Chitin production by Lactobacillus fermentation of shrimp biowaste in a drum reactor and its chemical conversion to chitosan

Chitin was produced by fermenting shrimp heads and shells with Lactobacillus plantarum 541 in a drum reactor with an internal volume of 3 dm 3 . The crude chitin yield from heads and shells was 4.5 and 13% respectively, comparable to the values obtained by the chemical method. For shrimp heads 83% deproteination and 88% demineralisation and for shrimp shells 66% deproteination and 63% demineralisation were achieved. The liquor obtained in both cases was of good sensory quality with a high content of essential amino acids and therefore with potential to produce protein powder for human consumption. The crude chitin was refined and converted to chitosan using 12.5 M NaOH. The chitosan obtained had a residual ash and protein content below 1%, a solubility of more than 98%, a viscosity in the range 50–400 cP and a degree of deacetylation of 81–84%. The molecular weight was in the range (0.8–1.4) × 10⁶ Da. IR analysis indicated that the chitosan obtained through fermentation was similar to that obtained by the chemical method. Copyright © 2005 Society of Chemical Industry     

STUDY ON SORPTION ISOTHERMS OF SHRIMP BEADS

Sorption isotherms of shrimp heads ( adsorption and desorption ) were analyzed by the microclimate method as temperatures of 30, 45 and 60°C and conditions for shrimp heads conservation by drying were determined. Equilibrium time was reduced from normally 2-3 weeks to only 5-8 days by employing sulfuric acid at different concentrations and vacuum. The results were adjusted by Henderson and G.A.B. models and correlation coefficients were up to 0.9900 for the last model.     

Microbial lipid production as biodiesel feedstock from N‐acetylglucosamine by oleaginous microorganisms

BACKGROUND: The byproducts from shrimp processing are heads and shells which contain a wealth of carbon and could be converted into oils via oleaginous microorganisms. The objective of this investigation was to determine the feasibility of using oleaginous microorganisms to convert N‐acetylglucosamine (GlcNAc), the major carbohydrate of the hydrolysate of shrimp processing waste, to triacylglycerols as a biodiesel feedstock. RESULTS: Screening experiments were conducted among Rhodotorula glutinis, Rhodococcus opacus and Cryptococcus curvatus using GlcNAc as sole carbon and energy source at 30 °C. All three microorganisms were found to grow well on GlcNAc, but the lipid contents in the cells were consistently low (lower than 5%) in the growth phase. However, lipid accumulation by C. curvatus was greatly enhanced upon entering the death phase in the absence of GlcNAc and the lipid content increased to 28.4% at 167.7 h. This indicated that C. curvatus was the optimal tested microorganism for the production of microbial oils from GlcNAc. Phosphate was further evaluated on the growth and lipid production by C. curvatus from GlcNAc. Results indicated that the yields of both biomass during growth phase and lipids at death phase increased with the increase of the ratio of C to P. But the fatty acid profiles of the accumulated lipids did not change significantly. CONCLUSION: Results indicated that shrimp processing waste could be utilized to produce oils as a biodiesel feedstock. The results could be applied to maximize production of oils from shrimp processing waste. Copyright © 2011 Society of Chemical Industry     

Drying Kinetics and Quality of Shrimp Undergoing Different Two-Stage Drying Processes

Abstract

An innovative two-stage drying concept is presented in this article. The work considered drying of shrimp using a superheated steam dryer followed by a heat pump (SSD/HPD) or a hot air dryer (SSD/AD) both from drying kinetics and dried product quality points of view. The experiments were performed using the first-stage superheated steam drying temperature of 140°C while the second-stage heat pump drying (or hot air drying) was performed at 50°C. The moisture content of shrimp at the end of the superheated steam drying stage was varied between 30 and 40% (w.b.). The effect of tempering between SSD/HPD was also investigated. Shrinkage, color, rehydration behavior, texture (toughness and hardness), and microstructure of dried shrimp were measured. The results showed that SSD/HPD dried shrimp had much lower degree of shrinkage, higher degree of rehydration, better color, less tough and softer, and more porous than single-stage SSD dried shrimp. It was also found that SSD/AD gave redder shrimp compared to shrimp dried in a single-stage superheated steam dryer. No improvement in terms of shrinkage and rehydration behavior was observed, however.     

Two New Eicosanoids with a Unique Isovalerianic Acid Ester Moiety from the South China Sea Gorgonian <Emphasis Type="Italic">Dichotella gemmacea</Emphasis>

Two new eicosanoids with a unique isovalerianic acid ester group at C-12, named dichotellates A (1) and B (2), were isolated from the gorgonian Dichotella gemmacea collected from the South China Sea using bioassay-guided fractionation. Their structures were established on the basis of extensive spectroscopic analysis including one-dimensional (1D) and two-dimensional (2D) NMR as well as high-resolution ESI-MS experiments. These two compounds were evaluated for their lethal activity toward brine shrimp Artemia salina and both showed weak activity.     

Some Ozone Applications in Seafood

The use of ozonized seawater to reduce and eliminate bacterial pathogens in mariculture facilities and to extend shelf life of marine food products is demonstrated. Consequent benefits of this treatment are also discussed. Laboratory and pilot experiments were conducted using ozone gas to reduce disease-producing Vibrio sp. bacteria at a shrimp (Litopenaeus vannameii) hatchery in Ecuador, South America. Pacific Ocean seawater was treated in a 1,540 L capacity fiberglass contact tower (5–7 min retention) with an ozone oxidant residual of 0.07 mg/L. Prior to ozone treatment, Vibrio determined by TCBS plating was too numerous to count, causing shrimp to die of disease (30 tanks of 13,000 L each). After treatment, Vibrio counts and shrimp disease were eliminated, ozonized seawater decreased the time required for normal molting of shrimp and the total growth cycle was reduced by three days versus control water. From June 1991 until September 1992, survival rates of larval shrimp were robust, routine antibiotic addition was reduced, and one additional growth cycle was realized. Ozonized ice (fresh water) was prepared in the Milford Laboratory CT, USA; Gloucester Food Tech Lab, MA, USA; and a field station (brine water) for sockeye salmon (Oncorhynchus nerka) in Homer, AK. USA. In these studies, squid (Loligo pealei) and commercially captured salmon demonstrated a reduction in spoilage and extension of shelf life of 3 to 5 days' time using ozonized ice. Bacteria associated with commercial ice-producing machines were reduced by 4 logs using ozone treatment. In addition, no flavor aberration was noted using ozonized ice.     

Production of high‐quality chitin and chitosan from preconditioned shrimp shells

Chitin and chitosan with improved characteristics were produced from shrimp shell waste preconditioned by limited decay or by treatment with 0.016 mol L^?1 benzoic acid. Preconditioned shrimp shells were transparent, had a clean surface and were susceptible to demineralization and deproteinization using 0.68 mol L^?1 HCl and 0.62 mol L^?1 NaOH, respectively. The ash and protein residues in the final chitosan were about 0.2% and 0.4%, respectively, the viscosity was up to 7000 cps, and the solubility and transparency nearly 100%. In comparison with treatment at ambient temperature (30 °C) without preconditioning, the chemical consumption, the duration of the treatment, ash and protein residues was reduced to 75–25%, whereas viscosity and absence of insolubles improved by a factor of 2–3. Copyright © 2006 Society of Chemical Industry     

Optimization of Foaming Parameters and Investigating the Effects of Drying Temperature on the Foam-Mat Drying of Shrimp (Penaeus indicus)

In this study, foaming conditions of shrimp (Penaeus indicus) were optimized using response surface methodology (RSM) and the effect of drying temperature on drying behavior was investigated. The experiments were conducted according to face-centered central composite design for three independent variables: xanthan gum concentration (0.1–0.4% w/w), whipping time (2–6 min), and water : shrimp ratio (2:1–6:1 w/w) to minimize the foam density (FD) and the drainage volume (DV) as responses. Statistical analysis of results showed that linear terms of the models were significant (p < 0.01) except the linear term of whipping time in DV. Xanthan gum concentration 0.19% (w/w), water : shrimp ratio 4.5:1 (w/w), and whipping time 5.89 min were found to be the optimum foaming conditions. The effect of different drying temperatures (45, 60, 75, and 90°C) on drying behavior of optimized foam was then evaluated. The drying air temperature had a considerable effect on drying time and drying rate. As the temperature increased from 45 to 90°C, the drying time decreased to 90 min. Drying rate curves showed that foam-mat drying of shrimp principally occurred in the constant rate period. Different mathematical models were tested with the drying behavior of shrimp foam in the dryer. According to the results, the Weibull distribution model is superior to the other models for explaining the drying behavior. Effective moisture diffusivity was calculated and was between 1.114 × 10^?8 and 3.951 × 10^?8 m²/s within the studied temperature range. An Arrhenius relation with an activation energy value of 26.89 kJ/mol expressed the effect of temperature on diffusivity.     

Computer Vision System (CVS) for In-Line Monitoring of Visual Texture Kinetics During Shrimp (Penaeus Spp.) Drying

In this study, the effects of drying medium temperature and velocity were surveyed on the image texture features of shrimp (Penaeus spp.) batches in a dryer equipped with a perpendicular dual-view computer vision system (CVS). This was carried out by applying an innovative rotation- and scale-invariant image texture processing approach with the capability of eliminating the effects of sample shrinkage on the visual textural features. Moreover, the variations in image texture parameters were investigated with moisture ratio, color, and geometrical characteristics of the shrimp samples. Drying experiments were conducted at hot air drying (HAD) temperatures of 50–90°C and superheated steam drying (SSD) temperatures of 110–120°C with drying medium velocities of 1–2 m/s. Several configurations of a multilayer perceptron artificial neural network (MLP-ANN) were also used to predict the moisture ratio and the geometrical characteristics of the shrimp batch using the image texture parameters. Generally, the image texture features were significantly affected by drying medium temperatures (p < 0.01), and the effects of drying medium velocities on the textural properties were nonsignificant (p > 0.05). Additionally, the higher drying temperatures generated products with uniform and regular texture patterns. The SSD produced samples with somewhat nonuniform and irregular texture patterns compared with HAD at 90°C. Finally, selected MLP-ANN topologies successfully predicted the moisture ratio and the geometrical characteristics of the shrimp batch using the textural properties with correlation coefficients higher than 0.99.     

Synthesis and characterization of a series of carbamate-linked cationic lipids for gene delivery

A series of pH-sensitive lipids, 1a-h [(2,3-bis-alkyl-carbamoyloxy-propyl)-trialkylammonium halide] and 2a-d (1-dimethylamino-2,3-bis-alkylcarbamoyloxy-propane), with carbamate linkages between the hydrocarbon chains and an ammonium or tertiary amine head, were synthesized for liposome-mediated gene delivery. The variable length of the carbon chains and the quaternary ammonium or neutral tertiary amine heads allowed us to identify the structure-function relationship showing how these factors would affect cationic lipid in gene delivery performance.     

No-Mix and Ideal Separation Cascades

Abstract

Ideal countercurrent recyle cascades are characterized by two propertie: 1) The compositions of heads and tails streams forming the feed stream to individual stages are the same, and 2) the heads separation factor for each stage is constant. When these two criteria are met, the heads and tails separation factors are constant and equal to the square root of the stage separation factor. The mixing of streams with different compositions within a separation cascade obviously constitutes an inefficiency since it is precisely the reverse of this process that is desired, hence Condition 1, which is often referred to as the no-mix-criterion. Separation cascades for which both criteria are valid are termed ideal. However, the ramifications of Condition 2 are not obvious and it is possible to design no-mix cascades which do not meet the second condition. Mathematical relationships between ideal and no-mix separation cascades are derived to quantify these differences. It is shown that Condition 2 minimizes the total interstage flow required to make a given separation for any no-mix cascade design, i.e., it is an ideal cascade by definition. Finally, the required number of ideal stages necessary to perform a specific separation with no-mix cascades are evaluated and compared to those of the ideal cascade.     

Lipid Profiles in By‐Products and Muscles of Three Shrimp Species (Penaeus monodon,Penaeus vannamei,and Penaeus chinensis)

To better understand the health benefits of lipids in shrimp and evaluate their potential value, a comprehensive analysis of lipid profiles in by‐products (head and body carapace) and muscles of shrimps Penaeus monodon, Penaeus vannamei, and Penaeus chinensis is performed. Results show that freeze‐dried muscles of these shrimps contain 3.83%, 4.39%, and 2.93% of lipids, respectively, while the corresponding by‐products contain 4.69%, 5.89%, and 5.39% of lipids, respectively. The total lipids comprise glycerophospholipid (PL, 54.86–77.29%), cholesterol (12.67–18.79%), triacylglycerol (1.28–7.02%), diacylglycerol (0.27–1.58%), monoacylglycerol (0.32–3.04%), and free fatty acid (FFA, 2.84–20.58%). Further, PL contains cholineglycerophospholipid (PLCho, 49.75–66.99 mol%), ethanolamineglycerophospholipid (PLEtn, 14.02–28.16 mol%), serineglycerophospholipid (PLSer, 4.85–12.66 mol%), inositolglycerophospholipid (PLIns, 4.36–15.63 mol%), and cholinelysoglycerophospholipid (LPLCho, 2.07–6.35 mol%). Lipids are abundant in polyunsaturated FA (36.55–42.72% of total FA), among which eicosapentaenoic acid (6.38–11.59% of total FA), and docosahexaenoic acid (7.63–12.08% of total FA) are dominant. About 200 species of PL belonging to PLCho, PLEtn, PLIns, LPLCho, lysoglycerophosphoethanolamine (LPLEtn), and lysoglycerophosphoserine (LPLSer) are characterized. Moreover, the by‐products contain higher amounts of astaxanthin than the muscles. Considering high level of PUFA enriched PL, shrimp by‐products can serve as a source for nutritional lipids. Practical Applications: This study presented a comprehensive analysis of the lipid profiles in by‐products (head and body carapace) and muscles of shrimps Penaeus monodon, Penaeus vannamei, and Penaeus chinensis. The results obtained justified the use of by‐products in shrimp processing, indicating that by‐products can be used for commercial exploitation and production of value‐added products due to PUFA‐enriched PL, especially EPA and DHA.     

Synthesis and antimicrobial activities of some ethyl 2-arylthio-6-arylimidazo[2,1-b]thiazole-3-carboxylates and their sulfones

A series of new 2-arylthio-3-ethoxycarbonyl-6-arylimidazo[2,1-b]thiazoles (4a–4h) and 2-arenesulfonyl-3-ethoxycarbonyl-6-arylimidazo[2,1-b]thiazoles (5a–5h) have been prepared and characterized by analytical and spectral methods. The title compounds 4a–4h and 5a–5h were obtained by the reaction of 2-amino-4-ethoxycarbonyl-5-arylthiothiazoles (2a and 2b)/2-amino-4-ethoxycarbonyl-5-arenesulphonyl-thiazoles (3a and 3b) with various phenacyl bromides in anhydrous ethanol. These newly synthesized compounds (4a–4h and 5a–5h) were screened for their antibacterial activity against Gram-negative bacterium Escherichia coli, Gram-positive bacterium Staphylococcus aureus, and antifungal properties against Aspergillus niger and Candida albicans.     

Fortification of Skim Milk with Nanoliposomes Loaded with Shrimp Oil: Properties and Storage Stability

Shrimp oil nanoliposomes (SONL) were fortified into skim milk at various levels (2–10%, v/v), followed by pasteurization at 63 °C for 30 min. Skim milk showed lowered whiteness but increased redness and yellowness as SONL levels added increased (P < 0.05). Viscosity of fortified samples was also augmented with increasing levels of SONL (P < 0.05). Sensory analysis indicated that fortified milk skim samples had no perceivable fishy odor and were organoleptically acceptable. When skim milk fortified with 10% SONL was stored up to 15 days at 4 °C, the microbial load was less than 2.54 log CFU mL⁻¹. The pH and acidity values were also within the acceptable limits. As measured by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS), shrimp oil in SONL did not undergo oxidation during the extended storage. The fatty acid profile of shrimp oil revealed no loss of polyunsaturated fatty acids taken place during the storage of fortified milk. Therefore, nanoliposomes could be an effective carrier for shrimp oil to be fortified in skim milk.     

<Emphasis Type="Italic">E</Emphasis>-2-Ethylhexenal, <Emphasis Type="Italic">E</Emphasis>-2-Ethyl-2-Hexenol,Mellein, and 4-Hydroxymellein in <Emphasis Type="Italic">Camponotus</Emphasis> Species from Brunei

E-2-ethyl-2-hexen-1-ol (1), mellein (4), and 4-hydroxymellein (5) were identified as the major volatile compounds in the head and/or thorax of Camponotus quadrisectus. Neither 1 nor 5 have been previously detected in insects. Also identified were small amounts of m-cresol (2) and 6-methyl salicylic acid (3). E-2-ethylhexenal (6) and small amounts of 3 were identified in heads of Camponotus irritibilis from Kuala Belalong, Brunei. Compounds 2–4 occur in other Bornean camponotines with hypertrophied mandibular glands, and 4 is widespread in the tribe. The possibility of semiochemical parsimony (multiple functions) for these mandibular gland compounds is reviewed in the context of existing data on mandibular gland products of other camponotines, reported biological activities of the compounds, and secondary loss of metapleural glands in this ant group.     

One pot solvent-free synthesis of 2H-pyrano, 2H-thiopyrano, 2H-selenopyrano[2,3-b]-1,8-naphthyridin-2-ones on solid phase catalyst under microwave irradiation

A simple and efficient procedure has been developed for the synthesis of the 2H-pyrano (3a–c), 2H-thiopyrano (5a–c), 2H-selenopyrano[2,3-b]-1,8-naphthyridin-2-ones (7a–c) by cyclisation of 2-chloro-3-formyl[1,8]naphthyridines (1a–c) with acetic anhydride under microwave irradiation using solid phase catalyst anhydrous sodium acetate. These new compounds were characterized by elemental analysis, IR, ¹H NMR and mass spectral studies.     

Isolation of the diterpenoids, ent-kauran-16alpha-ol and ent-atisan-16alpha-ol, from sunflowers, as oviposition stimulants for the banded sunflower moth, Cochylis hospes

Two diterpenoid alcohols, ent-kauran-16-ol (1) and ent-atisan-16-ol (2), were isolated from pre bloom (R3-R4 stage) sunflower heads as oviposition stimulants for the banded sunflower moth, Cochylis hospes. Fractionation of a sunflower head extract, by normal-phase flash column chromatography, resulted in an early eluting fraction exhibiting significant activity in an egg-laying bioassay. Compounds 1 and 2, along with ent-trachyloban- 19-oic acid (3) and ent-kaur-16-en-19-oic acid (4), were isolated as the major components of this fraction and identified by their NMR and mass spectra. The purified compounds were individually tested for ovipositional activity in dose-response bioassays. In these bioassays, compounds 1 and 2 gave linear dose responses, with increasing numbers of eggs laid as the dosage of either increased. Compounds 3 and 4 failed to stimulate significant egg-laying at any of the dosages tested. A factorial design bioassay, using compounds 1 and 2, showed that 1 was relatively more stimulatory than 2, and that there was no synergistic effect on oviposition when the two compounds were combined.     

Syntheses of some novel and symmetrical bis(4-amino-4H-1,2,4-triazole-3-thiols)

A series of bis(4-amino-4H-1,2,4-triazole-3-thiols) 3a–e were prepared by condensation reactions of 2,2′-(phenylmethylene)bis(sulfanediyl)diacetic acids 2a–e with thiocarbohydrazide. The starting diacid 2a–e was prepared by reactions of aromatic aldehydes 1a–e with 2-mercaptoacetic acid. The structures of these newly synthesized compounds are characterized by elemental analysis, and infrared and NMR spectroscopy.     

Passive Immune-Protection of Litopenaeus vannamei against Vibrio harveyi and Vibrio parahaemolyticus Infections with Anti-Vibrio Egg Yolk (IgY)-Encapsulated Feed

Vibrio spp. are major causes of mortality in white shrimp (Litopenaeus vannamei) which is lacking adaptive immunity. Passive immunization with a specific egg yolk antibody (IgY) is a potential method for the protection of shrimp against vibriosis. In this study, immune effects of the specific egg yolk powders (IgY) against both V. harveyi and V. parahaemolyticus on white shrimp were evaluated. The egg yolk powders against V. harveyi and V. parahaemolyticus for passive immunization of white shrimp were prepared, while a tube agglutination assay and an indirect enzyme-linked immunosorbent assay (ELISA) were used for detection of IgY titer. Anti-Vibrio egg yolk was encapsulated by β-cyclodextrin, which could keep the activity of the antibody in the gastrointestinal tract of shrimp. The results showed that the anti-Vibrio egg powders had an inhibiting effect on V. harveyi and V. parahaemolyticus in vitro. Lower mortality of infected zoeae, mysis, and postlarva was observed in groups fed with anti-Vibrio egg powders, compared with those fed with normal egg powders. The bacterial load in postlarva fed with specific egg powders in seeding ponds was significantly lower than those fed with normal egg powders in seeding ponds. These results show that passive immunization by oral administration with specific egg yolk powders (IgY) may provide a valuable protection of vibrio infections in white shrimp.