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Chemical, biochemical, and microbiological aspects of chitosan quaternary salt as active coating on sliced apples Ciênc. Tecnol. Aliment.
Britto,Douglas de; Assis,Odilio Benedito Garrido.
The biocompatibility of chitosan and chitosan quaternary salt coatings was evaluated for use as edible coatings for sliced apple. Measurement of water loss, color change, and fungal growth appearance were monitored as a function of time. A significant brownish effect was observed on chitosan coated slices, varying greatly from L* = 76.5 and Hue angle = 95.9° (t = 0) to L* = 45.3 and Hue angle = 69.8° (t = 3 days), whilst for TMC coated samples the variation was considerable lower (L* = 74.1; Hue angle = 95.0°) to (L* = 67.0; Hue angle = 83.8°) within the same period. The hydrosoluble derivative N,N,N-trimethylchitosan demonstrated good antifungal activity against P. expansum although highly dependent on the polymer properties such as degree of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Trimethyl chitosan; Quaternary salts; Antifungal; Minimally processed food; Edible coating.
Ano: 2012 URL:
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