The effect of chitosan and whey proteins-chitosan films on the growth of Penicillium expansum in apples
| Autor: | Ausra Sipailiene, Ieva Brink, Dovile Simonaitiene, Daiva Leskauskaite |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Antifungal
Antifungal Agents medicine.drug_class macromolecular substances Shelf life Chitosan chemistry.chemical_compound food Food Preservation Tensile Strength medicine Humans Food science Inhibitory effect Rosaceae food.beverage Nutrition and Dietetics biology Chemistry CRANBERRY JUICE technology industry and agriculture Food Packaging Penicillium food and beverages equipment and supplies biology.organism_classification Elasticity carbohydrates (lipids) Vaccinium macrocarpon Whey Proteins Fruit Malus Food Microbiology Plant Preparations Penicillium expansum Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the science of food and agriculture. 95(7) |
| ISSN: | 1097-0010 |
| Popis: | BACKGROUND Penicillium expansum causes a major post-harvest disease of apples. The aim of this study was to investigate the inhibition effect of chitosan and whey proteins–chitosan films containing different amounts of quince and cranberry juice against P. expansum on the simulation medium and on apples. The mechanical properties of films were also evaluated. RESULTS The presence of cranberry and quince juice in the composition of chitosan and whey proteins–chitosan films caused a significant (P ≤ 0.05) increase in elasticity and decrease in tensile strength of films. Chitosan and whey proteins–chitosan films with quince and cranberry juice demonstrated a significant (P ≤ 0.05) inhibition effect against P. expansum growth on the simulated medium and apples. The presence of cranberry juice in the composition of chitosan and whey proteins–chitosan films resulted in a longer lag phase and a lower P. expansum growth rate on the simulation medium in comparison with films made with the addition of quince juice. These differences were not evident when experiment was conducted with apples. CONCLUSION Addition of quince and cranberry juice to the chitosan and whey proteins–chitosan films as natural antifungal agents has some potential for prolonging the shelf life of apples. © 2014 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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