Beruflich Dokumente
Kultur Dokumente
especially the crustacean sector which lacks cost effective outlets for their waste (Raja et
al 2012). About 45% of processed seafood consists of shrimp, the waste of which
some 6 million to 8 million tons of waste crab, shrimp and lobster shells are produced
globally — about 1.5 million tons in South East Asia alone. In developing countries,
waste shells are often just dumped in landfill or the sea. In developed countries, disposal
One of the most abundant natural seafood resources in the Philippines is the
province of Roxas City, the Seafood Capital of the Philippines. Chitin or its de-acetylated
derivative chitosan is a valuable product with a number of applications, is one of the main
components of shrimp shells, a waste product of the seafood industry (Microb Cell Fact.
2013).A chitosan coating retarded water loss and the drop in sensory quality, increasing
the soluble solid content, titratable acidity and ascorbic acid content. It also inhibited the
effectively prolongs the quality attributes and extends the shelf life of particular kinds of
fruits (Journal of Food Engineering, 2007). The coating of chitosan can modify the
internal atmosphere, decrease transpiration, delay ripening fruit while increasing the shelf
life of fruits and vegetables. After applying improved chitosan-based coating, the
1
preserving effects were increased in most of the cases compared with single chitosan
This prompted the researcher to conduct a study entitled Effect of Chitosan Coating
from Tiger Prawn (Penaeus monodon) shells on the Shelf life of Fresh Lanzones
2
Statement of the Problem
General Objective
Generally, this study aims to determine if Chitosan coating from Tiger Prawn
(Penaeus monodon) shells can be utilized to improve the shelf life of fresh Lanzones
Specific Objective
domesticum Correa) fruits after applying the different treatments of Chitosan Coating
Hypothesis
Correa) fruits after applying the different treatments of Chitosan Coating from Tiger
3
Conceptual Framework
Treatments Variable
Treatment A - 10 mL
chitosan + 15 mL acetic
c
acid
Coating
Treatment B - 15 mL
Number of Days
chitosan + 15 mL acetic
to Rot
acid
Treatment C – 20 mL
chitosan + 15 mL acetic
acid
Figure 1. Number of Days to Rot after Coating the Lanzones (Lansium domesticum
Correa) Fruits with Different Treatments
4
Significance of the Study
a. Public. This study will incite the public of alternative solutions to lessen the
b. Fruit Vendors. The desired outcome of this study will be beneficial to the
e. Farmers and Orchard Owners. This study will helped alleviate the hardship of
availing costly and inefficient artificial extenders that delay shipment of goods to
This study was only limited in the use of chitosan coating from tiger prawn
life extender that were tested for seven (7) days. There were three treatments and a
fruits as the negative control. The Lanzones (Lansium domesticum Correa) fruits were
5
evaluated and checked after applying the different treatments to determine the significant
The study was conducted under the supervision of Mrs. Genevieve A. Aponte at
Definition of Terms
Acetate – (Ethanoate) salt or ester of ethanoic acid (acetic acid). The salts are formed by
reacting ethanoic acid with a base, such as a metal hydroxide; the esters by reacting the
acid with an alcohol. (Microsoft Encarta Premium Suite 2005). In this study, acetic acid
Chitosan – This term means the de-acetylated form of chitin, a polysaccharide found in
exoskeleton of shellfish like shrimp and crabs (Block, 2004). In this study, chitosan is
Chitosan coating - extends the shelf life of the fruits and vegetables by minimizing the
rate of respiration and reducing the water loss. Chitosan coating offers a defensive barrier
against bacterial contamination and loss of moisture from the surface of food products,
thus extending their shelf life. With limited increase in the concentration of chitosan
coating, the beneficial effect of chitosan on postharvest life and quality of the food is
enhanced (Block, 2004). In this study, it is used to coat the Lanzones fruits.
6
Chitosan Extraction – process used to determine if there is the presence of polymer chitin
(Microsoft Encarta Reference Library 2004). In this study, it is used to liquefy proteins
Lye – solid, white material that readily absorbs moisture. It produces extremely corrosive
solutions (World Book 2004). In this study, the processed chitin is boiled in lye to get rid
Prawn Shells – is about 2 cm (0.79 in) long, but some shrimp exceeding 25 cm (9.8 in).
Most commonly has an orange transparent shell covering its body (Journal of
Experimental Biology 2004). In this study, shrimp shells are used to produce chitosan.
7
Review of Related Literature and Studies
This chapter is made up of three (3) topics, namely: (1) Problems in Preservation,
(2) Lanzones (Lansium domesticum Correa), (3) Tiger prawn (Penaeus monodon) and (4)
Synthesis.
The second topic, Lanzones (Lansium domesticum Correa), discusses in detail its
The third topic, Tiger prawn (Penaeus monodon), particularly discusses the
8
Problems in Preservation
The problems confronted in food preservation are not simple, for a whole set of
biological factors, prior to the start of the chosen preservation method, can later affect
losses that occur during treatment, storage, conditioning, transport, and distribution.
The most common destructive agents are rodents, insects, and microorganisms
(fungi and bacteria). Man himself, through ignorance and negligence, often handles and
most food is destroyed in storage by spoilage cause by living organisms such as molds,
bacteria, and yeast. Food preservation techniques, therefore, depend upon killing or
9
Lanzones (Lansuimdomesticum Correa)
Figure 2. Lanzones
(Lansuim domesticum Correa)
Photo taken from www.google.com
The lanzones, lansuim, or langsat is not just a delicious treat, but is also quite
healthy. Lanzones are well-known in Southeast Asia. It is recognizable with its yellow to
light brown peel, oval-shaped fruit that grows in clusters. You can cook the fruit, but it is
ton of health benefits, including protecting your eye against macular degeneration and
other vision problems. Lanzones also have other antioxidants that may be able to prevent
health problems. The other antioxidants in the fruit are helpful in keeping the body clean
against free radicals that quicken the rate of aging, but also cause serious illnesses.
Splitting the peel, starts at the end and extends to the stem. This exposes the flesh
10
Figure 3. Tiger Prawn
(Penaeus monodon)
Photo taken from www.google.com
Tiger prawns have a typical prawn body plan including a head, tail, five pairs of
swimming legs (pleopods) and five pairs of walking legs (pereopods), as well as
posterior ridge called the adrostral carina extends from the rostrum to the edge of the
epigastric spine, which reaches to the posterior end of the carapace. (State of New South
Wales through Department of Industry and Investment, 2010). Tiger prawns are
identified by distinct black and white stripes on their backs and tails; on their abdomens,
these stripes alternate black/yellow or blue/yellow. Base body color varies from green,
brown, red, grey, or blue. These prawns are very large, reaching 330 mm or greater in
length and are sexually dimorphic, with females are larger than males. (Dall, et al., 1991;
prawn shells, can be used in fruit preservation, shower gels instead of man-made
marine animals such as shrimp, crabs, or lobsters. Chitosan-based coating was concerned
11
in recent years owing to its non-toxic, biodegradable, and biocompatible properties (J
Synthesis
such as bacteria, molds, enzymes or bruising. Microorganisms such as bacteria and molds
release their own enzymes as they grow, produces deterioration through structural decay,
speeding up the spoiling process. Enzymes, which occur naturally in live fruits and
vegetables, are part of the natural aging process. Enzymatic browning leads to
discoloration and, later, spoilage. Bruising alters the exterior of your fruits and
sector which lacks cost effective outlets for their waste (Raja et al, 2012). About 45% of
cephalothorax (Gortari & Hours, 2013). This rapid accumulation of seafood wastes, and
unless acted upon maybe the cause of many diseases and outbreaks throughout the years
such as skin problems, respiratory diseases, or infections. Huge losses of fruits and
vegetables are a matter of grave concern for any country. But this is a general
Chitosan is one of the main components of shrimp shells, one of the biggest waste
products of the seafood industry (Microb Cell Fact., 2013). A chitosan coating retards
water loss and the drop in sensory quality, increasing the soluble solid content. It also
inhibited the growth of microorganisms. Previous studies reveal that applying a chitosan
12
coating effectively prolongs the quality attributes and extends the shelf life or particular
The study will utilize the cellulose-like biopolymer, chitosan from the shells of
Tiger Prawns (Penaeus monodon), as to help extend the shelf life of Lanzones (Lansium
domesticum Correa). The study will use a modified shelf life test in order to find out a if
Correa) fruits after applying the different treatments of Chitosan Coating from Tiger
13
Materials and Methods
Materials
The materials used in the study were 300 grams of prawn shells, 500 mL
hydrochloric acid, 1500 mL distilled water, 700 grams of lye, 100 mL of acetic acid.
Tools
The tools used in the study were 5 pieces of beakers, plastic basin, mortar and
pestle, platform balance, microgram balance, Erlenmeyer flask, stirring rod, plastic
spoon, 3 plastic containers, strainer, paper and pen. Laboratory gowns, masks and gloves
14
Experimental Design
Treatments Replications
1 2Replicatio 3
Treatment A ns
10 mL Chitosan + 15 mL
Acetic acid
Treatment B
15 mL Chitosan + 15 mL
Acetic acid
Treatment C
20 mL Chitosan + 15 mL
Acetic acid
Negative Control
Untreated
15
Procedural Design
Gathering and Preparation of Raw Materials
Chitin extraction
Chitosan extraction
Gathering of Data
Statistical Tool
16
General Procedure
Gathering of Materials
Figure 7. Gathering of
Materials
Photo taken by the Researcher
Tiger prawn shells were gathered from Teodoro Arcenas Trade Center (TATC),
Rozas City, Capiz. The prawn shells were cleaned and air dried for 5 days. The prawn
Chitosan Extraction
17
Using a grammer 150g of shells were measured and placed in a clean container and was
mixed with 400 mL of 20% NaOH solution and was soaked for 24 hours.
After 24 hours, the mixture was washed and drained using a strainer. The residue
was placed to a clean bottle and added with 50 mL HCl each. It was soaked for 4 hours.
After soaking, the mixture was washed and placed in a clean container. 400 mL of
20% NaOH solution was added and soaked for 2-3 hours. The procedure was repeated
The chitin is again washed and drained thoroughly and were added 300 mL of
40% NaOH solution lye to remove acetate from the molecule. Acid is consumed in the
and 15mLacetic acid; Treatment B- 15mL chitosan and 15mL acetic acid; Treatment C-
5g chitosan and 15mL acetic acid and aNegative Control- untreatedthat was labeled
T1/T2/T3/Control.
18
Coating of Fruits
The fruits were first cleaned using a cloth. The different treatments of chitosan
coating were applied to the Lanzones fruits and then left to dry for 30 minutes. The
Gathering of Data
Each treatment was opened and let out of their individual containers, the
Lanzones fruits were each evaluated and checked, and were returned back to their
respective containers after. The method was repeated for another 7 days, evaluated after
every 24 hours. Every day for eight days, each treatment was observed to determine total
duration of the shelf lifeof each coated fruit from each treatment.
19
Statistical Tool
20
Results
Table 1. Results of Shelf Life Test on the total duration of the shelf life of
Lanzones (Lansium domesticum Correa) fruits (g) after Chitosan coated
with Varying Treatments of Chitosan from Tiger Prawn (Penaeus
monodon) shells.
Days
Treatments 1 2 3 4 5 6 7 8
No. of Lanzones Mean
A 3 3 3 3 3 3 2.3 1 2.7a
B 3 3 3 3 3 2.7 2 1 2.6a
C 3 3 3 3 2.7 2.3 1 0 2.3b
NC 3 3 2.7 1.7 0.3 0 0 0 1.3c
Mean 3a 3a 2.9a 2.7a 2.3b 2b 1.3c 0.5c
Table above shows thatTreatment A got the highest mean difference of 2.7
followed by Treatment B with a mean difference of 2.6 and Treatment C with a mean
difference of 2.3. The negative control got the lowest mean difference of 1.3.
21
Table 2. ANOVA on the number of Days for Lanzones (Lansium domesticum
Correa) to Rot after Applying the Different Treatments
Factor 2
Means:
TA TB TC Control
Day 1 3.0 3.0 3.0 3.0 3.0
Day 2 3.0 3.0 3.0 3.0 3.0
Day 3 3.0 3.0 3.0 2.7 2.9
Factor 1 Day 4 3.0 3.0 3.0 1.7 2.7
Day 5 3.0 3.0 2.7 0.3 2.3
Day 6 3.0 2.7 2.3 0.0 2.0
Day 7 2.3 2.0 1.0 0.0 1.3
Day 8 1.0 1.0 0.0 0.0 0.5
2.7 2.6 2.3 1.3 2.2
ANOVA
table
Source SS df MS F p-value
Factor 1 68.33 7 9.762 42.60 1.02E-21
22
p-values for pairwise t-tests for
Factor 1
Day 8 Day 7 Day 6 Day 5 Day 4 Day 3 Day 1 Day 2
Data showed that factor 1 (No. of Days) has a p-value of 1.02E-21 which is less
than the 5% level of significance. Furthermore, Post hoc analysis revealed that day 1, 2, 3
and 4 is comparable to each other showing no significant difference. Day 6 and 5 are also
comparable, while day 7 and 8 are significantly different among all the days.
23
On factor 2 (Different Treatments), the p-value is 1.84E-14, which is also less
than 5% level of significance thus all treatments are significantly different with the
24
Discussion
As the ripening process of Lanzones proceeds, there was a decrease in the number
of fruits per treatment at different days of shelf lifeobserved. Results revealed that
Treatment A had the longest duration of shelf life among all the other treatments due to
produce deterioration through structural decay (Livestrong, 2015). Chitosan has strong
antimicrobial and antifungal activities that could effectively control the growth of
including the ability to form films. This polycationic polymer has specific structure and
properties that contains more than 5000 glucosamine units. Because of positive ionic
charge on chitosan, it has the ability to bind chemically with negatively charged fats,
Chitosan present in the Tiger Prawn (Penaeus monodon) shells extends the shelf
life of the fruits and vegetables by minimizing the rate of respiration and reducing the
water loss (Block, 2004).Chitosan-based coatings are considered the best edible and
biologically safe preservative coatings for different types of fruits, with functional
advantages, such as slower respiration rates, extended storage periods, firmness retention
One other factor involved in maintaining the structure of fruits is chitosan coating
contained calcium which demonstrated the best results, probably because calcium may
25
interact with pectic acid in cell walls to form calcium pectate, a compound helpful for
Conclusion
Recommendations
26
References
De la Cruz, J., (2005). Utilization of Bangus (Chanoschanos) Scales as a Source of
Chitin.
Retrieved last August 1, 2016, from the Science LRC of3
Capiz National High School.
Sheikh, R., (2013)."Review: Chitosan as a Novel Edible Coating for Fresh Fruits ".
Retrieved last August 3, 2016 from https://www.researchgate.net/publication/237080941
27
Appendices
28
Appendix A
Raw Data
29
Table 1. Total Number of Lanzones (Lansium domesticum Correa) in Each
Replicate of Each Treatment during the Eight (8) Days of Observation
Lanzones
R1 3 3 3 3 3 3 3 2
A R2 3 3 3 3 3 3 2 1
R3 3 3 3 3 3 3 2 0
R1 3 3 3 3 3 3 3 2
B R2 3 3 3 3 3 3 2 0
R3 3 3 3 3 3 2 1 1
R1 3 3 3 3 3 3 1 0
C R2 3 3 3 3 2 2 1 0
R3 3 3 3 3 3 2 1 0
R1 3 3 3 3 1 0 0 0
NCR2 3 3 3 2 0 0 0 0
R3 3 3 2 0 0 0 0 0
30
Appendix B
Statistical Tool
31
Null Hypothesis (Ho):
domesticum Correa) fruits after applying the different treatments of Chitosan Coating
domesticum Correa) fruits after applying the different treatments of Chitosan Coating
Decision:
domesticum Correa) fruits after applying the different treatments of Chitosan Coating
32
Table 2. ANOVA on the number of Days for Lanzones (Lansium domesticum
Correa) to Rot after Applying the Different Treatments
Factor 2
Means:
TA TB TC Control
Row 1 3.0 3.0 3.0 3.0 3.0
Row 2 3.0 3.0 3.0 3.0 3.0
Row 3 3.0 3.0 3.0 2.7 2.9
Factor 1 Row 4 3.0 3.0 3.0 1.7 2.7
Row 5 3.0 3.0 2.7 0.3 2.3
Row 6 3.0 2.7 2.3 0.0 2.0
Row 7 2.3 2.0 1.0 0.0 1.3
Row 8 1.0 1.0 0.0 0.0 0.5
2.7 2.6 2.3 1.3 2.2
ANOVA
table
Source SS df MS F p-value
Factor 1 68.33 7 9.762 42.60 1.02E-21
33
Post hoc analysis
Control TC TB TA
3.0
2.5
Cell Mean
2.0
1.5
1.0
0.5
0.0
TA TB TC Control
34
Appendix C
Letters and Communications
35