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Study on chitosan-based fruit coating polymer stability with aloe vera: exploring the role of weight ratio (c:a) and coating methods / Tuan Basyirah Binti Tuan Zahrin

By:

Tuan Basyirah Binti Tuan Zahrin [author.]

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

THE0010553 (Local)

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Online resources:

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Dissertation note: Final Year Report (Bachelor of Chemical Engineering Technology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2024 Abstract: For effective post-harvest preservation, treatments play a crucial role in maintaining fruit quality during storage. Chitosan-based polymers emerge as a viable solution for fruit coating due to their biocompatibility and coating capabilities. Ionic crosslinking between chitosan molecules, facilitated by the incorporation of tripolyphosphate (TPP) and surfactants (Tween 80), enhances mechanical endurance. Aloe Vera (AV) contributes natural antimicrobial properties, attributed to bioactive compounds. Achieving appropriate characteristics and prolonged stability in chitosan-based coatings necessitates careful determination of AV concentration. This study investigates the impact of various AV concentrations and the effects of single and double coatings on the physicochemical characteristics of CH-TPP in the presence of Aloe Vera. Analysis of particle size, chemical bonding, and surface morphology employed DelsaMax PRO Potential Dynamic Light Scattering Analyzer, Fourier Transform Infrared Spectroscopy (FTIR), and Scanning Electron Microscope (SEM). Additionally, the study evaluates the effects of CH-TPP-AV coating on banana decay rate, weight loss, and Total Soluble Solids (TSS) during a ten-day storage period. Particle size measured at 3.2 nm for CH-TPP and 3.6 nm for CH-AV. FTIR analysis confirmed crosslinking between CH, TPP, and AV. The appropriate concentration for extending banana shelf life was identified as 0.6% single coating of CH-AV. SEM analysis illustrated the coating's effectiveness in forming a protective layer on the banana surface. The 0.6% single coating of CH-AV exhibited the lowest weight loss and TSS value, ensuring the preservation of banana freshness throughout the ten-day storage period. In conclusion, CH-TPP in the presence of Aloe Vera coating demonstrates successful preservation of bananas.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	FTKKP .B37 2024 r Bc. (Browse shelf(Opens below))	Not for loan		T000004225

Faculty of Chemical and Process Engineering Technology

Final Year Report (Bachelor of Chemical Engineering Technology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2024

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For effective post-harvest preservation, treatments play a crucial role in maintaining fruit quality during storage. Chitosan-based polymers emerge as a viable solution for fruit coating due to their biocompatibility and coating capabilities. Ionic crosslinking between chitosan molecules, facilitated by the incorporation of tripolyphosphate (TPP) and surfactants (Tween 80), enhances mechanical endurance. Aloe Vera (AV) contributes natural antimicrobial properties, attributed to bioactive compounds. Achieving appropriate characteristics and prolonged stability in chitosan-based coatings necessitates careful determination of AV concentration. This study investigates the impact of various AV concentrations and the effects of single and double coatings on the physicochemical characteristics of CH-TPP in the presence of Aloe Vera. Analysis of particle size, chemical bonding, and surface morphology employed DelsaMax PRO Potential Dynamic Light Scattering Analyzer, Fourier Transform Infrared Spectroscopy (FTIR), and Scanning Electron Microscope (SEM). Additionally, the study evaluates the effects of CH-TPP-AV coating on banana decay rate, weight loss, and Total Soluble Solids (TSS) during a ten-day storage period. Particle size measured at 3.2 nm for CH-TPP and 3.6 nm for CH-AV. FTIR analysis confirmed crosslinking between CH, TPP, and AV. The appropriate concentration for extending banana shelf life was identified as 0.6% single coating of CH-AV. SEM analysis illustrated the coating's effectiveness in forming a protective layer on the banana surface. The 0.6% single coating of CH-AV exhibited the lowest weight loss and TSS value, ensuring the preservation of banana freshness throughout the ten-day storage period. In conclusion, CH-TPP in the presence of Aloe Vera coating demonstrates successful preservation of bananas.