Nghiên cứu tạo màng chitosan độ deacetyl 90 kết hợp acid lauric và ứng dụng vào bảo quản bơ (persea americana mill)=Study on the production of 90% deacetylated chitosan membranes combined with lauric acid and their application in avocado (persea americana mill.) preservation

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Tác giả: Huỳnh Đình Thuấn Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Khoa học và Công nghệ (ĐH Công nghiệp TP. HCM), 2024

Mô tả vật lý: tr.38-51

Bộ sưu tập: Metadata

ID: 244997

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Chitosan, a type of polysaccharide, was recognized as a non-toxic, biodegradable, biocompatible, and environmentally friendly material. Incorporating a small amount of lauric acid into chitosan membranes enhances their antibacterial properties compared to pure chitosan membranes. The purpose of this study was to investigate the potential application of 90% deacetylated chitosan membranes combined with lauric acid for preserving avocado (Persea americana MILL.). Lauric acid at concentrations ranging from 0.1% to 0.3% (addition ratios from 0% to 8%) will be added to a 1% chitosan solution at pH 3.8. The membranes will be characterized for their mechanical properties. The avocado preservation process will be conducted with the following samples: no membrane covering, membrane covered with chitosan, membrane covered with chitosan-lauric acid, immersed in chitosan solution, immersed in chitosan-lauric acid solution (all samples will be rinsed with warm water at 50°C before preservation). The results indicated that chitosan membranes with 90% deacetylation at a concentration of 1%, combined with 0.15% lauric acid (4% addition ratio), have a significant impact on slowing the deterioration process, maintaining color, and extending the preservation time of avocado butter for up to 14 days. This study provided valuable information on the application of chitosan-lauric acid membranes in preserving avocado.Chitosan, một loại polysaccharide, được công nhận là một vật liệu không độc hại, phân hủy sinh học, tương thích sinh học và thân thiện với môi trường. Việc kết hợp một lượng nhỏ acid lauric vào màng chitosan nhằm tăng cường khả năng kháng khuẩn so với màng chitosan nguyên chất. Mục đích của nghiên cứu này là để nghiên cứu tiềm năng ứng dụng của màng chitosan có độ acetyl hóa 90% kết hợp với acid lauric để bảo quản quả bơ sáp (Persea americana MILL.). Acid lauric với nồng độ từ 0.1% đến 0.3% (tỷ lệ thêm từ 0% đến 8%) sẽ được thêm vào dung dịch chitosan 1% ở pH 3.8. Các màng sẽ được đo đạc các tính chất cơ học. Quá trình bảo quản quả bơ sáp sẽ được thực hiện với các mẫu sau: không bao màng, bao bằng màng chitosan, bao bằng màng chitosan – acid lauric, nhúng vào dung dịch chitosan, nhúng vào dung dịch chitosan - acid lauric (tất cả các mẫu sẽ được rửa bằng nước ấm ở 50°C trước khi bảo quản). Các kết quả nghiên cứu chỉ ra rằng màng chitosan với độ acetyl hóa 90% ở nồng độ 1% kết hợp với 0.15% acid lauric (tỷ lệ thêm 4%) có tác động đáng kể trong việc làm chậm quá trình suy giảm chất lượng, duy trì màu sắc và kéo dài thời gian bảo quản của quả bơ lên đến 14 ngày. Nghiên cứu này mang lại thông tin quý giá về ứng dụng của màng chitosan – acid lauric trong việc bảo quản quả bơ sáp.

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