Biotechnological processes for chitin recovery out of crustacean waste: A mini-review
- Autores
- Gortari, María Cecilia; Hours, Roque Alberto
- Año de publicación
- 2013
- Idioma
- inglés
- Tipo de recurso
- reseña artículo
- Estado
- versión publicada
- Descripción
- 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.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Fermentaciones Industriales - Materia
-
Ciencias Exactas
Biological extraction
Chitin production
Crustacean waste - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/85529
Ver los metadatos del registro completo
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Biotechnological processes for chitin recovery out of crustacean waste: A mini-reviewGortari, María CeciliaHours, Roque AlbertoCiencias ExactasBiological extractionChitin productionCrustacean wasteBackground: Chitin is an important natural resource. The annual worldwide production is estimated in approximately 10<SUP>10</SUP>-10<SUP>12</SUP> 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.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Fermentaciones Industriales2013info:eu-repo/semantics/reviewinfo:eu-repo/semantics/publishedVersionRevisionhttp://purl.org/coar/resource_type/c_dcae04bcinfo:ar-repo/semantics/resenaArticuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/85529enginfo:eu-repo/semantics/altIdentifier/issn/0717-3458info:eu-repo/semantics/altIdentifier/doi/10.2225/vol16-issue3-fulltext-10info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:16:30Zoai:sedici.unlp.edu.ar:10915/85529Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:16:31.007SEDICI (UNLP) - Universidad Nacional de La Platafalse |
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 Gortari, María Cecilia Ciencias Exactas 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 |
Gortari, María Cecilia Hours, Roque Alberto |
author |
Gortari, María Cecilia |
author_facet |
Gortari, María Cecilia Hours, Roque Alberto |
author_role |
author |
author2 |
Hours, Roque Alberto |
author2_role |
author |
dc.subject.none.fl_str_mv |
Ciencias Exactas Biological extraction Chitin production Crustacean waste |
topic |
Ciencias Exactas Biological extraction Chitin production Crustacean waste |
dc.description.none.fl_txt_mv |
Background: Chitin is an important natural resource. The annual worldwide production is estimated in approximately 10<SUP>10</SUP>-10<SUP>12</SUP> 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. Facultad de Ciencias Exactas Centro de Investigación y Desarrollo en Fermentaciones Industriales |
description |
Background: Chitin is an important natural resource. The annual worldwide production is estimated in approximately 10<SUP>10</SUP>-10<SUP>12</SUP> 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 |
dc.type.none.fl_str_mv |
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review |
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http://sedici.unlp.edu.ar/handle/10915/85529 |
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eng |
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eng |
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openAccess |
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http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
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