• 한국식품영양과학회지
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• 제25권2호
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• pp.288-293
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• 1996

Chitosan의 막형성능을 이용하여 계란의 저장성 증진 효과를 검토하기 위하여 세척란과 미세척란을 chitosan용액 1%와 2%를 이용하여 coating 처리하여 $20^{\circ}C에서$ 저장하면서 난중 감소율, yolk index, Haugh unit 및 유화력 등을 측정하여 대조구와 비교한 결과 난중 감소율은 chitosan 처리에 의해 저장 기간이 경과함에 따라 감소하는 경향을 나타내었다. Yolk index와 Haugh unit 측정결과 chitosan의 처리효과는 p<0.05 수준에서 유의성이 인정되었다. 난황의 유화력은 저장 기간이 경과함에 따라 감소하였으며 chitosan 처리구는 대조구에 비해 완만하게 감소하였다. Chitosan coating의 농도별 처리는 계란의 저장중 무처리구에 비해 품질보존 효과가 점차 뚜렷하였으며, 미세척란 보다 세척란에서 더욱 뚜렷하였다.

• 약학회지
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• 제33권6호
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• pp.324-332
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• 1989

Drug release from sulfanilamide granules coated with a polyelectrlyte complex of sodium tripolyphosphate and chitosan was studied. The coating film thickness increased with increasing concentration of chitosan in the coating solution and the drug release rates of the coated granules were significantly reduced comparing with those of the uncoated granules. $T_{50%}$ of the uncoated granules was 6 minutes, but those of the granules coated with chitosan-sodium tripolyphosphate from 0.5, 0.7, and 0.9% (w/v) chitosan-HCl solution were 27, 135, and 180 minutes, respectively in distilled water. In dissolution medium at pH 6.8, $T_{50%}$ of the uncoated granules was 4 minutes, but those of the granules coated with chitosan-sodium tripolyphosphate from 0.5, 0.7, and 0.9(w/v)% chitosan-HCl solution, were 32, 135, and 160 minutes, respectively.

• Food Science and Biotechnology
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• 제17권4호
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• pp.865-869
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• 2008

Effects of chitosan coating on respiration rate and internal gas composition of 'Fuji' apple and 'Satsuma' mandarin were investigated and compared to wax emulsions and two commercial coating materials. Chitosan coating reduced respiration rate significantly (p<0.05) in 'Fuji' apple and 'Satsuma' mandarin compared to uncoated and other coating materials. Chitosan coating on 'Fuji' apple showed the highest $CO_2$ and the lowest $O_2$ concentration in the internal gas composition at $5^{\circ}C$ but showed no differences compared to other coating materials at $20^{\circ}C$. 'Satsuma' mandarin showed significantly high $CO_2$ concentration in chitosan coating at $20^{\circ}C$ but there were not significant differences among coating materials in $CO_2$ and $O_2$ composition at $5^{\circ}C$.

• Animal Bioscience
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• 제37권1호
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• pp.123-130
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• 2024

Objective: Beef of Jeju black cattle (JBC) is considered as a healthy meat type due to its significantly higher unsaturated fatty acids (UFA). Lipid (e.g., UFA) is highly susceptible to oxidizing agents, which results in the quality deterioration and economic value loss of meat products. Therefore, development and application of novel preservative techniques is necessary to improve the shelf-life stability of high-UFA beef. The objective of this study was to assess the applicability of chitosan-based coatings in preservation of JBC beef. Methods: Different coating solutions: 2% chitosan alone, and 2% chitosan containing 0.1% or 0.3% gallic acid were prepared to investigate their applicability in preservation of fresh beef during storage. Jeju black cattle beef (2-cm thick steaks) were non-coated (control) or coated with the above coating solutions, placed on trays, over-wrapped with plastic film and stored at 4℃. The microbiological indices, color, total volatile basic nitrogen (TVBN) and lipid oxidation of the beef were investigated after 1, 10, and 21 days of storage. Results: Coating with 2% chitosan alone reduced the spoilage bacteria count, TVBN and thiobarbituric acid reactive substances levels in the beef compared with control during storage (p<0.05). Noticeably, coating with 2% chitosan containing 0.1% or 0.3% gallic acid was more effective on retardation of spoilage bacteria growth, lipid oxidation and discoloration in the beef compared to the chitosan coating alone over the storage period (21 days) (p<0.05). Conclusion: Taken together, the combined chitosan and gallic acid coating could be used as a bio-preservative technique in the meat industry.

• Fisheries and Aquatic Sciences
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• 제25권2호
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• pp.64-75
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• 2022

This study aimed to investigate the effect of different coating materials on the quality of shrimp (Litopenaeus vannamei) during chilled storage for 10 days. Fresh shrimp were randomly divided into five groups: the control group, the hypotaurine treatment group (2%), the chitosan group (1%), the hypotaurine + chitosan group (2% hypotaurine solution with 1% of chitosan), and the sodium metabisulfite treatment group (1.25%). Compared with other treatments, the lower accumulation of total visible counts (TVC, 5.25 Log₁₀ CFU/g), total volatile basic nitrogen (TVB-N, 22.5 mg/100 g) and thiobarbituric acid values (TBA, 0.58 mg MDA/kg) suggested that coating of chitosan-hypotaurine could retard the microbial activity, protein degradation and lipid oxidation of shrimp. Meanwhile, results demonstrated that the chitosan coating combined with hypotaurine showed an excellent performance in inhibiting quality deterioration (pH 7.5, ∆E 7.0, hardness 393 g, and elasticity 0.69). Furthermore, the melanosis degree of shrimp was alleviated, and the sensory parameters, including appearance, odor and texture, were maintained to the acceptable level by chitosan based hypotaurine treatment during the chilled storage.

• 한국유기농업학회지
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• 제6권1호
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• pp.51-61
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• 1997

This experiment was carried out to investigate the growth response of 3 grasses to seed coating with chitosan solution and the attempt was made to estimate adequate seed coating concentrations of chitosan solution in each grass for the growth to be stimulated. Three species used in this experiment were orchardgrass, tall fescue and reed canarygrass. Six different seed coating concentrations of chitosan solution were applied as 0%(control), 0.01%, 0.05%, 0.1% and 1.0%, respectively. the results were obtained as follows; 1. Dry weight of tiller(WT), leaf area(LA), dry weight of leaf(LW), dry weight of stem(SW), dry weight of shoot(SHW), biological yield(BY) and C/F ratio were significantly different between species. 2. Number of tillers per plant(NT), dry weight of tiller(WT), dry weight of leaf(LW), dry weight of root(RW), dry weight of shoot(SHW), biological yield(BY) and T/R ration were significantly different between seed coating concentrations of chitosan solution. 3. The adequate seed coating concentrations of chitosan solution for the growth stimulating effect were different between species. The highest values of yield components and dry weight of plant parts were obtained at 1% in orchardgrass and tall fescue, and 0.05% in reed canarygrass, respectively. 4. Growth stimulating effect of seed coating in each species were different. The highest values were obtained in leaf area(LA), dry weight of leaf(LW), dry weight of root(RW), dry weight of shoot(SHW) and dry weight of biological yield(BY) in orchardgrass. The values of dry weight of stem(SW) and C/F ration were highest in reed canarygrass. 5. An increase in number of tillers per plant(NT), dry weight of leaf(LW), dry weight of stem(SW) and dry weight of root(RW) according to seed coating was attributed to the increase in dry weight of shoot(SHW). Among the aboved increasing factors, the dry weight of leaf(LW) was a main factor for the increase in dry weight of shoot(SHW). 6. An increase in dry weight of leaf(LW), dry weight of stem(SW) and dry weight of root(RW) according to seed coating was attributed to the increase in biological yield(BY). Both the dry weight of leaf(LW) and dry weight of root(RW) were main factors for the increase in biological yield(BY).

• 한국식품영양학회지
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• 제16권4호
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• pp.430-436
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• 2003

빵의 저장성과 품질의 향상을 목적으로 천연 첨가물인 키토산을 표면 처리한 결과 다음과 같은 결과를 얻었다. 저장 중의 생균수와 곰팡이수를 측정한 결과 키토산 처리한 빵이 생균수가 적게 측정되었고, 곰팡이도 8일 동안 발생하지 않아 뛰어난 저장성을 나타냈다. 또한 키토산 표면처리한 빵의 저장 중 산화도 크게 억제된 것으로 나타났다. 저장 중 빵의 노화에 영향을 미치는 수분함량과 수분활성의 변화는 키토산 처리한 것이 안정되게 유지됨을 알 수 있었다. 키토산을 처리하여도 빵의 pH에는 큰 영향을 미치지 않았으며, 표면색은 2.0%의 농도로 처리한 경우에만 저장 중 색의 변화가 있었고 그 이하의 농도에서는 큰 변화가 없는 것으로 나타났다. 따라서 분자량 약 120 kDa의 키토산을 2.0% 미만의 농도로 빵의 표면에 처리하면 저장성이 향상되며 노화를 억제하여 저장 중 품질을 유지할 수 있을 것으로 사료된다.

• 한국염색가공학회지
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• 제11권3호
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• pp.32-40
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• 1999

Chitosan fiber was prepared by wet spinning with various draw ratio. Chitosan fiber was coated with f-carboxymethyl keratein(SCMK) by extruding chitosan solution into 1 M NaOH solution containing 1% SCMK. Among three chitosan used in this study(chitosans of 5 cps, 50 cps, 100 cps), 50 cps chitosan gave the best tenacity and optimum concentration was 5%. SCMK coating increased the tenacity of chitosan fiber. Regardless of SCMK coating, tenacity and elongation of both chitosan fibers were increased with the increase of draw ratio. Chitosan fiber showed antimicrobial activity against Staphyloccus aureus showing 66∼72% of bacteria reduction rates. On the other hand, chitosan fiber coated with SCMK didn't show any antimicrobial activity.

• 한국환경보건학회지
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• 제24권2호
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• pp.104-109
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• 1998

The objective of this study was to examine the effect of polymer coating on the initial microorganism attachment and the biofilm growth. Such as nonion(polyacrylamine), anion(CMC-Na) and cation polymer coagulant(chitosan and PEI) were used for coating material of the support carrier(acryl plate). When polymer coagulant was coated with 5, 10, 20, 35, 50, 100 and 200 mg/l on the surface of acryl plate, initial microorganism attachment increased and optimum concentration for the attachment was 35 mg/l. Biofilm growth experiments were conducted with the substrate loading of 12.7gSCOD/$m^2\cdot$ day using RBC. The polymer coagulants such as CMC-Na, polyacrylamide, PEI and chitosan coating on the acryl plate facilitated the biofilm growth of microorganisms. Until the biofilm dry weight grows up to 0. 0038g/cm$^2$, biofilm growth on the plate coated with cation polymer like chitosan was better than that on the coated plate of nonion(polyacrylamine), anion(CMC-Na) polymer coagulant.

• Journal of Plant Biotechnology
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• 제45권1호
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• pp.36-44
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• 2018

In this study, we evaluated the effect of different concentrations of chitosan and chitosan nanoparticles as edible coating in extending shelf life and maintaining the quality of banana fruits (Musa acuminata AAA group). The fruit treated with 1.15% chitosan, 1.25% chitosan and chitosan nanoparticles then store at ambient temperature ($25{\pm}1^{\circ}C$). The shelf-life of banana, starch content, weight loss, pulp to peel ratio, total soluble solid, surface morpholgy of banana peel and sensory evaluation were analysed. Molecular analysis on the effect of chitosan was also conducted. Results showed that the application of chitosan nanoparticles and chitosan could extend shelf-life and maintain quality of banana fruits.