Chitosan based hydrogels and their applications for drug delivery in wound dressings: A review

Chitosan is a cationic polymer obtained by deacetylation of chitin, found abundantly in crustacean, insect, arthropod exoskeletons, and molluscs. The process of obtaining chitin by the chemical extraction method comprises the steps of deproteinization, demineralization, and discoloration. To obtain chitosan, the deacetylation of chitin is necessary. These polymers can also be extracted through the biological extraction method involving the use of microorganisms. Chitosan has biodegradable and biocompatible properties, being applied in the pharmaceutical, cosmetic, food, biomedical, chemical, and textile industries. Chitosan and its derivatives may be used in the form of gels, beads, membranes, films, and sponges, depending on their application. Polymer blending can also be performed to improve the mechanical properties of the bioproduct. This review aims to provide the latest information on existing methods for chitin and chitosan recovery from marine waste as well as their applications.

Seafood Waste as Attractive Source of Chitin and Chitosan Production and Their Applications.

Recent advances of emerging green chitosan-based biomaterials with potential biomedical applications: A review.

Green and eco-friendly approaches for the extraction of chitin and chitosan: A review.

Fish waste is attracting growing interest as a new raw material for biopolymer production in different application fields, mainly in food packaging, with significant economic and environmental advantages. This review paper summarizes the recent advances in the valorization of fish waste for the preparation of biopolymers for food packaging applications. The issues related to fishery industry waste and fish by-catch and the potential for re-using these by-products in a circular economy approach have been presented in detail. Then, all the biopolymer typologies derived from fish waste with potential applications in food packaging, such as muscle proteins, collagen, gelatin, chitin/chitosan, have been described. For each of them, the recent applications in food packaging, in the last five years, have been overviewed with an emphasis on smart packaging applications. Despite the huge industrial potential of fish industry by-products, most of the reviewed applications are still at lab-scale. Therefore, the technological challenges for a reliable exploitation and recovery of several potentially valuable molecules and the strategies to improve the barrier, mechanical and thermal performance of each kind of biopolymer have been analyzed.

https://www.mdpi.com/2073-4360/13/14/2337/pdf

Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging.

Valorization of chitins extracted from North Morocco shrimps: Comparison of chitin reactivity and characteristics

β-chitins are extracted from two different parts of cuttlefish (Sepia officinalis officinalis) bone; the shell and the thin layer. They are then subjected to N-deacetylation reactions to prepare chitosans using the Broussignac or the Kurita process. The physicochemical characteristics of chitins and chitosans are compared to those obtained in the case of squid (Loligo vulgaris) β-chitin. In this work, the role of the source in determining the reaction behavior, during the extraction of chitin and the preparation of chitosan, is confirmed, although it is a β-chitin of two taxonomically close species. In particular, we show that the differences observed can be related to the differences in molar masses of the starting chitins, their crystallinity index and the rates of molecular degradation which accompany the N-deacetylation reactions. Finally, it was demonstrated that the huge quantities of bones rejected each year by the cuttlefish processing units from Dakhla city, alone, can be valorized by the production of about 77 tons of β-chitin that can be transformed into 60 tons of chitosan (presenting low degree of acetylation and molar masses ranging from 78,000 to 340,000 g/mol).

Investigation of β-chitin extracted from cuttlefish: comparison with squid β-chitin

In this paper, we study the possibility of valorization of the waste of crustaceans and cephalopods, rejected by the seafood restaurants in Essaouira, by the production of chitin and chitosan. It is part of the continuity of previous works which have been interested in the exploration of the chitinous sources of the Moroccan coast and in the preparation of chitins and chitosan with controlled physico-chemical characteristics. We realized an investigation about fishing activity in Essaouira and the quantities of waste from marine sources that could be valorized, Sources chosen further to this investigation were the object of reactions of extraction and of N-deacetylation to prepare the chitin and the chitosan. The followed processes are chosen to obtain products of good quality; in particular chitosan of varied molar weight but highly deacetylated (low degree of acetylation DA) were targetted. An estimation of the annual quantities of chitin and chitosan can be produced only from the waste of restaurants in this small coastal city will be presented.

F. Arrouze

Papers

Valorization of chitins extracted from North Morocco shrimps: Comparison of chitin reactivity and characteristics

Investigation of β-chitin extracted from cuttlefish: comparison with squid β-chitin

Chitin and chitosan: Study of the possibilities of their production by valorization of the waste of crustaceans and cephalopods rejected in Essaouira