Physical and chemical properties of chitosan salts obtained from common lobster chitin (Panulirus argus)
Journal Title: Journal of Food Science and Gastronomy - Year 2024, Vol 2, Issue 2
Abstract
The physical and chemical properties of chitosan salts were evaluated. To produce chitosan acetate and lactate, chitosan solutions at 4% (w/v) were prepared in solutions of acetic and lactic acids at 10% (v/v), respectively. The spray drying was carried out at inlet/outlet temperatures of 160/100 ºC. The particle size, shape, surface morphology, and microstructure of the chitosan salts were characterized. Additionally, moisture content and water activity were determined. Analyses of the chemical structure and thermal properties of the compounds were performed. The color of the chitosan and its salts-forming solutions (FPS) was also evaluated. Chitosan lactate exhibited more spherical particles than chitosan acetate, which showed greater particle agglomeration with irregular and sticky shapes, associated with its higher moisture content. Chitosan acetate proved more stable, exhibiting a higher exothermic temperature than chitosan lactate. A partial conversion of the chitosan acetate structure was observed due to the high temperature of the spray drying process. The FPS of chitosan lactate was the least luminous and showed the highest b* value (p≤0.05), indicating a more intense coloration. No significant differences were found in the values for a* component between the FPS of chitosan and its salts.
Authors and Affiliations
Nilia de la Paz, Mirna Fernández, Jarol A. Hernández, Mario A. García
Keywords
Related Articles
- EP ID EP751803
- DOI https://doi.org/10.5281/zenodo.13996969
- Views 15
- Downloads 0
Use of Cuban sardines in anchovy production: analysis of physicochemical and sensory factors
The salting-ripening process has traditionally been applied to different pelagic species to obtain a product with typical sensory characteristics distinct from fresh fish. In this regard, the general objective of the res...
Quality of sandwiches prepared at the Havana Gastronomy Basic Unit of CubaCatering S.A.
The objective of this study was to evaluate the changes in the ham and cheese sandwich and the assorted sandwich during refrigerated storage. The work was conducted at the Havana Gastronomy Basic Unit of CubaCatering S.A...
Behavior of physical, chemical, and microbiological attributes in ketchup during storage
In some cases, after the production of ketchup, electrical interruptions occurred, forcing the product to be bottled at temperatures different from the established standards, which affected its quality. This study aimed...
Effect of the addition of American cinnamon essential oil (Ocotea quixos) on the water vapor permeability of chitosan films
The objective of this study was to develop chitosan films with Tween 80 and the essential oil of American cinnamon (Ocotea quixos) with good water vapor barrier properties. The thickness of the films (42-92 µm) was consi...
Physical and chemical properties of chitosan salts obtained from common lobster chitin (Panulirus argus)
The physical and chemical properties of chitosan salts were evaluated. To produce chitosan acetate and lactate, chitosan solutions at 4% (w/v) were prepared in solutions of acetic and lactic acids at 10% (v/v), respectiv...