Characterization of chitosan nanoparticles as an edible coating material

International Conference on Green Agro-industry and Bioeconomy

农业科学;工业技术（总论）;经济学

Rosyada, A.^1 ; Sunarharum, W.B.^1 ; Waziiroh, E.^1

Sensory and Applied Food Science Research Group, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia^1

关键词: Chitosan molecule;    Chitosan nanoparticles;    Edible coating;    Fourier transform infra red (FTIR) spectroscopy;    FTIR analysis;    Ionic gelation method;    Particle measurement;    Tripolyphosphates;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/230/1/012043/pdf
DOI  :  10.1088/1755-1315/230/1/012043

来源: IOP

【 摘 要 】

Chitosan is widely used due to its non-toxic, biodegradable, and biocompatible properties. This research is conducted to study the formation of chitosan nanoparticles and to characterize this nanoparticle based on its morphology and particle size. Chitosan nano-particle was produced using ionic gelation method. The characterization was performed using Particle Size Analyser (PSA) particle measurement while morphological exploration was performed using Fourier Transform Infra-Red (FTIR) spectroscopy. The size of this nanoparticle was found to be 0.585 μm (585 nm). Formation of this nanoparticles emulsion can be seen through FTIR analysis showing the functional bond of chitosan and TPP (tripolyphosphate). The addition of TPP and surfactant (Tween 80) had strengthen the mechanical properties of chitosan due to formation of cross ionic bond between chitosan molecules.