Perspectives for chitosan based antimicrobial films in food applications

Dutta, Parikshit; Tripathi, Sarsij; Mehrotra, Gopal K.; Dutta, Joydeep

doi:10.1016/j.foodchem.2008.11.047

Cited by 1,253 publications

(654 citation statements)

References 69 publications

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“…Ltd. Mumbai, India) as plasticizer by heating for 20 min at 90°C on hot plate magnetic stirrer (Macro Scientific Works, India). The above levels of chitosan, glycerol and drying temperature were selected on the basis of preliminary trials and on consultation with literature (Dutta et al 2009;Rhim et al 2006;Srinivasa et al 2007;Hosseini et al 2008). Thereafter, the solution was filtered through a cheese cloth to remove undissolved material.…”

Section: Preparation Of Chitosan Based Edible Filmsmentioning

confidence: 99%

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Development of chitosan based edible films: process optimization using response surface methodology

2014

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Three-factors Box-Behnken design of response surface methodology (RSM) was used to optimize chitosan level (1.5, 2.0, 2.5 %w/v), glycerol level (0.5, 0.75, 1.0 %w/v) and drying temperature (35, 40, 45°C) for the development of chitosan based edible films. The optimization was done on the basis of different responses viz. thickness, moisture, solubility, colour profile (L*, a*, b* value), penetrability, density, transmittance and water vapor transmission rate (WVTR). The linear effect of chitosan was significant (p<0.05) on all the responses. However, density was only significantly (p<0.05) affected by glycerol in a negative linear fashion. Drying temperature also significantly (p<0.05) affected thickness, penetrability, transmittance and WVTR in linear terms. The quadratic regression coefficient of chitosan showed a significant effect (p<0.05) on moisture, solubility and WVTR; glycerol level on moisture, L* value and transmittance; and drying temperature on a* value, penetrability, transmittance and WVTR. The effect of interaction of glycerol x temperature as well as chitosan x temperature was also significant (p<0.05) on a* value and WVTR of edible films. The optimized conditions were: 2.0 % w/v chitosan level, 0.75 % w/v glycerol level and drying temperature 40°C at a constant time of 48 h. All the response variables were in favourable range including thickness; 108.59 mμ, penetrability; 16.41 N, transmittance; 75.60 %, WVTR; 0.00174 g/m 2 -t for the optimized edible film. Results concluded that edible films with desirable bio-mechanical properties can be successfully developed and effectively utilized in the food packaging industry.

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Section: Preparation Of Chitosan Based Edible Filmsmentioning

confidence: 99%

“…Moreover, there is a growing interest to develop newer packaging materials with antimicrobial properties to prevent microbial deteriorative changes in foods. Various materials were explored and chitosan is considered as interesting film forming material (Dutta et al 2009). …”

Section: Introductionmentioning

confidence: 99%

Development of chitosan based edible films: process optimization using response surface methodology

2014

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“…This supports the evidence that the leakage of intracellular material observed by chitosan in gram-negative is superior to that reported in gram-positive bacteria [21][22][23] . [28][29][30][31] .…”

Section: Introductionmentioning

confidence: 99%

A review of the antimicrobial activity of chitosan

2009

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Chitosan, a versatile hydrophilic polysaccharide derived from chitin, has a broad antimicrobial spectrum to which gram-negative, gram-positive bacteria and fungi are highly susceptible. In the current review, three possible and accepted antimicrobial mechanisms for chitosan are presented and briefly discussed. The activity dependence on polymeric molecular weight (MW) and degree of acetylation (DA) are described. The chitosan minimum inhibitory concentrations (MIC) are summarized according to recent data found in the literature. The potential to improve inhibitory growth of bacteria by using water soluble chitosan derivatives is also discussed. The data indicate that the effectiveness of chitosan varies and is dependent on species of target microorganisms.

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“…Most recently, it has been reported that chitosan [poly-β-(1,4)N-acetyl-D -glucosamine], due to its non-toxic nature, antibacterial activity and biocompatibility, has attracted much attention as a natural food additive (Dutta et al 2009;Ravi Kumar 2000). Chitosan and its derivatives have been processed excellent film-forming properties used in fruits and vegetables (Tamer and Çopur 2010), and have been successfully used to prolong the shelf-life and maintain the quality contributes of many fresh-cut produce, such as litchi (Dong et al 2004), mango (Chien et al 2007), blueberry (Duan et al 2011) and water caltrop fruit (Zhan et al 2011) and mushroom (Eissa 2007).…”

Section: Introductionmentioning

confidence: 99%

Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

Ban

Guan

et al. 2013

J Food Sci Technol

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Freshness of mushrooms (Agaricus bisporus) was related to the internal atmosphere composition during modified atmosphere packaging (MAP) experiments using polyvinyl chloride (PVC) wrap, polyethylene-1 (PE-1) and PE-2 films. The packaged mushrooms were stored at 12°C for 7 days and lightness value, browning index, weight loss and maturity index were also measured. The results obtained showed that the whiteness of whole mushrooms varied significantly with the type of coating (chitosan and CaCl 2 ), but not with the type of packaging films. It was evident that the extent of darkening in whole mushroom was greater than in sliced ones after coated. In addition, mushroom in PE-2 package exhibited the lowest weight loss due to the lower permeability of film. And the type of packaging films significantly affected the maturity index of mushroom, where PE-2 packaging most effectively lowered maturity index for both whole and sliced mushrooms. By considering the overall quality, it was obvious that PE-2 packaging combined with coating treatment was the most effective to improve the preservation of mushrooms stored at 12°C up to 7 days and satisfy consumer acceptance.

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Perspectives for chitosan based antimicrobial films in food applications

Cited by 1,253 publications

References 69 publications

Development of chitosan based edible films: process optimization using response surface methodology

Development of chitosan based edible films: process optimization using response surface methodology

A review of the antimicrobial activity of chitosan

Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

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