Evaluation of Chitosan as a New Natural Preservative in Orange Juice

Ewis, Alaa; M.A, Abd El Ghany; Saber, Refaat Ahmed Ibrahim; Sharaf, Abd Elaziz; Sitohy, Mahmoud

doi:10.21608/jpd.2021.203483

Cited by 2 publications

(1 citation statement)

References 18 publications

(24 reference statements)

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“…-Preserver agent: chitosan applications as a food preservation additive may take advantage of consumer preferences for natural products [97] . Proposals on this topic include its use in meat [98] , fish [99] , milk [100] , cheeses [101] , sauces [102] , freshly cut fruit coatings [103,104] , fruit juices [105] , etc. Furthermore, numerous studies have also been carried out on its applications in wine production [106] and to prevent its spoilage [107] .…”

Section: Food Sectormentioning

confidence: 99%

Chitosan: an overview of its multiple advantages for creating sustainable development poles

Velásquez

2023

Polímeros

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An overview perspective of the potential of chitin and chitosan biopolymers to promote economically and environmentally sustainable development poles, which could be exploited especially in developing countries, is presented. Their following advantages have been considered and briefly outlined: (i) the natural sources of chitin have a wide distribution on the entire planet and are usually accessible as inexpensive waste materials; (ii) the great versatility of these materials, with applications in diverse fields such as agriculture, water treatments, food industry, environment, petroleum, healthcare, energy, technology, etc., with some trials conducted even off-planet; (iii) the production and use of these materials could promote advances in the endogenous capacity of some countries to create own technologies and generate products and applications, basic and advanced, in sensitive sectors, i.e., health services, food, water treatments, etc., in addition to promoting the necessary integration of the academic sector with other sectors such as industry and business.

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Section: Food Sectormentioning

confidence: 99%

Chitosan: an overview of its multiple advantages for creating sustainable development poles

Velásquez

2023

Polímeros

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Evaluation of Physicochemical and Biological Properties of Chitosan Hydrolysate Produced by Microwave-Assisted Cellulase Hydrolysis

Ewais,

Ghany,

Sitohy

2024

Food Bioprocess Technol

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This work estimated the biochemical nature of the enzymatic chitosan hydrolysate (CH) as oligomeric chitooligosaccharide products resulting from microwave-aided cellulase hydrolysis of chitosan from shrimp and crab as well as their biological effects and potential preservative application. The microwave irradiation was conducted at 125 W for 15 min simultaneously during the cellulase degradation of shrimp and crab chitosan, previously prepared by a 30-min microwave-aided deacetylation (86.7% and 82.7% degree of deacetylation), producing shrimp chitosan hydrolysate (SCH) and crab chitosan hydrolysate (CCH), respectively. The products SCH and CCH were tested for their solubility in distilled water, viscosity, molecular weight (Mw), FTIR, mass spectra, antioxidant, and antibacterial activities. The obtained SCH and CCH were incorporated into two food systems (yogurt and orange juice) at proportions of 0.08–0.12 g/100 mL as potential preservatives. The average Mw of SCH and CCH was 14.79 and 13.18 kDa, respectively, coupled in each case with 1–6° of polymerization (DP), strong antibacterial and antioxidant activities, and the capacity to dissolve in water in all proportions, becoming more soluble as weight decreased. The chemical, microbiological, and sensory changes in orange juice and yogurt were investigated at 0, 15, and 30 days of cold storage after being enriched with these ingredients. Over the 30-day storage period, the orange juice and yogurt showed enhanced physicochemical, microbiological, and sensory characteristics based on the content of chitosan hydrolysate. The study provided potentially a new and safe preservation technology for food systems.

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Evaluation of Chitosan as a New Natural Preservative in Orange Juice

Cited by 2 publications

References 18 publications

Chitosan: an overview of its multiple advantages for creating sustainable development poles

Chitosan: an overview of its multiple advantages for creating sustainable development poles

Evaluation of Physicochemical and Biological Properties of Chitosan Hydrolysate Produced by Microwave-Assisted Cellulase Hydrolysis

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