Chemical, biochemical, and microbiological aspects of chitosan quaternary salt as active coating on sliced apples

Clicks: 254
ID: 31164
2012
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Abstract
The biocompatibility of chitosan and chitosan quaternary salt coatings was evaluated for use as edible coatings for sliced apple. Measurement of water loss, color change, and fungal growth appearance were monitored as a function of time. A significant brownish effect was observed on chitosan coated slices, varying greatly from L* = 76.5 and Hue angle = 95.9° (t = 0) to L* = 45.3 and Hue angle = 69.8° (t = 3 days), whilst for TMC coated samples the variation was considerable lower (L* = 74.1; Hue angle = 95.0°) to (L* = 67.0; Hue angle = 83.8°) within the same period. The hydrosoluble derivative N,N,N-trimethylchitosan demonstrated good antifungal activity against P. expansum although highly dependent on the polymer properties such as degree of quaternization. The most efficient formulation was that prepared from derivative having a degree of quaternization of 45%, high solubility, and high viscosity. This formulation restrained fungus spreading up to 30%, while for the control it reached almost 80% of the total assessed surfaces during 7 days of storage.
Reference Key
britto2012chemicalfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Britto, Douglas de;Assis, Odilio Benedito Garrido;
Journal food science and technology
Year 2012
DOI
DOI not found
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300026&lng=en&tlng=en
Keywords Keywords not found

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