Nanochitosan from crustacean and mollusk byproduct: Extraction, characterization, and applications in the food industry
Issued Date
2024-03-01
Resource Type
ISSN
01418130
eISSN
18790003
Scopus ID
2-s2.0-85184759296
Pubmed ID
38331073
Journal Title
International Journal of Biological Macromolecules
Volume
262
Rights Holder(s)
SCOPUS
Bibliographic Citation
International Journal of Biological Macromolecules Vol.262 (2024)
Suggested Citation
Koirala P., Bhandari Y., Khadka A., Kumar S.R., Nirmal N.P. Nanochitosan from crustacean and mollusk byproduct: Extraction, characterization, and applications in the food industry. International Journal of Biological Macromolecules Vol.262 (2024). doi:10.1016/j.ijbiomac.2024.130008 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/97255
Title
Nanochitosan from crustacean and mollusk byproduct: Extraction, characterization, and applications in the food industry
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Author's Affiliation
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Abstract
Crustaceans and mollusks are widely consumed around the world due to their delicacy and nutritious value. During the processing, only 30–40 % of these shellfish are considered edible, while 70–60 % of portions are thrown away as waste or byproduct. These byproducts harbor valuable constituents, notably chitin. This chitin can be extracted from shellfish byproducts through chemical, microbial, enzymatic, and green technologies. However, chitin is insoluble in water and most of the organic solvents, hampering its wide application. Hence, chitin is de-acetylated into chitosan, which possesses various functional applications. Recently, nanotechnology has proven to improve the surface area and numerous functional properties of metals and molecules. Further, the nanotechnology principle can be extended to nanochitosan formation. Therefore, this review article centers on crustaceans and mollusks byproduct utilization for chitosan, its nano-formation, and their food industry applications. The extensive discussion has been focused on nanochitosan formation, characterization, and active site modification. Lastly, nanochitosan applications in various food industries, including biodegradable food packaging, fat replacer, bioactive compound carrier, and antimicrobial agent have been reported.