Lactic acid as potential substitute of acetic acid for dissolution of chitosan: preharvest application to Butterhead lettuce

Goñi, María Gabriela; Tomadoni, Bárbara María; Roura, Sara I.; Moreira, María del Rosario

doi:10.1007/s13197-016-2484-5

Cited by 18 publications

(5 citation statements)

References 29 publications

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“…To prepare chitosan film‐forming solution (Ch), 1.5 g of chitosan powder was dispersed in 100 ml of a 0.7% lactic acid solution with magnetic stirring at room temperature until completely dissolved. Due to the improvements reported in both the solubility and the antimicrobial action of chitosan (Van Toan, Thi Hanh, & Thien, 2013), this solution was adjusted to pH 5.6 with concentrated NaOH, according to the methodology reported by Goñi, Tomadoni, Roura, and Moreira (2017). To enhance the mechanical properties of the coatings, glycerol was used at a concentration of 6% (w/v).…”

Section: Methodsmentioning

confidence: 99%

Improving ready‐to‐eat apple cubes' safety using chitosan‐based active coatings

Bambace

Moreira

2022

Journal of Food Safety

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The use of active coatings is shown as an option to offer safe ready-to-eat fruits and respond the growing demand of consumers for fresh, environmentally friendly and products free from chemical preservatives. In this work, chitosan (Ch), chitosan + vanillin (Ch-V), and chitosan + geraniol (Ch-G) coatings were applied on apple cubes to evaluate their microbiological quality for 12 days of refrigerated storage. All combinations applied demonstrated significant bactericidal effects on native microbiota, resulting in number of mesophilics, psychrotrophics, and yeasts and molds under the detection limit (<2.00 log) immediately after coating and during 12 days for most of them. Moreover, Escherichia coli O157:H7 and Listeria innocua artificially inoculated on apple cubes showed great reductions after coating treatments, exerting vanillin or geraniol enriched coatings outstanding antimicrobial activity. In fact, after 12 days of refrigerated storage, apple cubes treated with vanillin and geraniol (>2.00 log CFU/g) showed reductions in E. coli O157:H7 counts greater than 2.00 log in comparison with the control (4.68 log CFU/g). The preliminary results of this study demonstrated that Ch, Ch-Va, and Ch-Ge could be an interesting alternative to improve the safety of apple cubes and, therefore, a novel option to offer safe, ready-to-eat apple to consumers.

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Section: Methodsmentioning

confidence: 99%

Improving ready‐to‐eat apple cubes' safety using chitosan‐based active coatings

Bambace

Moreira

2022

Journal of Food Safety

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“…Several works explored the effects that different solvents have on chitosan properties, testing, for example, antimicrobial activities against bacteria and mold [19,32], CTS membrane properties and hydrophobicity [33], CTS film water vapor permeability [17], resistance, and elasticity [34]. However, no studies explored whether and how the choice of the acid used for the CTS dissolution influences wine clarification.…”

Section: Wine Clarification Performancementioning

confidence: 99%

Shellfish Chitosan Potential in Wine Clarification

Vendramin¹,

Spinato²,

Vincenzi

2021

Applied Sciences

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Chitosan is a chitin-derived fiber, extracted from the shellfish shells, a by-product of the fish industry, or from fungi grown in bioreactors. In oenology, it is used for the control of Brettanomyces spp., for the prevention of ferric, copper, and protein casse and for clarification. The International Organisation of Vine and Wine established the exclusive utilization of fungal chitosan to avoid the eventuality of allergic reactions. This work focuses on the differences between two chitosan categories, fungal and animal chitosan, characterizing several samples in terms of chitin content and degree of deacetylation. In addition, different acids were used to dissolve chitosans, and their effect on viscosity and on the efficacy in wine clarification were observed. The results demonstrated that even if fungal and animal chitosans shared similar chemical properties (deacetylation degree and chitin content), they showed different viscosity depending on their molecular weight but also on the acid used to dissolve them. A significant difference was discovered on their fining properties, as animal chitosans showed a faster and greater sedimentation compared to the fungal ones, independently from the acid used for their dissolution. This suggests that physical–chemical differences in the molecular structure occur between the two chitosan categories and that this significantly affects their technologic (oenological) properties.

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“…Several works explored the effects that different solvents have on chitosan properties, testing, as example, antimicrobial activities against bacteria and mold [30,18], CTS-membrane properties and hydrophobicity [31], CTS-film water vapor permeability [17], resistance and elasticity [32]. However, no studies explored whether and how the choice of the acid used for CTS dissolution influences wine clarification.…”

Section: Wine Clarification Performancementioning

confidence: 99%

Shellfish Chitosan Potential in Wine Clarification

Vendramin¹,

Spinato²,

Vincenzi³

2021

Preprint

View full text Add to dashboard Cite

Chitosan is a chitin-derived fiber, extracted from the shellfish shells, a by-product of fish industry, or from fungi grown in bioreactors. In oenology, it is used for the control of Brettanomyces spp., for the prevention of ferric, copper and protein casse and for clarification. The International Organisation of Vine and Wine established the exclusive utilization of fungal chitosan to avoid the eventuality of allergic reactions. This work focuses on the differences between two chitosan categories, fungal and animal chitosan, characterizing several samples in terms of chitin content and degree of deacety-lation. In addition, different acids were used to dissolve chitosans, and their effect on viscosity and on the efficacy in wine clarification were observed. Results demonstrated that, even if fungal and animal chitosans shared similar chemical properties (deacetylation degree and chitin content), they showed different viscosity depending on the acid used to dissolve them. A significant difference was discovered on their fining properties, as animal chitosans showed a faster and greater sedimentation compared to the fungal, independently from the acid used for their dissolution. This suggests that physic-chemical differences in the molecular structure occur between the two chitosan categories and that this affect significantly their technologic (oenological) properties.

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Lactic acid as potential substitute of acetic acid for dissolution of chitosan: preharvest application to Butterhead lettuce

Cited by 18 publications

References 29 publications

Improving ready‐to‐eat apple cubes' safety using chitosan‐based active coatings

Improving ready‐to‐eat apple cubes' safety using chitosan‐based active coatings

Shellfish Chitosan Potential in Wine Clarification

Shellfish Chitosan Potential in Wine Clarification

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