{"id":18668,"date":"2025-02-28T16:59:00","date_gmt":"2025-02-28T09:59:00","guid":{"rendered":"https:\/\/fpik.unpad.ac.id\/?p=18668"},"modified":"2025-09-18T17:02:54","modified_gmt":"2025-09-18T10:02:54","slug":"extending-pangasius-fillet-shelf-life-with-nanochitosan-innovation","status":"publish","type":"post","link":"https:\/\/fpik.unpad.ac.id\/en\/extending-pangasius-fillet-shelf-life-with-nanochitosan-innovation\/","title":{"rendered":"Extending Pangasius Fillet Shelf Life with Nanochitosan Innovation"},"content":{"rendered":"<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group is-layout-grid wp-container-core-group-is-layout-9d260ee2 wp-block-group-is-layout-grid\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/fpik.unpad.ac.id\/wp-content\/uploads\/2025\/08\/E_PRINT_12.jpg\" alt=\"\" class=\"wp-image-18214\" srcset=\"https:\/\/fpik.unpad.ac.id\/wp-content\/uploads\/2025\/08\/E_PRINT_12.jpg 150w, https:\/\/fpik.unpad.ac.id\/wp-content\/uploads\/2025\/08\/E_PRINT_12-12x12.jpg 12w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/fpik.unpad.ac.id\/wp-content\/uploads\/2025\/08\/E_PRINT_14.jpg\" alt=\"\" class=\"wp-image-18216\" srcset=\"https:\/\/fpik.unpad.ac.id\/wp-content\/uploads\/2025\/08\/E_PRINT_14.jpg 150w, https:\/\/fpik.unpad.ac.id\/wp-content\/uploads\/2025\/08\/E_PRINT_14-12x12.jpg 12w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/figure>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Researchers from Universitas Padjadjaran have successfully developed an edible coating enriched with nanochitosan to preserve the quality of Pangasius (Pangasius sp.) fillets during storage. The study demonstrated that a 2% nanochitosan-incorporated coating significantly reduced weight loss, maintained neutral pH levels, and inhibited bacterial growth\u2014allowing fillets to stay fresh and safe for consumption for up to 10 days in cold storage.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This innovation addresses two critical challenges in the food industry: reducing post-harvest fish spoilage and minimizing environmental impacts from synthetic preservatives. By utilizing biodegradable, non-toxic, and antimicrobial nanochitosan, the edible coating not only extends product shelf life but also offers an eco-friendly solution for fishery product packaging.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The research supports the UN Sustainable Development Goals (SDGs) 12: Responsible Consumption and Production, and 14: Life Below Water, by promoting sustainable aquaculture practices and reducing food waste. It also opens opportunities for wider applications in other fishery products.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Full article:<a href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2024.141623\"> The influence of nanochitosan-incorporated edible coating on the characteristics of Pangasius fillet<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Meet the Researchers:<strong><br \/><\/strong>This study was conducted by <strong>Emma Rochima, Bachrul Ilman, Radika Gilang Bayu Sektiaji, Walim Lili, Rusky Intan Pratama, Gemilang Lara Utama, Windi Damayanti, Sundoro Yoga Azhary, Camellia Panatarani, and I Made Joni<\/strong> from Universitas Padjadjaran.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">Hashtags:<br \/>#FoodInnovation #Nanochitosan #SustainablePackaging #SDG12 #SDG14 #UnpadResearch #Pangasius<\/p>","protected":false},"excerpt":{"rendered":"<p>Researchers from Universitas Padjadjaran have successfully developed an edible coating enriched with nanochitosan to preserve the quality of Pangasius (Pangasius sp.) fillets during storage. The study demonstrated that a 2% nanochitosan-incorporated coating significantly reduced weight loss, maintained neutral pH levels, and inhibited bacterial growth\u2014allowing fillets to stay fresh and safe for consumption for up to [&hellip;]<\/p>\n","protected":false},"author":1001036,"featured_media":18669,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68],"tags":[],"class_list":["post-18668","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sdgs-papers"],"_links":{"self":[{"href":"https:\/\/fpik.unpad.ac.id\/en\/wp-json\/wp\/v2\/posts\/18668","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fpik.unpad.ac.id\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fpik.unpad.ac.id\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fpik.unpad.ac.id\/en\/wp-json\/wp\/v2\/users\/1001036"}],"replies":[{"embeddable":true,"href":"https:\/\/fpik.unpad.ac.id\/en\/wp-json\/wp\/v2\/comments?post=18668"}],"version-history":[{"count":1,"href":"https:\/\/fpik.unpad.ac.id\/en\/wp-json\/wp\/v2\/posts\/18668\/revisions"}],"predecessor-version":[{"id":18670,"href":"https:\/\/fpik.unpad.ac.id\/en\/wp-json\/wp\/v2\/posts\/18668\/revisions\/18670"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fpik.unpad.ac.id\/en\/wp-json\/wp\/v2\/media\/18669"}],"wp:attachment":[{"href":"https:\/\/fpik.unpad.ac.id\/en\/wp-json\/wp\/v2\/media?parent=18668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fpik.unpad.ac.id\/en\/wp-json\/wp\/v2\/categories?post=18668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fpik.unpad.ac.id\/en\/wp-json\/wp\/v2\/tags?post=18668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}