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http://dx.doi.org/10.3746/jkfn.2006.35.8.973

Solubility, Antioxidative and Antimicrobial Activity of Chitosan-Ascorbate  

Lee, Seung-Bae (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu)
Lee, Ye-Kyung (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu)
Kim, Soon-Dong (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.8, 2006 , pp. 973-978 More about this Journal
Abstract
This study was conducted to investigate the solubility, antioxidative and antimicrobial activity of the freeze dried chitosan-ascorbate (CAs) and chitosan-acetate (CAc). In the results of solubility, CAs was soluble over 0.5% in distilled water, vinegar, green tea, soju (distilled liquor), beer and red wine, while it was not soluble in soy sauce, soy milk, milk, orange juice, coffee, sesame oil, soy milk and soybean oil. The solubility of CAc in the liquid foods was similar to those of CAs, but it was soluble less than 0.1% in beer, and formed curd in red wine. Electron donating activity, antioxidative activity and SOD activity of CAs were 48.2, 90.6 and 67.5%, respectively, while the activities of the CAc were 0, 40.0 and 10.0%, respectively. The minimal inhibitory concentrations of CAs and CAc were $200\;{\mu}g/disc$ against Bacillus circulans, Bacillus brevis, Bacillus licheniformis, Bacillus arabitane and Bacillus sterothermophillus, $400\;{\mu}g/disc$ against Escherichia coli O157, Listeria monocytogenous, Bacillus cereus and Bacillus subtilis. There was no significant difference in Hunter's L* value between CAs and CAc $(81.95{\sim}82.97)$, but Hunter's a* and b* values of the CAs was higher than those of CAc. While sour and bitter tastes of CAs were lower than those of CAc, there was no significant difference in astringent taste. From these results, it suggested that CAs has more extensive utility in liquid foods with antimicrobial and antioxidant activity as well as sensory quality compared to CAc.
Keywords
chitosan-ascorbate; solubility; antioxidant; antimicrobial activity;
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