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American Journal of Food Technology
  Year: 2020 | Volume: 15 | Issue: 1 | Page No.: 43-48
DOI: 10.3923/ajft.2020.43.48
 
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Extraction and Worth Evaluation of Chitosan from Shrimp and Prawn Co-products
A. Islam, M.S. Islam, M.U.M.A. Zakaria, S.C. Paul and A.A. Mamun

Abstract:
Background and Objective: Shrimp and prawn industries generate a huge amount of co-products (CPs) that can be utilized as a key source of chitin and chitosan, natural multifunctional polymers. The current study modified the existing extraction methods to produce chitin and chitosan from shrimp and prawn co-product (shell). Materials and Methods: Two improved methods (M1 and M2) with sub-sets (TA, TB, TC) were executed through chemical processes comprising demineralization, deproteinization and deacetylation maintaining different conditions. Chitin and chitosan were extracted by using different concentrations of HCl (1, 1.25 and 1.5 M) in the demineralization step. The purity of chitosan was tested by the ash content, moisture content, solubility test and biuret test. Results: Among the sub sets M2 TB and M2 TA produced higher amounts of chitosan from shrimp and prawn shell, respectively. The yield of the chitin and chitosan were higher in M2 than M1 for both species. M2 method found almost two times faster in time and comparatively pure and commercially standard than M1. The improvised method M2 seems to time sparing and efficient than the existing methods. Conclusion: Productions of chitosan from co-products will reduce the dependency on import for chitosan and may create employment and, exporting opportunities.
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How to cite this article:

A. Islam, M.S. Islam, M.U.M.A. Zakaria, S.C. Paul and A.A. Mamun, 2020. Extraction and Worth Evaluation of Chitosan from Shrimp and Prawn Co-products. American Journal of Food Technology, 15: 43-48.

DOI: 10.3923/ajft.2020.43.48

URL: https://scialert.net/abstract/?doi=ajft.2020.43.48

 
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