Layer-by-Layer Alginate and Fungal Chitosan Based Edible Coatings Applied to Fruit Bars

Journal of Food Science
Cristina Bilbao-SainzTara McHugh

Abstract

Food waste is currently being generated at an increasing rate. One proposed solution would be to convert it to biopolymers for industrial applications. We recovered chitin from mushroom waste and converted it to chitosan to produce edible coatings. We then used layer-by-layer (LbL) electrostatic deposition of the polycation chitosan and the polyanion alginate to coat fruit bars enriched with ascorbic acid. The performance of the LbL coatings was compared with those containing single layers of fungal chitosan, animal origin chitosan and alginate. Bars containing alginate-chitosan LbL coatings showed increased ascorbic acid content, antioxidant capacity, firmness and fungal growth prevention during storage. Also, the origin of the chitosan did not affect the properties of the coatings. Mushroom stalk bases could be an alternative source for isolating chitosan with similar properties to animal-based chitosan. Also, layer-by-layer assembly is a cheap, simple method that can improve the quality and safety of fruit bars.

References

Aug 2, 2005·Carbohydrate Research·Mariya MarudovaStephen G Ring
Jun 24, 2008·Critical Reviews in Food Science and Nutrition·Maria VargasChelo González-Martínez
Jul 21, 2009·Journal of Agricultural and Food Chemistry·Carolina D PérezAna M Rojas
Apr 27, 2013·International Journal of Pharmaceutics·M D De'NobiliA M Rojas
Feb 27, 2015·Journal of Materials Science. Materials in Medicine·Natali Mesa OspinaClaudia Patricia Ossa Orozco
Apr 24, 2017·Carbohydrate Polymers·Cristina Bilbao-SainzTara McHugh

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Citations

Jun 13, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Filipa AntunesManuela Pintado
Mar 3, 2021·Food Research International·Anka Trajkovska PetkoskaAnita T Broach
Nov 24, 2021·Topics in Current Chemistry·Chandan Maity, Nikita Das

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