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Active wrapping paper against mango anthracnose fungi and its releasing profiles
Author(s) -
Jaimun Ratchadaporn,
Sangsuwan Jurmkwan,
Intipunya Pilairuk,
Chantrasri Parinya
Publication year - 2018
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2370
Subject(s) - vanillin , chitosan , diffusion , chemistry , antifungal , mycelium , nuclear chemistry , relative humidity , cellulose , horticulture , food science , organic chemistry , biology , microbiology and biotechnology , physics , thermodynamics
Active wrapping papers varied in bio‐based coating materials (chitosan and carboxymethyl cellulose) and vanillin concentrations (0.5%, 1.0%, 2.0%, and 4.0% ( w / v )) were prepared to study their antifungal effects and release properties. Chitosan‐coated paper with 1% ( w / v ) vanillin gave the best inhibition against mycelial growth of mango anthracnose fungi and could inhibit its conidiospores germination. The release of vanillin from a chitosan‐coated paper under different conditions of temperatures (13°C, 25°C, and 37°C), relative humidity (RH) (75%, 86%, and 96% RH), and pH values (pH 3.8, 5.2, and 6.2) was studied. Moreover, the vanillin release from the paper to mango fruit under an actual commercial storage condition (13°C, 90% RH) was also investigated. The predominant mechanism of vanillin release under low temperatures (13‐25°C) and all RH studied was a Fickian diffusion, whereas the high temperature (37°C) and in all buffers varying pH showed a non‐Fickian behaviour. Increasing temperature and RH enhanced in diffusion coefficient ( D value) from 78.24 × 10 −10 to 162.10 × 10 −10 cm 2 /s and 42.87 × 10 −10 to 59.98 × 10 −10 cm 2 /s, respectively. Meanwhile, the increasing pH value reduced the D value from 233.87 × 10 −10 to 122.74 × 10 −10 cm 2 /s. The kinetic of vanillin release under an actual wrapping application exhibited a non‐Fickian behaviour, and the D value was considerably low (approximately 65.36 × 10 −12 cm 2 /s). The developed active wrapping paper can be great interest for food industry and is practically reasonable for postharvest mango fruits.