FOOD INNOVATION FOR EXTENDING SHELF LIFE OF WHITE SHRIMP, TILAPIA, AND NAM DOK MAI MANGO WITH CHITOSAN EXTRACTED FROM LEFTOVER WHITE SHRIMP SHELL
Chitosan Food Innovation to Extend Shelf Life of Shrimp, Fish, Mango
DOI:
https://doi.org/10.55766/sujst11159Keywords:
Chitosan Extraction, Shelf-Life Extension, Natural Preservatives, Agricultural Waste Utilization, Seafood Preservation, Nam Dok Mai Mango CoatingAbstract
This study repurposes white shrimp shells, an agricultural waste, to extract chitosan—a natural biopolymer with antimicrobial properties—for enhancing food safety and extending shelf life. Chitosan was extracted using a simple, cost-effective process involving chemical treatments and drying. The extracted chitosan, characterized as high DA chitosan (% DA = 75.93 ± 1.40) with enhanced solubility, with functional groups similar to those found in commercial chitosan. Preservation tests demonstrated that the extracted chitosan effectively extended the shelf life of unpeeled shrimp by 3-5 days, peeled shrimp by 1-2 days, and tilapia by 2-3 days while maintaining sensory quality, including color, pH stability, and odor control. For Nam Dok Mai mangoes, chitosan coatings at the peduncle area preserved marketable quality for up to 10 days. This method provides a cost-effective, sustainable solution for local producers, promoting value-added agricultural practices and benefiting both seafood and fruit preservation.
References
Abbas, K.A., Mohamed, A., Jamilah, B., and Ebrahimian, M. (2008). A review on correlations between fish freshness and pH during cold storage. American Journal of Biochemistry and Biotechnology, 4(4):416-421. https://doi.org/10.3844/ajbbsp.2008.416.421
Arancibia, M.Y., López-Caballero, M.E., Gómez-Guillén, M.C., and Montero, P. (2015). Chitosan coatings enriched with active shrimp waste for shrimp preservation. Food Control, 54:259-266. https://doi.org/10.1016/j.foodcont.2015.02.004
Chen, M., Gu, H., Wang, L., Shao, Y., Li, R., and Li, W. (2022). Exogenous ethylene promotes peel color transformation by regulating the degradation of chlorophyll and synthesis of anthocyanin in postharvest mango fruit. Frontiers in Nutrition, 9. https://doi.org/10.3389/fnut.2022.911542
Condurso, C., Tripodi, G., Cincotta, F., Lanza, C.M., Mazzaglia, A., and Verzera, A. (2016). Quality assessment of Mediterranean shrimps during frozen storage. Italian Journal of Food Science, 28:497-509.
Duan, J., Cherian, G., and Zhao, Y. (2010). Quality enhancement in fresh and frozen lingcod (Ophiodon elongatus) fillets by employment of fish oil incorporated chitosan coatings. Food Chemistry, 119(2):524-532. https://doi.org/10.1016/j.foodchem.2009.06.055
Harugade, A., Sherje, A. P., and Pethe, A. (2023). Chitosan: A review on properties, biological activities and recent progress in biomedical applications. Reactive and Functional Polymers, 191:105634. https://doi.org/10.1016/j.reactfunctpolym.2023.105634
Jarimopas, B., and Kitthawee, U. (2007). Firmness properties of mangoes. International Journal of Food Properties, 10(4):899-909. https://doi.org/10.1080/10942910701221731
Jeon, Y., Kamil, J.Y.V.A., and Shahidi, F. (2002). Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry, 50(18):5,167-5,178. https://doi.org/10.1021/jf011693l
Lopez-Caballero, M.E., Martinez-Alvarez, O., Gomez-Guillen, M.D., and Montero, P. (2007). Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage. International Journal of Food Science and Technology, 42:1,029-1,038. https://doi.org/10.1111/j.1365-2621.2006.01328.x
Nagaraja, B., Janga, J.K., Hossain, S., Verma, G., Palomino, A.M., and Reddy, K.R. (2024). Novel chitosan-based barrier materials for environmental containment: Synthesis, characterization, and contaminant removal capacities and mechanisms. Chemosphere, 359:142285. https://doi.org/10.1016/j.chemosphere.2024.142285
Nirmal, N.P., and Benjakul, S. (2009). Melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage. Journal of Agricultural and Food Chemistry, 57(9):3,578-3,586. https://doi.org/10.1021/jf900051e
Priyadarshi, R. and Rhim, J.W. (2020). Chitosan-based biodegradable functional films for food packaging applications. Innovative Food Science and Emerging Technologies, 62:102346. https://doi.org/10.1016/j.ifset.2020.102346
Rossi, N., Grosso, C., and Delerue-Matos, C. (2024). Shrimp waste upcycling: Unveiling the potential of
polysaccharides, proteins, carotenoids, and fatty acids with emphasis on extraction techniques and bioactive properties. Marine Drugs, 22(4):153. https://doi.org/10.3390/md22040153
Sipahutar, Y.H., Sitorus, P.P.R., Kristiany, M.G.E., Prabowo, D.H.G., and Suryanto, M.R. (2021). Deterioration of the quality of Whiteleg shrimp (Litopenaeus vannamei) stored at chilling temperatures harvested from traditional ponds and intensive ponds. Ecology, Environment and Conservation, 27 (Special Issue of the 5 IBOC on Sustainability of Natural Resources), S76-S83.
Sombatpraiwan, S., Tipyavimol, T., and Treeamnuk, K. (2012). Factors related to ripening-stages of Nam Dok-mai mango after harvesting. Journal of the Thai Society of Agricultural Engineering, 18(1):52-58.
Wang, S., and Jing, Y. (2016). Effects of a chitosan coating layer on the surface properties and barrier properties of kraft paper. BioResources, 11(1):1,868-1,881. https://doi.org/10.15376/biores.11.1.1868-1881
Wani, A.K., Akhtar, N., Mir, T.U.G., Rahayu, F., Suhara, C., Anjli, A., Chopra, C., Singh, R., Prakash, A., El Messaoudi, N., Fernandes, C.D., Ferreira, L.F.R., Rather, R.A., and Américo-Pinheiro, J.H.P. (2024). Eco-friendly and safe alternatives for the valorization of shrimp farming waste. Environmental Science and Pollution Research International, 31(27):38,960-38,989. https://doi.org/10.1007/s11356-023-27819-z
Zaharah, S.S., Singh, Z., Symons, G.M., and Reid, J.B. (2012). Role of brassinosteroids, ethylene, abscisic acid, and indole-3-acetic acid in mango fruit ripening. Journal of Plant Growth Regulation, 31(3):363-372. https://doi.org/10.1007/s00344-011-9245-5
Zulkarnain, Z., Mukti, W., and Kurniawan, K. (2024). Sustainable and environment-friendly management of shrimp processing waste through high-quality chitosan production. Leuser Journal of Environmental Studies, 2(2):95-100. https://doi.org/10.60084/ljes.v2i2.229
