Chitosan: antimicrobial activity, interactions with food components, and applicability as a coating on fruit and vegetables

Abstract

Chitosan has recently gained more interest due to its applications in food and pharmaceutics. Among others, the antimicrobial activity of chitosan has been pointed out as one of its most interesting properties of chitosan. The aim of this study was threefold: (1) the quantification of the antimicrobial effect of chitosan with a deacetylation degree of 94% and a molecular weight of 43 kDa on different psychrotrophic spoilage organisms and food pathogens. (2) The determination of the influence of different food components (starch, whey protein, NaCl and oil) on the antimicrobial effect of chitosan and (3) the investigation of the effects of chitosan coatings on controlling decay of minimally processed fruits and vegetables (strawberry and lettuce). For the first aim several bacteria and yeast were exposed to chitosan concentrations varying from 40 to 750 mg/l. Generally, Gram-negative bacteria seemed to be very sensitive for the applied chitosan (MIC < or = 0.006% (w/v)) while the sensitivity of Gram-positive bacteria was highly variable and that of yeast was intermediary (0.01% (w/v)). To achieve the second aim, the media, with one of these components added, were inoculated with Candida lambica (±2 log cfu/ml) and were incubated at 7 °C until the yeast reached the stationary phase. Starch, whey proteins and NaCl had a negative effect on the antimicrobial activity. Oil conversely had no influence. For the third aim, the chitosan coating was formed by dipping the products in a chitosan-lactic acid/Na-lactate solution from which the pH was adjusted to the pH of the products. These products were equilibrium modified atmosphere (EMA)-packaged, stored at 7 °C and during storage sensorially and microbiologically evaluated. A chitosan coating on strawberries was applicable while on mixed lettuce the chitosan coating was not applicable due to the development of a bitter taste. The microbiological load on the chitosan-dipped samples was lower for both products. The antimicrobial effect of chitosan on lettuce disappeared after 4 days of storage, while it maintained on the strawberries during 12 days.