Enhanced microbial safety of channel catfish ( Ictalurus punctatus ) fillet using recently invented medium molecular weight water‐soluble chitosan coating

Abstract

Chitosan with higher molecular weight exhibited higher antimicrobial efficacy against foodborne pathogens. However, the poor water solubility of higher or medium molecular weight chitosan limits its applications. To overcome the challenge, our research team searched for simple preparation procedure for fast‐dissolving medium molecular weight chitosan in water. Throughout the process, we were able to obtain a higher concentration of medium molecular weight water‐soluble (MMWWS) chitosan (400 kDa). The MMWWS chitosan showed physicochemical properties that are suitable for edible coating. Antibacterial activities of 400‐kDa chitosan coating prepared in acetic acid (1% v/v) or aspartic acid (1% or 3% w/v) were examined. The surface of catfish cubes was inoculated with six foodborne pathogens and then coated with chitosan solutions. The survival of each pathogen was evaluated during shelf life storage. Compared with the control, 3% w/v chitosan coating in aspartic acid solution exhibited the most effective antibacterial activities among other coating treatments, completely inhibiting Vibrio parahaemolyticus on the surface of catfish. The study suggested that chitosan dissolved in aspartic acid has the potential for use as an alternative antimicrobial coating for catfish fillet.

Edible and Functionalized Films/Coatings—Performances and Perspectives

“…Usually by mixing different ingredients, the diffraction bands existing in diffractograms sustain some attenuation, diminishing, scattering, and broadening, which are all clear indications of the crystallinity lowering. [32,47,166,174,211,235,239,240] Antibacterial activity is performed by the assessment of the zone of inhibition assay on a solid medium placed in Petri dishes and containing specific media for each microorganism tested [74,125,129,141,171,176,179,187,213,238,[241][242][243][244][245][246][247][248][249][250][251][252][253][254][255][256][257][258][259].…”

Effects of high‐molecular‐weight chitosan coating prepared in different solvents on quality of catfish fillets during 6‐month frozen storage

“…Several studies reported the use of chitosan as a coating to enhance quality and increase shelf‐life of seafood during frozen and refrigerated storage (Bonilla et al., 2018; Chouljenko et al., 2017; Duan et al., 2010; Li et al., 2020; Mohan et al., 2012; Sathivel et al., 2007). In the above studies, low‐ and medium‐molecular‐weight chitosans were used with acetic acid as a solvent.…”

Antioxidative and antimicrobial effects of low molecular weight shrimp chitosan and its derivatives on seasoned‐dried Pangasius fillets

“…Chitosan is well known as a natural biopolymer with numerous uses in food, agriculture, biotechnology, cosmetics, pharmaceuticals and waste treatment (Kumari & Kishor, 2020). Chitosan prepared from marine sources has the potential for antioxidant and antimicrobial activities in vitro and the ability to be applied in vivo (Younes & Rinaudo, 2015; Kurniasih & Dewi, 2018; Long et al ., 2018; Li et al ., 2020; Karsli et al ., 2021a,b). Chitosan prepared from Litopenaeus vannamei waste exhibited antioxidant efficacy against lipid peroxidation in tuna dark muscle homogenates (Trung & Bao, 2015).…”