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Enhancing chitosan-based fruit coating polymer stability with aloe vera and moringa / Nursyahirah Binti Mat Nawi

By:

Nursyahirah Binti Mat Nawi [author.]

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

THE0010551 (Local)

Subject(s):

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Dissertation note: Final Year Report (Bachelor of Chemical Engineering Technology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 Abstract: As Malaysia undergoes a growth in exports of tropical fruits, maintaining fruit quality becomes crucial to gaining trust from buyers and consumers worldwide. Edible fruit coatings, particularly are chitosan-based coating, offer a solution by extending shelf life and reducing spoilage risks during transportation. The prior research indicates that combining chitosan nanoparticles (CH-TPP) with aloe vera (AV) and moringa (MO) can effectively increase the shelf life of fruits by reducing their respiration rate. This is attributed to the antimicrobial properties of moringa, while aloe vera gel acts as a protective barrier, creating a semi-permeable layer that hinders water loss from the fruit surface. The physical and chemical characteristics of the coating polymer were examined using method like dynamic light scattering (DLS), Fourier-Transform Infrared Spectroscopy (FTIR), and Scanning Electron Microscope (SEM). Simultaneously, the post-harvest quality of bananas was assessed by measuring weight loss, evaluating visual appearance, and determining total soluble solids (TSS). Remarkably, a singular application of chitosan-TPP, incorporating 1% w/v aloe vera and 3% w/v moringa, exhibited superior outcomes. Over a 10-day observational span, it showcased diminished weight loss, decreased TSS levels, and fewer occurrences of brown spots on the banana surface. Additionally, the mean particle size of CH-TPP with 1% w/v aloe vera and 3% w/v moringa was found to be the smallest at 2.7 nm, as opposed to CH-TPP alone (3.2 nm). Furthermore, FTIR analysis revealed a slightly larger wavelength for -OH and -NH groups stretching vibrations about 3351.73 𝑐𝑚−1 for CH-TPP with 1% w/v aloe vera and 3% w/v moringa. These findings can highlight the potential of chitosan-TPP, in combination with 1% w/v aloe vera and 3% w/v moringa, to enhance banana quality and extend its shelf life, contributing to the reduction of food waste and spoilage losses.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	FTKKP .S94 2024 r Bc. (Browse shelf(Opens below))	Not for loan		T000004223

Faculty of Chemical and Process Engineering Technology

Final Year Report (Bachelor of Chemical Engineering Technology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025

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As Malaysia undergoes a growth in exports of tropical fruits, maintaining fruit quality becomes crucial to gaining trust from buyers and consumers worldwide. Edible fruit coatings, particularly are chitosan-based coating, offer a solution by extending shelf life and reducing spoilage risks during transportation. The prior research indicates that combining chitosan nanoparticles (CH-TPP) with aloe vera (AV) and moringa (MO) can effectively increase the shelf life of fruits by reducing their respiration rate. This is attributed to the antimicrobial properties of moringa, while aloe vera gel acts as a protective barrier, creating a semi-permeable layer that hinders water loss from the fruit surface. The physical and chemical characteristics of the coating polymer were examined using method like dynamic light scattering (DLS), Fourier-Transform Infrared Spectroscopy (FTIR), and Scanning Electron Microscope (SEM). Simultaneously, the post-harvest quality of bananas was assessed by measuring weight loss, evaluating visual appearance, and determining total soluble solids (TSS). Remarkably, a singular application of chitosan-TPP, incorporating 1% w/v aloe vera and 3% w/v moringa, exhibited superior outcomes. Over a 10-day observational span, it showcased diminished weight loss, decreased TSS levels, and fewer occurrences of brown spots on the banana surface. Additionally, the mean particle size of CH-TPP with 1% w/v aloe vera and 3% w/v moringa was found to be the smallest at 2.7 nm, as opposed to CH-TPP alone (3.2 nm). Furthermore, FTIR analysis revealed a slightly larger wavelength for -OH and -NH groups stretching vibrations about 3351.73 𝑐𝑚−1 for CH-TPP with 1% w/v aloe vera and 3% w/v moringa. These findings can highlight the potential of chitosan-TPP, in combination with 1% w/v aloe vera and 3% w/v moringa, to enhance banana quality and extend its shelf life, contributing to the reduction of food waste and spoilage losses.