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Extraction of chitosan from fish scale for food preservation and shelf-life enhancer

With the increasing demand for chitosan in various applications and the drawbacks associated with crustacean shell-based chitosan, there is a need to seek for alternative sources for the extraction and production of chitosan. In this study, extraction of chitosan from the scales of red snapper (Lutj...

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Main Authors: Ooi, Hon Min, Munawer, Mohamad Huzair, Kiew, Peck Loo
Format: Conference or Workshop Item
Published: 2023
Subjects:
TP Chemical technology
Online Access:http://eprints.utm.my/107469/
http://dx.doi.org/10.1063/5.0148031
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spelling my.utm.1074692024-09-18T06:33:42Z http://eprints.utm.my/107469/ Extraction of chitosan from fish scale for food preservation and shelf-life enhancer Ooi, Hon Min Munawer, Mohamad Huzair Kiew, Peck Loo TP Chemical technology With the increasing demand for chitosan in various applications and the drawbacks associated with crustacean shell-based chitosan, there is a need to seek for alternative sources for the extraction and production of chitosan. In this study, extraction of chitosan from the scales of red snapper (Lutjanus johnii) was performed. It was observed that the concentration of solvent (HCl and NaOH) and temperature at different stages of extraction process affected the yield of the extracted fish scale chitosan obtained. The characterization result revealed that similar Fourier-transform infrared spectroscopy (FTIR) spectra was observed between the commercial crustacean-based chitosan and the extracted fish scale chitosan, evidencing similar functional groups between the two. The degree of deacetylation (DDA) of the extracted fish scale chitosan was determined to be 76.9 %, with the ash value, loss on drying and solubility at 1.28 %, 3.62 % and 88.8 %, respectively. All characterization results indicated similarities between the extracted and the commercialized chitosan. The potential of fish scale chitosan to be used as a food preservative and shelf-life enhancer was subsequently explored in this study. Strawberries coated with chitosan were kept at different temperatures and the physical appearance and moisture loss was recorded. It was observed that fish scale chitosan was able to prevent up to 50 % moisture loss in strawberries when it was applied in conjunction with the conventional preservation technique such as storage in a cool environment. 2023-07-10 Conference or Workshop Item PeerReviewed Ooi, Hon Min and Munawer, Mohamad Huzair and Kiew, Peck Loo (2023) Extraction of chitosan from fish scale for food preservation and shelf-life enhancer. In: 7th International Conference on Environment 2021, ICENV 2021, 6 October 2021 - 7 October 2021, Penang, Malaysia. http://dx.doi.org/10.1063/5.0148031
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
topic TP Chemical technology
spellingShingle TP Chemical technology
Ooi, Hon Min
Munawer, Mohamad Huzair
Kiew, Peck Loo
Extraction of chitosan from fish scale for food preservation and shelf-life enhancer
description With the increasing demand for chitosan in various applications and the drawbacks associated with crustacean shell-based chitosan, there is a need to seek for alternative sources for the extraction and production of chitosan. In this study, extraction of chitosan from the scales of red snapper (Lutjanus johnii) was performed. It was observed that the concentration of solvent (HCl and NaOH) and temperature at different stages of extraction process affected the yield of the extracted fish scale chitosan obtained. The characterization result revealed that similar Fourier-transform infrared spectroscopy (FTIR) spectra was observed between the commercial crustacean-based chitosan and the extracted fish scale chitosan, evidencing similar functional groups between the two. The degree of deacetylation (DDA) of the extracted fish scale chitosan was determined to be 76.9 %, with the ash value, loss on drying and solubility at 1.28 %, 3.62 % and 88.8 %, respectively. All characterization results indicated similarities between the extracted and the commercialized chitosan. The potential of fish scale chitosan to be used as a food preservative and shelf-life enhancer was subsequently explored in this study. Strawberries coated with chitosan were kept at different temperatures and the physical appearance and moisture loss was recorded. It was observed that fish scale chitosan was able to prevent up to 50 % moisture loss in strawberries when it was applied in conjunction with the conventional preservation technique such as storage in a cool environment.
format Conference or Workshop Item
author Ooi, Hon Min
Munawer, Mohamad Huzair
Kiew, Peck Loo
author_facet Ooi, Hon Min
Munawer, Mohamad Huzair
Kiew, Peck Loo
author_sort Ooi, Hon Min
title Extraction of chitosan from fish scale for food preservation and shelf-life enhancer
title_short Extraction of chitosan from fish scale for food preservation and shelf-life enhancer
title_full Extraction of chitosan from fish scale for food preservation and shelf-life enhancer
title_fullStr Extraction of chitosan from fish scale for food preservation and shelf-life enhancer
title_full_unstemmed Extraction of chitosan from fish scale for food preservation and shelf-life enhancer
title_sort extraction of chitosan from fish scale for food preservation and shelf-life enhancer
publishDate 2023
url http://eprints.utm.my/107469/
http://dx.doi.org/10.1063/5.0148031
_version_ 1811681201517232128
score 13.211869

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