Preparation and characterisation of edible layer-by-layer coatings of sodium polyacrylate/chitosan for the preservation of strawberries

Wang X. H., . and Tao S. K., . and Hu Y. Y., . and Cai H. Z., . and Long M., . and Zhan G., . and Wang J. Y., . Preparation and characterisation of edible layer-by-layer coatings of sodium polyacrylate/chitosan for the preservation of strawberries. pp. 44-55. ISSN 22317546

To improve the preservation of strawberries during storage an edible coating was prepared using a layer-by-layer self-assembly electrostatic deposition technology. Sodium polyacrylate (PAAS) was used as polyanion solution and chitosan (CS) was used as polycation solution. The obtained coating was characterised to determine its self-repairing ability and its effect on the preservation of strawberries. The results showed that CS (9 mg/mL) and PAAS (5 mg/mL) could assemble by hydrogen and ionic bonding to form a new coating with no obvious pores and had a tight cross-sectional structure. The PAAS/CS self-assembled coating displayed high water resistance (water vapor transmission rate 31.22 10- g m/m sPa) transparency (light transmittance 87.5) and excellent mechanical properties (tensile strength 17.31 MPa; elongation at break 13.72). The self-repairing ability of the PAAS/CS coating upon scratching was manifested by the repair of the coating's morphology (repair rate 81.05) and the restoration of its mechanical properties. When compared with uncoated strawberries PAAS/CS coating significantly reduced the weight loss rate the rot rate during storage (p 0.05) and the loss of anthocyanin and vitamin C. In conclusion the PAAS/CS coating greatly improved the fresh-keeping of strawberries.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(01)%202021/DONE%2...

Abstract

To improve the preservation of strawberries during storage an edible coating was prepared using a layer-by-layer self-assembly electrostatic deposition technology. Sodium polyacrylate (PAAS) was used as polyanion solution and chitosan (CS) was used as polycation solution. The obtained coating was characterised to determine its self-repairing ability and its effect on the preservation of strawberries. The results showed that CS (9 mg/mL) and PAAS (5 mg/mL) could assemble by hydrogen and ionic bonding to form a new coating with no obvious pores and had a tight cross-sectional structure. The PAAS/CS self-assembled coating displayed high water resistance (water vapor transmission rate 31.22 10- g m/m sPa) transparency (light transmittance 87.5) and excellent mechanical properties (tensile strength 17.31 MPa; elongation at break 13.72). The self-repairing ability of the PAAS/CS coating upon scratching was manifested by the repair of the coating's morphology (repair rate 81.05) and the restoration of its mechanical properties. When compared with uncoated strawberries PAAS/CS coating significantly reduced the weight loss rate the rot rate during storage (p 0.05) and the loss of anthocyanin and vitamin C. In conclusion the PAAS/CS coating greatly improved the fresh-keeping of strawberries.

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Item Type:	Article
AGROVOC Term:	Edible coatings
AGROVOC Term:	Protective coatings
AGROVOC Term:	Chitosan
AGROVOC Term:	Strawberries
AGROVOC Term:	Food preservation
AGROVOC Term:	Layering
AGROVOC Term:	Transparency (optical)
AGROVOC Term:	Water vapour
AGROVOC Term:	Mechanical properties
AGROVOC Term:	Tensile strength
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9642

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