03270ntm a2200349 i 4500 MY-KuUP 20260608103427.0 t||||fr|||| 000 0 ta 260608t20242024my a|||fr|||| 000 0 eng d THE0010551 (Local) Hardback UMPSA eng UMPSA rda FTKKP .S94 2024 r Bc. Nursyahirah Binti Mat Nawi, author. Enhancing chitosan-based fruit coating polymer stability with aloe vera and moringa / Nursyahirah Binti Mat Nawi Kuantan, Pahang : UMPSA, 2024 © 2024 xi, 44 pages : illustrations ; rdacontent text rdamedia unmediated rdacarrier volume rda text file PDF Faculty of Chemical and Process Engineering Technology Final Year Report (Bachelor of Chemical Engineering Technology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 Include bibliographical reference 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. Faculty of Chemical and Process Engineering Technology Dissertations Universities and colleges Dissertations Theses Dissertations https://umpir.ump.edu.my/id/eprint/47310 lcc PSM 0 0 lcc 0 0 10000 10000 2026-06-08 0 FTKKP .S94 2024 r Bc. T000004223 2026-06-08 10:35:10 2026-06-08 PSM 104938 104944