The present study was aimed at designing an iodine supplement in form of edible film made of iodate-coated chitosan (CS-IO). Inclusion of so obtained films in diet can help in preventing thyroid cancer, leading to improved public health. Chili pepper was coated with iodate thin film (1.5 µm). The iodate-rich film is ready-to-eat serving valuable nutrients. Stability studies of CS-IO film using water dipping revealed that there was no leaching of iodate ion, due to the strong interactions between cationic amino group of chitosan and iodate ion. The film showed no change in its antioxidant activity. Iodate concentration in the film was determined at 620 nm selectively, based on the decolorization of malachite green economic method. Iodate content in fruits coated with 1.5% (w/v) CS-IO was 11.5 mg g of dry film sample. The iodate-rich samples could be stored without much effect on its freshness, indicating a good shelf life.

A simple, rapid, and sensitive malachite green-based spectrophotometric method for the selective trace determination of an iodate has been developed and presented for the first time. The reaction mixture was specifically involved in the liberation of iodine in the presence of an excess of iodide in an acidic condition following an instantaneous reaction between the liberated iodine and malachite green dye. The optimum condition was obtained with a buffer solution pH of 5.2 in the presence of 40 mg L -1 potassium iodide and 1.5 × 10 -5 M malachite green for a 5-min incubation time. The iodate contents in some table-salt samples were in the range of 26 to 45 mg kg -1 , while those of drinking water, tap water, canal water, and seawater samples were not detectable (< 96 ng mL -1 of limits of detection, LOQ) with their satisfied method of recoveries of between 93 and 108%. The results agreed with those obtained using ICP-OES for comparison.