Physicochemical, functional, antioxidant and antibacterial properties of chitosan extracted from shrimp wastes by microwave technique

Annals of Agricultural Sciences

Volumn 58, Issue 1, 2013, Pages 33-41

  Mahdy Samar, M ^a   El Kalyoubi, M H ^a   Khalaf, M M ^a   Abd El Razik, M M ^a  

^a Ain Shams University   (Egypt)

Author keywords

Antibacterial; Antioxidant; Chitin; Chitosan; Deacetylation degree; Microwave radiation; Shrimp wastes

Indexed keywords

EID: 84896850488     PISSN: 05701783     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aoas.2013.01.006     Document Type: Article

References (37)

1. Abdou, E.S., Nagy, K.S., Elsabee, M.Z., Extraction and characterization of chitin and chitosan from local sources. Bioresour. Technol. 99 (2008), 1359–1367.
2. AOAC, 2007. Official Methods of Analysis of the Association of Official Analytical Chemistry (A.O.A.C.) International, 18th ed., Gaithersburg, Maryland, USA.
3. Bough, W.A., Salter, W.L., Wu, A.C., Perkins, B.E., Influence of manufacturing variables on the characteristics and effectiveness of chitosan products. 1. Chemical composition, viscosity, and molecular-weight distribution of chitosan products. Biotechnol. Bioeng. 20 (1978), 1931–1943.
4. Castelli, A., Bergamasco, L., Beltrame, P.L., Focher, B., 1996. Some insights into the kinetics of non-conventional alkaline deacetylation of chitin. In: Domard, A., Jeuniaux, C., Muzzarelli, R., Roberts, G. (Eds.), Advances in Chitin Science, vol. I. Jacques Andre, Lyon, pp. 198–203.
5. Cho, Y.I., No, H.K., Meyers, S.P., Physicochemical characteristics and functional properties of various commercial chitin and chitosan products. J. Agric. Food Chem. 46:9 (1998), 3839–3843.
6. Darmadji, P., Izumimoto, M., Effect of chitosan in meat preservation. Meat Sci. 38:2 (1994), 243–254.
7. Dickinson, E., Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 23:6 (2009), 1473–1482.
8. Fernandez-Kim, S.O., 2004. Physicochemical and Functional Properties of Crawfish Chitosan as Affected by Different Processing Protocols. Dissertation, Louisiana State University, Baton Rouge, La, USA. < http://etd.lsu.edu/docs/available/etd-11102004 134343/unrestricted/Fernandez-Kim_thesis.pdf>.
9. Knorr, D., Functional properties of chitin and chitosan. J. Food Sci. 47 (1982), 593–595.
10. Lee, S.H., No, H.K., Jeong, Y.H., Effect of chitosan coating on quality of egg during storage. J. Korean Soc. Food Nutr. 25:2 (1996), 288–293.
11. Lingnert, H., Vallentin, K., Eriksson, C.E., Measurement of antioxidative effect in model system. J. Food Process. Preserv. 3 (1979), 87–104.
12. Li, Q., Dunn, E.T., Grandmaison, E.W., Goosen, M.F., Applications and properties of chitosan. J. Bioact. Compat. Polym. 7 (1992), 370–397.
13. Liu, L., Li, Y., Li, Y., Fang, Y., Rapid N-phthaloylation of chitosan by microwave irradiation. Carbohyd. Polym. 57 (2004), 97–100.
14. Li, X.F., Feng, X.Q., Yang, S., Fu, G.Q., Wanga, T., Su, Z.X., Chitosan kills Escherichia coli through damage to be of cell membrane mechanism. Carbohyd. Polym. 79 (2010), 493–499.
15. Martinou, A., Kafetzopoulos, D., Bouriotis, V., Chitin deacetylation by enzymatic means: monitoring of deacetylation processes. Carbohyd. Res. 273 (1995), 235–242.
16. Mun, S., Decker, E.A., McClements, D.J., Effect of molecular weight and degree of deacetylation of chitosan on the formation of oil-in-water emulsions stabilized by surfactant–chitosan membranes. J. Colloid Interf. Sci. 296 (2006), 581–590.
17. Muzzarelli, R.A.A., Human enzymatic activities related to the therapeutic administration of chitin derivatives. Cell. Mol. Life Sci. 53 (1997), 131–140.
18. Naczk, M., Synowiecki, J., Sikorski, Z.E., The gross chemical composition of Antarctic krill shell waste. Food Chem. 7 (1981), 175–179.
19. No, H.K., Lee, K.S., Meyers, S.P., Correlation between physicochemical characteristics and binding capacities of chitosan products. J. Food Sci. 65 (2000), 1134–1137.
20. No, H.K., Park, N.Y., Lee, S.H., Meyers, S.P., Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. Int. J. Food Microbiol. 74 (2002), 65–72.
21. Oyaizu, M., Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44 (1986), 307–315.
22. Qin, C.Q., Zhou, B., Zeng, L.T., Zhang, Z.H., Liu, Y., Du, Y.M., The physicochemical properties and antitumor activity of cellulase-treated chitosan. Food Chem., 84, 2004, 107.
23. Razdan, A., Pettersson, D., Effect of chitin and chitosan on nutrient digestibility and plasma lipid concentrations in broiler chickens. Br. J. Nutr. 72:2 (1994), 277–288.
24. Rout, S.K., 2001. Physicochemical, Functional, and Spectroscopic Analysis of Crawfish Chitin and Chitosan as Affected by Process Modification. Dissertation, Louisiana State University, Baton Rouge, LA, USA.
25. Sahu, A., Goswami, P., Bora, U., Microwave mediated rapid synthesis of chitosan. J. Mater. Sci.: Mater. Med. 20 (2009), 171–175.
26. SAS Program, 2000. SAS/STAT User's guide Release 6.12 Edition. Cary NC, USA: SAS Inst. Inc.
27. Sciarini, L.S., Maldonado, F., Ribotta, P.D., Pérez, G.T., León, A.E., Chemical composition and functional properties of Gleditsia triacanthos gum. Food Hydrocolloids 23 (2009), 306–313.
28. Shahidi, F., Arachchi, J.K.V., Jeon, Y.J., Food applications of chitin and chitosans. Trends Food Sci. Technol. 10 (1999), 37–51.
29. Shimada, K., Fujikawa, K., Yahara, K., Nakamura, T., Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem. 40 (1992), 945–948.
30. Synowiecki, J., Al-Khateeb, N.A., Mycelia of Mucor rouxii as a source of chitin and chitosan. Food Chem. 60 (1997), 605–610.
31. Takahashi, T., Imai, M., Suzuki, I., Sawai, J., Growth inhibitory effect on bacteria of chitosan membranes regulated with deacetylation degree. Biochem. Eng. J. 40 (2008), 485–491.
32. Tolimate, A., Desbrieres, J., Rhazi, M., Alagui, A., Vincendon, M., Vottero, P., On the influence of deacetylation process on the physicochemical characteristics of chitosan from squid chitin. Polymer 41 (2000), 2463–2469.
33. US FDA (US Food and Drug Administration), 2001. Center for Food Safety and Applied Nutrition. Office of Premarket Approval. GRAS Notices received in 2001. < http://vm.cfsan.fda.gov>.
34. Wang, J.C., Kinsella, J.E., Functional properties of novel proteins: Alfalfa leaf protein. J. Food Sci. 41 (1976), 286–292.
35. Wydro, P., Krajewska, B., HącWydro, K., Chitosan as a lipid binder: a Langmuir monolayer study of chitosan–lipid interactions. Biomacromolecules 8 (2007), 2611–2617.
36. Yen, M.T., Yang, J.H., Mau, J.L., Antioxidant properties of chitosan from crab shells. Carbohyd. Polym. 74 (2008), 840–844.
37. Yen, M.T., Tsengb, Y.H., Lia, R.C., Mau, J.L., Antioxidant properties of fungal chitosan from shiitake stipes. Lebensm.-Wiss. Technol. 40 (2007), 255–261.