Rice Hull Nanosilica as Filler to Chitosan-Based Fruit Coating for Shelf Life Extension of Mango
Author : Adan, Roanne Acosta
Major Adviser : Doliente, Stephen S.
Committee Members : Migo, Veronica P.; Guerrero, Gino Apollo M.; Esguerra, Elda B.
Year : 2017
Month : June
Type : Thesis
Degree: BS
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Abstract
This study dealt on the potential of synthesizing chitosan-based fruit coating with improved properties by incorporating nanosilica derived from rice hull. The extraction process followed the sol-gel technique, and the derived nanosilica has an average size of 145 nm. To compare the effect of chitosan concentration and the addition of nanosilica, four coating solutions were prepared, 0.75% chitosan only, 1.0% chitosan only, 0.75% chitosan with nanosilica and Tween 20, and 1.0% chitosan with nanosilica and Tween 20. The tensile strength and water vapor transmission rate of the films were tested based on ASTM. The ability of the films in prolonging the shelf-life of mangoes was tested and the market acceptability of the coated mangoes was evaluated using sensory evaluation.
Increasing the chitosan concentration from 0.75% to 1.0% improved the tensile strength and water vapor transmission rate of the films by 21.21% and 43.96%, respectively. The addition of nanosilica and Tween 20 (surfactant) also improved the tensile strength and water vapor transmission rate of the films, both for 0.75% and 1.0% chitosan.
The highest tensile strength and water vapor transmission rate was observed on films made of 1.0% chitosan with nanosilica and Tween 20. However, the film was only able to retard the peel color change but not the other changes associated with ripening such as pulp color, softening and increase in total soluble solids content.
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