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Extraction of Chitosan from Shrimp and Crab Hardcover and Its Effect on the Quality 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

Abstract/ Executive Summary:

The present study was undertaken to extract chitosan from shrimp and crab cover by chemical method and to assess its effects on the qualities of pineapple juice. Chitosan was derived from shrimp and crab cover by the process of chemical treatment demineralization (2%HCl, 16hr), deproteinization (4% NaOH, 20hr) and deacetylation (60% NaOH, 65⁰C, 20hr). Extracted chitosan’s physicochemical and functional properties like fat binding capacity (FBC), water binding capacity (WBC), solubility, average molecular weight, ash content, moisture content and degree of deacetylation were studied. The degree of deacetylation and solubility of chitosan extracted from covers of shrimp and crab were found to be 76 and 65% and 91 and 70%, respectively. In a similar way, the WBC of shrimp and crab cover chitosan were found to be 445 and 260 % and the and FBC was found to be 360 and 210%, respectively. The average molecular weight of shrimp and crab chitosan was found 6273 and 6267 Dalton, respectively. Chitosan was added to pineapple juice at 0.2, 0.4 and 0.6 g/L concentration as a clarifying agent. The results showed that addition of the shrimp chitosan as a clarifying agent @ 0.6g/L at 25±2ºC for 90 min was more effective than the crab chitosan. Statistical analyses showed significant effect on sensory characteristics when added chitosan at 0.2-0.6 g/L in pineapple juice. This study showed that shrimp cover was better than crab cover for the preparation of chitosan and shrimp chitosan was more effective than crab chitosan as a preservative and clarifier on the quality of pineapple juice.

Keywords: Chitosan, Shrimp, Crab cover Pineapple juice

Location:

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Pineapple

Objectives:

In this research work, it is attempted to extract and characterize chitosan from shrimp and crab cover and subsequently to study the feasibility of applying chitosan to improve the quality of pineapple fruit juice and to enhance the shelf life.

Methodology:

1. Extraction of Chitosan: The experiment has been conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. Fresh shrimp and crabs were collected from local market. Cover of shrimp and crab were separated fromthe whole body using a sharp knife. The collected wastes were then washed with tap water and crushed with mortar-pastel. Other essential reagents and utensils were used from the laboratory stock. Clean and crushed shrimp and crab wastes were kept in a polyethylene bags at ambient temperature (28±2⁰C) for 24 hours 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 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 hours at 65±5⁰C and stored in polyethylene bag until they are used as a preservative in pineapple juice.2. Physicochemical and functional properties of chitosan Moisture and ash content, Solubility, Bulk density, intrinsic viscosity, Molecular weight, Color, Water binding capacity, Fat binding capacity, degree of deacetylation etc. of chitosan were measured as per the standard methods described by several researchers (AOAC, 2005, Wang et al., 2007, Knorr, 1982, Hossain and Iqbal, 2014). 3. Application of chitosan to Pineapple juice was prepared from mature and fresh pineapples. Clarification of pineapple juice is performed by addition of three different concentrations of shrimp and crab chitosan S1, C1 (0.2%), S2, C2 (0.4%), S3, C3 (0.6%) including a control sample P (0), where S and C indicates chitosan prepared from Shrimp and Crab, respectively. The clear juice was obtained after centrifugation at 5000 rpm for 10 min. Unclarified juice was used as a control for comparison among clarification treatments. The clarified juice was stored at 4⁰C until further analysis (Oszminanski and wojdylo, 2007). 4. Quality evaluation of Pineapple juice; Total soluble solids (TSS), pH, potential browning etc were measured as per approved and standard methods.

Source of Information: Proceedings of International Symposium on a New Era in Food Science and Technology 2019 Session 4 – Quality Control of Food –: 04

Article Link (Online Journal):

Funding Source:

1.

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Achievement/Findings:

Comparative studies on chitosan extracted from shrimp and crab waste showed that shrimp cover is better choice for extraction of chitosan based on all physicochemical properties. Chitosan application on pineapple juice showed an increase in luminosity with increasing chitosan concentration. Chitosan reduced the Brix value of the 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. As the outcome of this research is promising and optimistic, it will not be confined only to pineapple, but also may be used for other fruits like apple, orange and litchi etc.

Knowledge Management: Report/Proceedings