An iodine supplementation of tomato fruits coated with an edible film of the iodide-doped chitosan

作者：Limchoowong Nunticha; Sricharoen Phitchan; Techawongstien Suchila; Chanthai Saksit

来源：Food Chemistry, 2016, 200: 223-229.

DOI：10.1016/j.foodchem.2016.01.042

• Chitosan
• Iodide
• Iodine supplement
• Thin film
• Tomato
• Dipping method

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.

• 出版日期2016-6-1