Antifungal Activity of Chitosan and Its Preservative Effect on Low-Sugar Candied Kumquat
Abstract:The inhibitory effect of chitosan, a deacetylated form of chitin, on the growth of Aspergillus niger and the aflatoxin production of Aspergillus parasiticus was evaluated. The inhibitory effect of chitosan against A. niger was increased as the chitosan concentration was increased from 0.1 to 5.0 mg/ml (pH 5.4). At concentrations of 4.0 or 5.0 mg/ml, chitosan was less effective than potassium sorbate in inhibiting the growth of A. niger. The greatest inhibitory effect of chitosan against A. parasiticus was found at 3.0-5.0 mg/ml. In addition, chitosan could completely prevent aflatoxin production by A. parasiticus at the concentration of 4.0-5.0 mg/ml. Chitosan (2.0 and 5.0 mg/ml) induced considerable leakage of UV-absorbing and proteinaceous material of A. niger at pH 4.8. Using the response surface methodology, a second order polynomial model was derived and used to predict the number of days to obtain visible mold growth under various combinations of chitosan concentrations and °Brix in candied kumquat. The results showed that there was no significant difference in shelf-life extension of candied kumquat at chitosan concentration of 3.5-6.5 mg/ml. However, °Brix had a significant effect on shelf life. Candied kumquat with 6.0 mg/ml chitosan concentration and 61.9° Brix had a predicted mold-free shelf life of 65.3 d.
Document Type: Research Article
Affiliations: 1: Division of Food Microbiology, National Laboratories of Foods and Drugs, 161-2, Kuen-Yang Street, Taipei, Taiwan, Republic of China 115 2: Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan, Republic of China 106
Publication date: February 1, 1994
- IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website). The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- Ingenta Connect is not responsible for the content or availability of external websites