Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets
Food products like fish, fruits, and tofu are highly perishable, with quality degradation being a significant concern during storage. Chitosan, derived from shrimp waste, has potential as an edible coating to enhance shelf life. The degree of deacetylation (DD) is a key factor in chitosan's eff...
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EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01030.pdf |
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| author | Ramadhan Wahyu Tiftazani M. Haekal Heri Suseno Sugeng Septiyani Irawan Azizah Astriyani Aisyah Mahardika Vania Sintia Armi Fuji Silaban Rosella Dewi Ghaisani Aatikah Firdaus Zahrotul Nasution Muheri Indra Aja Butler Kyle Suleiman Omar Abdulla |
| author_facet | Ramadhan Wahyu Tiftazani M. Haekal Heri Suseno Sugeng Septiyani Irawan Azizah Astriyani Aisyah Mahardika Vania Sintia Armi Fuji Silaban Rosella Dewi Ghaisani Aatikah Firdaus Zahrotul Nasution Muheri Indra Aja Butler Kyle Suleiman Omar Abdulla |
| author_sort | Ramadhan Wahyu |
| collection | DOAJ |
| description | Food products like fish, fruits, and tofu are highly perishable, with quality degradation being a significant concern during storage. Chitosan, derived from shrimp waste, has potential as an edible coating to enhance shelf life. The degree of deacetylation (DD) is a key factor in chitosan's effectiveness, with high-DD chitosan (<80%) often requiring substantial resources for production. This study explores the use of low-DD chitosan (50%) as an edible coating for Nile tilapia fillets, apple slices, and tofu. Coatings were applied at intervals of 0, 6, 12, 18, and 24 hours, and samples were stored at room temperature (25 ± 2°C). Results show that low-DD chitosan significantly preserved the texture of Nile tilapia and tofu for up to 5 days (p>0.05). However, chitosan-coated apple slices exhibited increased browning, although oxidation was delayed compared to uncoated controls. These findings indicate that low-cost, low-DD chitosan could be an effective alternative for extending the shelf life of certain perishable foods without the need for high-purity chitosan. |
| format | Article |
| id | doaj-art-da7488f9179849eaa5d5c69f0eb92e44 |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-da7488f9179849eaa5d5c69f0eb92e442025-01-16T11:19:25ZengEDP SciencesBIO Web of Conferences2117-44582024-01-011470103010.1051/bioconf/202414701030bioconf_eafta2024_01030Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia FilletsRamadhan Wahyu0Tiftazani M. Haekal1Heri Suseno Sugeng2Septiyani Irawan Azizah3Astriyani Aisyah4Mahardika Vania5Sintia Armi Fuji6Silaban Rosella7Dewi Ghaisani Aatikah8Firdaus Zahrotul9Nasution Muheri Indra Aja10Butler Kyle11Suleiman Omar Abdulla12Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB UniversityDepartment of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB UniversityFisheries and Marine Institute of Memorial University of NewfoundlandKarume Institute of Science and Technology (KIST)Food products like fish, fruits, and tofu are highly perishable, with quality degradation being a significant concern during storage. Chitosan, derived from shrimp waste, has potential as an edible coating to enhance shelf life. The degree of deacetylation (DD) is a key factor in chitosan's effectiveness, with high-DD chitosan (<80%) often requiring substantial resources for production. This study explores the use of low-DD chitosan (50%) as an edible coating for Nile tilapia fillets, apple slices, and tofu. Coatings were applied at intervals of 0, 6, 12, 18, and 24 hours, and samples were stored at room temperature (25 ± 2°C). Results show that low-DD chitosan significantly preserved the texture of Nile tilapia and tofu for up to 5 days (p>0.05). However, chitosan-coated apple slices exhibited increased browning, although oxidation was delayed compared to uncoated controls. These findings indicate that low-cost, low-DD chitosan could be an effective alternative for extending the shelf life of certain perishable foods without the need for high-purity chitosan.https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01030.pdf |
| spellingShingle | Ramadhan Wahyu Tiftazani M. Haekal Heri Suseno Sugeng Septiyani Irawan Azizah Astriyani Aisyah Mahardika Vania Sintia Armi Fuji Silaban Rosella Dewi Ghaisani Aatikah Firdaus Zahrotul Nasution Muheri Indra Aja Butler Kyle Suleiman Omar Abdulla Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets BIO Web of Conferences |
| title | Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets |
| title_full | Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets |
| title_fullStr | Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets |
| title_full_unstemmed | Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets |
| title_short | Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets |
| title_sort | effectiveness of low deacetylation degree chitosan as an edible coating for apples tofu and tilapia fillets |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01030.pdf |
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