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Development of active biocomposites using a shrimp cooking effluent

AuthorsAlemán, Ailén CSIC ORCID; González, Federico; Arancibia, Mirari CSIC ORCID; López Caballero, M. E. CSIC ORCID; Montero García, Pilar CSIC ORCID ; Gómez Guillén, M. C. CSIC ORCID
KeywordsChitosan-gelatin biocomposite
Effluent valorization
Shrimp waste
Issue Date2018
CitationInnovative Food Science and Emerging Technologies 47: 476-484 (2018)
AbstractA functional microemulsified concentrate was obtained from an industrial shrimp cooking effluent by using a centrifugal separator, resulting in a new effluent with only 5% of dry matter. The shrimp concentrate (C) showed valuable properties for use as a bioactive ingredient, being rich in lipids (~16%) and proteins (~11% w/w), and exhibiting antioxidant (radical scavenging capacity and reducing power) and antimicrobial properties. Chitosan–gelatin (ChG) biocomposites with and without the shrimp concentrate were prepared and characterized. The incorporation of C provided film-forming dispersions (S-ChGC) and dried films (F-ChGC) with increased antioxidant and antimicrobial activity. The film microstructure changed with the incorporation of the concentrate, which caused an evident plasticizing effect and reduced the tensile strength. The resulting biocomposites containing the shrimp cooking concentrate showed great potential for use in food applications (as food preservation or food design), medical devices or for cosmetic purposes, as wound dressing or film matrix for application on mucous membranes and epithelia with different functionalities.
Publisher version (URL)https://doi.org/10.1016/j.ifset.2018.04.018
Identifiersdoi: 10.1016/j.ifset.2018.04.018
issn: 1466-8564
e-issn: 1878-5522
Appears in Collections:(ICTAN) Artículos
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