Article abstract

International Journal of Biotechnology and Food Science

Research Article | Published March 2019 | Volume 7, Issue 2, pp. 23-29.

doi: https://doi.org/10.33495/ijbfs_v7i2.19.103

 

Preparation and evaluation of food grade preservatives from shells of locally available shellfishes

 

 

 

 

 

Eke-Ejiofor, J*

Moses, R. E

 

  Email Author

 

Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo, P.M.B. 5080, Port Harcourt, Nigeria.

 

 

 

 

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Citation: Eke-Ejiofor J, Moses RE (2019). Preparation and evaluation of food grade preservatives from shells of locally available shellfishes. Int. J. Biotechnol. Food Sci. 7(2): 23-29.

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 Abstract 


Chitosan, a derivative of chitin found in shells of shellfish was produced by the process of demineralization, deproteinization, decolorization and deacetylation of the dried and grinded shells of locally available shellfishes. The shellfish used include periwinkle, clam and whelk shells. The antimicrobial activities of the food grade preservatives from these shells were analyzed on common food borne pathogens. The tested food borne pathogens were Staphylococcus aureus, Escherichia coli and Lactobacillus acidophilus species. Chitosan concentration levels of 0.1, 0.5 and 1.0% were used on different colonies of the identified isolates. Results showed that zones of inhibition reduced with an increase in the level of chitosan concentration. Concentration level of 0.1% had more effect than the other concentrations, while 1.0% level of concentration had lesser effect and to some extent had no effect on Escherichia coli a gram negative bacterium. This study also showed that the chitosan produced from clam shell had more effect on these isolates, while chitosan from whelk had very low effect which may be due to differences in the composition of the shells, molecular weight and size. The study showed that preservatives from shells of locally available and affordable shellfish could replace the chemically synthesized preservative.

Keywords  Evaluation   chitosan   preservative   antimicrobial activity   shells   fish shell  

 

Copyright © 2019 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0




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