ISOLATION, CHARACTERIZATION AND UTILIZATION OF CRUSTACEAN CHITOSAN AS STORAGE TREATMENT IN MANGO FRUIT AND VEGE-FISH NOODLES
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 ofisolated 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. Chitosans multi-antimicrobial action on host tissue makes it potential for use as postharvest biopesticide to perishable food commodities and preservative to processed food products.
Baclayon, D.P., Calibo, C.L., Jansalin, J.G.F. and Lauzon, R.D. (2015). ISOLATION, CHARACTERIZATION AND UTILIZATION OF CRUSTACEAN CHITOSAN AS STORAGE TREATMENT IN MANGO FRUIT AND VEGE-FISH NOODLES. Acta Hortic. 1088, 377-382
biopesticide, blue crab carapace, chitin, chitosan, Diplodia natalensis, FTIR