Trial Application of Bacterial Cellulose Membrane in Minimally Pre-Prepared Fresh Coconut
Journal Title: International Journal of Pharmaceutical Science Invention - Year 2017, Vol 6, Issue 4
Abstract
In this publication, we have conducted experiments in using bacterial cellulose to create preservation coating for minimally pre-prepared fresh coconut with different experimental formulas, including the use of only bacterial cellulose membrane and combined with bacterial cellulose membranes which have absorbed Benzoate Sodium (preservation agent) at different concentrations. The results obtained are as follow: - First step in using thin bacterial cellulose membrane to preserve minimally pre-prepared fresh coconut: bacterial cellulose membrane can be used as a preservation method for minimally pre-prepared fresh coconut for at least up to 14 days. Bacterial cellulose membrane with Benzoate Sodium 0.2% will deliver the best preservation capability, assure the quality of fresh coconut even after 28 days of preservation, all at normal temperature condition. - The result also contributes to the survey of new application of bacterial cellulose: using bacterial cellulose as food coatings
Authors and Affiliations
Hang T. T. Nguyen, Huong T. Nguyen
Keywords
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