Preparation of Antibacterial Chitosan Membrane and Potential Application as Coating in Maintaining the Quality of Jackfruit

Abstract

Chitosan, a byproduct of the food industry, has garnered increasing attention due to its advantages in food preservation. This study reports on the preparation of an antibacterial chitosan membrane: 1.0% (w/v) chitosan and 200 rpm stirring at 60oC for 30 minutes, resulting in the highest inhibition zone of E. Coli (21 mm). Regarding its mechanical properties, the membrane exhibited a tensile strength of 21.95 MPa and elongation of 26.42%. The membrane's physical properties included a moisture content of 23.88 ± 1.39%, solubility of 24.05 ± 1.20%, swelling degree of 216.4 ± 5.64%, and transmittance of 86.18 ± 3.79%. The chitosan membrane functions as a barrier covering the surface of jackfruit and maintains its quality, including color and texture, even after seven days of preservation. In contrast, the non-preserved jackfruit exhibited signs of discoloration. Additionally, the non-preserved sample showed a total aerobic microorganism approximately twice as high as the chitosan membrane preserved sample.