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Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative

Received: 30 September 2014     Accepted: 22 October 2014     Published: 30 October 2014
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Abstract

Chitosan is a nitrogen containing polysaccharides that forms a semitransparent horny substance and is a principal constituent of the exoskeleton or outer covering of insects, crustaceans and arachnids. In recent years application of natural antimicrobials instead of conventional ones, due to their hazardous effects on health, has got serious attentions. On the basis of the results of different studies, chitosan, a natural bio-degradable and non-toxic biopolysaccharide derived from chitin, has potential to be used as a natural antimicrobial. Chitosan has exhibited high antimicrobial activity against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive and Gram-negative bacteria. In the present study the author prepared chitosan sample and used it as food preservative. Chitosan was prepared in two processes. Where one sample was prepared applying high temperature and pressure and other was without the application of high temperature and pressure. Chitosan applied as food preservative in orange juice and ginger paste. Microbial count was taken at 3, 8 and 16 days by MPN (Minimal Probable Number) method. Sub culture in selective media was done to distinguish coliform presence. The study work found that preservative used as chitosan sample-2 was found comparatively acceptable. By the study the shelf life of ginger and juice was observed for organoleptic properties which were acceptable. The experiment was done in room temperature. The ginger paste was found to be acceptable on day 8 as bacterial count was found 1.4×106 and fungal count 7.5× 105 . The orange juice was found to be acceptable on day 8 as bacterial count was found 5.5× l04. Where at same day fungal count 2.6×105. Further investigation of health affect of chitosan preserved food is required in future. Chitosan has a great impact to eliminate chemical preservative as it works efficiently as preservative.

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 6)
DOI 10.11648/j.jfns.20140206.11
Page(s) 243-249
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Chitosan, Preservative, Coliform, Antimicrobial

References
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[2] Tharanathan, R.N.; Kittur, F.S., Crit. Rev. Food. Sci. Nutr., 2003, 43, 61-87.
[3] S. Arcidiacono, and D. L. Kaplan, “Molecular weight distribution of chitosan isolated from Mucor rouxii under different culture and processing conditions,” Biotechnology and Bioengineering, vol. 39, pp. 281–286, 1992.
[4] Aider M (2010) Chitosan application for active bio-based films production and potential in the food industry: Review. Food Sci Technol-LEB 43: 837-842.
[5] P. C. Srinivasa, and R. N. Tharanathan, “Chitin/Chitosan — Safe, Ecofriendly Packaging Materials with Multiple Potential Uses,” Food Reviews International, vol. 23, no. 1, pp. 53-72, 2007.
[6] Santos NSD, Aguiar AJA, Oliveira CED, Sales CVD, Silva SDM, et al. (2012) Efficacy of the application of a coating composed of chitosan and Origanum vulgare L. essential oil to control Rhizopus stolonifer and Aspergillus niger in grapes (Vitis labrusca L.). Food Microbiol 32: 345-353.
[7] Perdones A, Sánchez-González L, Chiralt A, Vargas M (2012) Effect of chitosan-lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biol Tec 70: 32-41.
[8] Yu YW, Zhang SY, Ren YZ, Li H, Zhang XN, et al. (2012) Jujube preservation using chitosan film with nano-silicon dioxide. J Food Eng 113: 408-414.
[9] Xing Y, Li X, Xu Q, Jiang YH, Yun J, et al. (2010) Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth). Innov Food Sci Emerg 11: 684-689.
[10] N. Liu, X. G. Chen, H. J. Park, C. G. Liu, C. S. Liu, X. H. Meng, and L. J. Yu, “Effect of MW and concentration of chitosan on antibacterial activity of Escherichia coli,” Carbohydrate Polymers, vol. 64, pp. 60–65, 2006.
[11] H. K. No, N. Y. Park, S. H. Lee, H. J. Hwang, and S. P. Meyers, “Antibacterial activities of chitosans and chitosan oligomers with different molecular weights on spoilage bacteria isolated from tofu,” Journal of Food Science, vol. 67, no. 4, pp.1511-1514, 2002.
[12] H. Sashiwa and S. Aiba, “Chemically modified chitin and chitosan as biomaterials,” Progress in Polymer Science, vol. 29, pp. 887–908, 2004.
[13] Pradip Kumar Dutta, Joydeep Dutta and V S Tripathi, J. Sc. Ind. Res., 2004, 63, 20-31.
[14] [Kumar M. N. V. R., React. Funct. Polym., 2000, 46(1), 1-27.
[15] M. N. V. Ravikumar, “A review of chitin and chitosan application. Reactive Functional Polymer, vol. 46, pp. 1–27, 2000.
[16] Zahed Hossain, Asaduzzaman, M.A. Kashem, Bazlul Karim Akanda, S.K. Roy and Shahidul Islam, Bangladesh J. Sc. Ind. Res.2005, 40(3-4), 163-168.
[17] Hirano, S., Biotechnology Annu. Rev., 1996, 2,235-238.
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Cite This Article
  • APA Style

    Mohammad Tanvir Sarwar, Md. Sidur Rahman, Md. Zakir Hossain, M. Mashiul Alam. (2014). Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative. Journal of Food and Nutrition Sciences, 2(6), 243-249. https://doi.org/10.11648/j.jfns.20140206.11

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    ACS Style

    Mohammad Tanvir Sarwar; Md. Sidur Rahman; Md. Zakir Hossain; M. Mashiul Alam. Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative. J. Food Nutr. Sci. 2014, 2(6), 243-249. doi: 10.11648/j.jfns.20140206.11

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    AMA Style

    Mohammad Tanvir Sarwar, Md. Sidur Rahman, Md. Zakir Hossain, M. Mashiul Alam. Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative. J Food Nutr Sci. 2014;2(6):243-249. doi: 10.11648/j.jfns.20140206.11

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  • @article{10.11648/j.jfns.20140206.11,
      author = {Mohammad Tanvir Sarwar and Md. Sidur Rahman and Md. Zakir Hossain and M. Mashiul Alam},
      title = {Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {2},
      number = {6},
      pages = {243-249},
      doi = {10.11648/j.jfns.20140206.11},
      url = {https://doi.org/10.11648/j.jfns.20140206.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140206.11},
      abstract = {Chitosan is a nitrogen containing polysaccharides that forms a semitransparent horny substance and is a principal constituent of the exoskeleton or outer covering of insects, crustaceans and arachnids. In recent years application of natural antimicrobials instead of conventional ones, due to their hazardous effects on health, has got serious attentions. On the basis of the results of different studies, chitosan, a natural bio-degradable and non-toxic biopolysaccharide derived from chitin, has potential to be used as a natural antimicrobial. Chitosan has exhibited high antimicrobial activity against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive and Gram-negative bacteria. In the present study the author prepared chitosan sample and used it as food preservative. Chitosan was prepared in two processes. Where one sample was prepared applying high temperature and pressure and other was without the application of high temperature and pressure. Chitosan applied as food preservative in orange juice and ginger paste. Microbial count was taken at 3, 8 and 16 days by MPN (Minimal Probable Number) method. Sub culture in selective media was done to distinguish coliform presence. The study work found that preservative used as chitosan sample-2 was found comparatively acceptable. By the study the shelf life of ginger and juice was observed for organoleptic properties which were acceptable. The experiment was done in room temperature. The ginger paste was found to be acceptable on day 8 as bacterial count was found 1.4×106 and fungal count 7.5× 105 . The orange juice was found to be acceptable on day 8 as bacterial count was found 5.5× l04. Where at same day fungal count 2.6×105. Further investigation of health affect of chitosan preserved food is required in future. Chitosan has a great impact to eliminate chemical preservative as it works efficiently as preservative.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative
    AU  - Mohammad Tanvir Sarwar
    AU  - Md. Sidur Rahman
    AU  - Md. Zakir Hossain
    AU  - M. Mashiul Alam
    Y1  - 2014/10/30
    PY  - 2014
    N1  - https://doi.org/10.11648/j.jfns.20140206.11
    DO  - 10.11648/j.jfns.20140206.11
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 243
    EP  - 249
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20140206.11
    AB  - Chitosan is a nitrogen containing polysaccharides that forms a semitransparent horny substance and is a principal constituent of the exoskeleton or outer covering of insects, crustaceans and arachnids. In recent years application of natural antimicrobials instead of conventional ones, due to their hazardous effects on health, has got serious attentions. On the basis of the results of different studies, chitosan, a natural bio-degradable and non-toxic biopolysaccharide derived from chitin, has potential to be used as a natural antimicrobial. Chitosan has exhibited high antimicrobial activity against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive and Gram-negative bacteria. In the present study the author prepared chitosan sample and used it as food preservative. Chitosan was prepared in two processes. Where one sample was prepared applying high temperature and pressure and other was without the application of high temperature and pressure. Chitosan applied as food preservative in orange juice and ginger paste. Microbial count was taken at 3, 8 and 16 days by MPN (Minimal Probable Number) method. Sub culture in selective media was done to distinguish coliform presence. The study work found that preservative used as chitosan sample-2 was found comparatively acceptable. By the study the shelf life of ginger and juice was observed for organoleptic properties which were acceptable. The experiment was done in room temperature. The ginger paste was found to be acceptable on day 8 as bacterial count was found 1.4×106 and fungal count 7.5× 105 . The orange juice was found to be acceptable on day 8 as bacterial count was found 5.5× l04. Where at same day fungal count 2.6×105. Further investigation of health affect of chitosan preserved food is required in future. Chitosan has a great impact to eliminate chemical preservative as it works efficiently as preservative.
    VL  - 2
    IS  - 6
    ER  - 

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Author Information
  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

  • BioMedNanoTech Inc., Suit 319, 500S University Avenue, Littlerock, Arkansas, USA

  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

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