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Layer‐by‐Layer Alginate and Fungal Chitosan Based Edible Coatings Applied to Fruit Bars
Author(s) -
BilbaoSainz Cristina,
Chiou BorSen,
Punotai Kaylin,
Olson Donald,
Williams Tina,
Wood Delilah,
Rodov Victor,
Poverenov Elena,
McHugh Tara
Publication year - 2018
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14186
Subject(s) - chitosan , ascorbic acid , chitin , layer by layer , layer (electronics) , materials science , chemical engineering , mushroom , food science , chemistry , nanotechnology , organic chemistry , engineering
Food waste is currently being generated at an increasing rate. One proposed solution would be to convert it to biopolymers for industrial applications. We recovered chitin from mushroom waste and converted it to chitosan to produce edible coatings. We then used layer‐by‐layer (LbL) electrostatic deposition of the polycation chitosan and the polyanion alginate to coat fruit bars enriched with ascorbic acid. The performance of the LbL coatings was compared with those containing single layers of fungal chitosan, animal origin chitosan and alginate. Bars containing alginate‐chitosan LbL coatings showed increased ascorbic acid content, antioxidant capacity, firmness and fungal growth prevention during storage. Also, the origin of the chitosan did not affect the properties of the coatings. Practical Application Mushroom stalk bases could be an alternative source for isolating chitosan with similar properties to animal‐based chitosan. Also, layer‐by‐layer assembly is a cheap, simple method that can improve the quality and safety of fruit bars.