Extraction, physicochemical characterization, and morphological properties of chitin and chitosan from cuticles of edible insects

•Mealworm’s cuticles from edible insects breeding are a viable source of chitin and chitosan.•Biotechnological deproteinization used to obtain chitin showed an efficiency of 85%•FT-IR confirm the formation of chitosan from chitin after the process of deacetylation.•Thermal stability of chitosan from...

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Veröffentlicht in:Food chemistry 2021-05, Vol.343, p.128550-128550, Article 128550
Hauptverfasser: Jantzen da Silva Lucas, Andressa, Quadro Oreste, Eliézer, Leão Gouveia Costa, Helena, Martín López, Héctor, Dias Medeiros Saad, Carolina, Prentice, Carlos
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container_end_page 128550
container_issue
container_start_page 128550
container_title Food chemistry
container_volume 343
creator Jantzen da Silva Lucas, Andressa
Quadro Oreste, Eliézer
Leão Gouveia Costa, Helena
Martín López, Héctor
Dias Medeiros Saad, Carolina
Prentice, Carlos
description •Mealworm’s cuticles from edible insects breeding are a viable source of chitin and chitosan.•Biotechnological deproteinization used to obtain chitin showed an efficiency of 85%•FT-IR confirm the formation of chitosan from chitin after the process of deacetylation.•Thermal stability of chitosan from cuticles is lower than the original chitin. As an alternative, cuticles from edible insects was proposed as an unconventional but viable source of chitin and chitosan. The chitin present in the mealworm’s (Tenebrio molitor) cuticles was obtained biotechnologically in one step of enzymatic deproteinization and after deacetylated. Differences in the physicochemical characteristics and the properties of the cuticles, chitin, and chitosan were investigated in this study. Commercial chitosan was used as a reference sample to validate the methods used. The enzymatic deproteinization used to obtain chitin showed an efficiency of 85%. The global yield of the process (cuticle-to-chitosan) was 31.9%. The characterization results of these polymers using DSC, FT-IR, XRD, TGA, and SEM techniques demonstrate consistency with the degree of deacetylation of the obtained chitosan, allowing the differentiation between chitin and chitosan. This study suggests that the wastes of edible insect breeding should be collected and evaluated as an alternative of chitin/chitosan source.
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As an alternative, cuticles from edible insects was proposed as an unconventional but viable source of chitin and chitosan. The chitin present in the mealworm’s (Tenebrio molitor) cuticles was obtained biotechnologically in one step of enzymatic deproteinization and after deacetylated. Differences in the physicochemical characteristics and the properties of the cuticles, chitin, and chitosan were investigated in this study. Commercial chitosan was used as a reference sample to validate the methods used. The enzymatic deproteinization used to obtain chitin showed an efficiency of 85%. The global yield of the process (cuticle-to-chitosan) was 31.9%. The characterization results of these polymers using DSC, FT-IR, XRD, TGA, and SEM techniques demonstrate consistency with the degree of deacetylation of the obtained chitosan, allowing the differentiation between chitin and chitosan. 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subjects Animals
Biopolymer
Calorimetry, Differential Scanning
Chitin - chemistry
Chitin - metabolism
Chitosan - chemistry
Chitosan - metabolism
Coleoptera - metabolism
Enzymatic deproteinization
Mealworm’s cuticles
Solubility
Spectroscopy, Fourier Transform Infrared
Subtilisins - metabolism
Tenebrio moloitor
Thermogravimetry
title Extraction, physicochemical characterization, and morphological properties of chitin and chitosan from cuticles of edible insects
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