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 |
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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. |
doi_str_mv | 10.1016/j.foodchem.2020.128550 |
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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. This study suggests that the wastes of edible insect breeding should be collected and evaluated as an alternative of chitin/chitosan source.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2020.128550</identifier><identifier>PMID: 33191008</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food chemistry, 2021-05, Vol.343, p.128550-128550, Article 128550</ispartof><rights>2020 Elsevier Ltd</rights><rights>Copyright © 2020 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c416t-3ccf4abef096d8c5f4db0c3988d31603719bf51a96dd470caafb332bbf1f3cd23</citedby><cites>FETCH-LOGICAL-c416t-3ccf4abef096d8c5f4db0c3988d31603719bf51a96dd470caafb332bbf1f3cd23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2020.128550$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33191008$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jantzen da Silva Lucas, Andressa</creatorcontrib><creatorcontrib>Quadro Oreste, Eliézer</creatorcontrib><creatorcontrib>Leão Gouveia Costa, Helena</creatorcontrib><creatorcontrib>Martín López, Héctor</creatorcontrib><creatorcontrib>Dias Medeiros Saad, Carolina</creatorcontrib><creatorcontrib>Prentice, Carlos</creatorcontrib><title>Extraction, physicochemical characterization, and morphological properties of chitin and chitosan from cuticles of edible insects</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><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.</description><subject>Animals</subject><subject>Biopolymer</subject><subject>Calorimetry, Differential Scanning</subject><subject>Chitin - chemistry</subject><subject>Chitin - metabolism</subject><subject>Chitosan - chemistry</subject><subject>Chitosan - metabolism</subject><subject>Coleoptera - metabolism</subject><subject>Enzymatic deproteinization</subject><subject>Mealworm’s cuticles</subject><subject>Solubility</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><subject>Subtilisins - metabolism</subject><subject>Tenebrio moloitor</subject><subject>Thermogravimetry</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1PxCAQhonRuOvHX9j06MGuULotvWmMX4mJFz0TOgwum7ZU6Br15j-XWvXqCcI878zwELJgdMkoK842S-OchjW2y4xm8TETqxXdIXMmSp6WtMx2yZxyKlLB8mJGDkLYUBpJJvbJjHNWMUrFnHxevQ1ewWBdd5r06_dgwY1dLagmgbUaa-jth5oI1emkdb5fu8Y9fzO9dz36wWJInIkJO9juGxuvLqguMd61CWwHC80EobZ1g4ntAsIQjsieUU3A45_zkDxdXz1e3qb3Dzd3lxf3KeSsGFIOYHJVo6FVoQWsTK5rCrwSQnNWUF6yqjYrpmJV5yUFpUzNeVbXhhkOOuOH5GTqGzd-2WIYZGsDYNOoDt02yCwvohLOKx7RYkLBuxA8Gtl72yr_LhmVo365kb_65ahfTvpjcPEzY1u3qP9iv74jcD4BGH_6atHLABY7iEp8lCG1s__N-ALGIp2R</recordid><startdate>20210501</startdate><enddate>20210501</enddate><creator>Jantzen da Silva Lucas, Andressa</creator><creator>Quadro Oreste, Eliézer</creator><creator>Leão Gouveia Costa, Helena</creator><creator>Martín López, Héctor</creator><creator>Dias Medeiros Saad, Carolina</creator><creator>Prentice, Carlos</creator><general>Elsevier Ltd</general><scope>6I.</scope><scope>AAFTH</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20210501</creationdate><title>Extraction, physicochemical characterization, and morphological properties of chitin and chitosan from cuticles of edible insects</title><author>Jantzen da Silva Lucas, Andressa ; 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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. This study suggests that the wastes of edible insect breeding should be collected and evaluated as an alternative of chitin/chitosan source.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>33191008</pmid><doi>10.1016/j.foodchem.2020.128550</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
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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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