Version 1
: Received: 15 March 2024 / Approved: 18 March 2024 / Online: 18 March 2024 (09:57:45 CET)
How to cite:
Wong-Miramontes, I. M.; Valdez-Salas, B.; Beltrán-Partida, E.; Salvador-Carlos, J.; Guillén-Carvajal, K. M.; Castillo-Saenz, J. R.; Moe, P.; Cheng, N. Characterization of Farfantepenaeus californiensis Derived Chitosan for Smart-Active Food Packing Applications. Preprints2024, 2024031000. https://doi.org/10.20944/preprints202403.1000.v1
Wong-Miramontes, I. M.; Valdez-Salas, B.; Beltrán-Partida, E.; Salvador-Carlos, J.; Guillén-Carvajal, K. M.; Castillo-Saenz, J. R.; Moe, P.; Cheng, N. Characterization of Farfantepenaeus californiensis Derived Chitosan for Smart-Active Food Packing Applications. Preprints 2024, 2024031000. https://doi.org/10.20944/preprints202403.1000.v1
Wong-Miramontes, I. M.; Valdez-Salas, B.; Beltrán-Partida, E.; Salvador-Carlos, J.; Guillén-Carvajal, K. M.; Castillo-Saenz, J. R.; Moe, P.; Cheng, N. Characterization of Farfantepenaeus californiensis Derived Chitosan for Smart-Active Food Packing Applications. Preprints2024, 2024031000. https://doi.org/10.20944/preprints202403.1000.v1
APA Style
Wong-Miramontes, I. M., Valdez-Salas, B., Beltrán-Partida, E., Salvador-Carlos, J., Guillén-Carvajal, K. M., Castillo-Saenz, J. R., Moe, P., & Cheng, N. (2024). Characterization of<em> Farfantepenaeus californiensis </em>Derived Chitosan for Smart-Active Food Packing Applications. Preprints. https://doi.org/10.20944/preprints202403.1000.v1
Chicago/Turabian Style
Wong-Miramontes, I. M., Patrick Moe and Nelson Cheng. 2024 "Characterization of<em> Farfantepenaeus californiensis </em>Derived Chitosan for Smart-Active Food Packing Applications" Preprints. https://doi.org/10.20944/preprints202403.1000.v1
Abstract
The objective of this study was to carry out the extraction and characterization of chitin and chitosan from the exoskeletons of the Farfantepenaeus californiensis species of shrimp, as well as its application in the formulation of polymeric films plasticized with glycerol used in the process of food packaging. The characterization of the extracted polymer was made by Fourier transform infrared spectroscopy (FTIR), Scanning electron microscopy (SEM), and physicochemical analysis of chitin and chitosan, resulting in a theoretical performance of 29.33% and 16.46%, respectively. In terms of quality, it was determined that the extracted chitosan had a molecular weight of 1.10 x105 g/mol and a deacetylation degree of 80.23%, which classifies it as a low-molecular weight chitosan, suitable for food packaging. It was shown that the extracted chitosan is fit for the production of the films by using the casting method, presenting a tension resistance of 1 MPa. The Antibacterial analysis was carried out using Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), bacterial models commonly found in food. The results showed an effective inhibition capability of the polymeric materials. Overall, the results for both chitosan and the films indicate a high potential for application in the food packaging sector.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.