Utilization of chitosan as an antimicrobial agent for pasteurized palm sap (Borassus flabellifer Linn.) during storage

Abstract

The objective of this research was to assess the potential of chitosan for improvement the quality of pasteurized palm sap during storage. First, the effect of chitosan content on sensory attributes was investigated to select suitable concentration of chitosan for further study. Fresh palm sap was enriched with chitosan at various concentrations (0-2 g/L) and pasteurized at 80 °C for 10 min, consequently evaluated by consumers. It was found that samples added chitosan in the range of 0-1.00 g/L were considered acceptable. Thus, the addition chitosan in the concentration of 0-1.00 g/L was chosen for further study. The sample without chitosan addition was used as a control sample. Each selected sample was determined for their qualities during storage at 1 week interval. It was found that lightness and transmittance values of all samples tended to increase during storage. Lower PPO and invertase activity were observed in all chitosan-treated samples compared to control sample. Chitosan could minimize the loss of sucrose and the increase in glucose and fructose content during storage. In addition, an increase in chitosan concentration resulted in the increase in DPPH radical scavenging activity. Furthermore, the addition of chitosan could retard the development of microorganism during storage as demonstrated by lower microbial loads compared to control sample. It can be concluded that a combination of pasteurization with chitosan addition (0.50 g/L) and low temperature storage could preserve palm sap for approximately 6 weeks. Thus, the incorporation of chitosan in palm sap could be used as an alternative way to extend shelf life of pasteurized palm sap.

Innovation of advanced polymers from seafood waste: Applications of chitin and chitosan

“…Pasteurization with chitosan (at 0.50 g/L) followed by cold conditions storage can preserve palm sap for around six weeks. 238…”

“…Another study discovered that adding chitosan into palm sap might be an alternate technique for increasing the commercial viability of pasteurized palm sap. Pasteurization with chitosan (at 0.50 g/L) followed by cold conditions storage can preserve palm sap for around six weeks 238 …”

Chitosan: A Potential Biopolymer in Drug Delivery and Biomedical Applications

“…Chitosan can be extracted from the Zygomycetes fungi, including Gongronella, Absidia, Rhizopus, Mucor, and G. butleri. The studies discovered that G. butleri yielded the highest amount of chitosan [49]. The main fungal skeleton polysaccharides are chitin/chitosan and glucan.…”

Exploration, screening and identification of indigenous yeast from some palm juices for bioethanol production

“…The sugar slurry undergoes a fermentation process by bacteria, yeast, or other fermenting microorganisms (Hanif et al 2017). Various research has been performed regarding the production of ethanol from several micro-and macro-algae (John et al 2011); molasses (Shamim et al 2016); (Wardani and Pertiwi 2013); palm juice of Cocos nucifera (Wijaya and Arthawan 2012); palm juice of Nypa (Chairul and Yenti 2013;Hadi et al 2013); palm juice of Borassus flabellifer (Naknean et al 2013); and Sargassum (Saputra et al 2012;Borines and Cuello 2013;Widyaningrum et al 2016). Previous studies on molasses and micro-and macro-algae using Saccharomyces cerevisiae had an ethanol content ranging from 2.709%-94% (John et al 2011;Riyanti et al 2011;Wardani and Pertiwi 2013).…”