Seminar Sajid Final 1

8/22/2019 Seminar Sajid Final 1

1/34

1

IN THE NAME OF ALLAH THE

MOST MERCIFUL AND THE MOST

BENEFICENT


2/34

2

Chitosan Based Antimicrobial Films

in Food Application

Supervisor: Prof. Dr. Faqir Muhammad Anjum

Muhammad Sajid Arshad2003-ag-1791


3/34

3

Road Map

1. Introduction

2. Preparation Methods

3. Mechanism

4. Factors Affecting AntimicrobialFilms

5. Conclusions & References


4/34

4

Introduction

Chitosan Linear polysaccharide

(1,4)-linked 2- amino-deoxy--D-glucan

Deacetylated derivative of chitin

Second most abundant polysaccharide

Advantageous

Nontoxic

Aesthetic appearance

(Vasconez et al., 2009)


5/34

5

Cont

Barrier properties against pathogens Biodegradable

Biofunctional

Biocompatibility with human tissues Non-polluting

Low cost

(Va sconez et al., 2009)


6/34

6

Scope & Objective

Reduce economic losses

Preserve food from microorganisms

Incorporate functional substances

Enhance shelf life

Enhance food value(Cutter, 2006)


7/34

7

Functionality

Functional and specific propertiesSelective properties

Retarding

Organic vapors (aromas, solvents) Water vapor

Solute (lipids, salts, additives, pigments)

Gases (oxygen, carbon dioxide, nitrogen)(Tripathi et al., 2008)


8/34

8


9/34

9

Preparation of chitosan basedantimicrobial films

Solution casting method Cross-linking by

Agylcone geniposidic acid

Blending of ferulic acid

Incorporation of garlic oil

Potassium sorbate and nisin

O-carboxymethylated chitosan blendedwith cellulose

(Mathew & Abraham, 2008)


10/34

10

Cont

Recently chitosan based antimicrobialfilms

Supercritical (Sc) carbon dioxide Microwave technique

Film formation without addition of any

cross-linker or plasticizer(Tripathi et al., 2008)


11/34

11

Chitosan film by using supercritical carbondioxide treatment

Chitin (1 g) Colloidalsolution

3N HCl(100 ml)

105 C

3 h

Residues

Centrifugation

Dialyzed

Solvent-exchange

Preparedchitin

Acetone and Ethyl alcohol

Preparation of chitin whiskers


12/34

12

Cont

Solvent-exchangeproducts

SCFreactor

40C

Pressure

100 Bar

Pressure200 Bar

Reaction time2 h

Flow of CO2

Replace organicsolvents

Supercritical fluid (SCF) drying


13/34

13

ContPreparation of chitosan/starch film

Sc. CO2treated chitin

150 C

NaOH & Na2CO3

Left over night Residues

Repeatedtwo times

Dialyzed

Solvent-exchange

Acetone andEthyl alcohol

Sc. CO2Sc. CO2treated chitosan

Starch in 3:1

Casted on glass

Chitosan films

(Tripathi et al., 2008)


14/34

14

Antimicrobial chitosan film by usingmicrowave treatment

ChitosanChitosansolution

1% glacialacetic acid

stirredovernight

Filtered

Preparedstarch solution

Film-forming

solution

Chitosan

solution

StirringMicrowavetreatment

Chitosan film

Room temp.

(Tripathi et al., 2008)


15/34

15

Chitosan blend film under theaction of irradiation

Chitosan solution prepared in acetic acidsolution with 5:4 ratio

Starch powder mixed with glycerol Homogenously with the above prepared

chitosan solution

15% starch and chitosan semisolid gel-likemixtures

Heating at 100 C for 2 h


16/34

16

Cont Gel-like mixtures in hot state cold pressed

Prepare wet chitosan films

Wet films irradiated by electron beam (EB)

Wet chitosan films dried to gain chitosanfilms

(Zhai et al., 2004)

Blend bio-based films useful antimicrobialproperties due to the presence of chitosan

(Ferreira et al., 2009)


17/34

17

Chitosan film enriched with oreganoessential oil

Chitosan stock solution prepared 1.5%chitosan in 1.5% acetic acid

Stirred overnight at room temperature &filtered

Sterilized at 121 C for 15 min


18/34

18

Cont

Essential oil mixed with Tween 20 &added to the chitosan stock solution

Final film-forming solutions homogenizedat 21,600 rpm for 1 min & poured

Films dried under 5 psi vacuum at 30 C(Chi et al., 2006)


19/34

19

Mechanism of antimicrobial action ofchitosan

Positively charged amino group of Chitosan Interacts with negatively charged microbial cell

membranes

Leading to Leakage of pertinacious

Intracellular constituents of the microorganisms

(Rabea et al., 2003)

Chitosan acted mainly on the outer surfaceof bacteria


20/34

20

Cont

Lower conc.

Polycationic chitosan bind to the negativelycharged bacterialAgglutination

Higher conc. Positive charges imparted net positive charge to

the bacterial surfaces keep them in suspension

Chitosan solution at 0.10 mg/mL

Inhibit the growth of Xanthomonas bacteria

(Liet al

., 2008)


21/34

21

Cont

Antibacterial activity of chitosan solution

against Xanthomonas

Increased with increase of chitosan conc.Antibacterial activity of chitosan solution

at 0.05 mg/mL was enhanced by NaCl

(Li et al., 2008)


22/34

22

ContAntibacterial activity of chitosan

Investigated by mortality rates E. coli

S. aureus

Inactivation of E. coli by chitosan occurred Separation of the cell wall from its cell

membrane

Destruction of the cell membrane(Chung & Chen, 2008)


23/34

23

Chitosan-starch solution against

(a) E. coli, (b) S. aureus

Chitosan-starch film against

(a) E. coli, (b) S. aureus


24/34

24

Factors affecting the antimicrobialactivity of chitosan

Intrinsic Extrinsic

Lower MW chitosan greater antimicrobial activitythan native chitosans

Degree of polymerization at least seven

Lower MW fractions have little or no activity

Highly deacetylated chitosans more antimicrobial

than higher proportion of acetylated Increased solubility

Higher charge density

(Dutta et al., 2009)


25/34

25

Cont Lower pH increases the antimicrobial activity of

chitosan Being cationic

Potential to bind many food components Alginates

Pectins Proteins

Inorganic polyelectrolytes such as polyphosphate

Solubility decreased by using low molecular weightelectrolytes Sodium halides

Sodium phosphate

Organic anions

(Duttaet al

., 2009)


26/34

26

Applications as bio-packaging for foodpreservation

Edible coatings Reduce moisture transfer

Restrict oxygen uptake

Lower respiration Retard ethylene production

Seal in flavor volatiles

Carry additional functional ingredients Enhance the food quality & storage

(Coma, 2008)


27/34

27

Cont

Homogeneous coatings Mixtures of proteins and polysaccharides

Components completely soluble in water or

hydro alcoholic solution Cheese coating with chitosan films

Avoid pathogenic bacteria growth on cheesesurface

(Buzinova & Shipovskaya, 2008)


28/34

28

Conclusions

Promising system for future improvement offood quality

Preservation during processing and storage

Helpful in extending food shelf-life Versatile and promising biodegradable polymer

Potential as a antimicrobial packaging material &non-toxicity


29/34

29

Cont Functional properties of chitosan films

Improved by combining with other film- formingmaterials

Going to be no surprise if we witness a

widespread use of chitosan films In tomorrows food packaging


30/34

30

References

Buzinova, D. A., & Shipovskaya, A. B. (2008).

Sorption and sactericide properties of chitosanfilms. Izvestya of Saratov University, 8(2).DOI:547.458:544.723.

Chi, S., Zivanovic, S., & Penfield, M. P. (2006).Application of Chitosan films enriched with oreganoessential oil on bologna- Active compounds andsensory attributes. Food Science and Technology

International, 12(2): 111117. Chung, Y-C., & Chen, C-Y. (2008). Antibacterial

characteristics and activity of acidsoluble chitosan.Bioresource Technology, 99(8): 28062814.


31/34

31

Cont Coma, V. (2008). A review: Bioactive packaging

technologies for extended shelf life of meat-based products.Meat Science, 78(1): 90103.

Cutter, C. N. (2006). Opportunities for bio-based packagingtechnologies to improve the quality and safety of fresh andfurther processed muscle foods. Meat Science, 74(1): 131

142. Dutta, P. K., Tripathi, S., Mehrotra, G. K., & Dutta, J.

(2009). Perspectives for chitosan based antimicrobial filmsin food applications. Food Chemistry, 114(4):11731182.

Ferreira, C. O., Nunes, C. A., Delgadillo, I., &Lopes-da-Silva, J. A. (2009). Characterization ofchitosan-whey protein films at acid pH. FoodResearch International, 42(7): 807813.


32/34

32

Cont Li, B., Wang, X., Chen, R., Huangfu, W., & Xie, G.

(2008). Antibacterial activity of chitosan solutionagainst Xanthomonas pathogenic bacteria isolatedfrom Euphorbia pulcherrima. CarbohydratePolymers, 72(2): 287292.

Mathew, S., & Abraham, T. E. (2008).Characterisation of ferulic acid incorporated starch-chitosan blend films. Food Hydrocolloids, 22(5):826835.

Rabea, E. I., Badawy, M. E. T., Stevens, C. V.,Smagghe, G., & Steurbaut, W. (2003). Chitosan as

Antimicrobial Agent: Applications and Mode ofAction. Biomacromolecules, 4(6): 14571465.


33/34

33

Cont Tripathi, S., Mehrotra, G. K., Tripathi, C. K. M.,

Banerjee, B., Joshi, A. K., & Dutta, P. K. (2008).Chitosan based bioactive film: Functional propertiestowards biotechnological needs. Asian ChitinJournal, 4: 2936.

Vasconez, M. B., Flores, S. K., Campos, C. A.,

Alvarado, J., & Gerschenson, L. N. (2009).Antimicrobial activity and physical properties ofchitosan-tapioca starch based edible films andcoatings. Food Research International, 42(7): 762769.

Zhai, M., Zhao, L., Yoshii, F., & Kume, T. (2004).Study on antibacterial starch/ chitosan blend filmformed under the action of irradiation.Carbohydrate Polymers, 57(1): 8388.


34/34

34

Documents

Seminar Sajid Final 1