High Water-binding Capacity Research Articles

Tragacanth gum hydrogels with cellulose nanocrystals: A study on optimizing properties and printability

This study investigates a novel all-polysaccharide hydrogel composed of tragacanth gum (TG) and cellulose nanocrystals (CNCs), eliminating the need for toxic crosslinkers. Designed for potential tissue engineering applications, these hydrogels were fabricated using 3D printing and freeze-drying techniques to create scaffolds with interconnected macropores, facilitating nutrient transport. SEM images revealed that the hydrogels contained macropores with a diameter of 100–115 μm. Notably, increasing the CNC content within the TG matrix (30–50 %) resulted in a decrease in porosity from 83 % to 76 %, attributed to enhanced polymer-nanocrystal interactions that produced denser networks. Despite the reduced porosity, the hydrogels demonstrated high swelling ratios (890–1090 %) due to the high water binding capacity of the hydrogel. Mechanical testing showed that higher CNC concentrations significantly improved compressive strength (27.7–49.5 kPa) and toughness (362–707 kJ/m3), highlighting the enhanced mechanical properties of the hydrogels. Thermal analysis confirmed stability up to 400 °C and verified ionic crosslinking with CaCl₂. Additionally, hemolysis tests indicated minimal hemolytic activity, affirming the biocompatibility of the TG/CNC hydrogels. These findings highlight the potential of these hydrogels as advanced materials for 3D-printed scaffolds and injectable hydrogels, offering customizable porosity, superior mechanical strength, thermal stability, and biocompatibility.

Isolation and physiochemical characterization of Red kidney bean (Phaseolus vulgaris L.) starch

The current study focuses on the isolation and physiochemical characterisation of starch from Phaseolus vulgaris L. The yield of the starch was about 25.8 %. The size of the starch granules ranged between 10 and 25μm. The starch had a higher water binding capacity, swelling power and solubility but had low paste clarity. P. vulgaris starch exhibited high freeze thaw stability. The bulk, tapped and particle densities of the starch were 1.64 g/cm3, 2.06 g/cm3 and 0.66 g/cm3 respectively. The porosity of the starch was about 64.1%. The estimated Carr index and Hausner’s ratio indicated good flowability of the starch powder. X-ray diffraction analysis indicated that the starch was C-type starch. Fourier-transform infrared spectroscopy revealed the functional group corresponding to that of starch. Thermo gravimetric analysis indicated good thermostability.

The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation

The current study assesses the impact of air-drying at 22 °C after water-alcohol exchange (and potentially also of the preceding freezing step) and storage in the semi-dry state on the texturizing potential of cell wall material (CWM) functionalised by high-pressure homogenisation (HPH). Reconstitution of the suspension was performed using overnight stirring only or combined with high-intensity mixing. Partially pectin-depleted CWM of tomato was used as study material, as both the network forming capacity (evaluated by the storage modulus of the suspension, G′) and water binding capacity (WBC) could be largely improved by HPH at 20 MPa. The functionalisation of the CWM was followed by the drying step and storage of the dried CWM at different relative humidities at 30 °C. Drying, even after water-alcohol exchange, resulted already in an extensive decrease (approximately 60%) in the G′ of the suspension when reconstituted. When the dried material was regenerated using high-intensity mixing reverting the aggregation induced by drying, the decrease in G′ was 50% and 33%, with and without preceding freezing, respectively. The impact of drying on the WBC was limited and a higher WBC was observed after high-intensity mixing. Based on the glass transition line of the alcohol-insoluble residue of tomato, it was anticipated that only some of the CWM systems were in the rubbery state during storage. A decrease in the G’ during storage was only observed at the two highest relative humidities studied and only upon reconstitution using high-intensity mixing. Overall, the major impact on the functionality was linked with the drying phase.

Optimization of water removal from oil by eggplant stems using response surface methodology

Eggplant stems are among the most produced organic wastes. Unfortunately, the burning and irregular storage of eggplant stems outdoors causes both global air pollution and environmental pollution. Environmental impacts can be minimized by recycling eggplant stems, turning them into valuable products and using them as valuable additives. In this study, the water-binding capacity (WBC) and water-binding capacity in oil (WBCO) potential of eggplant stems was investigated. In the first step, optimization of the alkaline treatment of eggplant stems was carried out. Alkaline treatment optimization parameters such as sodium hydroxide (NaOH) concentration (0.050, 0.125 and 0.200 M), temperature (20, 40 and 60°C) and reaction time (30, 90 and 150 min) were investigated using response surface methodology. In the second stage, WBC and WBCO tests of eggplant stems were carried out. According to the experimental results, capacity efficiencies of 30.64 and 98.20% were obtained for WBC and WBCO, respectively, at 0.125 M sodium hydroxide concentration, 60°C temperature and 150 min reaction time. In addition, eggplant stems demonstrated the ability to retain water effectively for up to five cycles. The high WBC of eggplant stems in oil after alkali treatment showed that they could be a suitable and inexpensive candidate for use in biodiesel purification and methane production.

Utilization of Gum Arabic as a Gelatine Substitute in Halal Watermelon (Citrullus lanatus) Pastille

Gelatine is widely used in pharmaceutical and food ingredient that is crucial in most Halal research. Non-halal gelatine accounts for 90% of the world's supply, which is typically taken from animals (bovine and porcine). The expanding and profitable halal, kosher and vegetarian markets (including Hindu) represent a substantial interest in gelatine substitution. Gelatine (G), a versatile hydrocolloid, is a significant ingredient in the confectionary industry due to its gel formation, high water-binding capacity, thickening, colloidal function, and adhesion/cohesion. Gum arabic (GA), a key hydrocolloid used in pastille manufacture, works as a stabilizer and fat emulsifier. The main objective of this study was to ascertain the effect of gum arabic and gelatine substitution on the physicochemical properties, antioxidant activity and sensory acceptability of halal watermelon (Citrullus lanatus) pastille. pH analysis, total soluble solid (TSS), texture profile analysis (TPA), colour, water activity (aw), melting point, calorie content, antioxidant activity by 2,2- diphenyl-2-picrylhydrazyl (DPPH), mineral content, proximate composition as well as sensory acceptability test were conducted on five different samples {A (0%GA:16%G); B (4%GA:12%G); C (8%GA:8%G); D (12%GA:4%G); and E (16%GA:0%G), respectively. The ideal formulation in terms of physicochemical qualities, antioxidant activity, and sensory acceptance was a sample with 12% gum arabic and 4% gelatine. Also, high antioxidant activity (44.72±3.76), low fat content (0.44 ± 0.27%) and calories (3054.23 ± 6.55cal/g) compared to other samples. The crude fibre and carbohydrate, which were (1.14 ± 0.08%) and (70.68%) were an advantage of this sample as both nutrients are essential in food due to their role to absorb water, assist in intestinal transit and provide roughage for the bowel. The sensory test that the 12% gum arabic and 4% of gelatine sample was most accepted compared to other samples. Gum arabic is a halal substance that can be recommended to produce gelatine alternatives in the pharmaceutical and food industries.

Characterisation and Analysis of Chitosan Extract from Artemia franciscana Using SEM, FT-IR and XRD Studies

Introduction: Artemia franciscana is one of the best animal models which is used in various fields. After the hatching of Artemia the shell wastes are used for Chitosan extraction. The extraction process consumes less time when compare with other shells because of its shell size.
 Materials and Methods: The Chitosan extract was prepared using Artemia shells. The Physico-chemical properties were analysed and characterization of Chitosan extract was done using SEM, XRD and FT-IR studies.The physicochemical properties of the extracted chitosan indicate that it has optimum values desirable for wound healing applications. Chitosan has high water and fat binding capacity that can help to maintain a moist environment on the wound surface and control inflammation, respectively. The degree of deacetylation (DD) of chitosan is critical in determining its biological activities. The DD value obtained in this study was 84.77%, indicating that the chitosan sample had a high degree of deacetylation. Outcomes: The morphology of the chitosan membrane is an important factor that influences its properties and potential applications, including wound healing.
 Results: The SEM images obtained in this study revealed that pure chitosan exhibited a nonporous, smooth membranous phase with dome-shaped orifices, microfibrils, and crystallites. The XRD analysis results suggest that the chitosan used in this study is highly crystalline, with both crystalline and amorphous regions enhancing its bioactivity and biocompatibility, making it a promising material for wide range of application in medicine. The crystalline and amorphous structure of Chitosan is analysed by the XRD, SEM and FT-IR reveals its wide range of applications in medicine.

High-temperature-operating (over 140 °C) Li-ion supercapacitor via water-locking bimodal cross-linked hydrogel

The utilization of quasi-solid conducting medium possessing superior interfacial properties represents a significant approach in tackling the issue of leakage and stability in supercapacitors. However, preserving the conductivity of ions like Li+ and enabling their adaptability to high-temperature environments pose significant challenges to the improvement of water-locking capacity. Herein, a bimodal cross-linked hydrogel with a mesoporous structure has been developed based on the polyacrylamide-lithium chloride (PAM-LiCl) hydrogel system using polyethylene glycol (PEG). This hydrogel not only exhibits a high water-binding capacity but also facilitates the migration of Li-ions. Using activated carbon as the electrode material, the assembled quasi-solid state supercapacitor devices achieve a single electrode specific capacitance of 32.6 F/g at 0.1 A/g and an energy density of 1.77 W h/kg by varying the ratio of acrylamide and polyethylene glycol (AM/PEG). The findings of this study demonstrate that utilizing a bimodal cross-linked hydrogel can enable the operation of a supercapacitor at high temperatures above 140 °C.

Dietary micro-fibrillated cellulose improves growth, reduces diarrhea, modulates gut microbiota, and increases butyrate production in post-weaning piglets

Dietary fiber (DF) supplementation is one of the strategies to prevent on-farm infections; it has the capability to improve gut health and piglet performance. Among the beneficial DFs, micro-fibrillated cellulose (MFC) is a new-generation plant-derived innovative feed ingredient; MFC, originating from sugar-beet pulp, has a hyper-branched structure with the ability to form shear-thinning hydrogel and has a high water-binding capacity. We aimed to determine the effects of MFC supplementation on piglets' performance before and after weaning. We included 45 sows and their piglets in this trial and monitored the results until the piglets were 7 weeks old. Piglets supplemented with MFC had higher body weight and average daily growth (ADG) than did control piglets, both pre- and post-weaning. In addition, MFC supplementation in post-weaning piglets improved butyrate content, and reduced diarrhea incidence. These phenomena, perhaps due to the MFC supplementation at different stages until age 7 weeks. In addition, after weaning, MFC supplementation stimulated the growth of butyrate-producing bacteria such as Ruminococcus.2, Ruminococcaceae.UCG.014, Intestinibacter, Roseburia, and Oribacterium genera, as well as reduced the pathogenic bacteria, such as Campylobacter, and Escherichia. Evidently, supplementation of MFC in feed to young piglets can improve growth performance and butyric acid content and reduce post-weaning diarrhea.

How to Determine a Suitable Alginate for Biofabrication Approaches using an Extensive Alginate Library?

Alginate-based hydrogels are a promising class of biomaterials due to their usability, biocompatibility, and high water-binding capacity which is the reason for their broad use in biofabrication. One challenge of these biomaterials is, however, the lack of cell adhesion motifs. This drawback can be overcome by oxidizing alginate to alginate dialdehyde (ADA) and by subsequent cross-linking with gelatin (GEL) to fabricate ADA-GEL hydrogels, which offer improved cell-material interactions. The present work investigates four pharmaceutical grade alginates of different algae sources and their respective oxidized forms regarding their molecular weight and M/G ratio using 1H NMR spectroscopy and gel permeation chromatography. In addition, three different methods for determining the degree of oxidation (% DO) of ADA, including iodometric, spectroscopic, and titration methods, are applied and compared. Furthermore, the aforementioned properties are correlated with the resulting viscosity, degradation behavior, and cell-material interactions to predict the material behavior in vitro and thus choose a suitable alginate for an intended application in biofabrication. In the framework of the present work, easy and practicable detection methods for the investigations of alginate-based bioinks were summarized and shown. In this regard, the success of oxidation of alginate was confirmed by the three aforementioned methods and was further proven by solid-state 13C NMR, for the first time in the literature, that only guluronic acid (G) was attacked during the oxidation, leading to the formation of hemiacetals. Furthermore, it was shown that ADA-GEL hydrogels of alginates with longer G-blocks are more suitable for long-term experiments due to their stability over an incubation period of 21 days, while ADA-GEL hydrogels of alginates with longer mannuronic acid (M)-blocks are more suitable for short-term applications such as sacrificial inks due to their extensive swelling and subsequent loss of shape. Finally, it was proven that the M/G ratio did not show any influence on the biocompatibility or printability of the investigated alginate-based hydrogels. The physicochemical findings provide an alginate library for tailored application in biofabrication.

The in-situ dextran produced in rice protein yogurt: Effect on viscosity and structural characteristics

Phase separation is one of the primary quality control issues for plant-based beverages during storage. This study applied the in-situ-produced dextran (DX) from Leuconostoc citreum DSM 5577 to solve this problem. Rice flour milled from broken rice was used as the raw material and Ln. citreum DSM 5577 as the starter to prepare rice-protein yogurt (RPY) under different processing conditions. The microbial growth, acidification, viscosity change, and DX content were first analyzed. Then, the proteolysis of rice protein was evaluated, and the role of the in-situ-synthesized DX in viscosity improvement was explored. Finally, the in-situ-synthesized DXs in RPYs under different processing conditions were purified and characterized. The in-situ-produced DX caused a viscosity increase up to 1.84 Pa s in RPY and played a major role in this improvement by forming a new network with high water-binding capacity. The processing conditions affected the content and the molecular features of DXs, with a DX content up to 9.45 mg/100 mg. A low-branched DX (5.79 %) with a high aggregating ability possessed a stronger thickening ability in RPY. This study may guide the application of the in-situ-synthesized DX in plant protein foods and may promote the utilization of broken rice in the food industry.

Capsular Exopolysaccharides from Two Streptococcus thermophilus Strains Differ in Their Moisture Sorption Behavior.

Streptococcus thermophilus is a species frequently used in the manufacture of fermented milk. Apart from acid production, some strains additionally synthesize exopolysaccharides (EPS) which contribute to texture improvement and syneresis reduction, both being attributable to the EPS's high water binding capacity. There are two different types of EPS that may be produced, namely free exopolysaccharides (fEPS) which are secreted into the medium, and capsular EPS (cEPS) which remain attached to the bacterial cell wall. This study aims to analyze their individual contribution to techno-functional properties of fermented milk by determining the moisture sorption behavior of isolated fEPS and cell-attached cEPS from two S. thermophilus strains separately: ST-1G, a producer of non-ropy fEPS and cEPS, and ST-2E, a producer of ropy fEPS and cEPS. Differences in moisture load and sorption kinetics, determined for the first time for microbial EPS, were related to structural and macromolecular properties. The observed data are discussed by using previously published data on the physical properties of stirred fermented milk produced with these two strains. ST-1G EPS showed a higher cEPS fraction, a higher moisture load and slower moisture desorption than EPS produced by ST-2E, thus contributing to lower syneresis in fermented milk. For ST-2E, higher gel viscosity was related to a higher intrinsic viscosity and molecular mass of the ropy fEPS. Both strains produced complex EPS or EPS mixtures with clearly different molecular structures.

Technological properties, chemical composition, texture profile, and sensory evaluation of goose muscles from Polish native breeds

The study aimed to determine the technological and sensory properties of the breast and thigh muscles of geese from the Polish native varieties: Kartuska (Ka) and Suwalska (Su) (from northern Poland) as well as Lubelska (Lu) and Kielecka (Ki) (from southern Poland). The color parameters: L*, a*, b*, ΔE, C, h°, total heme pigments (THPs), and share of myoglobin (Mb), metmyoglobin (MMb), and oxymyoglobin (MbO2) in muscles were determined. In terms of technological properties, the following were determined: pH24, water-binding capacity (WBC), water-holding capacity (WHC), cooking (CL), and roasting losses (RL). In addition, a sensory evaluation of the raw meat color was performed. In roasted meat, a sensory evaluation and texture profile analysis (TPA) were carried out, as well as the shear force (SF) and chemical composition were determined. Roasted muscles of varieties native to northern Poland (Ka and Su) were higher in lipids (P≤0.05) than the muscles of southern varieties (Lu and Ki). Ka meat had the highest protein content, and Lu meat had the lowest (P≤0.05). The raw muscle color sensory evaluation results, the THP, and the L* and ΔE values indicated that the darkest color among the studied genotypes were the Ka muscles, and the lightest was Ki meat (P≤0.05). Lu's muscles are distinguished by better usability for processing and culinary purposes than the muscles of the other genotypes due to high pH24, WBC, WHC, and low RL and CL of thigh muscles, as well as high WHC and low RLs of the breast muscles (P≤0.05). Due to the tenderness, juiciness, and high general evaluation (P≤0.05), the best sensory features among the studied genotypes were found in the Ka breast and thigh muscles. The low SF value proved the higher tenderness of Ka geese muscles.

Cellulose Fibre Degradation in Cellulose/Steel Hybrid Geotextiles under Outdoor Weathering Conditions.

Risks from rockfall and land sliding can be controlled by high-tensile steel nets and meshes which stabilise critical areas. In many cases, a recultivation of the land is also desired. However, high-tensile steel meshes alone are not always sufficient, depending on the location and the inclination of the stabilised slope, to achieve rapid greening. Cellulose fibres exhibit high water binding capacity which supports plant growth. In this work, a hybrid structure consisting of a nonwoven cellulose fibre web and a steel mesh was produced and tested under outdoor conditions over a period of 61 weeks. The cellulose fibres are intended to support plant growth and soil fixation, and thus the biodegradation of the structure is highly relevant, as these fibres will become part of the soil and must be biodegradable. The biodegradation of the cellulose fibres over the period of outdoor testing was monitored by microscopy and analytical methods. The enzymatic degradation of the cellulose fibres led to a reduction in the average degree of polymerisation and also a reduction in the moisture content, as polymer chain hydrolysis occurs more rapidly in the amorphous regions of the fibres. FTIR analysis and determination of carboxylic group content did not indicate substantial changes in the remaining parts of the cellulose fibre. Plant growth covered geotextiles almost completely during the period of testing, which demonstrated their good compatibility with the greening process. Over the total period of 61 weeks, the residual parts of the biodegradable cellulose web merged with the soil beneath and growing plants. This indicates the potential of such hybrid concepts to contribute a positive effect in greening barren and stony land, in addition to the stabilising function of the steel net.

Investigation of the effect of structure-regulating additives on the properties of minced fish systems

The search for new effective structure-forming agents of natural origin in order to improve the technology of fish molded products is an urgent scientific and industrial problem. In the course of the study, to obtain minced fish systems, frozen pollock and pink salmon have been used that meet the technical requirements of the current regulatory documentation. Mixtures of cryoconcentrates from seafood, rice and wheat flour, and the enzyme transglutaminase are used as structure-regulating additives. Cryoconcentrates have been made from cucumaria, squid, Pacific herring milt, octopus skin, seaweed, and scallop mantle. The introduction of dry powdered cryoconcentrates of seafood, containing a significant amount of protein substances, has contributed to the binding of water and an increase in the water-retaining capacity of minced pink salmon and pollock. Based on the results of studying the physical, chemical, rheological and organoleptic properties of dispersed minced fish systems, rational amounts of structure-regulating additives have been established: seafood cryoconcentrates - 4.0-5.0 %; transglutaminase - 0.5 %; rice flour - 2.0 %; wheat flour - 1.0-2.0 %. Molded fish products (cutlets, sausages) containing structure-regulating additives had high organoleptic properties after heat treatment. The results of the research should be used in the development of formulations of fish dispersed compositions in the technologies of molded, emulsion and structured products. The established high water-binding capacity of seafood cryoconcentrates justifies the need to study them as natural cryoprotectors in refrigeration technologies.

Utilization of whey in bakery products-A review

Whey is a vast repository of valuable nutrients and serves as a key ingredient in the bakery sector. Whey being a significant by product of the dairy industry is necessary to be utilized to reduce the burden of its disposal on the environment, which is attributed to the high BOD of whey. Whey based ingredients find an ocean of application in foods. Whey based ingredients have superior functional properties attributable to whey proteins which results in enhancement of textural and chemical properties of products they are applied in. Whey proteins are used as fat replacers, emulsifiers, flavour and appearance enhancers etc in a wide category of bakery products. Whey based ingredients can negate the use of dough conditioners due to high water binding capacity which aids in developing improved texture and fine even crumb. Whey ingredients can boost levels of protein, calcium, potassium and other minerals in bakery products. With increasing demand for clean label products and low fat products with the same textural attributes as full fat ones the demand for whey ingredients is surging. In this article we review the applications of whey based ingredients in bakery products.

Isolation of bacterial exopolysaccharides from Streptococcus thermophilus via dynamic cross flow filtration in pilot scale

A variety of exopolysaccharides (EPS) producing bacterial starter cultures are manufactured for their use in food industry, leaving the almost cell free and EPS containing fermentation broth as waste product. The concentration of EPS in the fermentation broth is approximately 1 gL−1, depending on fermentation conditions and bacteria strain. The use of bacterially produced EPS as a food additive is promising because it has a high water binding capacity, which is beneficial for the stability and viscosity of emulsion-based products and enables a sustainable production process. However, concentration and separation of EPS from the complex fermentation broth is cost-intensive and time-consuming. This work presents a simplified EPS-isolation scheme in comparison to the established laboratory process, that can be transferred to pilot scale. The method consists of a microfiltration or ultracentrifugation for removal of the remaining cell, an ultrafiltration to concentrate the EPS and a final diafiltration washing step to remove lower molecular components like salts and sugars. Subsequent to freeze drying, the final product is isolated as EPS-powder. This can easily be integrated in industrial processes to replace herbal food additives like xanthan gum or locust bean gum.

Amphiphilic Alginate-Based Layer-by-Layer Coatings Exhibiting Resistance against Nonspecific Protein Adsorption and Marine Biofouling.

Amphiphilic coatings are promising materials for fouling-release applications, especially when their building blocks are inexpensive, biodegradable, and readily accessible polysaccharides. Here, amphiphilic polysaccharides were fabricated by coupling hydrophobic pentafluoropropylamine (PFPA) to carboxylate groups of hydrophilic alginic acid, a natural biopolymer with high water-binding capacity. Layer-by-layer (LbL) coatings comprising unmodified or amphiphilic alginic acid (AA*) and polyethylenimine (PEI) were assembled to explore how different PFPA contents affect their physicochemical properties, resistance against nonspecific adsorption (NSA) of proteins, and antifouling activity against marine bacteria (Cobetia marina) and diatoms (Navicula perminuta). The amphiphilic multilayers, characterized through spectroscopic ellipsometry, water contact angle goniometry, elemental analysis, AFM, XPS, and SPR spectroscopy, showed similar or even higher swelling in water and exhibited higher resistance toward NSA of proteins and microfouling marine organisms than multilayers without fluoroalkyl groups.

Some Characteristics and Functional Properties of Chitin Produced From Local Mushroom Agaricus bisporus

The physiochemical characteristics include: density, solubility, viscosity, molecular weight, degree of deacetylation and functional properties like fat and water binding capacity were studied for chitosan that prepared from chitin of Agaricus bisporus mushroom, the chitosan prepared by treatment of chitin with 47% alkaline solution at 60°C remove 4 hour−1. The yield of chitin extract from chitosan showed that the chitin extraction rate was 16% based on the dry weight of the fungus. Chitosan, which was produced in this study, was diagnosed by Fourier Transform Infrared Spectrophotometer (FTIR) method. The degree of deacetylation (DD%) of the chitosan produced from the fungus it was 71.5% chitosan showed viscosity of 5.5 centipoise the viscosity has been estimated when chitosan dissolved in 1% acetic acid solution. The molecular weight of the fungus chitosan was 604,610 Dalton. The chitosan was characterized by high solubility (72%) in 1% acetic acid solution and showed high water binding capacity and fat binding capacity were 674%, 257% respectively of the fungal chitosan.

Hydratability and improved fermentability in vitro of guar gum by combination of xanthan gum

Dietary fibers with high water-binding capacity (WBC), swelling capacity (SC) and fermentability regulate food intake and intestinal microbiota. However, dietary fibers with such properties are generally rare or expensive. We evaluated SC, WBC, fermentability and bacterial shifts during in vitro fermentations of guar gum (GG), xanthan gum (XG) and the combined gum (CG) of XG and GG. SC and WBC were enhanced by the combination of GG and XG. Fermentation of CG showed similar Short chain fatty acids production and lower molecular weight compared with GG. Analyzing of fermentation kinetics by logistic-exponential model, initial fractional rate of degradation of CG were remarkable higher than GG. Microbiota analysis revealed that GG enriched Fusobacterium, Bacteriodes and Prevotella_9, and CG lead to promotion of Sphaerochaeta, Prevotella_9, Bacteroides and Christensenellaceae_R-7_group. These data suggest that combination of XG to GG changed hydration and fermentation characteristics of GG, and CG resulted in promotion of beneficial microbiota.

Extraction and Properties Evaluation of Chitin and Chitosan Prepared from Different Crustacean Waste

Chitin and chitosan are the most widely used raw material as biocompatible product that is naturally available in different crustacean shells. The aims of this research were the production of chitin and chitosan from crustacean waste, and analyze their quality based on proximate composition, WBC, FBC, solubility, pH, and DDA. Chitin and chitosan were prepared from the waste of three crustacean species viz., P. monodon, M. rosenbergii, and S. serrate through a chemical treatment. The yield of prepared chitin and chitosan were varied from 10.43-12.32% and 4.57-5.78% respectively, with pH ranged from 7.1-7.9. The physical appearance of chitin and chitosan, based on color was found yellowish white and bright off-white respectively. Chitosan from M. rosenbergii shell was showed high water binding capacity (420%) and fat binding capacity (276%) than chitosan prepared from other shells. The solubility of chitin in 1% acetic acid solution was very low (20- 39%) due to the presence of the acetyl group. The degree of deacetylation of chitosan was determined by the acid-titration method and it was found high (87%) in chitosan prepared from M. rosenbergii shell. The DDA value obtained from chitosan was high ranged from 69-87%, while the solubility of chitosan achieved up to 96%. For determining the quality changes both chitin and chitosan were stored at ambient temperature in air-tight condition. There was a little much changes in moisture and solubility remain unchanged in chitin and chitosan structure. The quality of chitin and chitosan prepared from M. rosenbergii shell showed the better quality among the above mentioned three sources. Beside this, the present research result also indicates that the chitin and chitosan prepared from different crustacean waste could be utilized as a raw product for different food and pharmaceutical industry.