Document Detail


Proof-of-concept study of chitosan-based carbon dioxide indicator for food packaging applications.
MedLine Citation:
PMID:  22980786     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
A chitosan-based carbon dioxide (CO(2)) indicator was developed to monitor freshness or quality of packaged foods during their storage, as elevated CO(2) levels inside a package is one of the prime indicators of microbial spoilage of food. The objective of this proof-of-concept study, therefore, was to develop a chitosan-based CO(2) indicator and to investigate its performance in different operating environments. For the enhancement of signal strength of indicator, 2-amino-2-methyl-1-propanol (AMP) was used as an additive to the chitosan solution. Aqueous chitosan-AMP suspensions were prepared by addition of chitosan (0.1%, 0.2% and 0.4%) and AMP (0%, 5%, 10% and 20%) to distilled water at pH 7.0. Thereafter, the aqueous chitosan suspensions were incubated under 100% and 20% CO(2) test atmospheres. The aqueous solubility of chitosan, which in turn impacts the degree of transparency of the suspension, was tested at different pHs and time intervals, spectrometrically. The transparency of 0.2% chitosan aqueous suspension increased dramatically below pH 6.5 under 20% or 100% CO(2) incubation. The addition of a 5% AMP concentration to the chitosan suspension was found optimal for maximum CO(2) absorption and this, therefore, increased transparency by more than 90%.
Authors:
Junho Jung; Pradeep Puligundla; Sanghoon Ko
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Publication Detail:
Type:  Journal Article     Date:  2012-07-27
Journal Detail:
Title:  Food chemistry     Volume:  135     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-09-17     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  2170-4     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea.
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