Extracción de quitosano del exoesqueleto del camarón (Litopenaeus vannamei) para su uso como estabilizante en yogur natural.

Abstract

The present study focuses on the optimization of chitosan extraction from the exoskeleton of the shrimp Litopenaeus vannamei, analyzing its viability as a stabilizer in natural yogurt. This biodegradable polymer is notable for its gelation capacity, which represents added value in food processing. Through a meticulous procedure that includes deproteinization and demineralization followed by purification, high quality chitosan was obtained, whose properties were chemically and physically characterized to verify its functionality in the dairy matrix. Experimental evaluations, through standardized techniques, showed that the The addition of chitosan beneficially influences the texture, viscosity and shelf life of yogurt, without impairing its organoleptic qualities. This finding is consistent with previous studies that highlight the role of biopolymers in the stability of dairy products. Additionally, possible promising effects of chitosan on health are postulated, based on evidence that suggests an impact on the lipid profile and gastrointestinal function, although these effects require more in-depth research for corroboration. The study emphasizes the value of reusing by-products from the fishing industry, supporting a circular economy and sustainable development approach. The integration of recycled chitosan in food manufacturing not only improves product quality and preservation, but also represents more efficient waste management.