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

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.

Deconstruction and Reassembly of Renewable Polymers and Biocolloids into Next Generation Structured Materials

“…Chitosan macromolecules with high MW and DP led to strong materials ( Figure 30 a). 819 − 823 The process for consolidation, again, had a great influence on the cohesion of the final material; it is apparent that a universal scaling relation exist for the cohesion as a function of the polymer MW. In monolithic chitosan materials, that is, films, cohesion scales positively with MW.…”

Cellulose Nanocrystals to Improve Stability and Functional Properties of Emulsified Film Based on Chitosan Nanoparticles and Beeswax

“…Chitosan is not only biodegradable but also edible which offers the possibility of obtaining thin films to cover fresh or processed foods to extend their shelf life. In addition, the thin films by themselves or acting as carriers of foods additives (i.e., antioxidants, antimicrobials), have been particularly considered in food preservation due to their ability to extend the shelf life [7][8][9].…”