Wettability of Chitosan Coating Solution on'Fuji' Apple Skin |
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| Authors: | WY Choi HJ Park DJ Ahn J Lee CY Lee |
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| Affiliation: | 1Author Choi is with the Graduate School of Biotechnology, Korea Univ., Seoul 136-701, Korea. Author Park is with the Graduate School of Biotechnology, Korea University, 1, 5-Ka, Anam-Dong, Sungbuk-Ku, Seoul 136-701, Korea and the Dept. of Packaging Science, Clemson Univ., Clemson, SC 29634-0370, USA. Author Ahn is with the Dept. of Chemical Engineering, Korea Univ., Seoul 136-701, Korea. Author J. Lee is with the Dept. of Foodservice Management and Nutrition, Sangmyung Univ., Seoul 110-743, Korea. Author C. Y. Lee is with the Dept. of Food Science &Technology, Cornell Univ., Geneva, NY 14456. USA. Direct inquiries to author Park (E-mail: ). |
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| Abstract: | Wettability of chitosan coating solutions on‘Fuji’ apple skin in different surfactant concentration (Tween 80: 0, 10, 100, 1000 ppm) was investigated using the Du Nouy ring method and the sessile‐drop method. The surface property of‘Fuji’ apple skin as a coated solid surface was characterized by the Zisman plot. The critical surface tension of‘Fuji’ apple skin was 18.7 dyne/cm. The surface tension of the chitosan coating solution was too high (61.5 dyne/cm) to wet the apple skin. Tween 80 as surfactant in water‐borne coatings reduced the surface tension of the coating solution and enhanced its wettability. Surface morphology of the coated film was observed by scanning electron microscope. Surfactant driven autophilicity improved the adhesive force between coating solution and associative apple skin, and decreased the contact angle of coating solution. |
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| Keywords: | edible coatings wettability chitosan surfactant autophilicity |
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