Isolation, characterization and utilization of crustacean chitosan as storage treatment in mango fruit and vege-fish noodles.
Baclayon D. P., Calibo C. L., Jansalin J. G. F., Lauzon R. D.
Author Affiliation: Office of Research, Development and Extension Southern Leyte State University Sogod, Southern Leyte, Philippines.
: 377-382
Abstract : This study was conducted to isolate, characterize and utilize chitosan as preservative in foods with living tissue and that of a processed one. Chitosan was isolated from crab carapace in the demineralization and deproteination processes. It was found that physico-chemical characteristics of isolated crab chitosan was comparable with that of the commercial one as shown in its SEM photographs and FT-IR spectra. Application of chitosan in mango fruit reduced weight loss and significantly reduced the infection rate of stem-end rot disease. Moreover, levels of chitosan influenced the microbial count of fresh vege-fish noodles and were not able to alter the sensory attributes of vege-fish noodles. Chitosan's multi-antimicrobial action on host tissue makes it potential for use as postharvest biopesticide to perishable food commodities and preservative to processed food products.