Mineral or vitamin E was incorporated into chitosan-based films: 10-200% (w/w chitosan) Gluconal Cal (GC), a mixture of calcium gluconate and lactate; 5-20% zinc lactate (ZL); and 5-20% alpha-tocopheryl acetate (VE) with acetylated monoglyceride (AM). The functionality of film-forming solutions and dried films was analyzed with standard procedures, and mathematical equations were developed to coordinate selected film functionality with the type and concentration of incorporated mineral or vitamin E. GC incorporation significantly increased pH and decreased viscosity of film-forming solutions, but not the addition of ZL or VE. The water barrier property of the films was improved by increasing the concentration of mineral or vitamin E in the film matrix. The tensile strength of the films was more significantly affected by GC or VE addition than film elongation, puncture strength, and puncture deformation. While a major endothermic peak around 200 degrees C was observed in DSC thermograms of chitosan-based films, only 200% GC incorporation altered this endothermic peak. This study demonstrated the capability of chitosan-based film matrix to carry a high concentration of mineral or vitamin E. Such films may be used for wrapping or coating to enhance the nutritional value of foods.

: Chitosan (2%) ‐based or hydroxypropyl methylcellulose (HPMC) (1%) ‐based coatings were applied on fresh strawberries to evaluate their antifungal efficacies against Cladosporium sp. and Rhizopus sp. Potassium sorbate (PS) was also incorporated into coating formulas to evaluate any additional inhibitory effects on mold inhibition. Strawberries were inoculated with Cladosporium sp. or Rhizopus sp. at a level of approximately 103 log colony‐forming units (CFU) /g, coated with 2% chitosan, 2% chitosan containing 0.3% PS, or 1% HPMC containing 0.3% PS, and stored at about 5°C and about 50% RH up to 23 d for enumeration of mold, yeast, total aerobes, and coli forms. To assess antifungal activity of the coating materials in vitro, coating solutions were embedded into agar plates and the diameters of radial mold growth were measured after inoculation. In addition, weight loss of coated strawberries and water vapor permeability of the coatings were measured. No significant combined inhibitory effects between chitosan and PS on fungal growth on fresh strawberries were detected. However, significant combined inhibition activity was observed in in vitro testing when PS was formulated into chitosan. Antifungal activity of chitosan against Cladosporium sp. and Rhizopus sp. was not affected by the autoclaving process of coating solutions. Coating treatment also reduced total aerobic count, coliforms, and weight loss of strawberries during storage. Hence, chitosan can be used as a natural antimicrobial coating on fresh strawberries to control the growth of fungi, thus extending shelf‐life of the fruits.

Background:Little is known about factors that modulate dietary ␣-tocopherol bioavailability. Objectives: The study aimed to assess the efficacy of vitamin E-fortified apples as a low-fat vitamin E delivery system, the influence of fat on vitamin E absorption, and human vitamin E requirements by using plasma ␣-tocopherol kinetics at a dosage of ␣-tocopherol found in food. Design: Apples fortified with deuterium-labeled ␣-tocopheryl acetate were consumed by 5 participants at a breakfast containing 0%, 6%, or 21% kcal from fat in 3 sequential trials. The trials were separated by a 2-wk washout period. Blood samples were obtained up to 72 h, and plasma was analyzed for labeled and unlabeled ␣-tocopherol. Results: Compared with observations in the 0% fat trial, the maximum observed plasma d 6 -␣-tocopherol concentrations (C max ) and the areas under the curve increased 2-and 3-fold during the 6% and 21% fat trials, respectively. The mean (ȀSD) estimated percentage d 6 -␣-tocopherol absorbed increased from 10 Ȁ 4% during the 0% fat trial to 20 Ȁ 3% and 33 Ȁ 5% during the 6% and 21% fat trials, respectively. The mean time to C max (9 Ȁ 2 h), fractional disappearance rates (0.022 Ȁ 0.003 pools/d), and half-lives (32 Ȁ 4 h) did not differ significantly between the trials. With the use of fractional disappearance rates and baseline plasma ␣-tocopherol concentrations, the estimated daily plasma ␣-tocopherol efflux was 13-14 mg. The estimated rate of ␣-tocopherol delivery to tissues was 5 mg/d. Conclusions: Given an estimated 33% absorption, the amount of dietary vitamin E needed daily to replace irreversible losses is ͨ15 mg. These estimates support the current human vitamin E requirements despite the claims that the median amount of vitamin E that Americans consume is 7 mg/d.Am J Clin Nutr 2006;83: 299 -304.

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The feasibility of using cranberry pomace extract as a new film‐forming material was studied. Cranberry pomaces were extracted using hot water. Low methoxyl pectin (LMP) or high methoxyl pectin (HMP) at a concentration of 0.50% or 0.75% (w/w) and 0.25% (w/w) sorbitol or glycerol was incorporated into film‐forming solutions (FFSs) for improving film functionality. Proximate compositions of cranberry pomace and its extract were determined. The pH and total soluble solid content (SSC) of FFSs, physical and mechanical properties, water vapor permeability, and microstructure of dried films were analyzed. About 1.4% (w/w) of solids was obtained from cranberry pomace water extracts, of which about 93% was carbohydrate. Dried films had bright red color and strong cranberry flavor. Films plasticized with sorbitol were denser in matrix structure and had higher color intensity than those of glycerol plasticized films. In general, LMP and sorbitol incorporated films had higher tensile strength and lower elongation at break and lower water vapor permeability than other films. The higher (0.75%) pectin concentration resulted in increased tensile strength, but decreased elongation at break. Scanning electron microscopy images revealed that sorbitol added films had more regular and compact cross‐section structure than those of glycerol added films. This study demonstrated that it is feasible to create natural colorful and fruit flavor edible films from fruit pomace water extracts. Depending on specific applications of the films, targeted film functionality can be achieved by incorporating proper pectin type and concentration and plasticizer into pomace extracts.