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Comparative Characteristics of Chitosan Extracted from Shrimp and Crab Case and Its Application for Clarification of Pineapple Juice

Sharmin Sultana
Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Md. Sajjad Hossain
Department of Chemical and Food Process Engineering, Rajshahi University of Engineering & Technology, Rajshahi 6204, Bangladesh

Abdullah Iqbal
Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

The research has been carried out to compare chitosan extracted from shrimp and crab case waste and to investigate its effect as a clarifying agent as well as preservative on the pineapple juice. Chitosan has been extracted from shrimp and crab cases by chemical process such as demineralization (2%HCl, 16hr), deproteinization (4% NaOH, 20hr) and deacetylation (60% NaOH, 65⁰C, 20hr). Yield study showed that crab cases contained more chitosan (20.31%) than shrimp offal (16.29%). Physicochemical properties of chitosan extracted from both sources studied for fat binding capacity (FBC), water binding capacity (WBC), solubility, average molecular weight, ash content, moisture content and degree of deacetylation. The degree of deacetylation and solubility were obtained as 76 and 65% for shrimp case chitosan and 91 and 70% for crab case chitosan, respectively. However, WBC and FBC of shrimp and crab cases chitosan were found to be 448 and 265 % and 363 and 212%, respectively. The average molecular weight of shrimp (8.76x10⁵Da) and crab (5.61x10⁵Da) chitosan was found to be very close to each other. Chitosan was added to pineapple juice as a clarifying agent at a concentration of 0.2, 0.4 and 0.6g/L. It was observed that shrimp chitosan at a concentration of 0.6g/L was more effective at (28±2⁰C) than crab chitosan after 90 min of addition. Statistical analyses revealed that source of chitosan possess significant effect on the perceived sensory characteristics of juices when chitosan has been added at a range from 0.2 to 0.6 g/L of pineapple juice. Chitosan also inhibited the growth of some spoilage bacteria. The analyses showed that increases in chitosan concentration extended the quality of the pineapple juice significantly (0.05) by increasing pH values range, reducing TSS value, reducing enzymatic and non-enzymatic browning and controlling the spoilage during the storage time. This study showed that shrimp chitosan was more effective than crab chitosan as a preservative and clarifier on the quality of pineapple juice.

Keywords: Chitosan, Pineapple, Juice, Shrimp, Crab

Location: Local market of Mymensingh district, Bangladesh

Start Date:

End Date:

Program Area: Animal Health and Management

Commodity: Aquatic animal

Objectives:

To compare the characteristics of chitosan extracted from shrimp and crab case and subsequently to study the suitability of applying chitosan as a clarifying agent to extend the quality of pineapple juice.

Methodology:

Case of shrimp and crab were separated from the whole body using a sharp knife. The collected wastes were then washed with tap water and crushed with mortar-pastel. All the reagents (HCl, NaOH) and utensils required were collected from the laboratory stocks of the Department. Extraction of chitosan: Fresh shrimp and crabs were collected from local market. Case of shrimp and crab were separated from the whole body using a sharp knife. The collected wastes were then washed with tap water and crushed with mortar-pastel. Clean and crushed shrimp and crab wastes were kept in a polyethylene bags at ambient temperature (28±2⁰C) for 24 hr for partial autolysis to facilitate chemical extraction of chitosan and to improve the quality of chitosan (Toan, 2009). The isolation of chitosan was carried out following the 3 (three) steps namely- demineralization, deproteinization and deacetylation as described by Toan (2009) and Hossain and Iqbal (2014). The resulting chitosan was then dried at cabinet dryer for 4 hr at (65±5⁰C) and stored in polyethylene bag until they are used as a preservative in pineapple juice. Physicochemical and functional properties Physicochemical and functional properties of the crab and shrimp chitosan were determined as per standard methods such as moisture content by the gravimetric method (Black, 1965), ash content by AOAC (2004), solubility by Fernandez-Kim (2004), intrinsic viscosity and molecular weight by Wang et al. (2007), water binding capacity, fat binding capacity and degree of deacetylation by Hossain and Iqbal (2014). Bulk density of chitosan samples was determined as per method described by Cho et al. (1998) and calculated as grams per milliliter of the sample. The color of chitosan powder, expressed in L*, a*, b*and whiteness values were measured (five readings) using a Chroma meter (CR-400, Konica Minolta, Japan). Potential browning: Potential browning was measured according to the methodology of Vina and Chaves (2006), 10 ml of fresh pineapple juice was treated with ethanol (95%) for 60 min and then centrifuged at 4000 rpm at 5 0C for 10 min. After retaining the supernatant, ethanol was added to bring the final volume to 25 ml. Absorbance at 420 nm of aliquots of these extracts were measured. Microbiological test: For the total viable count of microorganism present in pineapple juice, standard plate count (SPC) method was done for three times and followed according to the method described in “Recommended method for the microbiological examination of food in American Public Health Association” (Marth, 1978). Sensory evaluation: The consumer’s acceptability of developed or clarified pineapple juice was evaluated by a taste tasting panel. The hedonic rating test was used to determine this acceptability (Larmond et al., 1970; Fellers et al., 1985). The data was then statistically analyzed by using statistical software (Stat Graphics Plus v5.1, 1999)

Source of Information: J Bangladesh Agril Univ 18(1): 131–137, 2020

Article Link (Online Journal): https://doi.org/10.5455/JBAU.73490

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Comparative studies on chitosan extracted from shrimp and crab waste showed that shrimp case is the best choice for extraction of chitosan based on all physicochemical properties. Chitosan application on pineapple juice showed increased in luminosity with increasing chitosan concentration. Chitosan reduced the total soluble solid content of pineapple juice. The pH increased significantly with increasing chitosan concentration and shrimp chitosan added juice showed greater pH than crab chitosan added juice. Chitosan retarded potential browning of pineapple juice during storage. Shrimp chitosan showed lower microbial count than crab chitosan at 30 days storage period of pineapple juice. The sensory evaluation it was seen that shrimp chitosan added juice was more acceptable than crab chitosan added juice. As the outcome of this research is promising and optimistic, it will not be confined only to pineapple juice, but also for other fruit juices like apple, orange and litchi etc. juices.

Knowledge Management: Journal