College of Life Sciences, Qingdao University, Qingdao, China.
Personal Department, Shandong University, Qingdao, China.
Compr Rev Food Sci Food Saf. 2024 Sep;23(5):e70008. doi: 10.1111/1541-4337.70008.
Shrimp consumption is in great demand among the seafood used globally. However, this expansion has resulted in the substantial generation and disposal of shrimp shell waste. Through literature search, it has been observed that since 2020, global scholars have shown unprecedented interest in shrimp shell waste and its chitin/chitosan. However, these new insights lack corresponding and comprehensive summarization and analysis. Therefore, this article provides a detailed review of the extraction methods, applications, and the latest research developments on chitin/chitosan from shrimp shells, including micro-nano derivatives, from 2020 to the present. The results indicate that chemical extraction remains the primary technique for the extraction and preparation of chitin/chitosan from shrimp shells. With further refinement and development, adjusting parameters in the chemical extraction process or employing auxiliary techniques such as microwave and radiation enable the customization of target products with different characteristics (e.g., deacetylation degree, molecular weight, and degree of acetylation) according to specific needs. Additionally, in pursuit of environmentally friendly, efficient, and gentle extraction processes, recent research has shifted toward microbial fermentation and green solvent methods for chitin/chitosan extraction. Beyond the traditional antibacterial, film-forming, and encapsulation functionalities, research into the applications of chitosan in biomedical, food processing, new materials, water treatment, and adsorption fields is gradually deepening. Chitin/chitosan derivatives and their modified products have also been a focal point of research in recent years. However, with the rapid expansion, the future development of chitin/chitosan and its derivatives still faces challenges related to the unclear mechanism of action and the complexities associated with industrial scale-up.
虾类消费在全球海鲜中需求量极大。然而，这种扩张导致了大量虾壳废物的产生和处理。通过文献检索，观察到自 2020 年以来，全球学者对虾壳及其壳聚糖/几丁聚糖表现出前所未有的兴趣。然而，这些新的见解缺乏相应的综合总结和分析。因此，本文详细回顾了 2020 年至今从虾壳中提取、应用壳聚糖/几丁聚糖的方法以及最新研究进展，包括微纳衍生物。结果表明，化学提取仍然是从虾壳中提取和制备壳聚糖/几丁聚糖的主要技术。通过进一步改进和发展，调整化学提取过程中的参数或采用微波和辐射等辅助技术，可以根据特定需求定制具有不同特性（如脱乙酰度、分子量和乙酰化度）的目标产品。此外，为了追求环保、高效、温和的提取工艺，最近的研究已经转向微生物发酵和绿色溶剂方法来提取壳聚糖/几丁聚糖。除了传统的抗菌、成膜和封装功能外，壳聚糖在生物医学、食品加工、新材料、水处理和吸附领域的应用研究也在逐渐深入。壳聚糖衍生物及其改性产品也是近年来研究的焦点。然而，随着快速扩张，壳聚糖及其衍生物的未来发展仍然面临着作用机制不明确和工业规模化复杂等挑战。
