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—allowing fillets to stay fresh and safe for consumption for up to 10 days in cold storage.
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.
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.
Full article: The influence of nanochitosan-incorporated edible coating on the characteristics of Pangasius fillet
Meet the Researchers:
This study was conducted by 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 from Universitas Padjadjaran.
Hashtags:
#FoodInnovation #Nanochitosan #SustainablePackaging #SDG12 #SDG14 #UnpadResearch #Pangasius