Gurupriyadarsini Annadurai, Lakshana Sri Ravichandran Mangayarkarasi, Minnalkodi Sivakavinesan, Jenson Samraj Jeyaprakash, Mala Madasamy, Selvam Jayapandi, Annadurai Gurusamy
{"title":"利用壳聚糖和壳聚糖纳米粒子优化果汁保鲜:中心复合设计","authors":"Gurupriyadarsini Annadurai, Lakshana Sri Ravichandran Mangayarkarasi, Minnalkodi Sivakavinesan, Jenson Samraj Jeyaprakash, Mala Madasamy, Selvam Jayapandi, Annadurai Gurusamy","doi":"10.37256/fse.5120244205","DOIUrl":null,"url":null,"abstract":"In this study, the shelf life of sweet lime juice was tested using chitosan and chitosan nanoparticles produced through the Ionic-gelation process. The results showed that the chitosan nanoparticles had a greater impact on extending the shelf life than chitosan alone. The pH, turbidity, and aerobic count of the juice were measured after the chitosan and chitosan nanoparticles were added, and response surface methodology was used to optimize these factors. The optimal pH range for chitosan was between 3.0 and 4.6, and for chitosan nanoparticles it was between 3.0 and 4.9. The maximum turbidity occurred at a chitosan concentration of 0.5-2.5 g/L and storage days of 1.0-2.0. The results were found to be significant through analysis of variance, and the model had a high level of significance and good fit according to the determination coefficient.","PeriodicalId":513460,"journal":{"name":"Food Science and Engineering","volume":" 9","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design\",\"authors\":\"Gurupriyadarsini Annadurai, Lakshana Sri Ravichandran Mangayarkarasi, Minnalkodi Sivakavinesan, Jenson Samraj Jeyaprakash, Mala Madasamy, Selvam Jayapandi, Annadurai Gurusamy\",\"doi\":\"10.37256/fse.5120244205\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this study, the shelf life of sweet lime juice was tested using chitosan and chitosan nanoparticles produced through the Ionic-gelation process. The results showed that the chitosan nanoparticles had a greater impact on extending the shelf life than chitosan alone. The pH, turbidity, and aerobic count of the juice were measured after the chitosan and chitosan nanoparticles were added, and response surface methodology was used to optimize these factors. The optimal pH range for chitosan was between 3.0 and 4.6, and for chitosan nanoparticles it was between 3.0 and 4.9. The maximum turbidity occurred at a chitosan concentration of 0.5-2.5 g/L and storage days of 1.0-2.0. The results were found to be significant through analysis of variance, and the model had a high level of significance and good fit according to the determination coefficient.\",\"PeriodicalId\":513460,\"journal\":{\"name\":\"Food Science and Engineering\",\"volume\":\" 9\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-04-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.37256/fse.5120244205\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.37256/fse.5120244205","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design
In this study, the shelf life of sweet lime juice was tested using chitosan and chitosan nanoparticles produced through the Ionic-gelation process. The results showed that the chitosan nanoparticles had a greater impact on extending the shelf life than chitosan alone. The pH, turbidity, and aerobic count of the juice were measured after the chitosan and chitosan nanoparticles were added, and response surface methodology was used to optimize these factors. The optimal pH range for chitosan was between 3.0 and 4.6, and for chitosan nanoparticles it was between 3.0 and 4.9. The maximum turbidity occurred at a chitosan concentration of 0.5-2.5 g/L and storage days of 1.0-2.0. The results were found to be significant through analysis of variance, and the model had a high level of significance and good fit according to the determination coefficient.