Journal of Food Processing & Technology

Multilayered edible coatings from chitosan and sodium caseinate by layer-by-layer assembly

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Beste Bayramoglu and Sinem Uney

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

The demand towards the consumption of minimally processed fresh fruits and vegetables is increasing contemporarily, owing to
the fast-paced lifestyle of our age and the change of direction in eating habits. Accordingly, the studies devoted to the maintenance
of shelf stability of such products have accelerated. The studies show that the modified atmosphere packaging (MAP) alone is not
sufficient to preserve the freshness of fresh-cut fruits and vegetables and the edible films and coatings which are used as supportive
agents to MAP might lead to some undesirable sensory effects on the products. Fabrication of ultra thin but still functional, edible
coatings might be an alternative for the minimization of such effects. The Layer-by-Layer (LbL) Deposition, a ‘bottom-up’ nanofabrication
technique which is based on the successive adsorption of two or more materials onto each other due to the physicochemical
interactions in between is a promising method to fabricate such coatings as it provides high control on the thickness and morphology.
In this study, multilayer formation from chitosan and sodium caseinate will be investigated. The effects of pH of the dipping solutions,
adsorption time and number of layers on the multilayer growth and the structure of the coatings will be investigated. Multilayer
build-up will be monitored by UV-Vis spectroscopy and Surface Plasmon Spectroscopy (SPR) which allows for in situ observation of
the multilayer formation. The thickness of the layers will be determined by SPR and Atomic Force Microscopy (AFM). AFM will also
give information about the surface morphology of the coatings.

Biography :

Beste Bayramoglu has earned her PhD degree from University of California, Davis and Department of Chemical Engineering & Materials Science. She has been working
as an Assistant Professor in the Department of Food Engineering at Izmir Institute of Technology since June 2013.