Suneeta Kumari

Bio: Suneeta Kumari is an academic researcher from National Institute of Technology, Rourkela. The author has contributed to research in topics: Chitosan & Chitin. The author has an hindex of 5, co-authored 8 publications receiving 407 citations.

Extraction and characterization of chitin and chitosan from fishery waste by chemical method

Abstract: After cellulose, chitin is the most widespread biopolymer available in nature. Chitin has economic value because of its biological activities, industrial and biomedical applications. There are three sources of chitin, namely crustaceans, insects and microorganism. The commercial sources of chitin are shells of crustaceans such as shrimp, crabs, lobsters and krill. In the present study, chitin has been extracted from locally available fish in Rourkela. The obtained chitin was converted into the more useful chitosan. The obtained chitin and chitosan have been characterized by using different techniques like spectral analysis, X-ray diffraction, Elemental analysis, Fourier transforms infrared spectroscopy (FTIR), Scanning electron microscopy (SEM) and Differential scanning calorimetry (DSC). XRD analysis indicated the crystalline nature of the chitin and chitosan. The FTIR patterns displayed the bands corresponding to stretching and vibration of O-H, N-H and CO bonds and conformed the formation of α -chitin. Degree of deacetylation (DD) value was calculated using elemental analysis, potentiometric titration and FTIR. Using FTIR analysis DD value was found to be 61%.

Chitosan from shrimp shell (Crangon crangon) and fish scales (Labeorohita): Extraction and characterization

Abstract: Chitosan is a naturally available biopolymer. It has been prepared by alkaline N-deacetylation process of shrimp (Crangon crangon) chitin and fish (Labeorohita) chitin. The physico-chemical properties such as the degree of deacetylation (DD), solubility, water binding capacity, fat binding capacity and chitosan yield have indicated that shrimp shell and fish scale waste are good sources of chitosan. The deacetylation value of shrimp shell chitosan, fish scales and commercial chitosan was found to be 76, 80 and 84%, respectively. The crystalline index (CrI) of fish and shrimp shell was 84 and 82%. Fat binding capacity of fish chitosan, shrimp chitosan and commercial chitosan was found to be 226, 246 and 446%, respectively. Fourier transforms infrared spectroscopy (FTIR) spectra presented a detailed structure of α-chitin with O-H, N-H and CO stretching movements. Structural differences between shrimp chitosan and fish chitosan were studied by using FTIR, thermo-gravimetric analysis (TGA), X-ray powder diffraction (XRD) and scanning electron microscopy (SEM). FTIR spectra were used to determine the chitosan degree of deacetylation (DD). Characteristic properties of extracted chitosan were found to depend upon the source of origin and degree of deacetylation. Key words: Chitosan, fish scales, shrimp shell.

Chitin and chitosan: origin, properties, and applications

Abstract: Today, chitosan has numerous applications in different fields, such as in the food, cosmetics, biomedical, and pharmaceutical industries There are numerous natural sources of chitosan Chitosan can be obtained from the shells of crustaceans, such as lobsters, crabs, and shrimps, as well as from fish scales and many other types of organisms (insects and fungi) It is a biodegradable substance The prevailing approaches for extraction of chitosan from distinctive sources are the traditional, lactic fermentation bioprocess, various other fermentation processes, and enzymatic hydrolysis of crustacean biowaste In this chapter, chitosan synthesized from individual sources such as fish scale, shrimp shells, and crab shells by traditional methods is compared with the help of structural analysis and physicochemical properties

Waste-to-wealth: biowaste valorization into valuable bio(nano)materials

Abstract: The waste-to-wealth concept aims to promote a future sustainable lifestyle where waste valorization is seen not only for its intrinsic benefits to the environment but also to develop new technologies, livelihoods and jobs. Based on the concept of waste valorization and circular economy, this review aims to provide an overview of present trends and future potential in the conversion of residues from different food sectors into valuable bio(nano)materials.