Table 2.
Preparation of chitosan samples.
| Type/Group | Chitosan Type, g | Crosslinking Agent, g | High Boiling Solvent, mL | Nanoadditive, mg | Power, W | Time, min |
|---|---|---|---|---|---|---|
| A | Shrimp, 85% DD, −80 °C freeze | Levulinic acid, aspartic acid; 0.5:0.5 | Propylene glycol, 10 | --- | 800 | 3 |
| B * | Shrimp, 95% DD | Aspartic acid, glutamic acid; 0.5:0.5 | --- | |||
| C * | Shrimp, 90% DD | Glutamic acid; 0.84 | ZnO NPs, 8 | |||
| D | Shrimp, 85% DD | Aspartic acid, 0.84 | Fe3O4 NPs, 8 | |||
| E | Shrimp, 85% DD | Levulinic acid, aspartic acid; 0.5:0.5 | --- | |||
| F | Squid, 85% DD | Aspartic acid, 0.84 | --- |
* Based on our preliminary in vitro study results, groups B and C were selected for in vivo experiments, as they were the most promising since they exhibited no cytotoxicity.