Active Different Molecular Weight of Chitosan-Konjac Glucomannan Edible Film Coating : Physicochemical and Aflatoxin Binding Properties in Peanuts
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Abstract
In this study, konjac glucomannan (KGM) and chitosan (CS) are researched and tested in the process of edible film production for consumption purposes applied onto peanuts to reduce/prevent aflatoxins that cause harm to consumers. The edible films were prepared by blending 1% w/v of KGM with 1% w/v of CS in acetic acid aqueous solution. In the preparation stage, the incorporation of chitosan in edible films are used by different molecular weights; (Lower molecular weight of chitosan (L-Mw), Medium molecular weight of chitosan (M-Mw) and Higher molecular weight of chitosan (H-Mw). Then, Glycerol was added as a plasticizer in the mixture ratio. The solutions of konjac glucomannan and chitosan are mixed together with different ratios. The different mixture ratios leads to the change in structure and properties of the films. As a result, scanning electron microscopy (SEM) analysis showed that the surface of KGM film has the most rough and uneven. X-ray diffractometer (XRD) showed that all of the film samples have a very broad peak at 2q around 20° when the content of KGM blended into the films increases. The good compatibility of KGM/CS films were confirmed by the presence of N-H bending analyzed by Fourier Transform Infrared Spectrophotometer (FTIR). Furthermore, the CS-M-Mw film shows the maximum tensile strength (39.23 MPa). The KGM/CS-L-Mw, KGM/CS-M-Mw and KGM/CS-H-Mw films were 17.87 MPa, 15.90 MPa and 10.33 MPa, respectively. The KGM/CS-L-Mw film showed the greatest inhibition of aflatoxin produced by fungi in peanuts. Therefore, the application of the tested coatings preserved the quality of peanuts as measured by some physicochemical attributes. From this, composite edible film coatings containing KGM and CS offer a promising alternative to control aflatoxin contamination caused native fungal in peanuts without negatively affecting their quality over storage.
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