Characterization of allergenic and antimicrobial properties of Chitin and Chitosan and formulation of Chitosan-based edible film for instant food casing

Nguyen, M 2012, Characterization of allergenic and antimicrobial properties of Chitin and Chitosan and formulation of Chitosan-based edible film for instant food casing, Doctor of Philosophy (PhD), Applied Sciences, RMIT University.


Document type: Thesis
Collection: Theses

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Title Characterization of allergenic and antimicrobial properties of Chitin and Chitosan and formulation of Chitosan-based edible film for instant food casing
Author(s) Nguyen, M
Year 2012
Abstract Derived from shrimp shells, chitin and chitosan are non-toxic, biodegradable and biocompatible. However, some residual proteins from shrimp shells such as tropomyosin and arginine kinase could remain in these products and cause allergic reactions among consumers. Therefore, this study was aimed at investigation of their antimicrobial activity and allergenicity before applying to edible packaging for instant noodles. Two antibodies were raised against the purified shrimp tropomyosin and total crustacean protein extracts. Analysis by SDS-PAGE and immunoblotting using these generated antibodies and sera of seafood-sensitized patients confirmed that there was the presence of tropomyosin in chitin and chitosan samples. Chitosan can inhibit the growth of both Gram-negative and Gram-positive bacteria. Purified chitosan retains the antimicrobial property of normal chitosan. Their antimicrobial activity afforded a significant benefit on the preservation of raw shrimp at 0-4oC. Chitosan was mixed with gelatine for the formulation of edible packaging. This edible film showed excellent antimicrobial properties towards both Gram-negative and Gram-positive bacteria. Therefore, it was applied as packaging for spice and oil sachets in instant noodles. The spice and oil stored in these edible film sachets still maintain their quality after 6 months of storage. These sachets should be kept in another container to prevent the exposure to humidity, but overall, this edible film is suitable for application in spice casings for instant noodles. In general, commercial chitin and chitosan should be purified before applying in the food industry to protect consumers from allergic reactions.
Degree Doctor of Philosophy (PhD)
Institution RMIT University
School, Department or Centre Applied Sciences
Keyword(s) Chitin
chitosan
allergenicity
antimicrobial
food packaging
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Created: Mon, 29 Oct 2012, 09:01:53 EST by Brett Fenton
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