Antimicrobial action of chitosan against spoilage organisms in precooked pizza

Chitosan antifungal capacity when the biopolymer is used as an edible film and as a dough ingredient in precooked pizza was studied. This action was evaluated against the fungi that produce major spoilage I in that product. It was observed that the use of chitosan in acetic acid as edible coating (0.079 g/100 g pizza) delayed Alternaria sp, Penicillium sp, and Cladosporium sp (Deuteromycetes) growth. This behavior was similar compared with the action of calcium propionate (0.103 g/100 g pizza) and potassium sorbate (0.034 g/100 g pizza) preservatives. On the other hand, chitosan showed a little sensibility on Aspergillus sp (Zygomycetes). It was demonstrated that the use of chitosan into the dough was not effective.