Comparison of the physicochemical and structural characteristics of enzymatic produced chitin and commercial chitin

Chitosan is a cationic polymer obtained by deacetylation of chitin, found abundantly in crustacean, insect, arthropod exoskeletons, and molluscs. The process of obtaining chitin by the chemical extraction method comprises the steps of deproteinization, demineralization, and discoloration. To obtain chitosan, the deacetylation of chitin is necessary. These polymers can also be extracted through the biological extraction method involving the use of microorganisms. Chitosan has biodegradable and biocompatible properties, being applied in the pharmaceutical, cosmetic, food, biomedical, chemical, and textile industries. Chitosan and its derivatives may be used in the form of gels, beads, membranes, films, and sponges, depending on their application. Polymer blending can also be performed to improve the mechanical properties of the bioproduct. This review aims to provide the latest information on existing methods for chitin and chitosan recovery from marine waste as well as their applications.

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“…Biological methods often used for chitin extraction are enzymatic deproteinization and fermentation using microorganisms [ 61 , 62 ].…”

Section: Chitin Isolation From Natural Resourcesmentioning

confidence: 99%

“…Enzymatic deproteinization of the waste from the fishing industry to obtain hydrolyzed protein is a method based on the addition of enzymes for protein fragmentation, having the advantage of not producing environmental degradation products [ 51 , 62 ].…”

Section: Chitin Isolation From Natural Resourcesmentioning

confidence: 99%

Seafood Waste as Attractive Source of Chitin and Chitosan Production and Their Applications

Santos

Marques

Maia

et al. 2020

IJMS

264

123

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“…Biological extraction is a more economic, cleaner and greener process consisting in the use of microorganisms to obtain enzymes and organic acids, obtaining, in turn, high quality chitin [ 103 ]. Enzymatic deproteinization involves the addition of enzymes for protein fragmentation, with a consequent advantageous absence of environmental degradation sub-products [ 104 , 105 ]. Fermentation allows the productions of hydrolyzed proteins, useful in the food industry, starting from proteolytic enzymes obtained by the lactic acid bacteria, stimulated in a low pH medium [ 106 ].…”

Section: Chitin and Chitosanmentioning

confidence: 99%

Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging

Lionetto

Corcione

2021

Polymers

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Fish waste is attracting growing interest as a new raw material for biopolymer production in different application fields, mainly in food packaging, with significant economic and environmental advantages. This review paper summarizes the recent advances in the valorization of fish waste for the preparation of biopolymers for food packaging applications. The issues related to fishery industry waste and fish by-catch and the potential for re-using these by-products in a circular economy approach have been presented in detail. Then, all the biopolymer typologies derived from fish waste with potential applications in food packaging, such as muscle proteins, collagen, gelatin, chitin/chitosan, have been described. For each of them, the recent applications in food packaging, in the last five years, have been overviewed with an emphasis on smart packaging applications. Despite the huge industrial potential of fish industry by-products, most of the reviewed applications are still at lab-scale. Therefore, the technological challenges for a reliable exploitation and recovery of several potentially valuable molecules and the strategies to improve the barrier, mechanical and thermal performance of each kind of biopolymer have been analyzed.

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“…The major value added product obtained from crustaceans is chitin which has the second position among frequent and used biopolymers in the world after cellulose [53,54]. In fact, chitin is a polymer of β-(1 → 4)-N -acetyl-D-glucosamine units which is extracted mainly from shrimp and crabs.…”

Section: Chitinmentioning

confidence: 99%

“…Chitosan is a linear polysaccharide derived from chitin deacetylation [64]. Chitin and chitosan have attained lots of attentions due to their non-toxicity, biocompatibility, biodegradability, and low cost [54,65]. Chitosan is known as a biologically active component in many fields such as food and pharmaceutical applications.…”

Section: Chitinmentioning

confidence: 99%

Innovation in the Seafood Sector through the Valorization of By-Products

Moosavi‐Nasab¹,

Oliyaei²,

Eun³

et al. 2021

Innovation in the Food Sector Through the Valorization of Food and Agro-Food by-Products

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Aquatic, marine and algae, is reservoir of bioactive compounds, which have considerable potential to supply novel ingredients toward the development of commercial functional food products. Meanwhile, several valuable by-products generate during the manufacturing process. Seafood is still an intact reservoir of valuable compounds with significant potential to provide unique compounds applicable in functional food development. Seafood, as an important part of the diet all around the world, can be used as a source of functional components that are positively affecting the human health. Annually, 50–80 percent of the seafood processing is discarded as waste every year. Algae are also the novel natural resources for their biological and pharmacological properties. This chapter will be discussing the innovations in seafood and algae sector through the valorization of their by-products. Firstly, protein production, its characterization and the protein hydrolysates derived from seafood will be reviewed. Subsequently, bioactivity of the peptides obtained from these protein hydrolysates and other bioactive compounds such as carotenoid compounds derived from seafood including fish, shrimp, alga, and so on will be included. Finally, the main components of algae including sulfated polysaccharides, pigments and proteins will be surveyed.

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Comparison of the physicochemical and structural characteristics of enzymatic produced chitin and commercial chitin

Cited by 55 publications

References 52 publications

Seafood Waste as Attractive Source of Chitin and Chitosan Production and Their Applications

Seafood Waste as Attractive Source of Chitin and Chitosan Production and Their Applications

Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging

Innovation in the Seafood Sector through the Valorization of By-Products

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