Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging

Chitosan is a versatile biomolecule with a broad range of applications in food and pharmaceutical products. It can be obtained by the alkaline deacetylation of chitin. This biomolecule can be extracted using conventional or green methods from seafood industry residues, e.g., shrimp shells. Chitin ha...

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Autores principales:	Barbara E. Teixeira-Costa, Cristina T. Andrade
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	chitin chitosan bioactive molecules seafood industry residues crustacean shells green solvents Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/e5a5bc1022874dd185067388f9a36abc
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spelling	oai:doaj.org-article:e5a5bc1022874dd185067388f9a36abc2021-11-25T16:52:40ZChitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging10.3390/biom111115992218-273Xhttps://doaj.org/article/e5a5bc1022874dd185067388f9a36abc2021-10-01T00:00:00Zhttps://www.mdpi.com/2218-273X/11/11/1599https://doaj.org/toc/2218-273XChitosan is a versatile biomolecule with a broad range of applications in food and pharmaceutical products. It can be obtained by the alkaline deacetylation of chitin. This biomolecule can be extracted using conventional or green methods from seafood industry residues, e.g., shrimp shells. Chitin has limited applications because of its low solubility in organic solvents. Chitosan is soluble in acidified solutions allowing its application in the food industry. Furthermore, biological properties, such as antioxidant, antimicrobial, as well as its biodegradability, biocompatibility and nontoxicity have contributed to its increasing application as active food packaging. Nevertheless, some physical and mechanical features have limited a broader range of applications of chitosan-based films. Green approaches may be used to address these limitations, leading to well-designed chitosan-based food packaging, by employing principles of a circular and sustainable economy. In this review, we summarize the properties of chitosan and present a novel green technology as an alternative to conventional chitin extraction and to design environmentally friendly food packaging based on chitosan.Barbara E. Teixeira-CostaCristina T. AndradeMDPI AGarticlechitinchitosanbioactive moleculesseafood industry residuescrustacean shellsgreen solventsMicrobiologyQR1-502ENBiomolecules, Vol 11, Iss 1599, p 1599 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	chitin chitosan bioactive molecules seafood industry residues crustacean shells green solvents Microbiology QR1-502
spellingShingle	chitin chitosan bioactive molecules seafood industry residues crustacean shells green solvents Microbiology QR1-502 Barbara E. Teixeira-Costa Cristina T. Andrade Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging
description	Chitosan is a versatile biomolecule with a broad range of applications in food and pharmaceutical products. It can be obtained by the alkaline deacetylation of chitin. This biomolecule can be extracted using conventional or green methods from seafood industry residues, e.g., shrimp shells. Chitin has limited applications because of its low solubility in organic solvents. Chitosan is soluble in acidified solutions allowing its application in the food industry. Furthermore, biological properties, such as antioxidant, antimicrobial, as well as its biodegradability, biocompatibility and nontoxicity have contributed to its increasing application as active food packaging. Nevertheless, some physical and mechanical features have limited a broader range of applications of chitosan-based films. Green approaches may be used to address these limitations, leading to well-designed chitosan-based food packaging, by employing principles of a circular and sustainable economy. In this review, we summarize the properties of chitosan and present a novel green technology as an alternative to conventional chitin extraction and to design environmentally friendly food packaging based on chitosan.
format	article
author	Barbara E. Teixeira-Costa Cristina T. Andrade
author_facet	Barbara E. Teixeira-Costa Cristina T. Andrade
author_sort	Barbara E. Teixeira-Costa
title	Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging
title_short	Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging
title_full	Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging
title_fullStr	Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging
title_full_unstemmed	Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging
title_sort	chitosan as a valuable biomolecule from seafood industry waste in the design of green food packaging
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/e5a5bc1022874dd185067388f9a36abc
work_keys_str_mv	AT barbaraeteixeiracosta chitosanasavaluablebiomoleculefromseafoodindustrywasteinthedesignofgreenfoodpackaging AT cristinatandrade chitosanasavaluablebiomoleculefromseafoodindustrywasteinthedesignofgreenfoodpackaging
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Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging

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