Film Development of Chitosan from Mussel Shells and Pacific White Shrimp Shells
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Abstract
The rapid expansion of Thailand's aquatic food processing industry has generated significant waste, prompting environmental concerns. This research aims to repurpose waste, specifically mussel and shrimp shells, to extract chitosan, a natural alternative to harmful chemicals. The primary goal is to create compostable packaging materials and preservation techniques while adding value to industry waste. The study investigated the properties of the extracted chitosan, optimized the chitosan films, and explored their use as paper coatings. The study thoroughly investigates mussel and shrimp shell-derived chitosan properties, including color value, pH, moisture, ash, and nitrogen content. Chitosan yield is 35% for mussel shells and 13.3% for shrimp shells, with a bright color and pH values of 7.32 and 7.26, respectively. Mussel shells have lower moisture (0.38%) and higher ash content (96.50%) compared to shrimp shells (4.07% moisture, 10.67% ash). Nitrogen content is 6.40% for mussel shells and 7.99% for shrimp shells. Regarding chitosan films, Method 4, a mixture of cassava starch and chitosan at a 1:0.6 ratio with 40% glycerol by weight, is identified as the optimal production method. The resulting chitosan-coated paper exhibits similar properties, making it suitable for sustainable packaging. Therefore, this research emphasizes repurposing waste from the aquatic food processing industry to promote sustainability and create livelihoods for farmers while addressing environmental challenges. Mussel shells are recommended as the primary raw material due to their larger volume and lower cost than shrimp shells. This research highlights chitosan's potential to address environmental issues and foster sustainable practices in the food processing industry.
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