Biotechnological processes for chitin recovery out of crustacean waste: A mini-review
- Autores
- Hours, Roque Alberto; Gortari, Maria Cecilia
- Año de publicación
- 2013
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Abstract Background: Chitin is an important natural resource. The annual worldwide production is estimated in approximately 1010-1012 ton. It is produced by arthropods (insects and crustaceans), molluscs and fungi. Its main biological function is structural. Crustacean shells are the most important chitin source for commercial use due to its high content and ready availability. Chitin and its derivatives have great economical value because of their numerous applications: food, cosmetics, pharmaceuticals, textile industries, waste water treatment and agriculture. In nature, chitin is closely associated with proteins, minerals, lipid and pigments, which have to be removed. Results: Several techniques to extract chitin from different sources have been reported. The most common method for recovery of chitin from crustacean shells is the chemical procedure. It involves two mayor steps: elimination of inorganic matter (demineralization) and extraction of protein matter (deproteination) using strong acids and bases. However, these processes may cause depolymerization affecting the polymer properties such as molecular weight, viscosity and degree of acetylation. In addition, the chemical purification of chitin is hazardous, energy consuming and threatening to the environment. As an alternative to the chemical process, different biological processes have been investigated: microbiological fermentation and methodologies using enzymatic crude extracts or isolated enzymes. Conclusions: The results reported are extremely variable; however, they offer new perspectives for the production of chitin with the concomitant reduction of the environmental impact.
Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales (i); Argentina
Fil: Gortari, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales (i); Argentina - Materia
-
BIOLOGICAL EXTRACTION
CHITIN PRODUCTION
CRUSTACEAN WASTE - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/3386
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Biotechnological processes for chitin recovery out of crustacean waste: A mini-reviewHours, Roque AlbertoGortari, Maria CeciliaBIOLOGICAL EXTRACTIONCHITIN PRODUCTIONCRUSTACEAN WASTEhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Abstract Background: Chitin is an important natural resource. The annual worldwide production is estimated in approximately 1010-1012 ton. It is produced by arthropods (insects and crustaceans), molluscs and fungi. Its main biological function is structural. Crustacean shells are the most important chitin source for commercial use due to its high content and ready availability. Chitin and its derivatives have great economical value because of their numerous applications: food, cosmetics, pharmaceuticals, textile industries, waste water treatment and agriculture. In nature, chitin is closely associated with proteins, minerals, lipid and pigments, which have to be removed. Results: Several techniques to extract chitin from different sources have been reported. The most common method for recovery of chitin from crustacean shells is the chemical procedure. It involves two mayor steps: elimination of inorganic matter (demineralization) and extraction of protein matter (deproteination) using strong acids and bases. However, these processes may cause depolymerization affecting the polymer properties such as molecular weight, viscosity and degree of acetylation. In addition, the chemical purification of chitin is hazardous, energy consuming and threatening to the environment. As an alternative to the chemical process, different biological processes have been investigated: microbiological fermentation and methodologies using enzymatic crude extracts or isolated enzymes. Conclusions: The results reported are extremely variable; however, they offer new perspectives for the production of chitin with the concomitant reduction of the environmental impact.Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales (i); ArgentinaFil: Gortari, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales (i); ArgentinaPontificia Universidad Catolica de Valparaíso2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/3386Hours, Roque Alberto; Gortari, Maria Cecilia; Biotechnological processes for chitin recovery out of crustacean waste: A mini-review; Pontificia Universidad Catolica de Valparaíso; Electronic Journal Of Biotechnology; 16; 03; 5-2013; 1-170717-3458enginfo:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/pnn9nqinfo:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)https://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:56:51Zoai:ri.conicet.gov.ar:11336/3386instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:56:51.492CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Biotechnological processes for chitin recovery out of crustacean waste: A mini-review |
title |
Biotechnological processes for chitin recovery out of crustacean waste: A mini-review |
spellingShingle |
Biotechnological processes for chitin recovery out of crustacean waste: A mini-review Hours, Roque Alberto BIOLOGICAL EXTRACTION CHITIN PRODUCTION CRUSTACEAN WASTE |
title_short |
Biotechnological processes for chitin recovery out of crustacean waste: A mini-review |
title_full |
Biotechnological processes for chitin recovery out of crustacean waste: A mini-review |
title_fullStr |
Biotechnological processes for chitin recovery out of crustacean waste: A mini-review |
title_full_unstemmed |
Biotechnological processes for chitin recovery out of crustacean waste: A mini-review |
title_sort |
Biotechnological processes for chitin recovery out of crustacean waste: A mini-review |
dc.creator.none.fl_str_mv |
Hours, Roque Alberto Gortari, Maria Cecilia |
author |
Hours, Roque Alberto |
author_facet |
Hours, Roque Alberto Gortari, Maria Cecilia |
author_role |
author |
author2 |
Gortari, Maria Cecilia |
author2_role |
author |
dc.subject.none.fl_str_mv |
BIOLOGICAL EXTRACTION CHITIN PRODUCTION CRUSTACEAN WASTE |
topic |
BIOLOGICAL EXTRACTION CHITIN PRODUCTION CRUSTACEAN WASTE |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.9 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Abstract Background: Chitin is an important natural resource. The annual worldwide production is estimated in approximately 1010-1012 ton. It is produced by arthropods (insects and crustaceans), molluscs and fungi. Its main biological function is structural. Crustacean shells are the most important chitin source for commercial use due to its high content and ready availability. Chitin and its derivatives have great economical value because of their numerous applications: food, cosmetics, pharmaceuticals, textile industries, waste water treatment and agriculture. In nature, chitin is closely associated with proteins, minerals, lipid and pigments, which have to be removed. Results: Several techniques to extract chitin from different sources have been reported. The most common method for recovery of chitin from crustacean shells is the chemical procedure. It involves two mayor steps: elimination of inorganic matter (demineralization) and extraction of protein matter (deproteination) using strong acids and bases. However, these processes may cause depolymerization affecting the polymer properties such as molecular weight, viscosity and degree of acetylation. In addition, the chemical purification of chitin is hazardous, energy consuming and threatening to the environment. As an alternative to the chemical process, different biological processes have been investigated: microbiological fermentation and methodologies using enzymatic crude extracts or isolated enzymes. Conclusions: The results reported are extremely variable; however, they offer new perspectives for the production of chitin with the concomitant reduction of the environmental impact. Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales (i); Argentina Fil: Gortari, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales (i); Argentina |
description |
Abstract Background: Chitin is an important natural resource. The annual worldwide production is estimated in approximately 1010-1012 ton. It is produced by arthropods (insects and crustaceans), molluscs and fungi. Its main biological function is structural. Crustacean shells are the most important chitin source for commercial use due to its high content and ready availability. Chitin and its derivatives have great economical value because of their numerous applications: food, cosmetics, pharmaceuticals, textile industries, waste water treatment and agriculture. In nature, chitin is closely associated with proteins, minerals, lipid and pigments, which have to be removed. Results: Several techniques to extract chitin from different sources have been reported. The most common method for recovery of chitin from crustacean shells is the chemical procedure. It involves two mayor steps: elimination of inorganic matter (demineralization) and extraction of protein matter (deproteination) using strong acids and bases. However, these processes may cause depolymerization affecting the polymer properties such as molecular weight, viscosity and degree of acetylation. In addition, the chemical purification of chitin is hazardous, energy consuming and threatening to the environment. As an alternative to the chemical process, different biological processes have been investigated: microbiological fermentation and methodologies using enzymatic crude extracts or isolated enzymes. Conclusions: The results reported are extremely variable; however, they offer new perspectives for the production of chitin with the concomitant reduction of the environmental impact. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-05 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/3386 Hours, Roque Alberto; Gortari, Maria Cecilia; Biotechnological processes for chitin recovery out of crustacean waste: A mini-review; Pontificia Universidad Catolica de Valparaíso; Electronic Journal Of Biotechnology; 16; 03; 5-2013; 1-17 0717-3458 |
url |
http://hdl.handle.net/11336/3386 |
identifier_str_mv |
Hours, Roque Alberto; Gortari, Maria Cecilia; Biotechnological processes for chitin recovery out of crustacean waste: A mini-review; Pontificia Universidad Catolica de Valparaíso; Electronic Journal Of Biotechnology; 16; 03; 5-2013; 1-17 0717-3458 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/pnn9nq |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR) https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR) https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Pontificia Universidad Catolica de Valparaíso |
publisher.none.fl_str_mv |
Pontificia Universidad Catolica de Valparaíso |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613705113796608 |
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13.070432 |