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Chitosan and chitooligosaccharides from shrimp shell waste: characterization, antimicrobial and shelf life extension in bread

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Abstract

Chitosan and chitooligosaccharides were extracted from white-leg shrimp shells by chemical treatment. Low molecular weight (13 kDa) and a high degree of deacetylation (54.83%) in chitooligosaccharides led to high water solubility compared to chitosan. Antimicrobial assays indicated that chitosan and chitooligosaccharides exhibited marked inhibitory activity against food-borne pathogenics, spoilage bacterial, and fungal strains tested. However, chitooligosaccharides revealed greater inhibitory effects than chitosan on tested microorganisms. The substitution of flour by chitosan or chitooligosaccharides in bread formulation (1 g/100 g total weight basis) showed antimicrobial effects against Bacillus cereus and Rhizopus sp. growth. Also, the fruity odor in bread containing chitosan or chitooligosaccharides was delayed. Interestingly, the bread containing chitooligosaccharides showed a stronger inhibitory effect against B. cereus and Rhizopus sp. compared to bread containing chitosan and control, where B. cereus and Rhizopus sp. were observed growing on the surface of bread after 4 days of incubation at 30 °C.

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Acknowledgements

The authors wish to thank Dr. Adchara Phadermchoke for kindly proofreading the physicochemical section. Thanks are also due to Thai Union Frozen Co., Ltd (Samutsakhon, Thailand) for supplying the white-legs shrimp-shell waste. This study was supported by Srinakharinwirot University grant (Grant Number: 735/2558). The authors have no conflict of interest to declare.

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Authors and Affiliations

  1. Center for Research and Development of Agricultural Industry, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, 63 M.7, Rangsit-Nakhonnayok Rd., Klong 16, Ongkharak, Nakhonnayok, 26120, Thailand

    Numfon Rakkhumkaew

  2. Biotechnology and Agricultural Products, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, 63 M.7, Rangsit-Nakhonnayok Rd., Klong 16, Ongkharak, Nakhonnayok, 26120, Thailand

    Chalinan Pengsuk

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  1. Numfon Rakkhumkaew
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Correspondence to Numfon Rakkhumkaew.

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Rakkhumkaew, N., Pengsuk, C. Chitosan and chitooligosaccharides from shrimp shell waste: characterization, antimicrobial and shelf life extension in bread. Food Sci Biotechnol 27, 1201–1208 (2018). https://doi.org/10.1007/s10068-018-0332-2

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  • DOI: https://doi.org/10.1007/s10068-018-0332-2

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