Production, Classification, Properties and Application of Chitosan

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Year:
2016
Type of Publication:
Article
Keywords:
Chitosan, Crustacean Shells, Mushrooms, Fungi, Production, Properties, Applications of Chitosan
Authors:
Korma, Sameh A.; Kamal-Alahmad, ; SobiaNiazi, ; Ammar, Al-Farga; HalaAlyousef,
Journal:
IJRAS
Volume:
3
Number:
3
Pages:
171-179
Month:
May
ISSN:
2348-3997
Note:
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/
Abstract:
Chitosan was initially discovered in the mid-18th century, but remained little-known until preliminary clarification of its crystalline structure in 1934. Discovered in molds, and commercially produced from crustacean shells, chitosan is now used in diverse applications including Food industries. Due to the seasonal lulls in fishery industries and the still-growing demand for high quality chitosan, sources like mushrooms and other fungi are being re-evaluated. However, the crab shells currently used to make chitosan are waste materials of the fishery industry. Hence, chitosan production from fungi can only be economically competitive if waste mycelia from the industrial use of fungi as bio-catalysts in “white biotechnology”, or waste carbon sources, e.g. from food processing industries, are used as substrates for cultivating high chitosan-yielding fungi. Chitosan have the property to get modified or make the complex with other excipients leading to enhanced properties. This article reviews different aspects of Chitosan with their applicability in different areas especially in food industry.

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