E3S Web Conf.
Volume 37, 2018The Sixth International Congress “Water, Waste and Environment” (EDE6-2017)
|Number of page(s)||8|
|Section||Waste Management and Environment|
|Published online||25 May 2018|
Optimization and characterization of gelatin and chitosan extracted from fish and shrimp waste
Department of Biology, Polydisciplinary Faculty of Larache, ABDELMALEK ESSAADI University, Tangier, Morocco
2 Department of Biology, Faculty of Science and Technology, ABDELMALEK ESSAADI University, Tangier, Morocco
3 National Institute of Agricultural Research, Tangier, Morocco
* Corresponding author: email@example.com
Fish and seafood processing industries generate large quantities of waste which are at the origin of several environmental, economic and social problems. However fish waste could contain high value-added substances such as biopolymers. This work focuses on optimizing the gelatin and chitosan extraction from tilapia fish skins and shrimp shells respectively. The gelatin extraction process was optimized using alkali acid treatment prior to thermal hydrolysis. Three different acids were tested at different concentrations. Chitosan was obtained after acid demineralization followed by simultaneous hydrothermal deproteinization and deacetylation by an alkali treatment with different concentrations of HCl and NaOH. The extracted gelatin and chitosan with the highest yield were characterized by determining their main physicochemical properties (Degree of deacetylation, viscosity, pH, moisture and ash content). Results show a significant influence of the acid type and concentration on the extraction yield of gelatin and chitosan, with an average yield of 12.24% and 3.85% respectively. Furthermore, the obtained physicochemical properties of both extracted gelatin and chitosan were within the recommended standard values of the commercial ones used in the industry.
Key words: Waste / extraction / characterization / chitosan / gelatin
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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