Chitosan is a nitrogen containing polysaccharides that forms a semitransparent horny substance and is a principal constituent of the exoskeleton or outer covering of insects, crustaceans and arachnids. In recent years application of natural antimicrobials instead of conventional ones, due to their hazardous effects on health, has got serious attentions. On the basis of the results of different studies, chitosan, a natural bio-degradable and non-toxic biopolysaccharide derived from chitin, has potential to be used as a natural antimicrobial. Chitosan has exhibited high antimicrobial activity against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive and Gram-negative bacteria. In the present study the author prepared chitosan sample and used it as food preservative. Chitosan was prepared in two processes. Where one sample was prepared applying high temperature and pressure and other was without the application of high temperature and pressure. Chitosan applied as food preservative in orange juice and ginger paste. Microbial count was taken at 3, 8 and 16 days by MPN (Minimal Probable Number) method. Sub culture in selective media was done to distinguish coliform presence. The study work found that preservative used as chitosan sample-2 was found comparatively acceptable. By the study the shelf life of ginger and juice was observed for organoleptic properties which were acceptable. The experiment was done in room temperature. The ginger paste was found to be acceptable on day 8 as bacterial count was found 1.4×106 and fungal count 7.5× 105 . The orange juice was found to be acceptable on day 8 as bacterial count was found 5.5× l04. Where at same day fungal count 2.6×105. Further investigation of health affect of chitosan preserved food is required in future. Chitosan has a great impact to eliminate chemical preservative as it works efficiently as preservative.
| Published in | Journal of Food and Nutrition Sciences (Volume 2, Issue 6) |
| DOI | 10.11648/j.jfns.20140206.11 |
| Page(s) | 243-249 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Chitosan, Preservative, Coliform, Antimicrobial
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APA Style
Mohammad Tanvir Sarwar, Md. Sidur Rahman, Md. Zakir Hossain, M. Mashiul Alam. (2014). Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative. Journal of Food and Nutrition Sciences, 2(6), 243-249. https://doi.org/10.11648/j.jfns.20140206.11
ACS Style
Mohammad Tanvir Sarwar; Md. Sidur Rahman; Md. Zakir Hossain; M. Mashiul Alam. Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative. J. Food Nutr. Sci. 2014, 2(6), 243-249. doi: 10.11648/j.jfns.20140206.11
AMA Style
Mohammad Tanvir Sarwar, Md. Sidur Rahman, Md. Zakir Hossain, M. Mashiul Alam. Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative. J Food Nutr Sci. 2014;2(6):243-249. doi: 10.11648/j.jfns.20140206.11
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Download@article{10.11648/j.jfns.20140206.11,
author = {Mohammad Tanvir Sarwar and Md. Sidur Rahman and Md. Zakir Hossain and M. Mashiul Alam},
title = {Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative},
journal = {Journal of Food and Nutrition Sciences},
volume = {2},
number = {6},
pages = {243-249},
doi = {10.11648/j.jfns.20140206.11},
url = {https://doi.org/10.11648/j.jfns.20140206.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140206.11},
abstract = {Chitosan is a nitrogen containing polysaccharides that forms a semitransparent horny substance and is a principal constituent of the exoskeleton or outer covering of insects, crustaceans and arachnids. In recent years application of natural antimicrobials instead of conventional ones, due to their hazardous effects on health, has got serious attentions. On the basis of the results of different studies, chitosan, a natural bio-degradable and non-toxic biopolysaccharide derived from chitin, has potential to be used as a natural antimicrobial. Chitosan has exhibited high antimicrobial activity against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive and Gram-negative bacteria. In the present study the author prepared chitosan sample and used it as food preservative. Chitosan was prepared in two processes. Where one sample was prepared applying high temperature and pressure and other was without the application of high temperature and pressure. Chitosan applied as food preservative in orange juice and ginger paste. Microbial count was taken at 3, 8 and 16 days by MPN (Minimal Probable Number) method. Sub culture in selective media was done to distinguish coliform presence. The study work found that preservative used as chitosan sample-2 was found comparatively acceptable. By the study the shelf life of ginger and juice was observed for organoleptic properties which were acceptable. The experiment was done in room temperature. The ginger paste was found to be acceptable on day 8 as bacterial count was found 1.4×106 and fungal count 7.5× 105 . The orange juice was found to be acceptable on day 8 as bacterial count was found 5.5× l04. Where at same day fungal count 2.6×105. Further investigation of health affect of chitosan preserved food is required in future. Chitosan has a great impact to eliminate chemical preservative as it works efficiently as preservative.},
year = {2014}
}
TY - JOUR T1 - Preparation of Chitosan and Its Application on Ginger Paste and Fruit Juice as Food Preservative AU - Mohammad Tanvir Sarwar AU - Md. Sidur Rahman AU - Md. Zakir Hossain AU - M. Mashiul Alam Y1 - 2014/10/30 PY - 2014 N1 - https://doi.org/10.11648/j.jfns.20140206.11 DO - 10.11648/j.jfns.20140206.11 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 243 EP - 249 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20140206.11 AB - Chitosan is a nitrogen containing polysaccharides that forms a semitransparent horny substance and is a principal constituent of the exoskeleton or outer covering of insects, crustaceans and arachnids. In recent years application of natural antimicrobials instead of conventional ones, due to their hazardous effects on health, has got serious attentions. On the basis of the results of different studies, chitosan, a natural bio-degradable and non-toxic biopolysaccharide derived from chitin, has potential to be used as a natural antimicrobial. Chitosan has exhibited high antimicrobial activity against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive and Gram-negative bacteria. In the present study the author prepared chitosan sample and used it as food preservative. Chitosan was prepared in two processes. Where one sample was prepared applying high temperature and pressure and other was without the application of high temperature and pressure. Chitosan applied as food preservative in orange juice and ginger paste. Microbial count was taken at 3, 8 and 16 days by MPN (Minimal Probable Number) method. Sub culture in selective media was done to distinguish coliform presence. The study work found that preservative used as chitosan sample-2 was found comparatively acceptable. By the study the shelf life of ginger and juice was observed for organoleptic properties which were acceptable. The experiment was done in room temperature. The ginger paste was found to be acceptable on day 8 as bacterial count was found 1.4×106 and fungal count 7.5× 105 . The orange juice was found to be acceptable on day 8 as bacterial count was found 5.5× l04. Where at same day fungal count 2.6×105. Further investigation of health affect of chitosan preserved food is required in future. Chitosan has a great impact to eliminate chemical preservative as it works efficiently as preservative. VL - 2 IS - 6 ER -
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