Crab chitosan with antimicrobial activity in artisanal banana compotes
DOI:
https://doi.org/10.30827/ars.v63i4.25982Keywords:
Chitosan; Bacterial Growth; MusaAbstract
Introduction: The importance of chitosan is due to its chemical and biological properties as it is biodegradable, bioactive, poly cationic and biocompatible, which gives it great utility in the industry in biomedical aspects. The effectiveness of its derivatives such as carboxymethylchitosan is proven due to its water-soluble and antimicrobial properties in cotton used in the textile industry. Chitosan is extracted from the chitin of crustacean waste, the second most abundant polysaccharide in nature.
Method: This is an applied study with a cross-sectional design and experimental level. Two varieties of plantain were used: island plantain (Musa paradisiaca) and pildorita plantain (Musa alinsanaya); on the other hand, crabs from the Tumbes mangroves were used. The non-probabilistic sample consisted of 10 compotes of each type of plantain and an 80% (w/v) chitosan solution. The microbiological technique used for the analysis of fungi and yeasts was the plate count. It was considered to evaluate the preservative effect of chitosan with respect to that of sodium benzoate.
Results: In the samples treated with chitosan (80% w/v), 60% of them showed no growth and 40% showed growths of 5 CFU/g. On the other hand, in the samples treated with sodium benzoate (0.1%) there was no bacterial growth in 80% of the cases and only in 20% there were growths of 10 CFU/g.
Conclusions: Chitosan obtained from crab chitin has an antimicrobial effect on fungi and yeasts, when used at a rate of 80% (w/v) in processed Peruvian plantain compotes.
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