Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets

¹ Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University, Bogor, West Java, 16680 Indonesia
² Center of Coastal and Marine Resources Studies (PKSPL), Institute for International Research on Ocean, Maritime, and Fisheries, IPB University, Bogor, 16127, Indonesia
³ Fisheries and Marine Institute of Memorial University of Newfoundland, 155 Ridge Rd, St. Jhon’s, NL A1C 5 R3, Canada
⁴ Karume Institute of Science and Technology (KIST) PO Box 467 Mbweni, Zanzibar – Tanzania

^* Corresponding author: wahyu.ramadhan@apps.ipb.ac.id
^† Both WR and MHT equally contributed to this work and share common first authorship.

Abstract

Food products like fish, fruits, and tofu are highly perishable, with quality degradation being a significant concern during storage. Chitosan, derived from shrimp waste, has potential as an edible coating to enhance shelf life. The degree of deacetylation (DD) is a key factor in chitosan's effectiveness, with high-DD chitosan (<80%) often requiring substantial resources for production. This study explores the use of low-DD chitosan (50%) as an edible coating for Nile tilapia fillets, apple slices, and tofu. Coatings were applied at intervals of 0, 6, 12, 18, and 24 hours, and samples were stored at room temperature (25 ± 2°C). Results show that low-DD chitosan significantly preserved the texture of Nile tilapia and tofu for up to 5 days (p>0.05). However, chitosan-coated apple slices exhibited increased browning, although oxidation was delayed compared to uncoated controls. These findings indicate that low-cost, low-DD chitosan could be an effective alternative for extending the shelf life of certain perishable foods without the need for high-purity chitosan.