Preparation of nanochitosan from radiation degraded oligochitosan for shelf life extension of strawberry

Oligochitosans (OCT) were prepared from chitosan (CTS) by gamma irradiation technique. The parameters affecting to the chitosan degradation were studied. And then, OCT nanoparticles wereformed using the method of tripolyphosphate (TPP) cross-linking. Effect of concentration and molecular weight of OCT, concentration of TPP on particle size of the formed OCT nanoparticles were also studied. The formation of OCT nanoparticles was verified by Fourier transform infrared (FT-IR) spectrometer and differential scanning calorimeter (DSC), the morphology was observed using scanning electron microscope (SEM), and the characteristics (particle size and zeta potential) of OCT nanoparticles were also studied. The effect of OCT nanoparticles on strawberry presevation was carried out using the coating method. Results showed that an increase in radiation dose resulted in a decrease of chitosan molecular weight. The OCT with molecular weight of approximately 7.7 kDa was obtained by the synergistic effect of hydrogen peroxide (5%, v/v) and gamma ray at dose of 30 kGy. The smaller OCT nanoparticles was obtained with a lower molecular weight of OCT. The results of FTIR, DSC indicated the success in the formation of OCT nanoparticles with the particle size approximately 129.9 nm, with the spherical shape. The application of OCT nanoparticles on strawberry has prolonged the preservation times approximately 2.5 times higher compared to the control. (author)