STUDIES ON DEVELOPMENT OF CHITOSAN BASED BIOPOLYMER EXTRACTED FROM FISH SCALES AND ITS PERFORMANCE ON FOOD
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Date
2022-08-18
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guntur
Abstract
The waste generated from the worldwide production and processing of shellfish and fish scales is a severe problem of growing magnitude. The uncountable number of processed food products and raw materials of food available in the market are highly perishable and need effective and efficient packaging systems for extending their shelflife. Thereby, food waste may be minimized and the health of the consumer safeguarded. Conventional polymeric materials cannot be easily degraded in soil, which accumulates in the environment and aids in environmental pollution. Synthetic plastics are replacing biopolymers due to their renewable and biodegradable characteristics. Biopolymers generally synthesized from living organisms are polynucleotides viz., DNA, RNA, polypeptides (proteins) and polysaccharides (polymeric carbohydrates).
Chitosan obtained from crustacean waste leads to useful utilization with the reduction in risk of environmental pollution. However, biopolymers generally have poor mechanical properties. To overcome this problem, plasticizers are added to provide the necessary workability to biopolymers. An antimicrobial film made from chitosan and clove oil helps in increasing in shelflife and quality of highly perishable food.
The effect of concentrations of glacial acetic acid (0.5, 1, 1.5 %), plasticizer (10, 25, 40 %) and clove oil (0.5, 0.75,1 %) on Physico-chemical, mechanical and antimicrobial properties of developed biopolymeric films was studied. Response surface
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methodology (RSM) was used to optimize the tensile strength, elongation at break, puncture strength, film thickness, swelling index, water vapor transmission rate, antimicrobial property (E Coli), antimicrobial property (Bacillus Subtilis), film density, biodegradability and color. A central composite rotatable design (CCRD) was used for optimization. Thus obtained optimized process parameters were glacial acetic acid concentration of 1.5%, plasticizer concentration of 10% and clove oil concentration of 1% with the results of tensile strength, elongation at break, puncture strength, film thickness, swelling index, water vapor transmission rate, antimicrobial property E Coli, antimicrobial property bacillus Subtilis, film density, biodegradability, L*, a*, b* and ΔE as 1.80E-05, 41.0376, 265.828, 0.060314, 68.3957, 3.67E-09, 34.2417, 32.1933, 1.19933, 52.1527, 84.6315, -0.30714, 10.4098 and 3.925 respectively.
The effect of chitosan-based biopolymeric film on the shelf life of chicken nuggets and sapota fruits was evaluated along with LDPE, HDPE and PP packaging film as control for ten days based on firmness, weight loss, pH, TSS, color, and microbial load of food samples and determined the film developed with 1.5% glacial acetic acid concentration, 10% plasticizer and 1% clove oil showed good results and enhanced its shelf life.
Keywords: Chitosan; Biopolymer; Plasticizer; Clove oil; Glacial acetic acid; Shelf life; Tensile strength; Antimicrobial
Description
STUDIES ON DEVELOPMENT OF
CHITOSAN BASED BIOPOLYMER
EXTRACTED FROM FISH SCALES AND ITS
PERFORMANCE ON FOOD