Catalog | ACM9012764-45 |
CAS | 9012-76-4 |
Description | Med DDA% – Low-Medium Mw |
Molecular Formula | (C6H11NO4)n |
Appearance | Off-white powder |
Application | Biocompatible, antibacterial and environmentally friendly polyelectrolyte with a variety of applications including water treatment, chromatography, additives for cosmetics, textile treatment for antimicrobial activity, novel fibers for textiles, photographic papers, biodegradable films, biomedical devices, and microcapsule implants for controlled release in drug delivery. |
Storage | <25°C, cool dry environment, well-sealed |
Feature | Degree of Deacetylation (DDA) – 88.3% |
Form | Powder |
Moisture Content | 0.071 |
Packaging | 100g, 250g |
Particle Size | 80 mesh |
pH | 6.5-8.5 |
Type | Crustacean Source |
Viscosity | 70 (mpa.s, 20 °C) |
Yihan Wang, et al. Carbohydrate Polymers, 2015, 122(20), 18-25.
Ultrasonic atomization combined with freeze casting can easily prepare oriented chitosan nanofibers with a diameter less than 100 nanometers. The obtained chitosan nanofibers can be used in biomedicine and food engineering.
Preparation procedure
· A 0.4 wt% aqueous chitosan solution (molecular weight = 22 kDa) was poured into the atomization device's reservoir and atomized multiple times until a complete mist was produced by the nozzle. A stainless steel dish was filled with either liquid nitrogen, an ice/NaCl mixture, or dry-ice/ethanol, and then a silicon wafer was placed on top until its surface started to freeze. The PSAF nozzle tip was positioned 5 cm from the center of the wafer and aligned with its edge, remaining parallel to the wafer while a single layer was atomized along this edge. The wafer was then promptly transferred to a freeze dryer, where it was lyophilized under vacuum for approximately 5 hours at -52 ◦C.
· To enable atomization at different temperatures, the chitosan solution was divided into three small beakers. The first beaker was kept in the freezer compartment of a refrigerator at roughly 0 ◦C until it formed an ice-water mixture. The second beaker remained at room temperature (around 25 ◦C), and the third was heated to 37 ◦C. Additionally, a common household sprayer and an airbrush, equipped with a 0.2 mm nozzle and a 2.5 ml cup, were utilized for atomization. The airbrush operated under a pressure range of 0.1-0.6 MPa, using a small air pump and a pressure control valve.
Treviño-Garza, et al. Postharvest Biology and Technology, 2017, 128, 63-75.
A series of chitosan (CH), pullulan (PU), linseed (LM), nopal (NM) and aloe vera mucilage (AM) edible coatings (ECs) were prepared by the layer-by-layer method and tested for the quality and shelf-life preservation of fresh-cut pineapples.
· Coating Solutions for Layer-by-Layer Technique
Five coating solutions were mixed in sterile distilled water until completely dissolvable: NM (4.0% nopal mucilage with 0.5% glycerol), LM (1.5% linseed mucilage with 0.5% glycerol) and AM (aloe mucilage with water 1:1, plus 0.5% glycerol). Other solutions were CH (1.5% chitosan with 85% deacetylation and 0.5% glycerol) and PU (6.5% pullulan and 0.5% glycerol).
· Application of Layer-by-Layer Edible Coatings
Fresh-cut fruits were submerged and coated with four treatments: CH + PU, CH + LM, CH + NM, and CH + AM. The fruits were then packaged into polyethylene terephthalate bags and frozen for 18 days at 4°C. Layer-by-layer edible coatings comprising CH + PU, CH + LM, CH + NM and CH + AM improved the quality of fresh-cut pineapples and extended their shelf-life by six days compared with control.
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