Physicochemical, functional, antioxidant and antibacterial properties of chitosan extracted from shrimp wastes by microwave technique

By M. Samar, M. El-kalyoubi, M. Khalaf, M. A. El-Razik. 2013

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KEYWORDSChitin;Chitosan;Shrimp wastes;Microwave radiation;Deacetylation degree;Antibacterial;AntioxidantAbstract Chitosan is produced from shrimp waste chitin at three particle sizes 20, 40 and 60 meshby deacetylating with different concentrations of NaOH solution (30%, 40% and 50%) undermicrowave irradiation for 10 min. The process describes a rapid synthesis procedure in comparisonto conventional methods. The microwave-synthesized chitosan was characterized and the experi-mental results showed that the degree of deacetylation increased with increasing concentration ofdeacetylation alkali solution. A degree of deacetylation of 95.19% was achieved after irradiatingchitin at 60 mesh with 50% NaOH solution in a microwave for 10 min at 1400-W power. Micro-wave-synthesized chitosan exhibited antioxidant activities of 47.71–72.31% at 10 mg/ml andshowed reducing powers of 2.094–2.367 at 10 mg/ml. On the other hand, at 10 mg/ml, thescavenging ability of chitosan on 1,1-diphenyl-2-picrylhydrazyl radicals ranged from 43.03% to90.48%. The antibacterial activities of microwave-synthesized chitosan were examined againsttwo gram-negative ( Escherichia coli and Salmonella typhimurium) and two gram-positive(Staphylococcus aureusand Bacillus cereus), tested chitosan markedly inhibited the growth of testedbacteria although inhibitory effects differed with molecular weight (Mw) of chitosan and the speciesof bacteria. Generally, the microwave technique can be very useful for synthesizing good functionalproperties chitosan with rapid and clean chemistry.a 2013 Faculty of Agriculture, Ain Shams University. Production and hosting by Elsevier B.V. All rightsreserved.

Subfields: Biomaterials, Food Science, Molecular Biology

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