Chitosan and chitooligosaccharides from shrimp shell waste: characterization, antimicrobial and shelf life extension in bread

Abstract

Chitosan and chitooligosaccharides were extracted from white-leg shrimp shells by chemical treatment. Low molecular weight (13 kDa) and a high degree of deacetylation (54.83%) in chitooligosaccharides led to high water solubility compared to chitosan. Antimicrobial assays indicated that chitosan and chitooligosaccharides exhibited marked inhibitory activity against food-borne pathogenics, spoilage bacterial, and fungal strains tested. However, chitooligosaccharides revealed greater inhibitory effects than chitosan on tested microorganisms. The substitution of flour by chitosan or chitooligosaccharides in bread formulation (1 g/100 g total weight basis) showed antimicrobial effects against and sp. growth. Also, the fruity odor in bread containing chitosan or chitooligosaccharides was delayed. Interestingly, the bread containing chitooligosaccharides showed a stronger inhibitory effect against and sp. compared to bread containing chitosan and control, where and sp. were observed growing on the surface of bread after 4 days of incubation at 30 °C.

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

“…One study stated that Gram‐positive bacteria are less sensitive to the antibacterial effect of these compounds when compared with Gram‐negative bacteria (Kong, Chen, Xing, & Park, ) but the opposite finding was published by other investigators (Rabea, Badawy, Stevens, Smagghe, and Steurbaut (). Likewise, the literature indicates that chitosan has less (Rakkhumkaew & Pengsuk, ) and more (Jeon, Park, and Kim () inhibitory action against bacteria and growth of molds than chitooligosaccharide. The disagreement in antimicrobial properties is attributed to the differences in the degree of deacetylation and a molecular weight between chitosan and chitooligosaccharide (No et al., ; No, Young Park, Ho Lee, & Meyers, ; Tsai et al., ).…”

“…To the best of our knowledge, there is no information about the extension of shelf‐life of seafood using chitooligosaccharide. However, it has shown promising results in prolonging the shelf‐life of bread and meat (Rakkhumkaew & Pengsuk, ; Rao, Chander, & Sharma, ; Suppakul, Miltz, Sonneveld, & Bigger, ).…”

Potential application of Brassica rapa subsp. pekinensis extract on fresh beef meat during refrigeration storage

“…Moreover, the opening of markets via the free trade consents makes the increased import of meat and ensuring the safety of meat at each stage of distribution is an international issue (Kim et al, ). Therefore, a variety of synthetic antimicrobials and antioxidants have been used in the food industries and play a vital role to prevent spoilage and oxidative deterioration in order to maintain the quality of food (Rakkhumkaew & Pengsuk, ). However, synthetic antimicrobials and antioxidants are not completely accepted by consumers due to health concerns (Rakkhumkaew & Pengsuk, ).…”

“…Therefore, a variety of synthetic antimicrobials and antioxidants have been used in the food industries and play a vital role to prevent spoilage and oxidative deterioration in order to maintain the quality of food (Rakkhumkaew & Pengsuk, 2018). However, synthetic antimicrobials and antioxidants are not completely accepted by consumers due to health concerns (Rakkhumkaew & Pengsuk, 2018).…”

“…Therefore, a variety of synthetic antimicrobials and antioxidants have been used in the food industries and play a vital role to prevent spoilage and oxidative deterioration in order to maintain the quality of food (Rakkhumkaew & Pengsuk, 2018). However, synthetic antimicrobials and antioxidants are not completely accepted by consumers due to health concerns (Rakkhumkaew & Pengsuk, 2018). Therefore, natural ingredients such as phytochemicals have been studied as the potential preservative in meat and meat products (Bouarab Chibane, Degraeve, Ferhout, Bouajila, & Oulahal, 2019;Kavoosi & Rowshan, 2013).…”