Chitin and chitosan from North Pacific krill (Euphausia Pacifica): Comparative study of conventional and microwave-assisted extraction methods and the potential use in chitosan film production

The characteristics and prospective applications of North Pacific krill chitin and chitosan are currently unexplored, and their conventional isolation method is time- and energy-consuming. In this study, chitin and chitosan were extracted from North Pacific krill using conventional and microwave-assisted methods, followed by comprehensive characterisation and evaluation of chitosan film potential. The extracted chitin was identified as an α-polymorph, and chitosan exhibited a remarkable degree of deacetylation (90 %) in both methods. Microwave-assisted extraction provided comparable chitin and chitosan yields without adversely affecting their properties, and the resulting products also exhibited enhanced crystallinity and thermal stability. Moreover, microwave-assisted-extracted chitosan (MCS) had a significantly lower molecular weight (Mw). Krill chitosan films demonstrated superior performance as food packaging materials compared to films prepared from commercial chitosan, due to their greater extensibility and transparency. Notably, the MCS film exhibited exceptional antioxidant activity and solubility. These findings suggest that North Pacific krill holds promise as a viable source of α-chitin and chitosan, and microwave-assisted extraction is effective in producing low Mw chitosan that has the potential to be used for preparing functional biodegradable film, with a fivefold reduction in treatment time.The characteristics and prospective applications of North Pacific krill chitin and chitosan are currently unexplored, and their conventional isolation method is time- and energy-consuming. In this study, chitin and chitosan were extracted from North Pacific krill using conventional and microwave-assisted methods, followed by comprehensive characterisation and evaluation of chitosan film potential. The extracted chitin was identified as an α-polymorph, and chitosan exhibited a remarkable degree of deacetylation (90 %) in both methods. Microwave-assisted extraction provided comparable chitin and chitosan yields without adversely affecting their properties, and the resulting products also exhibited enhanced crystallinity and thermal stability. Moreover, microwave-assisted-extracted chitosan (MCS) had a significantly lower molecular weight (Mw). Krill chitosan films demonstrated superior performance as food packaging materials compared to films prepared from commercial chitosan, due to their greater extensibility and transparency. Notably, the MCS film exhib