Microbial extraction of chitin from seafood waste using sugars derived from fruit waste-stream

Abstract

Chitin and chitosan are natural amino polysaccharides that have exceptional biocompatibility in a wide range of applications such as drug delivery carriers, antibacterial agents and food stabilizers. However, conventional chemical extraction methods of chitin from marine waste are costly and hazardous to the environment. Here we report a study where shrimp waste was co-fermented with Lactobacillus plantarum subsp. plantarum ATCC 14917 and Bacillus subtilis subsp. subtilis ATCC 6051 and chitin was successfully extracted after deproteinization and demineralization of the prawn shells. The glucose supplementation for fermentation was replaced by waste substrates to reduce cost and maximize waste utilization. A total of 10 carbon sources were explored, namely sugarcane molasses, light corn syrup, red grape pomace, white grape pomace, apple peel, pineapple peel and core, potato peel, mango peel, banana peel and sweet potato peel. The extracted chitin was chemically characterized by Fourier Transform Infrared Spectroscopy (FTIR) to measure the degree of acetylation, elemental analysis (EA) to measure the carbon/nitrogen ratio and X-ray diffraction (XRD) to measure the degree of crystallinity. A comparison of the quality of the crude extracted chitin was made between the different waste substrates used for fermentation and the experimental results showed that the waste substrates generally make a suitable replacement for glucose in the fermentation process. Red grape pomace resulted in recovery of chitin with a degree of deacetylation of 72.90%, a carbon/nitrogen ratio of 6.85 and a degree of crystallinity of 95.54%. These achieved values were found to be comparable with and even surpassed commercial chitin.

Chitosan Extraction from Goliathus orientalis Moser, 1909: Characterization and Comparison with Commercially Available Chitosan

“…Chitin extraction and chitosan preparation can be carried out following various methods based in either chemical or enzymatic strategies [50][51][52][53]. If the enzymatic strategy can be reported as a green way to produce chitosan, the chemical strategy is well established and allows production of chitosan with a high deacetylation degree.…”

A sustainable approach to enhance fruit shelf‐life: Edible coating from pineapple fruit waste biomass

“…The shrinkage in the range 1700 to 1750 cm −1 corresponds to the ester or ketone group (C=O) of the uronic acid related with the hemicellulose molecule 42 . The strong shrinkage in the 1660 cm −1 corresponds to amide I group, C=O stretching, N–H bending and C‐N stretching of amide II 49 . The stretches at 1320 to 1335 cm −1 range corresponds to O − H bending vibration 47 .…”

“…The stretches at 1320 to 1335 cm −1 range corresponds to O − H bending vibration 47 . The stretch at 1050 to 1200 cm −1 range corresponds to the ether (C‐O‐C) group 49 . The region less than 730–1830 cm −1 is called the fingerprint region of lignin 54 …”

Progress in Modern Marine Biomaterials Research

“…For commercial purposes, chitin is extracted using chemical, electrochemical and biochemical methods from the cuticles of crustaceans, mostly crabs and shripms [19][20][21][22][23][24] and corals [25]. It is isolated by chemical extraction via three stages, i.e., deproteinization by alkaline treatment, i.e., employing NaOH, Na 2 CO 3 , NaHCO 3 , KOH, K 2 CO 3 , demineralization using acidic (i.e., HCl, HNO 3 , H 2 SO 4 , CH 3 COOH), or EDTA-based solutions [26], and finally discoloration following the incubation in alkaline solution or by the addition of acetone or, alternatively, using KMnO 4 , H 2 O 2 [27] or oxalic acid [12,28].…”