Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review


Hamed I., ÖZOĞUL F. , Regenstein J. M.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.48, pp.40-50, 2016 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 48
  • Publication Date: 2016
  • Doi Number: 10.1016/j.tifs.2015.11.007
  • Title of Journal : TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Page Numbers: pp.40-50
  • Keywords: Crustacean shell wastes, chitin, chitosan, Chitooligosaccharides, MOLECULAR-WEIGHT CHITOSAN, BETA-CHITIN, ANTIOXIDATIVE ACTIVITY, DRUG-DELIVERY, SHELL WASTE, TISSUE, DERIVATIVES, SHRIMP, EXTRACTION, DEPROTEINIZATION

Abstract

Background: Food processing produces large quantities of by-products. Disposal of waste can lead to environmental and human health problems, yet often they can be turned into high value, useful products. For example, crustacean shell wastes from shrimp, crab, lobster, and krill contain large amounts of chitin, a polysaccharide that may be extracted after deproteinisation and demineralization of the exoskeletons.