Open AccessPreparation and Characterization of Chitosan obtained from Pacific White Shrimp Shells and its in vitro Antifungal Activity
Author(s) -
Arnannit Kuyyogsuy
Publication year - 2020
Publication title -
asian journal of chemistry/asian journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.145
H-Index - 34
eISSN - 0975-427X
pISSN - 0970-7077
DOI - 10.14233/ajchem.2020.22779
Subject(s) - chitosan , shrimp , chemistry , demineralization , antifungal , in vitro , nuclear chemistry , scanning electron microscope , chitin , fourier transform infrared spectroscopy , food science , microbiology and biotechnology , biochemistry , fishery , biology , chemical engineering , materials science , enamel paint , composite material , engineering
In this article, a method for the processing of chitosan from Pacific white shrimp shells is developedwhich involves three steps viz. demineralization, deproteinization, and deacetylation. The samples ofchitosan with more than 90% degree of deacetylation (DD%) were obtained by FTIR. This indicatedthat the current processing method of shrimp shells was beneficial for chitosan production. Themorphology of chitosan sample was determined using scanning electron microscopy (SEM). X-raydiffraction (XRD) patterns exhibited two peaks of crystalline character approximately at 10º and 20º(2θ). The effect of 0.1% (w/v) of chitosan on the growth of Penicillium digitatum was tested by an invitro assay and the results showed an almost complete inhibition (98% ± 0.56).