Διερεύνηση της ενσωμάτωσης ναταμυκίνης σε εδώδιμη επικάλυψη χιτοσάνης για τον έλεγχο μετασυλλεκτικών ασθενειών σε δαμάσκηνα
Date Issued
2015
Author(s)
Advisor
Abstract
Food preservation includes several method to inhibit the quality degradation or the
food spoilage, in order for them to be acceptable from the consumer, and also safety
for his/her health. Microorganisms are mainly responsible for the food spoilage.
Therefore, the control and elimination of microorganisms is essential for food
preservation
In last decade, many methods have been developed to control pphytopathogenic
fungi. Biocontrol agents, natural antimicrobials, and physical means (UV-C
irradiation, modified atmospheres) are use used for this purpose. Edible films or
coatings, is also promising and innovative controlling method.. The edible films can
control microorganisms and to extend the shelf-life of food products.
In the present study, the edible coating, made from chitosan, has been placed on plum
fruits in which incorporated natamycin; a natural antibiotic that is been used for many
years, as a food additive, in cheeses and sausages. The purpose of this application is
the protection of plum fruits from the phytopathogenic fungi Monilinia fructigena and
we compare the efficiency with the other industrial, plant protection product
fludioxonil. It has been noticed that the use of 250 ppm of natamycin, either alone or
with chitosan, has similar results with the fludioxonil.
After that, we studied the diffusion of natamycin from edible membranes to
hydrophilic and lipophilic mediums. Results showed that the diffusion rate of
natamycin to hydrophilic medium was high; but it was not diffused in lipophilic
medium. Finally, the effect of pH and light exposure ON the stability of natamycin
was investigated. Results demonstrated that pH and light exposure can cause
decomposition of natamycin.
Overall, the incorparation of natamycin into edible coatings made from chitosan has
shown to be effective in controlling the postharvest diseases in plums.
food spoilage, in order for them to be acceptable from the consumer, and also safety
for his/her health. Microorganisms are mainly responsible for the food spoilage.
Therefore, the control and elimination of microorganisms is essential for food
preservation
In last decade, many methods have been developed to control pphytopathogenic
fungi. Biocontrol agents, natural antimicrobials, and physical means (UV-C
irradiation, modified atmospheres) are use used for this purpose. Edible films or
coatings, is also promising and innovative controlling method.. The edible films can
control microorganisms and to extend the shelf-life of food products.
In the present study, the edible coating, made from chitosan, has been placed on plum
fruits in which incorporated natamycin; a natural antibiotic that is been used for many
years, as a food additive, in cheeses and sausages. The purpose of this application is
the protection of plum fruits from the phytopathogenic fungi Monilinia fructigena and
we compare the efficiency with the other industrial, plant protection product
fludioxonil. It has been noticed that the use of 250 ppm of natamycin, either alone or
with chitosan, has similar results with the fludioxonil.
After that, we studied the diffusion of natamycin from edible membranes to
hydrophilic and lipophilic mediums. Results showed that the diffusion rate of
natamycin to hydrophilic medium was high; but it was not diffused in lipophilic
medium. Finally, the effect of pH and light exposure ON the stability of natamycin
was investigated. Results demonstrated that pH and light exposure can cause
decomposition of natamycin.
Overall, the incorparation of natamycin into edible coatings made from chitosan has
shown to be effective in controlling the postharvest diseases in plums.
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