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Application of Biopolymers in the Food Industry

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Biobased and Biodegradable Polymers".

Deadline for manuscript submissions: closed (31 July 2022) | Viewed by 3605

Special Issue Editors

Special Issue Information

Dear Colleagues,

Biopolymers are natural substitutes that can be efficiently extracted from natural sources. Over the past few decades, these environment-friendly biopolymers and their composites have been repeatedly used in the food industry. As common natural biopolymers, protein, carbohydrates, and lipids play indispensable roles in meeting the nutritional requirements of neonates, adults, and the elderly and guaranteeing food quality. They also could be used for the release of delivery systems, food packaging, etc. To trace the development of biopolymers in the food industry, we are launching this Special Issue that focuses on recent advances in the applications of biopolymers in the food industry. All studies related to these topics are welcome.

Dr. Tao Huang
Dr. Wenwen Yu
Guest Editors

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Keywords

  • natural biopolymer
  • food quality
  • packaging
  • digestion and health

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Published Papers (1 paper)

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Research

18 pages, 4709 KiB  
Article
Extraction and Physico–Chemical Characterization of Chitosan from Mantis Shrimp (Oratosquilla nepa) Shell and the Development of Bio-Composite Film with Agarose
by Suthasinee Yarnpakdee, Pimonpan Kaewprachu, Chalalai Jaisan, Theeraphol Senphan, Muralidharan Nagarajan and Sutee Wangtueai
Polymers 2022, 14(19), 3983; https://doi.org/10.3390/polym14193983 - 23 Sep 2022
Cited by 21 | Viewed by 3197
Abstract
Mantis shrimp (Oratosquilla nepa) exoskeleton, a leftover generated after processing, was used as a starting material for chitosan (CS) production. CS was extracted with different deacetylation times (2, 3 and 4 h), termed CS−2, CS−3 and CS−4, respectively, and their characteristics [...] Read more.
Mantis shrimp (Oratosquilla nepa) exoskeleton, a leftover generated after processing, was used as a starting material for chitosan (CS) production. CS was extracted with different deacetylation times (2, 3 and 4 h), termed CS−2, CS−3 and CS−4, respectively, and their characteristics and antimicrobial and film properties with agarose (AG) were investigated. Prolonged deacetylation time increased the degree of deacetylation (DDA: 73.56 ± 0.09–75.56 ± 0.09%), while extraction yield (15.79 ± 0.19–14.13 ± 0.09%), intrinsic viscosity (η: 3.58 ± 0.09–2.97 ± 0.16 dL/g) and average molecular weight (Mν: 1.4 ± 0.05–1.12 ± 0.08 (×106 Da)) decreased (p < 0.05). FTIR spectra of extracted CS were similar to that of commercial CS. Among all the CS samples prepared, CS−3 had the best yield, DDA, Mν and antimicrobial activity. Therefore, it was chosen for the development of composite films with AG at different ratios (CS−3/AG; 100/0, 75/25, 50/50, 25/75 and 0/100). As the proportion of AG increased, the tensile strength (29.96 ± 1.80–89.70 ± 5.08 MPa) of the composite films increased, while thickness (0.056 ± 0.012–0.024 ± 0.001 mm), elongation at break (36.52 ± 1.12–25.32 ± 1.23%) and water vapor permeability (3.56 ± 0.10–1.55 ± 0.02 (×10−7 g m m−2 s−1 Pa−1)) decreased (p < 0.05). Moreover, lightness of the films increased and yellowness decreased. CS−3/AG (50/50) composite film exhibited high mechanical and barrier properties and excellent compatibility according to FTIR and SEM analyses. According to these finding, mantis shrimp exoskeleton could be used to produce CS. The developed bio-composite film based on an appropriate ratio (50/50) of CS−3 and AG has potential for being used as food packaging material. Full article
(This article belongs to the Special Issue Application of Biopolymers in the Food Industry)
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