Development of chitosan based optimized edible coating for tomato (Solanum lycopersicum) and its characterization

Development of chitosan based optimized edible coating for tomato (Solanum lycopersicum) and its... In the present work experiments were carried out to optimize coating formulation in central composite rotatable design varying chitosan and glycerol concentration from 0.5 to 3% (w/w) and 0 to 3% (w/w) respectively as two independent factors. Total color difference and respiration rate was selected for tomato parameters and water vapor permeability and percentage solubility was selected for coating parameters as response. Quadratic polynomial models generated was adequate to explain the effects of the chitosan and glycerol concentrations on response variables. Experimental validation confirmed the adequacy of the coating formulation for tomato optimized by response surface methodology with 2.15% chitosan and 0.50% glycerol. Characterization of the optimized coating was undertaken in scanning electron microscope, X-ray diffraction (XRD) and Fourier transform infra-red (FTIR) spectroscopy. Microstructure image revealed proper continuity, integrity and surface micro structure of the developed coating. XRD and FTIR spectra revealed the pattern of ideal chitosan based coatings and also unfolded various crystallographic, structural and molecular involvement and couplings in coating properties. XRD pattern reflected semicrystalline structure of chitosan based developed edible coating having crystal form-1 and crystal form-II. In addition to other expected ideal peaks, FTIR also confirmed the presence of water in the coating. Residual acetic acid (solvent for coating formulation) is also evident at around 1700 cm−1 of FTIR spectra, corresponding to carbonyl vibration of the carboxylic acid. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Development of chitosan based optimized edible coating for tomato (Solanum lycopersicum) and its characterization

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Publisher
Springer India
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-018-3162-6
Publisher site
See Article on Publisher Site

Abstract

In the present work experiments were carried out to optimize coating formulation in central composite rotatable design varying chitosan and glycerol concentration from 0.5 to 3% (w/w) and 0 to 3% (w/w) respectively as two independent factors. Total color difference and respiration rate was selected for tomato parameters and water vapor permeability and percentage solubility was selected for coating parameters as response. Quadratic polynomial models generated was adequate to explain the effects of the chitosan and glycerol concentrations on response variables. Experimental validation confirmed the adequacy of the coating formulation for tomato optimized by response surface methodology with 2.15% chitosan and 0.50% glycerol. Characterization of the optimized coating was undertaken in scanning electron microscope, X-ray diffraction (XRD) and Fourier transform infra-red (FTIR) spectroscopy. Microstructure image revealed proper continuity, integrity and surface micro structure of the developed coating. XRD and FTIR spectra revealed the pattern of ideal chitosan based coatings and also unfolded various crystallographic, structural and molecular involvement and couplings in coating properties. XRD pattern reflected semicrystalline structure of chitosan based developed edible coating having crystal form-1 and crystal form-II. In addition to other expected ideal peaks, FTIR also confirmed the presence of water in the coating. Residual acetic acid (solvent for coating formulation) is also evident at around 1700 cm−1 of FTIR spectra, corresponding to carbonyl vibration of the carboxylic acid.

Journal

Journal of Food Science and TechnologySpringer Journals

Published: May 28, 2018

References

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