Evaluation and maintenance of post-harvest quality changes of fresh Nile Tilapia (Oreochromis niloticus) and its fillets by using Moringa (Moringa oleifera) extract and chitosan | |
| Author | Jadhav, Rakesh Rahul |
| Call Number | AIT Diss no.FB-18-03 |
| Subject(s) | Tilapia Moringa oleifera |
| Note | A dissertation submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Dissertation ; no. FB-18-03 |
| Abstract | The study was conducted to investigate the application of moringa leaves powder to extend the shelf life and quality attributes of Nile tilapia (Oreochromis niloticus) fish during storage and transportation at 5 ºC and at the ambient temperature (25 ºC). A treatment with 3 percent (w/w) moringa leaves powder delayed the chemical deterioration, lowered the microbial load and thus prolonged the shelf life of Nile tilapia for further 5 days during storage at 5 ºC temperature and 12 h during ambient temperature (25 ºC). The study was also conducted to evaluate the effects of different concentrations of moringa leaves extracts and / or in combination with chitosan as natural preservatives on shelf life of fresh tilapia fillets during storage at 4 ºC. The treatment of the coating of the mixture of moringa extract and chitosan solution showed the extension of the storage life of tilapia fish fillets. The coating mixture of chitosan in combination of moringa leaves extract effectively retarded the lipid oxidation, microbial growth and maintained the sensory attributes, color and texture within acceptable level during storage at 4 ºC and extended the storage life of tilapia fillets by 9 days during storage. The dip treatment of 0.4% (w/w) moringa leaves extract alone also increased the storage life of tilapia fillets for 6-7 days as compared to that of control during storage at 4 ºC. The dip treatment of moringa leaves extract combined with chitosan and alone moringa leaves extract were effective for the preservation of tilapia fillets during refrigerated storage. These preservation technologies have a broad potential application in the storage of tilapia fillets. Edible films and coatings were prepared from the biopolymers, which were able to protect the food products extending the shelf life. Polysaccharides and Proteins were used to make edible films for this study. The major constitutes of these are polysaccharides, proteins and lipids. The edible chitosan films incorporated with moringa leaves extract were developed and characterized in terms of morphology, physical, mechanical and degradation properties. The chitosan solutions were further evaluated as functional films. Total six films of 1% (w/v) and 2% (w/v) chitosan, 1% (w/w) chitosan with 0.3% (w/w) moringa extract, 1% (w/v) chitosan with 0.4% (w/w) moringa extract, 2% (w/v) chitosan with 0.3% (w/w) moringa extract, 2% (w/v) chitosan with 0.4% (w/w) moringa extract were developed and further analyzed for physic-chemcial and functional properties. The films were readily biodegradable either in sea water or in soil. The morphology of the film was characterized using scanning electron microscope. Degree of swelling ratio and water vapor permeability of pure chitosan films were compared with reinforced chitosan films. Moringa leaves powder are used safely and commercially as an organic preservative to prolong the storage life of fish. The application of moringa leaves powder in preservation of fish would help to minimize the fish post-harvest losses. In addition, as a good quality of fish was maintained, an appropriate storage technique presented in this paper is highly applicable. There was synergistic effects of moringa leaves extracts and chitosan on the preservation and extension of the shelf life of fish fillets. |
| Year | 2018 |
| Corresponding Series Added Entry | Asian Institute of Technology. Dissertation ; no. FB-18-03 |
| Type | Dissertation |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Datta, Avishek;Loc Thai Nguyen;Chavan, Balasaheb R. ; |
| Scholarship Donor(s) | Social Welfare Department, India - AIT Fellowship ; |
| Degree | Thesis (Ph.D.) - Asian Institute of Technology, 2018 |