2024-03-29T05:52:02Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1267402019-12-04T07:38:10Zcom_10261_31891com_10261_2col_10261_31904
Biological effects and extraction processes used to obtain marine chitosan
Montilla, Antonia
Ruiz-Matute, Ana I.
Corzo, Nieves
European Commission
Ministerio de Ciencia e Innovación (España)
Comunidad de Madrid
Consejo Superior de Investigaciones Científicas (España)
Chitin
Food
Chitosan
Biological properties
Chitooligosaccharides
Chitin is the main constituent of crustacean exoskeletons. Traditional chemical processes for its recovery create a disposal problem, due to the large amounts of toxic waste produced. This chapter reviews the current methods of obtaining chitin, chitosan, and chitooligosaccharides and describes alternatives, such as the use of proteolytic enzymes, fermentation with selected microorganisms, ultrasonication and microwave treatment, and the use of ionic liquids. Methods for obtaining chitosan based on alkaline or enzymatic deacetylation of chitin and strategies for increasing its solubility in water, such as hydrolysis of the glycosidic bonds in chitosan-releasing chitooligosaccharides or the formation of different types of chitosan derivative, are also given. Chitosan's biological activities, such as antioxidant, hypocholesterolemic, antimicrobial, antihypertensive, prebiotic, and ion-binding activities, are presented, as are its potential applications in food, medicine, pharmacy, agriculture, and cosmetics.
2015-12-11T13:10:01Z
2015-12-11T13:10:01Z
2013
2015-12-11T13:10:01Z
capítulo de libro
Bioactive Compounds from Marine Foods: Plant and Animal Sources (Chap.10): 193-218 (2013)
http://hdl.handle.net/10261/126740
10.1002/9781118412893.ch10
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100004837
http://dx.doi.org/10.13039/501100003339
http://dx.doi.org/10.13039/100012818
eng
Preprint
http://dx.doi.org/10.1002/9781118412893.ch10
Sí
S2009/AGR-1469/ALIBIRD
openAccess
John Wiley & Sons