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Comparative Characteristics of Chitosan Extracted from Shrimp Shard and Crab 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 Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh and Department of Chemical and Food Process Engineering, Rajshahi University of Engineering & Technology, Rajshahi 6204, Bangladesh

Abstract/ Executive Summary:

The research has been carried out to compare chitosan extracted from shrimp and crab shard 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 shards by chemical process such as demineralization (2%HCl, 16hr), deproteinization (4% NaOH, 20hr) and deacetylation (60% NaOH, 65⁰C, 20hr). Yield study showed that crab shards 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 shard chitosan and 91 and 70% for crab shard chitosan, respectively. However, WBC and FBC of shrimp and crab shards chitosan were found to be 448 and 265 % and 363 and 212%, respectively. The average molecular weight of shrimp (8.76'105Da) 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: Crab, Shrimp

Objectives:

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

Methodology:

Shard 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. Shard 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). Preparation of pineapple juice: Fresh and mature pineapple (Ananas comosus) fruit were purchased from a wholesale market in Madhupur, Tangail, Bangladesh. Whole fruit was washed with 500 mg/l chlorine solution. Pineapple stem ends were discarded and the peel and core were removed. Then, cut into small pieces to facilitate blending using a sanitized sharp knife and cutting board. All knives, cutting boards and other equipment which may come into contact with the pineapple were sanitized by immersion in 1000 mg/l chlorine solution for 30 min before using. The pineapple pieces were ground by blender and juice was collected by pressing methods. Collected juice was filtered through fresh cheese cloth and then stored at 4⁰C for further analysis. Application of chitosan for the clarification: Clarification of pineapple juice was performed by addition of three different concentrations of shrimp and crab chitosan shrimp sample 1 (S1), crab sample 1 (C1), shrimp sample 2 (S2), crab sample 2 (C2), shrimp sample 3 (S3), crab sample 3 (C3) including a control sample P (0). The clear juice was obtained by centrifugation at 5000 rpm for 10 min. Unclarified juice was used as a control for comparison among clarification treatments using chitosan obtained from both the sources. All the juices were stored at 40C until further analysis (Oszmianski and wojdylo, 2007).

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 shard 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