Crustacean Chitosan Unveiled: A Sustainable Storage Solution for Mangoes and Vege-Fish Noodles

Southern Leyte State University (SLSU) proudly highlights the innovative work of Dr. Dewoowoogen P. Baclayon, a faculty member and one of the authors of the study, in advancing food preservation methods. His recently published research, "Isolation, Characterization, and Utilization of Crustacean Chitosan as Storage Treatment in Mango Fruit and Vege-Fish Noodles," explores the use of chitosan- a naturally derived compound from crab shells—as a sustainable preservative for perishable and processed foods. Their study focused on solation of chitosan from crab shells through demineralization and deproteination processes were carried out by Baclayon in his study. The isolated chitosan matched the quality with commercial chitosan according to detailed SEM imaging and FT-IR spectral analysis. The application of chitosan as a coating of mangoes had reduced the weight loss as well as slowed down the rate of stem-end rot, major problems in postharvest storage of fruits. The study further established the fact that the chitosan effectively controlled microbial growth in fresh vege-fish noodles without affecting taste and texture. This research has huge implications for sustainable food preservation. Chitosan is really an incredibly broad potential as a natural alternative to synthetic preservatives: acting as a biopesticide in fresh produce and microbial inhibitor in processed foods. Such advancement will be in line with Sustainable Development Goal 12, which deals with Responsible Consumption and Production, thus leading to even more sustainable and eco-friendly solutions for food storage. SLSU congratulates Dr. Baclayon for his contributions in promoting scientific advancement in sustainable food technology. His research demonstrates how the university strives for world needs, such as minimization of food waste and safer food preservation. Sponsorship of breakthrough research, such as this, allows SLSU to lead innovations that can positively influence communities locally and internationally.
How to cite: Baclayon, D.P., Calibo, C.L., Jansalin, J.G.F. and Lauzon, R.D. (2015). ISOLATION, CHARACTERIZATION AND UTILIZATION OF CRUSTACEAN CHITOSAN AS STORAGE TREATMENT IN MANGO FRUIT AND VEGE-FISH NOODLES. Acta Hortic. 1088, 377-382

DOI: 10.17660/ActaHortic.2015.1088.65

To read full content: https://doi.org/10.17660/ActaHortic.2015.1088.65