Food waste is currently being generated at an increasing rate. One proposed solution would be to convert it to biopolymers for industrial applications. We recovered chitin from mushroom waste and converted it to chitosan to produce edible coatings. We then used layer-by-layer (LbL) electrostatic deposition of the polycation chitosan and the polyanion alginate to coat fruit bars enriched with ascorbic acid. The performance of the LbL coatings was compared with those containing single layers of fungal chitosan, animal origin chitosan and alginate. Bars containing alginate-chitosan LbL coatings showed increased ascorbic acid content, antioxidant capacity, firmness and fungal growth prevention during storage. Also, the origin of the chitosan did not affect the properties of the coatings. PRACTICAL APPLICATION Mushroom stalk bases could be an alternative source for isolating chitosan with similar properties to animal-based chitosan. Also, layer-by-layer assembly is a cheap, simple method that can improve the quality and safety of fruit bars.

中文翻译：

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应用于水果棒的逐层藻酸盐和真菌壳聚糖基可食用涂层

目前，食物垃圾的产生速度越来越快。一种建议的解决方案是将其转化为用于工业应用的生物聚合物。我们从蘑菇废料中回收甲壳素并将其转化为壳聚糖以生产可食用涂层。然后，我们使用聚阳离子壳聚糖和聚阴离子海藻酸盐的逐层 (LbL) 静电沉积来涂覆富含抗坏血酸的水果棒。LbL 涂层的性能与含有单层真菌壳聚糖、动物源壳聚糖和藻酸盐的涂层进行了比较。含有藻酸盐-壳聚糖 LbL 涂层的皂条在储存过程中显示出抗坏血酸含量、抗氧化能力、硬度和真菌生长预防增加。此外，壳聚糖的来源不影响涂层的性能。实际应用蘑菇茎基可以作为分离壳聚糖的替代来源，具有与动物基壳聚糖相似的特性。此外，逐层组装是一种廉价、简单的方法，可以提高水果棒的质量和安全性。