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Current IssueEditorial BoardOnline First ArticlesArchive

volume 22 issue 1 (march 2001) : 41- 46

lJSE VERSATIUTY OF CHITIN AND CHITOSAN- A REVIEW

R
R.N. Mohanta·
S
S.Subramanian cmd A.V. Nirmale
1!CAR Re5@I"Ch Complex, Ea, OIdGoa, Goa - 403-402, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Mohanta· R.N., Nirmale A.V. cmd S.Subramanian (2025). lJSE VERSATIUTY OF CHITIN AND CHITOSAN- A REVIEW. Agricultural Reviews. 22(1): 41- 46. doi: .

ABSTRACT

Converting the industrial wastes to different value-added products is gaining importance in recent years throughout the World. Chitin and Chitosan are the two such products derived from the shellfish processing wastes. Their unique chemical, biochemical and biological characteristics have found suitable for multiple use of these products in various industries like food processing and preservation, agriculture, industrial waste management, cosmetic, textile and paper, medicinal and pharmaceutical, food packaging, dairy and also in animal and fish nutrition. They are present in the exoskeleton or tough covering of Prawn, crab, lobster, shrimp, squid, crawfish and cell wall of certain algae. It was estimated that 100 billion tons of chitin and chitosan are produced annually by these animals and microorganism. In India also more 100,000 tons of crustacean shell processing wastes are produced from the different prawn processing centres, which are of very little use at present. The limited use of these products in our country is not due to the lack of technology but the lack of awareness among different processing and other industrial houses regarding the diversified utilities of these products. Therefore, there is an urgent need to make people aware of the potential applications of these products.

KEYWORDS

    REFERENCES

    1. Allan, C.R. and Hadwlger, L.A. (1979). Exp. MycoI., 3: 285-287.
    2. Austin, P.R. eta/. (1981) Methods ~., 161: 403-407.
    3. Bernadet, M.F. (1969). French PatentFR 1552026.
    4. Burger, G.H. (1971). Pescado y las Jnifustrlas Derivadas de Ia Pesca, 1st ed, Acribia Edlclones, Zaragoza, p. 15:
    5. Chavasit, V. and Torres, J. (1990). BiotechnoJ. Prog., 6: 2-6.
    6. Davies, et aL (1989). In: Chitin and Chitosan Sources Cl)emistry, Biochemistry, Physical properties and Applications
    7. (Skjak-Braek, G. etai., eds). Elsevier Applied Science, New York, p. 467.
    8. Ferro, A. (1986). EuropeanPatentApp/k:ation219156.
    9. HadwllW, L.A. et ai. (1986). In: Chitin In Nature and Technology (Muzzarelli RAA, et a/. eds), Plenum Press,
    10. , New York, pp. 209-214. , .
    11. Hirano, S. (1989). In: Chitin and Chltosan.Sources Chemistry, Biochemistry, Physical Properties and Applications
    12. (Skjak-Braek,G. eta/., eds), E1esvier Applied Science, New York, pp. 119-138.
    13. Hirano, S. eta/. (1990). J. Agric. FoodChem. 38: 1214-1218.
    14. Hwang, C. eta/. (1986). In: Chitin In Nature and Technology, (Muzzarelli, R.A.A. eta/. , eds), Plenum Press, New York,
    15. . pp.389-396. .
    16. Jeunlaux,C. (1986). In: Chitin In Nature and Technology (Muzzarelli, R.A.A.eta/., eds), Plenum Press, New York,
    17. pp.551-569.
    18. Jhonson, E.L. and Peniston, Q.P. (1978). In: Rrst International Conference on Chltin/Chltosan, (Muzzarelli, R.A.A.
    19. . and Pariser f.R. eds). MIT Sea Grant Report 78-87, Cambridge, MA, pp. 80-87.
    20. Knorr, 0.(1982). J. FoodSci., 47: 593-595;
    21. Knorr, O. (1984). Food Techno/., 38: 85-97.
    22. Knorr, O. (1991) Food Techno/., 45: 114-122.
    23. Knorr, O. and Betschart, AA. (1978). Food Sci. Techno/., 11: 198-203.
    24. Knorr, O. and~hart, A.A. (1981). Food Sci. Techno/., 14: 306-312.
    25. Knorr, O. etai. (1989). In: ChItin and ChitOSiln. Sources, Chemistry, Biochemistry, Physical Properties and
    26. Applications (S'kjak-Braek, G. et a/.,edsj, ElSevier Applied Science, New York, pp. 101-118. .
    27. Kono, M. et ai. (1990). Agric. Bioi. Chem., 54: 973-976. .
    28. Lang, G. and Clausen, T. (1989). In: Chitin and Chitosan. Sources, Chemistry, Biochemistry, Physical Properties and
    29. Applications (Sk)ak-Bl'liek, G. eta/., eds), Elsevier Applied Science, NeyYork,pp. 139-148.
    30. , VoL 22, No, 1, 2001 46
    31. Lavoie; A. and Noue, J. (1983). j WoridMarlcul. Soc.; 14: 685-694.
    32. Ma1ette'w.G. (1985). 1n:,GB Patent2145114. '
    33. Marin, B. (1977). Thesis. lJni~ Catolica de Valparaiso, ValpaJalso, Chile.
    34. Mitch~, R.. and Alexander" M: (1961). Pl. Di~Rep., 45: 487:490.
    35. Markey M.L.,ettJ1. (1989).10: Chitin andChitosan. Sources, Chemistry; Biochemistry, Physical Properties and
    36. AppUcations. (Skjak-Braek, G. at al, «is). Elsevier Applied Science, New York, p., 713.
    37. MuzzareIli, R.AA (1977). Chitin. Pergamon Press, New York, pp. 89-92.
    38. MuzzareIli, RAA (1989) In: Chitin and Chitosan: sOurces, Chemistry, Biochemistry; Physical Properties and
    39. AppUcations, (Sk)ak-Braek, G. et aJ., «is). Elsevier AppUed Science, New York, p. 87-100. '
    40. Olsen, R. et aJ. (1989) In: Chitin and Chitosan.Sources, Chemistry, Biochemistry, Physical· Properties and
    41. Applications, (Skjak-Braek, G. et al, eds). Elsevier AppUedScience, New York, pp. 813-827.
    42. Ornum, J.V. (1991). In: 34th Annual Conferenee of the CanadianInstihrte of Food Science and Technology, Montreal,
    43. Quebec, June 16-19.
    44. Patton, R.S. andChandter, P.T. (1975). J. OairySci.,58:397:402.
    45. Pearce, R.a.and Ride, J.P. (1982). PhysJoJPl. PathoJ., 20: 119'123.
    46. Revah-Moiseev, S. and Carrod, P. (1981). Biotech. Bioeng., 23: 1067-1074,
    47. RodrigUez-Sanchez, D.and Rha, C.K. (1981). J.FoodTechnoJ., 16: 469:479. ,
    48. Sandford,PA (1989). In: Chitiri and Chitosan. Sources Chenlistry, BiochemistrY, Physical Properties and
    49. • AppUcations, (Skjak-Braek, G. etaJt, «is). ElsevieiAppliedScience, N~York, pp. 51-70.
    50. Sapelli, P.L. et aJ. (1986). In: Chitin in Nature and Technology (MuzzarelU, R.A.A. et al, eds), ,Plenum Press, '
    51. New York.' pp.507-513.
    52. Sapers, G.M.(1992). J. FoodSci., 57: 1192-93... '.' '
    53. Simpson, B.K. etal (1994) In: FIsherieS Processing: Biotechno!ogicalApplications, (Martin, A.M. eds), Chapman and
    54. Hall, Lon;lon,PP.155-173. .
    55. Somashekar, D. (1996). Dei:canHeraJd, December 31,1996, 15p.
    56. Somashekar, D. and Joseph, R. (1997). Sci. Reporter, March 1997; pp. 3~31.
    57. Struszczyk,H. etaJ. (1989). In: chitirl and Chitosan. 8otlrces, Chemistry, Biochemistry, Physical Properties and
    58. AppUtations (Skjak-Braek, G. et aJ., «is), EIsevier AppUed Science, New York, pp. 733-742.
    59. Sugano, M. and Fujikawa, T. (1980). Am. J. CIin. Nutr.,33: 787-793.
    60. Weist, J.L.and Karel, M. (1992). J. Agric. Food Chern, 40: 1158-1162.
    61. Wu, A.C.M. etaJ. (1978). Biotech. Bioeng., 20: 1957-1966.
    62. Yan~gida, T. (1985).~okai YokkyoKoho. JP 61/210014 A2 (80/210014).
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      volume 22 issue 1 (march 2001) : 41- 46

      lJSE VERSATIUTY OF CHITIN AND CHITOSAN- A REVIEW

      R
      R.N. Mohanta·
      S
      S.Subramanian cmd A.V. Nirmale
      1!CAR Re5@I"Ch Complex, Ea, OIdGoa, Goa - 403-402, India

      • Submitted|

      • First Online |

      • doi

      Cite article:- Mohanta· R.N., Nirmale A.V. cmd S.Subramanian (2025). lJSE VERSATIUTY OF CHITIN AND CHITOSAN- A REVIEW. Agricultural Reviews. 22(1): 41- 46. doi: .

      ABSTRACT

      Converting the industrial wastes to different value-added products is gaining importance in recent years throughout the World. Chitin and Chitosan are the two such products derived from the shellfish processing wastes. Their unique chemical, biochemical and biological characteristics have found suitable for multiple use of these products in various industries like food processing and preservation, agriculture, industrial waste management, cosmetic, textile and paper, medicinal and pharmaceutical, food packaging, dairy and also in animal and fish nutrition. They are present in the exoskeleton or tough covering of Prawn, crab, lobster, shrimp, squid, crawfish and cell wall of certain algae. It was estimated that 100 billion tons of chitin and chitosan are produced annually by these animals and microorganism. In India also more 100,000 tons of crustacean shell processing wastes are produced from the different prawn processing centres, which are of very little use at present. The limited use of these products in our country is not due to the lack of technology but the lack of awareness among different processing and other industrial houses regarding the diversified utilities of these products. Therefore, there is an urgent need to make people aware of the potential applications of these products.

      KEYWORDS

        REFERENCES

        1. Allan, C.R. and Hadwlger, L.A. (1979). Exp. MycoI., 3: 285-287.
        2. Austin, P.R. eta/. (1981) Methods ~., 161: 403-407.
        3. Bernadet, M.F. (1969). French PatentFR 1552026.
        4. Burger, G.H. (1971). Pescado y las Jnifustrlas Derivadas de Ia Pesca, 1st ed, Acribia Edlclones, Zaragoza, p. 15:
        5. Chavasit, V. and Torres, J. (1990). BiotechnoJ. Prog., 6: 2-6.
        6. Davies, et aL (1989). In: Chitin and Chitosan Sources Cl)emistry, Biochemistry, Physical properties and Applications
        7. (Skjak-Braek, G. etai., eds). Elsevier Applied Science, New York, p. 467.
        8. Ferro, A. (1986). EuropeanPatentApp/k:ation219156.
        9. HadwllW, L.A. et ai. (1986). In: Chitin In Nature and Technology (Muzzarelli RAA, et a/. eds), Plenum Press,
        10. , New York, pp. 209-214. , .
        11. Hirano, S. (1989). In: Chitin and Chltosan.Sources Chemistry, Biochemistry, Physical Properties and Applications
        12. (Skjak-Braek,G. eta/., eds), E1esvier Applied Science, New York, pp. 119-138.
        13. Hirano, S. eta/. (1990). J. Agric. FoodChem. 38: 1214-1218.
        14. Hwang, C. eta/. (1986). In: Chitin In Nature and Technology, (Muzzarelli, R.A.A. eta/. , eds), Plenum Press, New York,
        15. . pp.389-396. .
        16. Jeunlaux,C. (1986). In: Chitin In Nature and Technology (Muzzarelli, R.A.A.eta/., eds), Plenum Press, New York,
        17. pp.551-569.
        18. Jhonson, E.L. and Peniston, Q.P. (1978). In: Rrst International Conference on Chltin/Chltosan, (Muzzarelli, R.A.A.
        19. . and Pariser f.R. eds). MIT Sea Grant Report 78-87, Cambridge, MA, pp. 80-87.
        20. Knorr, 0.(1982). J. FoodSci., 47: 593-595;
        21. Knorr, O. (1984). Food Techno/., 38: 85-97.
        22. Knorr, O. (1991) Food Techno/., 45: 114-122.
        23. Knorr, O. and Betschart, AA. (1978). Food Sci. Techno/., 11: 198-203.
        24. Knorr, O. and~hart, A.A. (1981). Food Sci. Techno/., 14: 306-312.
        25. Knorr, O. etai. (1989). In: ChItin and ChitOSiln. Sources, Chemistry, Biochemistry, Physical Properties and
        26. Applications (S'kjak-Braek, G. et a/.,edsj, ElSevier Applied Science, New York, pp. 101-118. .
        27. Kono, M. et ai. (1990). Agric. Bioi. Chem., 54: 973-976. .
        28. Lang, G. and Clausen, T. (1989). In: Chitin and Chitosan. Sources, Chemistry, Biochemistry, Physical Properties and
        29. Applications (Sk)ak-Bl'liek, G. eta/., eds), Elsevier Applied Science, NeyYork,pp. 139-148.
        30. , VoL 22, No, 1, 2001 46
        31. Lavoie; A. and Noue, J. (1983). j WoridMarlcul. Soc.; 14: 685-694.
        32. Ma1ette'w.G. (1985). 1n:,GB Patent2145114. '
        33. Marin, B. (1977). Thesis. lJni~ Catolica de Valparaiso, ValpaJalso, Chile.
        34. Mitch~, R.. and Alexander" M: (1961). Pl. Di~Rep., 45: 487:490.
        35. Markey M.L.,ettJ1. (1989).10: Chitin andChitosan. Sources, Chemistry; Biochemistry, Physical Properties and
        36. AppUcations. (Skjak-Braek, G. at al, «is). Elsevier Applied Science, New York, p., 713.
        37. MuzzareIli, R.AA (1977). Chitin. Pergamon Press, New York, pp. 89-92.
        38. MuzzareIli, RAA (1989) In: Chitin and Chitosan: sOurces, Chemistry, Biochemistry; Physical Properties and
        39. AppUcations, (Sk)ak-Braek, G. et aJ., «is). Elsevier AppUed Science, New York, p. 87-100. '
        40. Olsen, R. et aJ. (1989) In: Chitin and Chitosan.Sources, Chemistry, Biochemistry, Physical· Properties and
        41. Applications, (Skjak-Braek, G. et al, eds). Elsevier AppUedScience, New York, pp. 813-827.
        42. Ornum, J.V. (1991). In: 34th Annual Conferenee of the CanadianInstihrte of Food Science and Technology, Montreal,
        43. Quebec, June 16-19.
        44. Patton, R.S. andChandter, P.T. (1975). J. OairySci.,58:397:402.
        45. Pearce, R.a.and Ride, J.P. (1982). PhysJoJPl. PathoJ., 20: 119'123.
        46. Revah-Moiseev, S. and Carrod, P. (1981). Biotech. Bioeng., 23: 1067-1074,
        47. RodrigUez-Sanchez, D.and Rha, C.K. (1981). J.FoodTechnoJ., 16: 469:479. ,
        48. Sandford,PA (1989). In: Chitiri and Chitosan. Sources Chenlistry, BiochemistrY, Physical Properties and
        49. • AppUcations, (Skjak-Braek, G. etaJt, «is). ElsevieiAppliedScience, N~York, pp. 51-70.
        50. Sapelli, P.L. et aJ. (1986). In: Chitin in Nature and Technology (MuzzarelU, R.A.A. et al, eds), ,Plenum Press, '
        51. New York.' pp.507-513.
        52. Sapers, G.M.(1992). J. FoodSci., 57: 1192-93... '.' '
        53. Simpson, B.K. etal (1994) In: FIsherieS Processing: Biotechno!ogicalApplications, (Martin, A.M. eds), Chapman and
        54. Hall, Lon;lon,PP.155-173. .
        55. Somashekar, D. (1996). Dei:canHeraJd, December 31,1996, 15p.
        56. Somashekar, D. and Joseph, R. (1997). Sci. Reporter, March 1997; pp. 3~31.
        57. Struszczyk,H. etaJ. (1989). In: chitirl and Chitosan. 8otlrces, Chemistry, Biochemistry, Physical Properties and
        58. AppUtations (Skjak-Braek, G. et aJ., «is), EIsevier AppUed Science, New York, pp. 733-742.
        59. Sugano, M. and Fujikawa, T. (1980). Am. J. CIin. Nutr.,33: 787-793.
        60. Weist, J.L.and Karel, M. (1992). J. Agric. Food Chern, 40: 1158-1162.
        61. Wu, A.C.M. etaJ. (1978). Biotech. Bioeng., 20: 1957-1966.
        62. Yan~gida, T. (1985).~okai YokkyoKoho. JP 61/210014 A2 (80/210014).
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