Preparation of Chitin Nano Whiskers from Mushrooms

Gopakumar, Nandakumar; Bhat, Sumangala K.

doi:10.29322/ijsrp.8.8.2018.p8017

Cited by 3 publications

(2 citation statements)

References 12 publications

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“…When chitin is sourced from Riftia tubes, the resulting ChNWs have a length range from 500 nm to a few µm [75]. The size of the nanowhiskers from Oyster and Button mushrooms ranging from 50 to 200 nm in length and ~11 nm in diameter [76]. Attenuated Total Reflectance (ATR) Fourier-Transform Infrared Spectroscopy (FTIR) was then used to detect chemical modifications to the chitin due to the IL treatment.…”

Section: Resultsmentioning

confidence: 99%

Sustainable Production of Chitin Nanowhiskers from Crustacean Biomass Using Cost-Effective Ionic Liquids: Strategies to Avoid Byproduct Formation

Shkuratov,

Panackal Shibu,

Therasme

et al. 2024

Sustainable Chemistry

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Nanochitin, especially in the form of chitin nanowhiskers (ChNWs), represents a significant advance in biopolymer technology due to its high specific surface area, superior tensile strength, and excellent thermal stability. Derived from crustacean waste, which contains 15–40% of chitin, these materials provide a sustainable option that diverts waste from landfills and contributes to environmental conservation. Traditional methods of isolating nanochitin are energy-intensive and generate substantial waste. This study introduces a more sustainable method using inexpensive ionic liquids (ILs) such as [Hmim][HSO4] and [HN222][HSO4], which bypass the costly and destructive steps of traditional procedures. This study also identified the byproduct in IL-mediated chitin hydrolysis reaction as calcium sulfate dihydrate and presented a solution to circumvent the byproduct formation. The effectiveness of the [HN222][HSO4] IL in producing ChNWs from both purified chitin and crustacean biomass was assessed, showing a high yield and maintaining the purity and structural integrity of chitin, thereby demonstrating a significant reduction in the environmental footprint of ChNW production.

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Section: Resultsmentioning

confidence: 99%

Sustainable Production of Chitin Nanowhiskers from Crustacean Biomass Using Cost-Effective Ionic Liquids: Strategies to Avoid Byproduct Formation

Shkuratov,

Panackal Shibu,

Therasme

et al. 2024

Sustainable Chemistry

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“…A study [3] explored the use of machine learning algorithms for personalized food recommendations in restaurants. The study found that machine learning algorithms were able to predict user preferences with high accuracy and improve the efficiency of menu recommendations.…”

Section: Literature Reviewmentioning

confidence: 99%

One-Stop Solution for Food and Event Planning

2023

IRJMETS

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The One-Stop Solution for Food and Event Planning is an all-in-one app designed to streamline food and event management for users. This innovative app allows users to order food and groceries, find the best restaurants in their city, locate the best chefs, and caters, and book venues for their parties, weddings, or other events. Additionally, the app offers a tiffin service for everyday meals, making meal planning and preparation more convenient for busy individuals. The app also features a chatbot, which uses artificial intelligence to suggest good food and restaurants, as well as prepare diet charts for users looking to maintain a healthy lifestyle. The chatbot function enhances the personalized experience for users and makes the app even more user-friendly. Overall, the One-Stop Solution for Food and Event Planning app offers a comprehensive solution to food and event planning, reducing the stress and effort typically associated with organizing such events. The app's multifunctional features, including its chatbot, make it an innovative and useful tool for anyone seeking a more convenient and efficient approach to food and event planning.

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Viskositas dan aktivitas antibakteri kitin berpartikel nano yang dihidrolisis dengan volume HCl berbeda

Naiu,

Yusuf

2024

JPHPI

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Kitin dan kitosan memiliki sifat antibakteri. Kitin bersifat tidak mudah larut sehingga harus diubah menjadi partikel yang mudah larut. Pembentukan kitin menjadi partikel yang mudah larut dapat dilakukan melalui memodifikasi menjadi bentuk nano menggunakan senyawa asam dan proses destruksi berkecepatan tinggi. Proses pengecilan partikel diduga dapat memengaruhi aktivitas antibakteri dan viskositas kitin. Penelitian ini bertujuan untuk menentukan perbandingan kitin dan HCl terbaik untuk menghasilkan nano kitin berdasarkan zona hambat bakteri yang maksimum dan viskositas larutan nanokitin. Bakteri yang diuji adalah Staphylococcus aureus, Escherichia coli, dan Salmonella sp. Perlakuan yang diberikan adalah perbandingan kitin dan HCl, yaitu 1:8, 1:10, dan 1:12 (b/v). Parameter yang dianalisis meliputi rendemen partikel nanokitin, zona hambat bakteri, dan viskositas larutan nanokitin. Perbandingan kitin dan HCl 1:8 merupakan hasil terbaik menghasilkan nanokitin 70,44%. Perbedaan jumlah HCl dalam menghidrolisis kitin berpengaruh terhadap zona hambat bakteri. Zona hambat terhadap Salmonella sp. yaitu 7,4 mm dan S. Aureus, yaitu 8,10 mm. Zona hambat untuk E. coli hanya terdapat pada perlakuan perbandingan 1:10. Nilai viskositas tidak dipengaruhi oleh perbedaan perbandingan kitin dan HCl. Nanokitin dari perbandingan 1:8 berpotensi sebagai bahan aktif dalam pembuatan edible film.

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Preparation of Chitin Nano Whiskers from Mushrooms

Cited by 3 publications

References 12 publications

Sustainable Production of Chitin Nanowhiskers from Crustacean Biomass Using Cost-Effective Ionic Liquids: Strategies to Avoid Byproduct Formation

Sustainable Production of Chitin Nanowhiskers from Crustacean Biomass Using Cost-Effective Ionic Liquids: Strategies to Avoid Byproduct Formation

One-Stop Solution for Food and Event Planning

Viskositas dan aktivitas antibakteri kitin berpartikel nano yang dihidrolisis dengan volume HCl berbeda

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