Physicochemical characterization of chitosan extracted from Metapenaeus stebbingi shells

Abstract

a b s t r a c tIn this study, chitosan was extracted from Metapenaeus stebbingi shells. In order to determine physicochemical characteristics of the extracted chitosan, the yield, moisture and ash contents, degree of deacetylation, molecular weight, water and fat binding capacities, apparent viscosity and colour properties were measured using a variety of techniques including Fourier transform infrared spectroscopy, scanning electron microscopy and X-ray diffraction. In addition, the physicochemical characteristics of the chitosan extracted from M. stebbingi shells were compared to commercial chitosan. The degree of deacetylation was calculated by the titration method and elemental analysis. The molecular weight was determined by viscosimetric methods. The results of the study indicate that shrimp shells are a rich source of chitosan as 17.48% of the shell's dry weight is consisted of this material. Extracted chitosan exhibited a lower molecular weight, higher degree of deacetylation, higher viscosity and higher water and fat binding capacities compared to the commercial chitosan.

Bat guano as new and attractive chitin and chitosan source

“…The two sharp peaks observed for chitosan synthesized from bat guano chitin were at 10.58 and 20.72°. Two peaks located at 10 and 20°o n average have been observed from chitosans isolated from organisms such as shrimp, crab and insects, which is similar to the chitosan obtained from the bat guano in this study [41,42].…”

Fungal chitosan production using xylose rich of corn stover prehydrolysate by Rhizopus oryzae

“…The fungal chitosan fermented from three medium and the commercial chitosan were extremely similar in IR spectra. In general, characteristic bands of chitosan at 3000-3500 cm ¡1 were usually attributed to intra-and intermolecular hydrogen bands [36]. The absorption characteristic peaks at 2900 and 2860 cm ¡1 showed by spectra of the chitosan samples were attributed to C-H stretching.…”

Compilation of analytical methods to characterize and determine chitosan, and main applications of the polymer in food active packaging Recopilación de métodos analíticos para la caracterización y determinación del quitosano y las principales aplicaciones del polímero en los envases activos alimentarios

“…The viscosimetry is one of the most widely used methods for the characterization of chitosan (Anthonsen, Va˚rum, & Smidsrød, 1993;Errington, Harding, Va˚rum, & Illum, 1993;Gamzazade et al, 1985;Kasaai, Arul, & Charlet, 2000;Kucukgulmez et al, 2011;Ottøy, Va˚rum, Christensen, Anthonsen, & Smidsrød, 1996;Pochanavanich & Suntornsuk, 2002;Pogodina et al, 1986;Rao, 1993;Rinaudo, Milas, & Dung, 1993;Roberts & Domszy, 1982;Van Toan, 2009;Wang, Bo, Li, & Qin, 1991;Yomota, Miyazaki, & Okada, 1993). Viscosity is a crucial parameter for the quality of chitosan (Van Toan, 2009), being closely related to the DA (Kucukgulmez et al, 2011).…”

“…Viscosity is a crucial parameter for the quality of chitosan (Van Toan, 2009), being closely related to the DA (Kucukgulmez et al, 2011).…”

“…This is a destruction method in which we can determine the percentages of C, N, H and O of the polymer sample (Abdou et al, 2008;Aiba, 1986;Al Sagheer et al, 2009;Kasaai, Arul, Chin, & Charlet, 1999;Kasaai et al, 2000;Kim, Kim, & Lee, 1996;Kucukgulmez et al, 2011;Ru´narsson et al, 2010;Taboada et al, 2004).…”