Document Type

Article

Disciplines

Chemical process engineering, Materials engineering, Coating and films

Publication Details

https://www.sciencedirect.com/science/article/pii/S0141813023010899

https://doi.org/10.1016/j.ijbiomac.2023.124195

Abstract

The application of chitin in food systems is limited by its insolubility in some common solvents and poor degradability. Hence, it is deacetylated to obtain chitosan, an industrially important derivative with excellent biological properties. Fungal-sourced chitosan is gaining prominence and industrial attraction because of its superior functional and biological properties, and vegan appeal. Further, the absence of such compounds as tropomyosin, myosin light chain, and arginine kinase, which are known to trigger allergic reactions, gives it an edge over marine-sourced chitosan in food and pharmaceutical applications. Mushrooms are macro-fungi with a significant content of chitin, with many authors reporting the highest content to be in the mushroom stalks. This indicates a great potential for the valorisation of a hitherto waste product. Hence, this review was written to provide a global summary of literature reports on the extraction and yield of chitin and chitosan from different fruiting parts of some species of mushrooms, different methods used to quantify extracted chitin, as well as physicochemical properties of chitin and chitosan from some mushroom species are presented. Critical comparisons of reports on chitin and chitosan from mushrooms and other sources are made. This report concludes with an exposition of the potential application of mushroom-sourced chitosan for food packaging application. The reports from this review provide a very positive outlook regarding the use of mushrooms as a sustainable source of chitin and chitosan and the subsequent application of chitosan as a functional component in food packaging.

DOI

https://doi.org/10.1016/j.ijbiomac.2023.124195

Funder

his work was supported by Marie Slodowska-Curie and Enterprise Ireland through CAREER-FIT PLUS Fellowship (MF 2021 0199) granted to Dr Buliyaminu Adegbemiro Alimi.

Creative Commons License

Creative Commons Attribution-Share Alike 4.0 International License
This work is licensed under a Creative Commons Attribution-Share Alike 4.0 International License.

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