Chitin Isolation and Chitosan Production from House Crickets (Acheta domesticus) by Environmentally Friendly Methods

Psarianos, Marios; Ojha, Shikha; Schneider, Roland; Schlüter, Oliver

doi:10.3390/molecules27155005

Cited by 15 publications

(11 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The %DM is not commonly reported in the scientific literature. However, Psarianos et al [34] published a %DM of 91.1 ± 0.3% using 1 M HCl for 2 h at 98 • C for house crickets, in comparison to the 95.85 ± 0.012% achieved in our study. Based on these results, it can be concluded that a successful standardization of the DM process was achieved.…”

Section: Standardization Of Dm Processcontrasting

confidence: 80%

Optimizing Chitin Extraction and Chitosan Production from House Cricket Flour

Espinosa-Solís,

Velázquez-Segura,

Lara-Rodríguez

et al. 2024

Processes

View full text Add to dashboard Cite

Chitin and its derivative, chitosan, have diverse applications in fields such as agriculture, medicine, and biosensors, amongst others. Extraction is primarily conducted from marine sources, such as crustaceans, which have been the focus of process optimization studies. However, there are other sources that are more readily available, such as insects, where insufficient research has been conducted. The house cricket (Acheta domesticus) is a promising source for chitin extraction because of its high chitin content, availability, and short lifespan. Modern chemical chitin extraction methods have not been standardized due to the use of different reagents, molar concentrations, temperatures, and reaction times across publications. Therefore, in this study, the composition of Acheta domesticus cricket flour was determined: 2.62% humidity, 4.3% ash content, 56.29% protein, 13.35% fat, 23.44% carbohydrates, and 15.71% crude fiber content. After a drying, defatting, demineralization, deproteinization, and bleaching process, chitin extraction was performed, and chitosan was obtained via a deacetylation reaction. The demineralization process was standardized at 30 °C for 3 h using HCl 2 M, resulting in 95.85 ± 0.012%. The deproteinization process was optimized at 80 °C for 45 min using NaOH 2.56 M, yielding 43.23 ± 1.25%. Finally, the identity and physicochemical characteristics of the compounds were confirmed and determined through characterization with Fourier-Transform Infrared Spectroscopy, X-ray Diffraction, Scanning Electron Microscopy, and Differential Scanning Calorimetry.

show abstract

Section: Standardization Of Dm Processcontrasting

confidence: 80%

Optimizing Chitin Extraction and Chitosan Production from House Cricket Flour

Espinosa-Solís,

Velázquez-Segura,

Lara-Rodríguez

et al. 2024

Processes

View full text Add to dashboard Cite

show abstract

“…Compared to the biological method to isolate chitin, the chemical method always produces a higher output of crude chitin. This observation applies to insect chitin as well [29][30]. Values represent means ± SD (n = 3).…”

Section: Deproteinization Rate and Crude Chitin Yieldmentioning

confidence: 78%

“…Bands between 890-1,156 cm -1 indicate the polysaccharide structure for chitin. Other functional groups identified were: bands between 3,100 and 3,273 cm -1 (N-H stretching of the amide group); 2,932 and 2,934 cm -1 (asymmetric stretching vibration of CH 3 and CH 2 groups); 2,889 and 2,891 cm -1 (C-H stretching); 1,376 and 1,382 cm -1 (symmetrical deformation mode of CH 3 ); 1,320 to 1,340 cm -1 (methyl C-H stretch of amide III); 1,158 and 1,159 cm -1 (asymmetric stretching of the C-O-C bridge) [17,[29][30]. The consistent wavenumbers of amide I and II functional groups indicate the effectiveness of deproteinization [30] using crude enzyme extracts from winter wheat and buckwheat.…”

Section: Fourier Transform Infrared (Ftir) Spectroscopy Analysismentioning

confidence: 99%

Valorizing Shrimp Shell as a Source of Chitin with Crude Enzymes from Germinated Winter Wheat and Buckwheat

Ng,

Khor,

Chang

2023

Food Science and Engineering

View full text Add to dashboard Cite

Chitin is a valuable resource found in shrimp shells. Typically, the industrial process for isolating chitin from crustacean shells involves using chemical methods that require large amounts of acid and alkaline. While commercial protease application is a more environmentally friendly method, it can be costly. Germinated grains can be a source of low-cost protease for chitin isolation. This study aimed to assess the effectiveness of crude enzymes extracted from germinated winter wheat (Triticum aestivum) and buckwheat (Fagopyrum esculentum) to isolate crude chitin from white shrimp shells. The proteolytic and chitinolytic activities of the crude enzyme extracts were determined and applied in the deproteinization step during chitin isolation from shrimp shells. The deproteinization rate was assessed, the crude chitin yield was compared, and the isolated chitins were characterized through Fourier Transform Infrared (FTIR) spectroscopy analysis and x-ray diffraction (XRD) analysis. Crude enzymes extracted from germinated winter wheat and buckwheat exhibited proteolytic activity of approximately 0.49 U/mL and 0.46 U/mL, respectively. Using winter wheat extract and buckwheat extract acted on demineralized shrimp shells exerted a deproteinization rate of 53.6 ± 1.0% and 58.0 ± 2.3% and yielded 30.3 ± 5.31% and 29.2 ± 3.99% crude chitin, respectively. FTIR spectra of the isolated chitins showed amide I, amide II, amide III, asymmetric stretching of the C-O-C bridge, O-H stretching, N-H stretching and asymmetric C-H stretching, typical functional groups for chitin. The crystallinity index for commercial chitin, chemical-isolated chitin, winter wheat extract-isolated chitin and buckwheat extract-isolated chitin was 86.49%, 88.74%, 88.82% and 75.87%, respectively. Buckwheat extract-isolated chitin, deacetylated with lower crystallinity, warrants further investigation. Crude enzymes from winter wheat and buckwheat to remove protein from demineralized shrimp shells can be a more environmentally friendly method to valorize shrimp shells as a chitin source.

show abstract

“…An alternative technique for chitin separation from A. domesticus has also been proposed [165]. The relative degrees of demineralization for chemical demineralization, citric acid treatment, Lactococcus lactis fermentation, and microwave therapy were 91.1, 70.5, 97.3, and 85.8%, respectively.…”

Section: House Cricketmentioning

confidence: 99%

Insect-Derived Chitin and Chitosan: A Still Unexploited Resource for the Edible Insect Sector

et al. 2023

View full text Add to dashboard Cite

Chitin and chitosan are biopolymers that are frequently found in nature and have a broad range of applications in the food, biomedical and industrial sectors, due to their high biological activity. The primary source of chitin and chitosan is shellfish, however, shortages in the supply chain, seasonality issues in their availability, as well as ecological degradation are only a few of the problems with the main chitin resources. Due to the broad spectrum of applications for which chitin can be used, the demand for chitin and its derivatives is increasing. Therefore, the market is looking for widely available, greener alternatives to the main commercial chitin sources. Insects appear as a suitable candidate to fill this gap. During insect rearing and processing, a number of side streams are generated, e.g., exuviae of larvae and pupae, dead adults, etc. which are currently mostly discarded as waste. However, these side streams could constitute a novel and long-term supply of chitin for industrial applications. Recent research has demonstrated the suitability of several edible insect species for the production of chitin and chitosan, wherein the exoskeleton of the black soldier fly and field cricket are rich in chitin, making them a good source for chitin and chitosan extraction and purification among other farmed insect candidates. Moreover, several potential uses have been identified for insect-derived chitin and chitosan. Thus, this review aims to present recent advances in the production of chitin and chitosan from edible insects, specifically on their extraction and purification, as well as on their applications for agriculture, food and nutrition, biomedicine and bioplastic production.

show abstract

Chitin Isolation and Chitosan Production from House Crickets (Acheta domesticus) by Environmentally Friendly Methods

Cited by 15 publications

References 44 publications

Optimizing Chitin Extraction and Chitosan Production from House Cricket Flour

Optimizing Chitin Extraction and Chitosan Production from House Cricket Flour

Valorizing Shrimp Shell as a Source of Chitin with Crude Enzymes from Germinated Winter Wheat and Buckwheat

Insect-Derived Chitin and Chitosan: A Still Unexploited Resource for the Edible Insect Sector

Contact Info

Product

Resources

About