Isolation, Characterization and Utilization of Crustacean Chitosan as Storage Treatment in Mango Fruit and Vege-Fish Noodles

• Published in: Acta horticulturae no. 1088; pp. 377 - 382
• Main Authors: Baclayon, D. P, Calibo, C. L, Jansalin, J. G. F, Lauzon, R. D
• Format: Journal Article
• Language: English
• Published: International Society for Horticultural Science 01.01.2015
• Subjects: biopesticides; chitosan; crabs; Crustacea; Fourier transform infrared spectroscopy; mangoes; noodles; perishable foods; physicochemical properties; processed foods; scanning electron microscopy; sensory properties; weight loss
• ISSN: 0567-7572
• DOI: 10.17660/ActaHortic.2015.1088.65

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. 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.