Von der Krebsschale in die Creme

From crustacean to cream Chitin is one of the most abundant biopolymers on earth and can be obtained in large quantities from shell waste from the fishing industry. However, established chemical technologies are hazardous to human health and the environment due to the use of highly acidic and alkali conditions. Microbiological fermentation and the use of enzymes for the extraction of the polymer have been proven valuable alternatives which also yield other added‐value compounds from this raw material. However, the variety of organisms and conditions used and the varying yields that are obtained make it difficult to evaluate and compare these methods for upscaling to industrial use. Nonetheless, chitin and its derivatives have shown great potential in their antimicrobial antioxidative and binding properties that find use in food technology and medicine as well as in agriculture and consumer goods. To drive the innovation forward in this field, an interdisciplinary approach joining biology and chemistry is required.