Preparation of Antibacterial Chitosan Membrane and Potential Application as  Coating in Maintaining the Quality of Jackfruit: http://www.doi.org/10.26538/tjnpr/v7i9.32

Tran Bui-Phuc; Nguyen Dinh-Phong; Nguyen-Nhat; Le Thai-Hoang; Le-Thi Anh-Dao; Nguyen Cong-Hau

Authors

Tran Bui-Phuc Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Nguyen Dinh-Phong Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Nguyen-Nhat School of Environment and Science, Griffith University, Queensland, Australia.
Le Thai-Hoang Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Le-Thi Anh-Dao Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Nguyen Cong-Hau Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam

Keywords:

jackfruit, preservation, membrane, chitosan

Abstract

Chitosan, a byproduct of the food industry, has garnered increasing attention due to its advantages in food preservation. This study reports on the preparation of an antibacterial chitosan membrane: 1.0% (w/v) chitosan and 200 rpm stirring at 60oC for 30 minutes, resulting
in the highest inhibition zone of E. Coli (21 mm). Regarding its mechanical properties, the membrane exhibited a tensile strength of 21.95 MPa and elongation of 26.42%. The membrane's physical properties included a moisture content of 23.88 ± 1.39%, solubility of 24.05 ± 1.20%, swelling degree of 216.4 ± 5.64%, and transmittance of 86.18 ± 3.79%. The chitosan membrane functions as a barrier covering the surface of jackfruit and maintains its quality, including color and texture, even after seven days of preservation. In contrast, the non-preserved jackfruit exhibited signs of discoloration. Additionally, the non-preserved sample showed a total aerobic microorganism approximately twice as high as the chitosan membrane preserved sample.

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