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Chitosan and nanochitosan from squid pens: Preparation, properties and application

Hoang Ngoc Cuong1, Pham Viet Nam2, Nguyen Cong Minh3, Nguyen Van Hoa4

1Department of Biotechnology, Binh Duong University, Vietnam
2Faculty of Food Technology, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Vietnam
3Institute for Biotechnology and Environment, Nha Trang University, Nha Trang, Vietnam
4Faculty of Food Technology, Nha Trang University, Nha Trang, Vietnam Corresponding author: Hoang Ngoc Cuong, E-mail: hncuong@bdu.edu.vn 

Abstract:

This mini-review presents our recent works on the preparation, characteristics, and applications of chitosan and nano-chitosan extracted from quid pens (Loligo chenisis). Squid pens from Kien Giang province in Vietnam were used in our studies. Firstly, chitin was obtained from squid pens using a 4% NaOH solution. This process avoided using HCl to remove minerals from shrimp and crab shells in the conventional method. Then, the prepared β-chitin with long chains and high purity was used to produce a high quantity of chitosan. The obtained chitosan showed high anti-bacterial properties. Besides, nano-chitosan prepared from squid chitosan had a smaller size and a higher anti-bacterial activity against Salmonella sp. and Staphylococcus aureus than those from shrimp shells. Moreover, squid pen chitosan nanoparticles exhibited excellent antifungal activity against three fungal pathogens in various citrus fruits in-vitro and in-vivo. Keywords: antifungal activity; b-chitin; chitosan nanoparticles; fungal pathogens; squid pens

BDU Journal of Science & Technology, ISBN 978-604-73-9259-9

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