A simple, efficient and economic method for obtaining iodate-rich chili pepper based chitosan edible thin film

Abstract

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.

Effect of novel edible coating formulations on post-harvest quality of Chilli (Capsicum annuum var. Pusa Jwala): A review

“…In an experiment, iodate-coated chitosan was employed as an edible coating for chilli fruits by [38]. This coating contributes to the improvement of public health by preventing thyroid cancer.…”

Comparison of Iodide, Iodate, and Iodine-Chitosan Complexes for the Biofortification of Lettuce

“…Rio Grande) [35]. Similarly, in chili pepper covered with edible films of Cs-IO 3 , no changes in total phenol content were seen for either the controls or the treated peppers [7]. On the other hand, tomatoes coated with chitosan-iodine films demonstrated greater antioxidant activity and total phenol content than uncoated fruit [42].…”

“…A worldwide initiative in 1920 led to the universal iodization of table salt, which led to a significant increase in iodine intake. Unfortunately, inorganic iodine salts have a disadvantage in that up to 20% can be lost through volatilization, on top of the percentages that are lost depending on the type of cooking used [5][6][7]. The WHO recommends that salt consumption not surpass more than 5 g per day, equivalent to >2 g of sodium per day, as high salt intake combined with insufficient potassium intake (<3.5 g per day) can provoke high blood pressure.…”

“…The electrostatic interactions between the amino group (positively charged; -NH 2 ) and iodate (negatively charged; -IO 3 ) are quite pronounced [7,25]. An increase in the degree of deacetylation of chitin leads to a greater complexing capacity, as that ability is related to the content of NH 2 [26].…”

Surface Plasmon Resonance Sensor for Novel Detection of Histidine Based on the Hg2+ Induced Aggregation of AuNPs Followed by Preconcentration with Chitosan Gel as Solid Phase Biosorbent

“…The methods involve CdTe QD probes based operating on the principles of photoluminescence 8 , fluorescent detection of L-histidine based on Cu 2+mediated AgNCs 9 , colorimetric assays based on L-histidine-triggered self-cleavage of DNA duplex-induced gold nanoparticle (AuNP) aggregation 10 , and cysteine modified AgNPs in the presence of Hg 2+ ion 11 . This research focuses on the solid-phase extraction (SPE) process using chitosan as an adsorbent [12][13][14][15][16] . The application of the extraction method and fabrication of chemical sensors is nanomaterial dependent.…”