Ionic gelation procedure for Chitosan-based nanocomposite edible fruit coating film

Description

Ionic gelation is a physical crosslinking process of generating nanoparticles from biopolymer. Chitosan, a derived biopolymer from deacetylated chitin is soluble in aqueous acetic acid accompanied with mechanical agitation in A. Ultrasonication improves solubility and evenly distribution in B. pH meter in F is used for correction to standard condition. Chitosan is crosslinked with sodium tripolyphosphate to obtain its nanoparticles to be applied as preservative coating film on fruits.

Acknowledgements

References

N.H. Ramli, N.S.N Jamaluddin, S.N.A Rahim, N. Kasmuri and A.F.H. Ismail. “Characteristic and Stability of Chitosan-Based Polymer for Fruit Coating in the Presence of Ginger Essential Oil: Effect of Acetic Acid Concentration,” Chemical Engineering Transactions. DOI:10.3303/CET23106020, pp. 115–120, 2023. S.O. Olunusi, N.H. Ramli, A. Fatmawati, A.F. Ismail, C.C Okwuwa. Revolutionizing tropical fruits preservation: Emerging edible coating technologies, International Journal of Biological Macromolecules, 2024, 130682, ISSN 0141-8130, https://doi.org/10.1016/j.ijbiomac.2024.130682.

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