The Effect of Addition Vitamin C Coated with Nanoparticles Chitosan on the Chemical, Microbiological and Sensory Properties of the Processed Cream

Abstract

The chemical, microbiological and sensory properties for the processed cream with add coated vitamin C with nanoparticles chitosan was studied. Coated vitamin C with nanoparticles chitosan (C-CS-NPS) was added in different concentrations 0.3, 0.6, and 0.9 mL or mg as M3, M4, M5, M6, M7 and M8 of liquid and freeze-dried samples, respectively.In addition, there was the control sample (M1) and Industrial antioxidant BHT (M2) were used to enrich 1.5 kg of the processed cream forstorage period 1, 5, 10, 15, 20, 25 and 30 days at a temperature 2 ± 7 oC. The M3, M4, M5, M6, M7 and M8 were less exposed to the oxidation process than M1 and M2 sample. The results showed that the Nano layer of chitosan, through the formation of a protective layer has a great role in protecting vitamin C during the manufacturing processes of the cream.Therefore,thatvitamin plays an important role in M3, M4, M5, M6, M7 and M8 sampleforpreserving the cream product from oxidation and microbial growth. Whereas, the sensory evaluation indicated that the M8 with concentration of 0.9 mg had the highest among other samples in taste, flavor, texture, color, appearance, and spread ability properties for 1, 5, 10, 15, 20, 25 and 30 days, respectively.Thus, this study was indicated that the addition of coated vitamin C with nanoparticles chitosan in processed cream had a great role for preserving it for long periods with maintaining of its various qualities.