Chitosan as A Preservative for Fruits and Vegetables: A Review on Chemistry and Antimicrobial Properties (original) (raw)
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Chitosan and Shelf Life of Fruits: A Review
Fruits and vegetables are highly perishable commodities that require to be handled with much care to minimize losses. Losses during postharvest operations due to improper storage and handling are enormous. Edible coating is one of the methods of extending postharvest shelf-life. Chitosan is a modified natural carbohydrate polymer derived from chitin which has been found in a wide range of natural sources such as crustaceans, fungi, insects and some algae and is used in medical or industrial products as a bioactive material. It inhibits the growth of a wide variety of bacteria and fungi. Chitosan and its derivatives have been shown to inhibit the growth of awide range of fungi and trigger defensive mechanisms in plants and fruits against infections caused by several pathogens. Chitosan possesses excellent film-forming properties and can be applied as an edible surface coating to fruits and vegetables. After chitosan coating, the respiration rate and weight loss rate is restrained, and higher firmness is remained. Chitosan is a very promising edible coating material that is very effective and safer way in maintaining the overall quality of fruits. Chitosan coatings could prolong the shelf-life of fruits as chitosan coatings reduce physiological weight loss, spoilage, minimize the ripening processes including degradation of fruit cell wall maintain the firmness, maintain total soluble solids, titratable acidity, retard the growth of micro-organisms and overall keep all the characters attributing to quality in good condition. Therefore, the application of chitosan appears highly promising in the food industry for maintaining fresh-fruits during refrigerated storage.
Antibacterial Activity of Chitosan on Some Common Food Contaminating Microbes
The Open Biomaterials Journal, 2013
The antimicrobial activity of chitosan was thoroughly investigated. The prepared chitosan solutions at diluted concentrations and in aerosol form, of which applied to apples and bananas had considerably prolonged the storage time of the fruits and prevented them from microbes contaminating and growing. The study has reconfirmed that chitosan exhibits high antimicrobial activity against pathogenic and spoilage microorganisms , including fungi, and both Grampositive and Gram-negative bacteria. This study has also found that the Minimum Inhibition Concentration (MIC) of chitosan solution on Staphylococcus aureus was 3.97 mg/ml and the Minimum Inhibition Concentration of chitosan solution on Pseudomonas aeruginosa was 3.49 mg/ml.
Chitin is a biodegradable,long, linear chain polymer found naturally abundantly in the marine and terrestrial environments. In this study, the capability of Chitin to delay the ripening of fruits is proved by coating chitin composites in three concentrations (low0.25%, Medium0.5%, High0.75%) on Apple and Tomato samples. A comparison study was carried out between three groups of samples which were coated with Glucose/Chitosan Medium, Glucose/Chitosan medium added chitinase enzyme and Chitosan Silver Nano composites respectively. Edible Chitosan coating effected positively on the samples and the coated samples showed significant difference in all physiochemical parameters than the control (uncoated). The results showed that all the groups showed similar effects in the quality parameters such as pH, phenolic content and antimicrobial activity of the samples. The third group comprising of the Apples and Tomatoes coated with Chitosan silver Nano composites showed significant time delay of ripening of the fruits in comparison with the other two groups.Chitosan coatings can be used for storage of highly perishable fruits as it had showed increase in the shelf life of the samples used in the study. They significantly control the moisture content between the fruits and the external environment thus proving effective in preventing fungal contamination of the fruits.
Chitosan as a Novel Edible Coating for Fresh Fruits
Food Science and Technology Research, 2013
The main benefits of edible active coatings are to maintain the quality and extend shelf-life of fresh fruits and prevent microbial spoilage. Chitosan have a wide range of potential application in different fields of chemical sciences, biological systems, food sciences, pharmaceutical and medical industries. Chitosan has been proven one of the best edible and biologically safe preservative coatings for different types of foods because of its film-forming properties, antimicrobial actions, lack of toxicity, biodegradability and biochemical properties. It has been proven that the chitosan can control numerous pre and postharvest disease of fresh fruits. Chitosan edible coatings extend the shelf life of the fruits and vegetables by minimizing the rate of respiration and reducing the water loss. Chitosan coating offers a defensive barrier against bacterial contamination and loss of moisture from the surface of food products, thus extending their shelf life. With limited increase in the concentration of chitosan coating, the beneficial effect of chitosan on postharvest life and quality of the food is enhanced. The present review delineates the preparation, properties and potential application of chitosan coatings for enhancing the postharvest life and quality of different types of fruits.
2019
Postharvest loss of perishable fruits and vegetable is of great concern for Bangladesh. As agricultural crops are rapidly perishable, they are also damaged due to high humidity and temperature. To address this problem, chitosan was prepared from prawn shell collected from local market and applied on tropical fruits and vegetables namely banana, tomato and papaya for extending shelf life. Samples were collected from 3 markets near Dhaka city. Chitosan was applied on treatment groups by deep coating method. The experiment was laid out with three replications under two doses of chitosan (500ppm and 1000ppm). Significant difference were found higher in tomato and papaya than banana for color index and weight loss parameter, while EC, pH, percent Total Suspended Solids (TSS) and Total Dissolved Solids (TDS) levels were remains similar. In case of Total Viable Count (TVC) and Total Fungal Count (TFC), the significant difference was higher in control than 500ppm and 1000ppmchitosan for ban...
Shelf Life Extension of Fresh Fruit and Vegetables by Chitosan Treatment
Critical Reviews in Food Science and Nutrition, 2015
Among alternatives that are currently under investigation to replace the use of synthetic fungicides to control postharvest diseases in fresh produce and to extend their shelf life, chitosan application has shown promising disease control, at both preharvest and postharvest stages.
Journal of Microbiology Research, 2017
With consumers growing awareness and concerns regarding chemically synthesized preservatives, novel and safe natural antimicrobials targeting food pathogens with minimum adversative effects have attracted much more attention. So, the overall objective of this study is to develop natural antimicrobials (chitosan), for controlling the growth of foodborne pathogens and spoilage microorganisms with good potential for use as preservative agents to improve food safety. Evaluation of the antimicrobial efficacy of chitosan was assessed against five foodborne bacterial isolates, including Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella typhi and Pseudomonas aeruginosa. As well as, against a panel of fungi/yeast including Aspergillus niger, Aspergillus flavus, Penicillium italicum, Rhizopus stolonifer and Candida albicans. The minimum inhibitory concentration (MIC) using a broth microdilution method against tested microorganisms and the biofilm inhibition activity against...
o r P e e r R e v i e w O n l y 2 G. ROMANAZZI ET AL. Among alternatives that are currently under investigation to replace the use of synthetic 23 fungicides to control postharvest diseases in fresh produce and to extend their shelf life, 24 chitosan application has shown promising disease control, at both preharvest and 25 postharvest stages. Chitosan shows a dual mode of action, on the pathogen and on the 26 plant, as it reduces the growth of decay-causing fungi and foodborne pathogens and 27 induces resistance responses in the host tissues. Chitosan coating forms a 28 semipermeable film on the surface of fruit and vegetables, thereby delaying the rate of 29 respiration, decreasing weight loss, maintaining the overall quality, and prolonging the 30 shelf life. Moreover, the coating can provide a substrate for incorporation of other 31 functional food additives, such as minerals, vitamins or other drugs or nutraceutical 32 compounds that can be used to enhance the beneficial properties of fresh commodities, 33 or in some cases the antimicrobial activity of chitosan. Chitosan coating has been 34 approved as GRAS substance by USFDA, and its application is safe for the consumer 35 and the environment. This review summarizes the most relevant and recent knowledge 36 in the application of chitosan in postharvest disease control and maintenance of overall 37 fruit and vegetable quality during postharvest storage. 38 39 Keywords Edible coating, edible film, induced resistance, foodborne pathogens, 40 antimicrobial activity, postharvest storage 41 42 43 Page 2 of 85 URL: http://mc.manuscriptcentral.com/bfsn
Chitosan for Using Food Protection
2021
Chitosan is a collective name used for a group of compounds having various molecular weights, which are produced from chitin by partially or fully deacetylating and is prepared of β 1,4-linked glucosamine, and it is in deacetylated form of chitin acquired from fungi and/or crustaceans. Due its hydrophilic, cationic and biodegradable nature, chitosan has been cared for a biomaterial, medical, pharmaceutical, drug efficiency, textile, agricultural, food additive for preserving, wastewater clarification, plant pesticide agents and in wound healing. As a compound obtained using various methods, the most prominent features of chitosan are attributable to its antimicrobial and antioxidant properties. Among all the antibacterial compounds from crustaceans, chitosan and its derivatives have been widely used for providing the safety of the foods (especially marine based foods) and shelf life extension. This study presents information about antibacterial activity of chitosan, its mode of action against microorganisms, factors affecting its antimicrobial property and its application in food industry and for public health.
The objective of this study was to determine the more efficient antibacterial activity of chitosan among irradiated and nonirradiated form. Chitin was isolated from shrimp and then converted into chitosan. The initial molecular weight of chitosan was 1.6 X 10 6 Da and after step by step pretreatments using alkali, acid and H 2 O 2, the final molecular weight was found to be reduced to 2.7 X 10 4 Da and the degree of deacetylation (DD) was 70%. Chemical treatments deproteinated and decalcified the chitin. Chitosan, the deacetylated form of chitin, was dissolved in lactic acid and then irradiated to perform antimicrobial activity. To conduct the experiment, seven different strains of bacteria were isolated from spoiled orange and it was found that chitosan was more effective to inhibit the growth of these bacteria. The more efficient result was found with irradiated chitosan than the non-irradiated one and the efficiency was consistently along with the increasing of the radiation dose. The best antimicrobial activity was observed with 32 kGy.