Chitin is a polysaccharide composed from N-acetyl-D-glucosamine units. It is the second most abundant biopolymer on Earth and found mainly in invertebrates, insects, marine diatoms, algae, fungi, and yeasts. Recent investigations confirm the suitability of chitin and its derivatives in chemistry, biotechnology, medicine, veterinary, dentistry, agriculture, food processing, environmental protection, and textile production. The development of technologies based on the utilization of chitin derivatives is caused by their polyelectrolite properties, the presence of reactive functional groups, gel-forming ability, high adsorption capacity, biodegradability and bacteriostatic, and fungistatic and antitumour influence. Resources of chitin for industrial processing are crustacean shells and fungal mycelia. Fungi contain also chitosan, the product of N-deacetylation of chitin. Traditionally, chitin is isolated from crustacean shells by demineralization with diluted acid and deproteinization in a hot base solution. Furthermore, chitin is converted to chitosan by deacetylation in concentrated NaOH solution. It causes changes in molecular weight and a degree of deacetylation of the product and degradation of nutritionally valuable proteins. Thus, enzymatic procedures for deproteinization of the shells or mold mycelia and for chitin deacetylation were investigated. These studies show that chitin is resistant to enzymatic deacetylation. However, chitin deacetylated partially by chemical treatment can be processed further by deacetylase. Efficiency of enzymatic deproteinization depends on the source of crustacean offal and the process conditions. Mild enzymatic treatment removes about 90% of the protein and carotenoids from shrimp-processing waste, and the carotenoprotein produced is useful for feed supplementation. In contrast, deproteinization of shrimp shells by Alcalase led to the isolation of chitin containing about 4.5% of protein impurities and recovery of protein hydrolysate.

Production, properties, and some new applications of chitin and its derivatives.

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

Chitin is the structural material of crustaceans, insects, and fungi, and is the second most abundant biopolymer after cellulose on earth. Chitosan, a deacetylated derivative of chitin, can be obtained by deacetylation of chitin. It is a functionally versatile biopolymer due to the presence of amino groups responsible for the various properties of the polymer. Although it has been used for various industrial applications, the recent one is its use as a biodegradable antimicrobial food packaging material. Much research has been focused on chitosan-based flexible food packaging and edible food coatings to compete with conventional non-biodegradable plastic-based food packaging materials. Various strategies have been used to improve the properties of chitosan - using plasticizers and cross-linkers, embedding the polymer with fillers such as nanoparticles, fibers, and whiskers, and blending the polymer with natural extracts and essential oils and also with other natural and synthetic polymers. However, much research is still needed to bring this biopolymer to industrial levels for the food packaging applications. Industrial relevance As a major by-product of the seafood industry, a massive amount of crustacean shell waste is generated each year, which can be used to produce value-added chitin, which can be converted to chitosan using a relatively simple deacetylation process. Being extracted from a bio-waste product using many energy-efficient methods, chitosan is much cheaper as compared to other biopolymers. Nevertheless, the exceptional properties of chitosan make it a relatively stronger candidate for food packaging applications. Chitosan has already been used in various industries, such as biomedical, agriculture, water treatment, cosmetics, textile, photography, chromatography, electronics, paper industry, and food industry. This review article compiles all the essential literature up to the latest developments of chitosan as a potential food packaging material and the outcomes of its practical utilization for this purpose.

Chitosan-based biodegradable functional films for food packaging applications

Aims:  The objective of this investigation was to evaluate the chitosans produced by several species of fungi.

Methods and Results:  Representatives of four species of filamentous fungi, Aspergillus niger , Rhizopus oryzae , Lentinus edodes and Pleurotus sajo-caju , and two yeast strains, Zygosaccharomyces rouxii TISTR5058 and Candida albicans TISTR5239, were investigated for their ability to produce chitosan in complex media. Fungal chitosan was produced at 10–140 mg g –1 cell dry weight, had a degree of deacetylation of 84–90% and a molecular weight of 2·7 × 10 4 –1·9 × 10 5 Da with a viscosity of 3·1–6·2 centipoises (cP).

Conclusions: Rhizopus oryzae TISTR3189 was found to be the producer of the highest amounts of chitosan.

Significance and Impact of the Study:  Commercial chitosan could be obtained from Rhizopus mycelia and would have potential applications for medical and agricultural uses.

Fungal chitosan production and its characterization.

Chitinous material was extracted from mycelia of Aspergillus niger and Mucor rouxii grown in yeast peptone dextrose broth for 15 and 21 days, respectively. The extracted material was characterized for purity, degree of acetylation, and crystallinity and tested for antibacterial and eliciting properties. The maximum glucosamine level determined in the mycelium of A. niger was 11.10% dw and in the mycelium of M. rouxii was 20.13% dw. On the basis of the stepwise extraction of freeze-dried mycelia, it appeared that M. rouxii mycelia contained both chitin and chitosan, whereas A. niger contained only chitin. The yields of crude chitin from A. niger and M. rouxii were 24.01 and 13.25%, respectively, and the yield of chitosan from M. rouxii was 12.49%. Significant amounts (7.42-39.81%) of glucan were associated with chitinous compounds from both species and could not be eliminated by the extraction method used. The degrees of acetylation were determined to be 76.53 and 50.07% for chitin from A. niger and M. rouxii, respectively, and 19.5% for M. rouxii chitosan. The crystallinity of fungal chitin and chitosan was estimated to be less intense than in corresponding materials from shrimp shells. The extracted chitin and chitosan in a concentration of 0.1% reduced Salmonella Typhimurium DT104 2576 counts by 0.5-1.5 logs during a 4 day incubation in tryptic soy broth at 25 °C. Furthermore, all tested chitinous materials from fungal sources significantly reduced lesions caused by Botrytis cinerea and Penicillium expansum in harvested apples.

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Physicochemical properties and bioactivity of fungal chitin and chitosan.

A method for the lab-scale production and isolation of chitosan (polyglucosamine) from hyphal walls of Mucor rouxii was developed Hyphal wall yields were generally 16 to 22% on a dry cell weight basis, of which 35 to 40% was glucosamine Chitosan was readily extracted from purified, mycelial walls with acetic, formic, and hydrochloric acids; the last named was the most efficient The yield of chitosan isolated ranged from 4 to 8% of the dry weight of the cell wall material

Production and isolation of chitosan from Mucor rouxii.

Simple Summary The Malpighian Tubules (MTs) are well known and studied as the main excretory organs in most insects. However, MTs, despite their quite simple morphology, can also serve numerous specialized functions in some species such as the production, processing, and storage of mucopolysaccharides, proteins, mucofibrils, adhesive secretions, brochosomes, silk-like fibers, and inorganic salts as well as the remarkable phenomenon of bioluminescence. In this review, we attempted to summarize the observations and experiments made from the 1850s to the present day concerning the non-excretive functions of insects’ MTs, underlying, when necessary, the need for new investigations supported by the numerous technologies currently available (e.g., chromatography, spectroscopy, microscopy, proteomic, genomic) to validate outdated theories and clarify some dubious aspects. Abstract The Malpighian Tubules (MTs) are the main excretory organs in most insects. They play a key role in the production of primary urine and osmoregulation, selectively reabsorbing water, ions, and solutes. Besides these functions conserved in most insects, MTs can serve some specialized tasks at different stages of some species’ development. The specialized functions include the synthesis of mucopolysaccharides and proteins for the building of foam nests, mucofibrils for the construction of dwelling tubes, adhesive secretions to help the locomotion, and brochosomes for protection as well as the usage of inorganic salts to harden the puparia, eggs chorion, and pupal cells’ closing lids. MTs are also the organs responsible for the astonishing bioluminescence of some Diptera glowworms and can go through some drastic histological changes to produce a silk-like fiber utilized to spin cocoons. The specialized functions are associated with modifications of cells within the entire tubules, in specific segments, or, more rarely, modified secretory cells scattered along the MTs. In this review, we attempted to summarize the observations and experiments made over more than a century concerning the non-excretive functions of insects’ MTs, underlying the need for new investigations supported by the current, advanced technologies available to validate outdated theories and clarify some dubious aspects.

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Multiple Functions of Malpighian Tubules in Insects: A Review

Among the various existing techniques, enzymatic degumming represents a process that is establishing itself as a valid alternative to the more classic chemical processes. Moreover, vegetable oils of various origins have been gaining more consideration as sustainable and affordable protectants for cereals and pulses against the attack of several insect pests. Sitophilus zeamais (Motschulsky) (Coleoptera: Curculionidae) is one of the key pests of cereal crops in the field and in stored and processed cereal products. Based on these highlighted issues, the overall aim of this research was twofold: (i) firstly, the effectiveness of the enzymatic degumming process was evaluated through the use of three different enzymes in order to verify the possible industrial application within the SALOV company as an alternative to the conventional chemical process; (ii) in a second phase, the possible use of the innovative refined oils was explored for sustainable stored grain protection towards S. zeamais. The results obtained confirm the strong possibility of applying the enzymatic process, which is innovative and, in a chemical way, more sustainable than the classical one. Regarding the toxicity towards S. zeamais, the crude peanut oil and the chemically refined peanut oil had lower LC50 values (1.836 and 1.372 g kg−1, respectively) than the oils rectified through enzymatic degumming (LC50 from 2.453 to 4.076 g kg−1), and, therefore, they can be suggested as sustainable stored grain protectants.

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Chemical vs. Enzymatic Refining to Produce Peanut Oil for Edible Use or to Obtain a Sustainable and Cost-Effective Protector for Stored Grains against Sitophilus zeamais (Coleoptera: Curculionidae)

Enemies and allies: the different roles of insects towards fruit and vegetable loss and waste

Meat production has a higher economic and ecological impact than other commodities. The reduction in meat loss and waste throughout the whole supply chain is a demanding challenge. In recent years, the interest in the food-grade polysaccharide chitosan (CH) and essential oils (EOs) employed as allies in meat protection has increased. In this work, we selected five EOs obtained from plants traditionally used as spices, and after their chemical characterisation, a trained panel of expert sensorial analysts determined that, among them, Laurus nobilis (Lauraceae) and Piper nigrum (Piperaceae) EOs were the most suitable to season meat. Therefore, the effect of CH, the L. nobilis and P. nigrum EOs, and EOs-enriched CH solutions on meat was tested to assess how they deter the oviposition behaviour of the blowfly Calliphora vomitoria (Diptera: Calliphoridae) and against water loss, lipid peroxidation, and colour changes. All the applied treatments, compared to the control, did not accelerate meat dehydration but increased colour lightness, an attractive feature for consumers, and discouraged the blowfly’s oviposition. In particular, the P. nigrum EO-enriched CH was the most active in repelling C. vomitoria without negatively affecting the organoleptic qualities and shelf-life of meat.

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Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes

P R Farina

Papers

Production and isolation of chitosan from Mucor rouxii.

Multiple Functions of Malpighian Tubules in Insects: A Review

Chemical vs. Enzymatic Refining to Produce Peanut Oil for Edible Use or to Obtain a Sustainable and Cost-Effective Protector for Stored Grains against Sitophilus zeamais (Coleoptera: Curculionidae)

Enemies and allies: the different roles of insects towards fruit and vegetable loss and waste

Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes