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 33
- Downloads 0
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...
Pairing guide of typical dishes from Riobamba city as a tourist information resource
Riobamba, ubicada en el corazón de Ecuador, encantó a los visitantes con su amplia variedad de atracciones turísticas, que incluían majestuosos volcanes, montañas y pintorescos pueblos, además de su rica gastronomía. El...
Aqueous extraction and drying of yausabara mucilage (Pavonia sepium A. St.-Hil.)
The objective of this research work was to evaluate the aqueous extraction process for obtaining mucilage from yausabara (Pavonia sepium A. St.-Hil.), a mucilaginous plant found in various wet areas. The research arose f...
Development of alcoholic fermented beverages from coconut water (Cocos nucifera L.)
In Cuba, coconut (Cocos nucifera L.) production represents a key sector in the economy of certain regions, with the municipality of Baracoa being the largest national producer, primarily aimed at oil extraction. However,...
Use of sweeteners in the preparation of a prickly pear (Opuntia ficus-indica) based preserve
This article presents a research study on the preparation and analysis of tuna preserves using three types of sweeteners: white sugar, panela, and brown sugar. The study, carried out at the Escuela Superior Politécnica d...