Article
Engineering, Environmental
Diego Alves do Vale, Claudia Brandao Vieira, Manuella Ferreira Vidal, Rayanne Leitao Claudino, Fabia Karine Andrade, Juliana Rabelo Sousa, Men de Sa Moreira Souza Filho, Andre Luis Coelho da Silva, Bartolomeu Warlene Silva de Souza
Summary: The chitosan films produced from crab residues show promising optical and mechanical properties as well as antimicrobial activity. These films have potential applications in food packaging and can serve as future biodegradable materials.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2021)
Article
Chemistry, Applied
Jian-Feng Zhou, Guo-Dong Zheng, Wen-Jun Wang, Zhong-Ping Yin, Ji-Guang Chen, Jing-En Li, Qing-Feng Zhang
Summary: In this study, two quercetin loading zein nanoparticles with shell of caseinate (SC-ZNP) and caseinate-chitosan double layer (CHC-ZNP) were prepared, and their physicochemical properties as well as bioavailability enhancement effects were compared. The results showed that SC-ZNP had better redispersibility and smaller size change after freeze-drying compared to CHC-ZNP. Both nanoparticles significantly improved the solubility and passive diffusion velocity of quercetin. Moreover, the bioavailability of quercetin in SC-ZNP and CHC-ZNP groups were enhanced by 2.34 and 1.89 times, respectively.
FOOD HYDROCOLLOIDS
(2021)
Article
Engineering, Chemical
Yustina M. Pusparizkita, Wolfgang W. Schmahl, Muhammad A. Widiyanto, Rifky Ismail, J. Jamari, Athanasius P. Bayuseno
Summary: The study found that waste crab shells have the potential to mineralize CO2 and can be used to synthesize monocalcium phosphate monohydrate (MCPM). By converting the calcium carbonate of waste crab shells into PCC powder feedstock, MCPM products were obtained through partial neutralization with phosphoric acid at 90 degrees C and varying times, followed by evaporation.
CHEMICAL ENGINEERING & TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Bailei Li, Xue Wu, Bin Bao, Ruihua Guo, Wenhui Wu
Summary: This study evaluated the biochemistry performance of alpha-chitosan and beta-chitosan from different marine sources using weighted composite index method, providing a theoretical basis for better development and utilization of chitosan biomedical materials. The composite weighted index values indicated that beta-chitosan from Illex argentinus squid gladius showed significantly better biochemistry performance than alpha-chitosan from Portunus trituberculatus shell, suggesting great potential for biomedical materials.
APPLIED SCIENCES-BASEL
(2021)
Article
Multidisciplinary Sciences
Gengxin Hao, Yanyu Hu, Linfan Shi, Jun Chen, Aixiu Cui, Wuyin Weng, Kazufumi Osako
Summary: Chitosan obtained from swimming crab shells via subcritical water pretreatment had lower yield and molecular weight compared to those prepared via sodium hydroxide pretreatment, but exhibited similar molecular structures and better thermal stability. Subcritical water pretreatment showed potential for crustacean shell pretreatment and chitosan preparation.
SCIENTIFIC REPORTS
(2021)
Article
Biochemistry & Molecular Biology
Aristeidis Papagiannopoulos, Spiridon-Paraskevas Nikolakis, Andreas Pamvouxoglou, Eleni Koutsopoulou
Summary: Physical carrageenan/chitosan hydrogels were prepared by electrostatic complexation between the two oppositely charged polysaccharides. The addition of chitosan acted as a crosslinker and enhanced the mechanical properties of the hydrogels. The resulting composite hydrogels showed potential for applications in drug delivery, tissue engineering, and bone regeneration.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Optics
Efren G. Gumayan, Ian Ken D. Dimzon, Raphael A. Guerrero
Summary: Bioplastic diffraction gratings are produced from chitosan derived from crab shells using a soft lithography replication process. The replicas successfully copy the periodic nanoscale groove structures with densities of 600 and 1200 lines/mm. The efficiency of the bioplastic gratings is comparable to that of elastomeric grating replicas.
Review
Food Science & Technology
Jenani Sutharsan, Jian Zhao
Summary: Bioactive edible packaging films have gained increasing attention as a result of concerns over the excessive use of petroleum-based synthetic packaging materials for food. Among various materials, chitosan stands out as the most suitable polysaccharide due to its biodegradability and biocompatibility. However, its poor barrier and mechanical properties limit its application as a food packaging material. Numerous studies have been conducted to enhance the characteristics of chitosan films by modifying preparation techniques and incorporating other natural substances to create composite films. This paper provides an overview of these modifications and their impact on the physicochemical and biological properties of chitosan-composite edible films.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Polymer Science
Cristiana M. P. Yoshida, Murilo S. Pacheco, Mariana A. de Moraes, Patricia S. Lopes, Patricia Severino, Eliana B. Souto, Classius F. da Silva
Summary: The study found that the inclusion of aloe vera altered the color parameters, barrier properties, and mechanical properties of the films. While the concentration of aloe vera did not significantly change film properties, it did increase the stability of the films at lower temperatures. This suggests a crosslinking/complexation between chitosan and aloe vera, providing suitable properties for wound dressing materials.
Article
Food Science & Technology
Jie Xu, Kun Liu, Wei Chang, Bor-Sen Chiou, Maoshen Chen, Fei Liu
Summary: Chitosan has great potential in food preservation, biomedicine, and environmental applications due to its excellent functional properties. This study found that the concentration of chitosan affects the mechanical and barrier properties of chitosan films, and neutralization treatment can improve the performance of chitosan films.
Article
Polymer Science
Enrique Javier Jimenez-Regalado, Carolina Caicedo, Abril Fonseca-Garcia, Claudia Cecilia Rivera-Vallejo, Rocio Yaneli Aguirre-Loredo
Summary: The use of starch and chitosan blends for producing biodegradable packaging materials has been explored, and the addition of chitosan has been found to enhance the physical, mechanical properties, as well as the water vapor barrier of the films. The composite films consisting of starch and chitosan are excellent choices for developing biodegradable packaging materials for the food industry.
Article
Chemistry, Applied
Haifeng Rong, Pu Li, Hui Zheng, Dongxu Guo, Miao Li, Ying Shi, Wenze Hu, Guoxin Yue, Baiqing Zhang, Bingxin Sun, Yufeng Xu, Tianzhi Liu, Fengming Ma
Summary: In this study, solution plasma process (SPP) was used to degrade chitosan, and the effects of initial pH value and distance between electrodes on properties and antioxidant activity of chitosan were investigated. The results showed that lower initial pH value and narrower electrode distance led to decreased viscosity, increased shear-thinning capacity, decreased crystallinity and molecular aggregation, and enhanced antioxidant activity of chitosan.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Kai Yang, Tian-Rui Xu, Yan-Hong Fu, Ming Cai, Qi-Le Xia, Rong-Fa Guan, Xian-Guo Zou, Pei-Long Sun
Summary: This study investigated the effects of ultrasonic pre-treatment on the physicochemical properties of proteins extracted from cold-pressed sesame cake. The results showed that ultrasonic pre-treatment increased the extraction yield of protein significantly, while slightly affecting the solubility and foaming capacity of the protein. Additionally, analysis showed that ultrasonic pre-treatment could alter the molecular structure and thermal stability of the protein.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Patchimaporn Udomkun, Cargele Masso, Rony Swennen, Bhundit Innawong, Amos Alakonya, Apollin Fotso Kuate, Bernard Vanlauwe
Summary: The study found that cultivar, ripening stage, and pre-treatment method have significant effects on the chemical composition and physical properties of plantain flours. Unripe plantain flours and acid-treated flours showed higher nutritional value, with different treatment methods affecting their characteristics.
Article
Engineering, Chemical
Asokogene Oluwadayo Francis, Muhammad Abbas Ahmad Zaini, Zainul Akmar Zakaria, Idris Misau Muhammad, Surajudeen Abdulsalam, Usman Aliyu El-Nafaty
Summary: Chitosan synthesized from Pessu river crab shell was screened into coarse, medium, and fine aggregates for phenol removal. The coarse chitosan exhibited the highest adsorption capacity and the possible adsorption mechanisms were identified as mesopore filling and ionic interactions. The study concluded that chitosan derived from crab shell is a promising adsorbent for the removal of phenol from wastewater.
PARTICULATE SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Ethige Chathura Nishshanka Rathnapala, Dong Uk Ahn, Sandun Abeyrathne
Summary: This review provides scientific evidence of the functional properties of chicken ovotransferrin and its derived peptides, and discusses future research approaches and applications. Various methods have been employed to produce ovotransferrin with high yield and purity, and to release bioactive peptides. The potential applications of these compounds in the food and pharmaceutical industries are an emerging area of research.
FOOD SCIENCE AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Ethige Chathura Nishshanka Rathnapala, Dong Uk Ahn, Edirisingha Dewage Nalaka Sandun Abeyrathne
Summary: This study aimed to produce functional peptides from ovotransferrin using single enzyme treatments, with protease, papain, trypsin, and alpha-chymotrypsin showing better hydrolysis after 3 hours compared to elastase which required 24 hours. The resulting hydrolysates had higher Fe3+-chelating activities but did not exhibit antioxidant or antimicrobial properties. Further research on enzyme combinations may be necessary to produce peptides with desired bioactivities.
FOOD SCIENCE OF ANIMAL RESOURCES
(2021)
Review
Biochemistry & Molecular Biology
Edirisingha Dewage Nalaka Sandun Abeyrathne, Kichang Nam, Dong Uk Ahn
Summary: Lipid oxidation is a critical quality parameter in foods, and various methods are used to determine the level of oxidation and antioxidant activity, each with different approaches for specific types of foods.
Review
Biochemistry & Molecular Biology
Edirisinghe Dewage Nalaka Sandun Abeyrathne, Kichang Nam, Xi Huang, Dong Uk Ahn
Summary: Antioxidants are compounds that prevent lipid and protein oxidation, playing a major role in preventing adverse conditions in the human body. While synthetic antioxidants are commonly used in the food industry, plant- and animal-based antioxidants are more preferred by consumers. Plant-based antioxidants mainly consist of phenolic compounds, carotenoids, and vitamins, while animal-based antioxidants are mainly proteins or peptides from meat, fish, eggs, milk, and plants. The structure and efficacy of plant- and animal-based antioxidants differ, with plant-based compounds being more practical in the food industry.
Review
Food Science & Technology
Edirisingha Dewage Nalaka Sandun Abeyrathne, Ki-Chang Nam, Xi Huang, Dong Uk Ahn
Summary: Egg yolk contains high levels of lipids, mainly phospholipids and cholesterol. The extraction methods and potential applications of egg yolk lipids are reviewed in this article. The findings suggest that egg yolk lipids have promising functions and wide prospects for future use.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Farouq Heidar Barido, Hye-Jin Kim, Dong-Jin Shin, Ji-Seon Kwon, Hee-Jin Kim, Dongwook Kim, Hyo-Jun Choo, Ki-Chang Nam, Cheorun Jo, Jun-Heon Lee, Sung-Ki Lee, Aera Jang
Summary: This study compared the physicochemical characteristics and flavor-related compounds of thigh meat from different Korean native chicken breeds under fresh and frozen-thawed conditions, with commercial broilers as a comparison. The study found that Korean native chickens had higher levels of linoleic and arachidonic acid, and despite higher collagen content, their thigh meat had a similar texture to the commercial broilers. Frozen-thawed meat had higher concentrations of most free amino acids, and the concentration of favorable volatile organic compounds decreased in frozen-thawed meat. These findings are important for developing high-quality chicken meat products.
Article
Food Science & Technology
Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Mahabbat Ali, Dong Uk Ahn, Young-Sun Choi, Ki-Chang Nam
Summary: This study aimed to examine the functional qualities of the blood plasma from Hanwoo cattle, black goat, and their hydrolysates. The results showed that the plasma hydrolysates had antioxidant, metal-chelating, and angiotensin I-converting enzyme (ACE) inhibitory properties. Goat plasma and its hydrolysates performed better in antioxidant activity. Therefore, the study concluded that non-hydrolyzed goat plasma and its hydrolysates are a good source of bioactive compounds with functional characteristics, while cattle plasma has a relatively low value. Further research on the molecular structure of these compounds is needed.
FOOD SCIENCE OF ANIMAL RESOURCES
(2023)
Article
Food Science & Technology
Mahabbat Ali, Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ji-Young Park, Jong Hyun Jung, Aera Jang, Jong Youn Jeong, Ki-Chang Nam
Summary: The effects of phosphate alternatives on meat quality in marinated chicken subjected to chilling and freezing were investigated. Different phosphate alternatives were injected into breast muscles and compared to control groups. The results showed that phosphate alternatives had varying effects on drip loss, cooking yield, pH, water holding capacity, thawing and cooking loss, shear force, protein solubility, oxidative stability, impedance measurement, myofibrillar fragmentation index, C*, h degrees, and free amino acids in the treated meat. Overall, natural additives showed promising potential for enhancing the quality of chilled and frozen chicken as a replacement for synthetic phosphate.
FOOD SCIENCE OF ANIMAL RESOURCES
(2023)
