Evaluation of Antioxidant and Antimicrobial Activities of Different Chitosan

Roshna Mohan, C.K. (2011) Evaluation of Antioxidant and Antimicrobial Activities of Different Chitosan. [Student Project Report]

PDF 859.pdf Restricted to Repository staff only Download (1MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Production of chitin and chitosan was carried out using shrimp processing by-products through demineralization and deproteinization steps. Initially chicken and mutton meat samples collected from Mysore market was analyzed for their microbial qualities using standard microbiological techniques. Enumeration of microbial population on chicken and mutton samples showed the presence of pathogenic and spoilage organisms above the microbiological standards of fresh meat. Common meat borne pathogenic and meat spoilage microbes (bacteria and fungi) isolated from meat samples were used to explore the antimicrobial activities of chitosan with different viscosity (low, medium and high). Medium and high viscosity chitosans showed higher antimicrobial activity compared to low molecular weight chitosan. On the other hand, chitosans did not show notable antifungal activities against filamentous fungi. The antioxidant properties of chitosans with different viscosity (low, medium and high) at different concentrations were evaluated by analyzing the DPPH radical scavenging activity, peroxyl radical scavenging activity, ABTS radical scavenging activity and reducing power. Of these, low molecular weight chitosan showed maximum antioxidant property, and it was found to increase with increase in concentration of chitosan. The results of the present revealed that chitosan can be used as a bio-preservative for fresh meat.
Uncontrolled Keywords:	shrimp processing, antioxidant properties, chitosan, bio-preservative, fresh meat
Subjects:	600 Technology > 08 Food technology > 32 Antioxidants 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 May 2011 11:22
Last Modified:	28 Dec 2011 10:23
URI:	http://ir.cftri.res.in/id/eprint/10035

Actions (login required)

View Item