chitosan fruit and vegetable preservation

Chitosan oligosaccharide is a natural molecule. The cross-linking between the molecules forms a spatial network structure, which is easy to form a film. This film has high twisting strength, good toughness, alkali resistance and organic solvent resistance. After cross-linking (ie, adding oligoreaction), the acid resistance and heat resistance are better than that of cellulose acetate membrane. Also it is non-toxic, highly hydrophilic, has excellent compatibility with biological cells and good metal integration. chitosan oligosaccharides molecule contains highly reactive radicals and amino groups, and it is easy to produce chitosan derivatives with different properties and uses through chemical reactions such as acylation, sulfuric acid tyrosification, ethylation, carboxymethylation, etc. membrane. These membranes have a certain selective osmosis effect on 02, C02, C2H4, and can be widely used in the preservation of fruits and vegetables.

more details pls contact.  chitosan oligosaccharide