Food Science and Technology (Campinas) | |
Chemical, biochemical, and microbiological aspects of chitosan quaternary salt as active coating on sliced apples | |
Douglas De Britto1  Odilio Benedito Garrido Assis1  | |
[1] ,Embrapa InstrumentaçãoSão Carlos SP ,Brasil | |
关键词: trimethyl chitosan; quaternary salts; antifungal; minimally processed food; edible coating; trimetil quitosana; sais quaternários; antifúngico; alimento minimamente processado; cobertura comestível; | |
DOI : 10.1590/S0101-20612012005000089 | |
来源: SciELO | |
【 摘 要 】
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.
【 授权许可】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
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