Journal
FOOD CHEMISTRY
Volume 200, Issue -, Pages 223-229Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.01.042
Keywords
Chitosan; Iodide; Iodine supplement; Thin film; Tomato; Dipping method
Funding
- Higher Education Research Promotion and the National Research University Project of Thailand
- Office of the Higher Education Commission, through the Food and Functional Food Research Cluster of Khon Kaen University
- Materials Chemistry Research Unit, Department of Chemistry, Center of Excellence for Innovation in Chemistry (PERCH-CIC)
- Commission on Higher Education
- Ministry of Education, Thailand
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In general, the risk of numerous thyroid cancers inevitably increases among people with iodine deficiencies. An iodide-doped chitosan (CT-I) solution was prepared for dipping tomatoes to coat the fresh surface with an edible film (1.5 mu m), thereby providing iodine-rich fruits for daily intake. Characterisation of the thin film was conducted by FTIR and SEM. Stability of the CT-I film was studied via water immersion at various time intervals, and no residual iodide leached out due to intrinsic interactions between the cationic amino group of chitosan and iodide ions. Moreover, the iodide supplement exhibited no effect on the antioxidant activity of tomatoes. The iodine content in the film-coated tomato was determined by ICP-OES. The tomato coating with 1.5% (w/v) CT-I contained approximately 0.4 mu g iodide per gram fresh weight. In addition, the freshness and storability of iodine-doped tomatoes were also maintained for shelf-life concerns. (C) 2016 Elsevier Ltd. All rights reserved.
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