Preparation and evaluation of a novel chlorine dioxide preservative based on citric acid grafted carboxymethyl chitosan

防腐剂 二氧化氯 化学 柠檬酸 壳聚糖 呼吸速率 食品科学 核化学 色谱法 呼吸 植物 生物化学 有机化学 生物
作者
Guang Wu,Chuang Zhou,Ziming Yang,Qingchun Yin,Li Guo,Hao Deng
出处
期刊:International Journal of Biological Macromolecules [Elsevier BV]
卷期号:242: 125024-125024 被引量:3
标识
DOI:10.1016/j.ijbiomac.2023.125024
摘要

Instrument-free chlorine dioxide (ClO2) preservative for fruit and vegetable has gained great attention due to its convenience and safety. In this study, a series of carboxymethyl chitosan (CMC) with citric acid (CA) substituents were synthesized, characterized, and further used to prepare a novel ClO2 slow-releasing preservative for longan. UV-Vis and FT-IR spectra revealed that CMC-CA#1-3 were successfully prepared. Further potentiometric titration showed that the mass ratios of CA grafted in CMC-CA#1-3 were 0.18:1, 0.42:1, and 0.42:1, respectively. The composition and concentration of ClO2 slow-releasing preservative were optimized, and the best formulation was as follows: NaClO2:CMC-CA#2:Na2SO4:starch = 3:2:1:1. The maximum ClO2 release time of this preservative reached >240 h at 5-25 °C, and the maximum release rate always occurred at 12-36 h. Longan treated with 0.15-1.2 g ClO2 preservative had significantly (p < 0.05) higher L* and a* values but lower respiration rate and total microbial colony counts than the CK group (0 g ClO2 preservative). After 17 days of storage, longan treated with 0.3 g ClO2 preservative had the highest L* value of 47.47 and lowest respiration rate of 34.42 mg·kg-1·h-1, showing the best pericarp color and pulp quality. This study provided a safe, effective, and simple solution for longan preservation.
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