan Extracted from Fish Scales of the Colombian Endemic Species Prochilodus magdalenae as a Novel Source for Antibacterial Starch-Based Films

Abstract

Scales of Prochilodus magdalenae, a Colombian endemic fish species, were used to obtain chitosan for application as an antibacterial agent integrated into starch-based films. Analysis of its composition during the demineralization and deproteinization process indicated that minerals and protein were both removed successfully. At this point, mild conditions for the deacetylation process were employed, namely, 2, 4, and 6 wt.% NaOH at room temperature for 16 h. Chitosan processed under 2 wt.% NaOH had low molecular weight, with the lowest value of 107.18 ± 24.99 kDa, which was closely related to its antibacterial activity. Finally, this chitosan was integrated into a banana starch-based film, and its antibacterial activity was assayed in Escherichia coli and Staphylococcus aureus cultures, with positive results in the former culture, especially due to the low-molecular-weight characteristic of chitosan.

Evaluation of the Antimicrobial, Thermal, Mechanical, and Barrier Properties of Corn Starch–Chitosan Biodegradable Films Reinforced with Cellulose Nanocrystals

“…Chitosan is a biopolymer that has been shown to have some antibacterial capacity against both gram-positive and gram-negative bacteria [ 36 , 37 ]. This good antimicrobial effect has improved biodegradable materials made from natural polymers such as starch from several sources [ 12 , 38 ].…”

“…The use of starch as a packaging material has been widely investigated in recent years due to its high availability in nature, multiple sources of production, and economic viability [ 7 , 8 , 9 ]. Meanwhile, chitosan, i.e., a biopolymer obtained from waste from the fishing industry, is a product with significant added value which can be obtained in large quantities [ 10 , 11 , 12 ]. It has been reported that the protonated amino groups of chitosan promote the formation of intermolecular bonds with the structural matrix of starch films, giving rise to a material with better mechanical performance, good thermal stability, and better water resistance [ 13 , 14 ].…”

“…It has been reported that the protonated amino groups of chitosan promote the formation of intermolecular bonds with the structural matrix of starch films, giving rise to a material with better mechanical performance, good thermal stability, and better water resistance [ 13 , 14 ]. This biopolymer has demonstrated antimicrobial, antifungal, anti-inflammatory, and antioxidant properties, making it an excellent alternative for the production of active materials for various industries such as food, packaging, and medicine [ 12 , 15 ]. Chitosan is a widely investigated polymer for the preparation of composite materials due to its excellent compatibility with compounds of both natural and synthetic origin, promoted by amino, hydroxyl, and carboxyl groups [ 13 , 15 ].…”

Synthesis of spirulina loaded chitosan nanoparticles from prawn, Macrobrachium nipponense shell for extending the shelf life of pike‐perch (Sander lucioperca) fillet during refrigerated storage

“…9,[20][21][22] Chitosan is a highly biodegradable, biocompatible, and non-toxic polysaccharide composed of glucosamine and n-acetyl glucosamine units found in the exoskeleton of crustaceans, 23,24 fungi 25 and fish scales. 26,27 Chitosan shows great coating properties such as texture enhancers and antimicrobial activity, as well as being an ideal bio carrier for bioactive compounds in the food industry to extend the shelf life of foodstuffs, particularly fish and seafood products. 28,29 Due to the limiting solubility of chitosan in water, chitosan nanoparticles (CSNPs) have been manufactured to modify its functionality, such as solubility, tensile strength, 30 interactive ability, and antimicrobial activity.…”

Effect of Locust Bean Gum-Sodium Alginate Coatings Combined with High CO2 Modified Atmosphere Packaging on the Quality of Turbot (Scophthalmus maximus) during Refrigerated Storage

“…LBG is colorless and odorless with high viscosity, and good salt resistance, stability, and rheological properties. Due to the good gel synergistic effect of LBG with agar, carrageenan, and other hydrocolloids, it is often used as a thickening agent in combination with other edible gums [14,15].…”