000			03270ntm a2200349 i 4500
003			MY-KuUP
005			20260608103427.0
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008			260608t20242024my a|||fr|||| 000 0 eng d
020			_aTHE0010551 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFTKKP .S94 2024 r Bc.
100	1		_aNursyahirah Binti Mat Nawi, _eauthor.
245	1	0	_aEnhancing chitosan-based fruit coating polymer stability with aloe vera and moringa / _cNursyahirah Binti Mat Nawi
264		1	_aKuantan, Pahang : _bUMPSA, _c2024
264		4	_c© 2024
300			_axi, 44 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Chemical and Process Engineering Technology
502			_aFinal Year Report (Bachelor of Chemical Engineering Technology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aAs 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.
610	2	0	_aFaculty of Chemical and Process Engineering Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
856			_uhttps://umpir.ump.edu.my/id/eprint/47310
942			_2lcc _cPSM
999			_c104938 _d104944