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Full-Text Articles in Life Sciences
Evaluating The Effects Of Vacuum Tumbling With Chitosan Nanoparticles And Water-Soluble Chitosan On The Shelf Life Of Cryogenically Frozen Shrimp, Alexander Chouljenko
Evaluating The Effects Of Vacuum Tumbling With Chitosan Nanoparticles And Water-Soluble Chitosan On The Shelf Life Of Cryogenically Frozen Shrimp, Alexander Chouljenko
LSU Master's Theses
Chitosan (CH) is a biopolymer obtained from the deacetylation of chitin, a polysaccharide present in the exoskeleton of crustaceans and cell walls of fungi. Application of CH may be limited by its water-insolubility. It can be dissolved in acids and forms relatively high viscosity solutions. CH solutions have antioxidant and antimicrobial properties. CH penetration into shrimp may be facilitated by vacuum tumbling with low viscosity chitosan-sodium tripolyphosphate (CH-TPP) nanoparticle or water-soluble chitosan (WSC) solutions. It is expected that this would reduce lipid oxidation and microbial loads. In this study, CH-TPP and WSC solutions were developed and applied to shrimp, and …
Comparison Of Disk Diffusion, Agar Dilution, And Broth Microdiultion For Antimicrobial Susceptibility Testing Of Five Chitosans, Lin Jiang
LSU Master's Theses
Chitosan is a polysaccharide biopolymer with excellent biocompatibility, biodegradability, and low toxicity, which allows for potential wide applications. Recently, antimicrobial activities of chitosan against foodborne pathogens have been studied; many used disk diffusion to determine the activity. However, this method is unable to obtain minimal inhibitory concentrations (MICs), i.e., not quantitative. The objective of this study was to compare disk diffusion with agar dilution and broth microdilution, two quantitative methods used routinely in clinical laboratories, to determine MICs of chitosan against foodborne pathogens. Five chitosan compounds with molecular weights ranging between 43 and 1,100 kDa were tested against 36 representative …
Depolymerization And Decolorization Of Chitosan By Ozone Treatment, Seung-Wook Seo
Depolymerization And Decolorization Of Chitosan By Ozone Treatment, Seung-Wook Seo
LSU Master's Theses
Currently, depolymerization and decolorization of chitosan are achieved by chemical or enzymatic methods which are time consuming and expensive. Ozone has been shown to be able to degrade macromolecules and remove pigments due to its high oxidation potential. In this study, the effects of ozone treatment on depolymerization and decolorization of chitosan were investigated. Crawfish chitosan was ozonated in water and acetic acid solution for 0, 5, 10, 15, and 20 minutes at room temperature with 12wt% gas. For the determination of viscosity–average Molecular weight of chitosan, an ubbelohde viscometer was used to measure the intrinsic viscosity, and the Mark-Houwink …
Physicochemical And Functional Properties Of Crawfish Chitosan As Affected By Different Processing Protocols, Sun-Ok Fernandez-Kim
Physicochemical And Functional Properties Of Crawfish Chitosan As Affected By Different Processing Protocols, Sun-Ok Fernandez-Kim
LSU Master's Theses
Chitosan is made from chitin by a chemical process involving demineralization (DM), deproteinization (DP), decolorization (DC), and deacetylation (DA). Very little work has been done to demonstrate the effects of altering or excluding any of the processing steps on chitosan characteristics. The present study was undertaken to evaluate the effects of process modification during chitosan production on the physiochemical and functional properties of crawfish chitosans. Five experimental chitosan samples (DCMPA, DMCPA, DMPCA, DMPAC, DAMPC) prepared with modified processing protocols and the control (DPMCA - traditional chitosan production process) were evaluated and compared with the two commercial crab chitosans. All samples …