The influence of nanochitosan-incorporated edible coating on the characteristics of Pangasius (Pangasius sp.) fillet

UNPAD Researchers Extend Pangasius Fillet Shelf-Life with Nanochitosan Edible Coating—Advancing SDG 12 & SDG 2
A Universitas Padjadjaran team demonstrated that adding nanochitosan (NC) to edible coatings significantly slows quality degradation of Pangasius fillets during chilled storage. The best formula—2% nanochitosan—kept fillets within safety/quality limits through day 10: lowest weight loss (1.41%), pH near neutral (6.92), low TVB-N 33.55 mg N/100 g, and TPC 4.7×10⁵ CFU/g, meeting the Indonesian standard (≤5×10⁵ CFU/g).
The study used ionic gelation to produce ~242 nm nanochitosan particles and evaluated coatings across 1%, 2%, 3% NC vs 2% chitosan and control over 15 days. Results show NC’s deeper tissue penetration and higher antibacterial activity versus bulk chitosan, helping reduce waste and support safer, longer-lasting protein supply chains.

Read more (Open via DOI): https://doi.org/10.1016/j.foodchem.2024.141623