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Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato

The palm stearin and palm kernel olein (PSPKOo) blend (at 31%) was incorporated into chitosan of different degree of deacetylation (DD) (85 and 95%) and molecular weight (MW) (100,000 and 300,000 Da) to form films, and the films were evaluated in terms of particle size, diameter and stability of emu...

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Main Authors: Ruzaina, Ishak, Fang, Zhong, Norizzah Abd. Rashid, Wu, Jia, Yue, Li, Halimahton Zahrah Mohamed Som, Cheow, Chong Seng, Adi Md. Sikin, Noorakmar Ab. Wahab, Mohd. Zahid Abidin
Format: Article
Language:English
Published: John Wiley & Sons 2017
Online Access:https://eprints.ums.edu.my/id/eprint/19419/1/Effect%20of%20different%20degree%20of%20deacetylation.pdf
https://eprints.ums.edu.my/id/eprint/19419/
http://doi.org/10.1111/jfpp.13090
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spelling my.ums.eprints.194192018-03-22T03:41:34Z https://eprints.ums.edu.my/id/eprint/19419/ Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato Ruzaina, Ishak Fang, Zhong Norizzah Abd. Rashid Wu, Jia Yue, Li Halimahton Zahrah Mohamed Som Cheow, Chong Seng Adi Md. Sikin Noorakmar Ab. Wahab Mohd. Zahid Abidin The palm stearin and palm kernel olein (PSPKOo) blend (at 31%) was incorporated into chitosan of different degree of deacetylation (DD) (85 and 95%) and molecular weight (MW) (100,000 and 300,000 Da) to form films, and the films were evaluated in terms of particle size, diameter and stability of emulsion, as well as thickness and tensile strength. The chitosan with 85% DD (MW 300,000 Da) and 31% PSPKOo blend resulted in the strongest film, while this chitosan varied with 15.5 and 31% of PSPKOo blends compared to physical properties of film. Emulsion blend containing 85% DD (MW 300,000 Da) and 31% PSPKOo blend of chitosan gave the biggest particle size, highest viscosity and the most stable emulsion, resulting in the thickest film with the highest tensile strength (TS) and elastic modulus (EM). The film was applied on cherry tomato and stored at 20C for 9 days. The chitosan film with 85% DD (MW 300,000 Da) and 31% PSPKOo blend was the most effective in reducing weight loss and maintaining firmness and redness of cherry tomato compared to the other two films. Hence, palm stearin (PS) showed potential to be used as a moisture barrier in fruit coating. John Wiley & Sons 2017-08 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/19419/1/Effect%20of%20different%20degree%20of%20deacetylation.pdf Ruzaina, Ishak and Fang, Zhong and Norizzah Abd. Rashid and Wu, Jia and Yue, Li and Halimahton Zahrah Mohamed Som and Cheow, Chong Seng and Adi Md. Sikin and Noorakmar Ab. Wahab and Mohd. Zahid Abidin (2017) Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato. Journal of Food Processing and Preservation, 41 (4). e13090. ISSN 1745-4549 http://doi.org/10.1111/jfpp.13090
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
description The palm stearin and palm kernel olein (PSPKOo) blend (at 31%) was incorporated into chitosan of different degree of deacetylation (DD) (85 and 95%) and molecular weight (MW) (100,000 and 300,000 Da) to form films, and the films were evaluated in terms of particle size, diameter and stability of emulsion, as well as thickness and tensile strength. The chitosan with 85% DD (MW 300,000 Da) and 31% PSPKOo blend resulted in the strongest film, while this chitosan varied with 15.5 and 31% of PSPKOo blends compared to physical properties of film. Emulsion blend containing 85% DD (MW 300,000 Da) and 31% PSPKOo blend of chitosan gave the biggest particle size, highest viscosity and the most stable emulsion, resulting in the thickest film with the highest tensile strength (TS) and elastic modulus (EM). The film was applied on cherry tomato and stored at 20C for 9 days. The chitosan film with 85% DD (MW 300,000 Da) and 31% PSPKOo blend was the most effective in reducing weight loss and maintaining firmness and redness of cherry tomato compared to the other two films. Hence, palm stearin (PS) showed potential to be used as a moisture barrier in fruit coating.
format Article
author Ruzaina, Ishak
Fang, Zhong
Norizzah Abd. Rashid
Wu, Jia
Yue, Li
Halimahton Zahrah Mohamed Som
Cheow, Chong Seng
Adi Md. Sikin
Noorakmar Ab. Wahab
Mohd. Zahid Abidin
spellingShingle Ruzaina, Ishak
Fang, Zhong
Norizzah Abd. Rashid
Wu, Jia
Yue, Li
Halimahton Zahrah Mohamed Som
Cheow, Chong Seng
Adi Md. Sikin
Noorakmar Ab. Wahab
Mohd. Zahid Abidin
Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato
author_facet Ruzaina, Ishak
Fang, Zhong
Norizzah Abd. Rashid
Wu, Jia
Yue, Li
Halimahton Zahrah Mohamed Som
Cheow, Chong Seng
Adi Md. Sikin
Noorakmar Ab. Wahab
Mohd. Zahid Abidin
author_sort Ruzaina, Ishak
title Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato
title_short Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato
title_full Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato
title_fullStr Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato
title_full_unstemmed Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato
title_sort effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato
publisher John Wiley & Sons
publishDate 2017
url https://eprints.ums.edu.my/id/eprint/19419/1/Effect%20of%20different%20degree%20of%20deacetylation.pdf
https://eprints.ums.edu.my/id/eprint/19419/
http://doi.org/10.1111/jfpp.13090
_version_ 1760229578705469440
score 13.211869

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