Characteristic and stability of chitosan-based polymer for fruit coating in the presence of ginger essential oil: effect of acetic acid concentration
Chitosan-based polymer is ideal for coating fruits in post-harvest treatment to maintain their quality as they can create a film and is biocompatible. The mechanical strength of chitosan (CH) can be enhanced by forming ionic crosslinking between CH molecules through tripolyphosphate (TPP) and surfac...
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AIDIC - Italian Association of Chemical Engineering
2023
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my.iium.irep.1097272024-01-05T02:47:33Z http://irep.iium.edu.my/109727/ Characteristic and stability of chitosan-based polymer for fruit coating in the presence of ginger essential oil: effect of acetic acid concentration Ramli, Nor Hanuni Jamaluddin, Nur Syareena Nabihah Abdul Rahim, Siti Nurfazlina Kasmuri, Norfaezah Harun Ismail, Ahmad Fahmi RS403 Materia Medica-Pharmaceutical Chemistry Chitosan-based polymer is ideal for coating fruits in post-harvest treatment to maintain their quality as they can create a film and is biocompatible. The mechanical strength of chitosan (CH) can be enhanced by forming ionic crosslinking between CH molecules through tripolyphosphate (TPP) and surfactants, Tween 80. The presence of ginger essential oil (GEO) increases antimicrobial activity and reduces the swelling of fruit. Selecting appropriate molecular weight of CH, concentration of acetic acid and Tween 80 is necessary for ideal chitosan-based coating properties and stability. This study examined the effect of the parameters on the physicochemical characteristics of final CH-TPP particles. Chitosan-based polymer coating was produced by ionic gelation and the formulated coating solution's particle size and chemical bonding were characterised using Malvern Mastersizer 2000 and Fourier Transform Infrared Spectroscopy (FTIR). The coating on papaya was studied for decay prevention over eight days. The particle size of the formulated coating solutions was found in the 107-221 nm range. The presence of crosslinking between CH and TPP was observed from FTIR analysis. Good stability of CH-TPP coating was found when utilising high molecular weight chitosan (HMW-CH), the concentration of acetic acid and Tween 80 at 1. 0 % and 0.3 %, respectively. Papaya coated with CH-TPP, and GEO 0.3% had the slowest ripening process during eight-day storage. In conclusion, the formulated CH-TPP with 0.3 % GEO coating was effective for fruit coating applications, especially papaya. AIDIC - Italian Association of Chemical Engineering 2023-12-15 Article PeerReviewed application/pdf en http://irep.iium.edu.my/109727/7/109727_Characteristic%20and%20stability%20of%20chitosan-based%20polymer%20for%20fruit%20coating.pdf Ramli, Nor Hanuni and Jamaluddin, Nur Syareena Nabihah and Abdul Rahim, Siti Nurfazlina and Kasmuri, Norfaezah and Harun Ismail, Ahmad Fahmi (2023) Characteristic and stability of chitosan-based polymer for fruit coating in the presence of ginger essential oil: effect of acetic acid concentration. Chemical Engineering Transactions, 106. pp. 115-120. ISSN 2283-9216 https://www.cetjournal.it/index.php/cet/article/view/CET23106020 10.3303/CET23106020 |
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RS403 Materia Medica-Pharmaceutical Chemistry Ramli, Nor Hanuni Jamaluddin, Nur Syareena Nabihah Abdul Rahim, Siti Nurfazlina Kasmuri, Norfaezah Harun Ismail, Ahmad Fahmi Characteristic and stability of chitosan-based polymer for fruit coating in the presence of ginger essential oil: effect of acetic acid concentration |
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Chitosan-based polymer is ideal for coating fruits in post-harvest treatment to maintain their quality as they can create a film and is biocompatible. The mechanical strength of chitosan (CH) can be enhanced by forming ionic crosslinking between CH molecules through tripolyphosphate (TPP) and surfactants, Tween 80. The presence of ginger essential oil (GEO) increases antimicrobial activity and reduces the swelling of fruit. Selecting appropriate molecular weight of CH, concentration of acetic acid and Tween 80 is necessary for ideal chitosan-based coating properties and stability. This study examined the effect of the parameters on the physicochemical characteristics of final CH-TPP particles. Chitosan-based polymer coating was produced by ionic gelation and the formulated coating solution's particle size and chemical bonding were characterised using Malvern Mastersizer 2000 and Fourier Transform Infrared Spectroscopy (FTIR). The coating on papaya was studied for decay prevention over eight days. The particle size of the formulated coating solutions was found in the 107-221 nm range. The presence of crosslinking between CH and TPP was observed from FTIR analysis. Good stability of CH-TPP coating was found when utilising high molecular weight chitosan (HMW-CH), the concentration of acetic acid and Tween 80 at 1. 0 % and 0.3 %, respectively. Papaya coated with CH-TPP, and GEO 0.3% had the slowest ripening process during eight-day storage. In conclusion, the formulated CH-TPP with 0.3 % GEO coating was effective for fruit coating applications, especially papaya. |
format |
Article |
author |
Ramli, Nor Hanuni Jamaluddin, Nur Syareena Nabihah Abdul Rahim, Siti Nurfazlina Kasmuri, Norfaezah Harun Ismail, Ahmad Fahmi |
author_facet |
Ramli, Nor Hanuni Jamaluddin, Nur Syareena Nabihah Abdul Rahim, Siti Nurfazlina Kasmuri, Norfaezah Harun Ismail, Ahmad Fahmi |
author_sort |
Ramli, Nor Hanuni |
title |
Characteristic and stability of chitosan-based polymer for fruit coating in the presence of ginger essential oil: effect of acetic acid concentration |
title_short |
Characteristic and stability of chitosan-based polymer for fruit coating in the presence of ginger essential oil: effect of acetic acid concentration |
title_full |
Characteristic and stability of chitosan-based polymer for fruit coating in the presence of ginger essential oil: effect of acetic acid concentration |
title_fullStr |
Characteristic and stability of chitosan-based polymer for fruit coating in the presence of ginger essential oil: effect of acetic acid concentration |
title_full_unstemmed |
Characteristic and stability of chitosan-based polymer for fruit coating in the presence of ginger essential oil: effect of acetic acid concentration |
title_sort |
characteristic and stability of chitosan-based polymer for fruit coating in the presence of ginger essential oil: effect of acetic acid concentration |
publisher |
AIDIC - Italian Association of Chemical Engineering |
publishDate |
2023 |
url |
http://irep.iium.edu.my/109727/7/109727_Characteristic%20and%20stability%20of%20chitosan-based%20polymer%20for%20fruit%20coating.pdf http://irep.iium.edu.my/109727/ https://www.cetjournal.it/index.php/cet/article/view/CET23106020 |
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1787520341046722560 |
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13.160551 |