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Carbohydrate Polymers
Bilbao-Sainz, C., Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, CA, United States
Chiou, B.-S., Bioproducts Research Unit, U.S. Department of Agriculture, Albany, CA, United States
Williams, T., Bioproducts Research Unit, U.S. Department of Agriculture, Albany, CA, United States
Wood, D., Bioproducts Research Unit, U.S. Department of Agriculture, Albany, CA, United States
Du, W.-X., Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, CA, United States
Sedej, I., Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, CA, United States
Ban, Z., Postharvest and Food Science Institute, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
Rodov, V., Postharvest and Food Science Institute, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
Poverenov, E., Postharvest and Food Science Institute, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
Vinokur, Y., Postharvest and Food Science Institute, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
McHugh, T., Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, CA, United States
Brown mushroom (Agaricus bisporus) stalk bases from mushroom waste were treated with UV-B light to rapidly increase vitamin D2 content. Chitin was also recovered from this waste and converted into chitosan by N-deacetylation. FTIR spectra showed that the mushroom chitosan were similar to chitosan from animal sources. Chitosan films were prepared using high molecular weight (HW), low molecular weight (LW) and fungal chitosan. UV-B treated mushroom particles were also incorporated into fungal chitosan films. The fungal chitosan films showed similar density, porosity and water vapor barrier properties to the LW and HW chitosan films. However, fungal chitosan films were more hydrophobic and less flexible than the LW and HW chitosan films. Addition of mushroom particles did not significantly affect mechanical or water barrier properties of the fungal chitosan films. © 2017
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Vitamin D-fortified chitosan films from mushroom waste
167
Bilbao-Sainz, C., Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, CA, United States
Chiou, B.-S., Bioproducts Research Unit, U.S. Department of Agriculture, Albany, CA, United States
Williams, T., Bioproducts Research Unit, U.S. Department of Agriculture, Albany, CA, United States
Wood, D., Bioproducts Research Unit, U.S. Department of Agriculture, Albany, CA, United States
Du, W.-X., Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, CA, United States
Sedej, I., Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, CA, United States
Ban, Z., Postharvest and Food Science Institute, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
Rodov, V., Postharvest and Food Science Institute, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
Poverenov, E., Postharvest and Food Science Institute, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
Vinokur, Y., Postharvest and Food Science Institute, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
McHugh, T., Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, CA, United States
Vitamin D-fortified chitosan films from mushroom waste
Brown mushroom (Agaricus bisporus) stalk bases from mushroom waste were treated with UV-B light to rapidly increase vitamin D2 content. Chitin was also recovered from this waste and converted into chitosan by N-deacetylation. FTIR spectra showed that the mushroom chitosan were similar to chitosan from animal sources. Chitosan films were prepared using high molecular weight (HW), low molecular weight (LW) and fungal chitosan. UV-B treated mushroom particles were also incorporated into fungal chitosan films. The fungal chitosan films showed similar density, porosity and water vapor barrier properties to the LW and HW chitosan films. However, fungal chitosan films were more hydrophobic and less flexible than the LW and HW chitosan films. Addition of mushroom particles did not significantly affect mechanical or water barrier properties of the fungal chitosan films. © 2017
Scientific Publication
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