Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato

Ruzaina, Ishak and Fang, Zhong and Norizzah Abd. Rashid, and Wu, Jia and Yue, Li and Halimahton Zahrah Mohamed Som, and Cheow, Chong Seng and Adi Md. Sikin, and Noorakmar Ab. Wahab, and Mohd. Zahid Abidin, (2017) Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato. Journal of Food Processing and Preservation, 41 (4). e13090. ISSN 1745-4549

[img]
Preview
Text
Effect of different degree of deacetylation.pdf

Download (46kB) | Preview

Abstract

The palm stearin and palm kernel olein (PSPKOo) blend (at 31%) was incorporated into chitosan of different degree of deacetylation (DD) (85 and 95%) and molecular weight (MW) (100,000 and 300,000 Da) to form films, and the films were evaluated in terms of particle size, diameter and stability of emulsion, as well as thickness and tensile strength. The chitosan with 85% DD (MW 300,000 Da) and 31% PSPKOo blend resulted in the strongest film, while this chitosan varied with 15.5 and 31% of PSPKOo blends compared to physical properties of film. Emulsion blend containing 85% DD (MW 300,000 Da) and 31% PSPKOo blend of chitosan gave the biggest particle size, highest viscosity and the most stable emulsion, resulting in the thickest film with the highest tensile strength (TS) and elastic modulus (EM). The film was applied on cherry tomato and stored at 20C for 9 days. The chitosan film with 85% DD (MW 300,000 Da) and 31% PSPKOo blend was the most effective in reducing weight loss and maintaining firmness and redness of cherry tomato compared to the other two films. Hence, palm stearin (PS) showed potential to be used as a moisture barrier in fruit coating.

Item Type: Article
Uncontrolled Keywords: chitosan, palm stearin, palm kernel olein, Cherry Tomato
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: FACULTY > Faculty of Food Science and Nutrition
Depositing User: Munira
Date Deposited: 22 Mar 2018 03:41
Last Modified: 22 Mar 2018 03:41
URI: http://eprints.ums.edu.my/id/eprint/19419

Actions (login required)

View Item View Item