Physicochemical properties of fungal chitin nanopaper from shiitake (L. edodes), enoki (F. velutipes) and oyster mushrooms (P. ostreatus).

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Citation abstract

We evaluate the physiochemical properties of chitin nanopaper derived from three commonly cultivated mushrooms: shiitake (Lentinula edodes), oyster (Pleurotus ostreatus), and enoki (Flammulina velutipes). Mild alkaline extraction of fungal sample yields higher chitin recovery per dry weight (23-35%) compared to crustacean source (9.7%). Our extract readily defibrillates into 15-20 nm width fiber after 5 min blending in domestic kitchen blender, implying a simple and cost-effective nanofiber preparation. Enoki nanopaper was found to be more crystalline and possess slightly higher modulus and tensile strength (E enoki = 2.83 GPa, σ enoki = 51 MPa) compared to oyster and shiitake nanopaper (E oyster = 2.28 GPa, σ oyster = 45 MPa; E shiitake = 2.59 GPa, σ shitake = 43 MPa). However, oyster nanopaper exhibit higher toughness (1.92 MJ/m 3 ) and larger strain at break (5.63%) because of their relatively smaller fibers promote a denser fibrous network that can sustain and absorb higher external loading.