4.7 Article

Chemical extraction and modification of chitin and chitosan from shrimp shells

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Ultrasound in the deproteinization process for chitin and chitosan production

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Summary: Chitin and chitosan are widely studied for food preservation and active packaging applications. This study proposed modification to the chemical synthesis of chitin from shrimp shells using high-frequency ultrasound. The impact of sonication time on the deproteinization step of chitin chitosan preparation was examined. The chemical identities of chitin and chitosan were verified using infrared spectroscopy. The influence of ultrasound on the deacetylation degree, molecular weight and particle size of the biopolymer products was analysed. The application of ultrasound resulted in reduced protein content and particle size of chitin, and high deacetylation degree and medium molecular weight of chitosan. The chitosan films obtained by employing biopolymer subjected to sonication for 15, 25 and 40 min showed high values of luminosity, chromatid and chrome for beef preservation. These characteristics were maintained even after ten days of packaging.

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