Fabrication of chitosan film combined with Moringa extract and application to preserve Thai jackfruit pulp

Abstract

    Currently, chitosan is a waste product of the food industry is receiving a lot of attention thanks to its superior properties. In this report, chitosan films supplemented with Moringa water extract were successfully synthesized and initially applied in preserving Thai jackfruit. The results showed that the jackfruit pulp dipped in chitosan solution with the addition of extract resulted in a reduction in the total number of aerobic microorganisms by (2-3) times, a decrease in Brix, and a lower weight loss than the control sample which was not applied the preservation method and another control sample which was only stored in the refrigerator (15 ℃). The study showed that the chitosan coating supplemented with the extract was able to prolong the storage time of the jackfruit pulp while maintaining the quality and sensory properties of the Thai jackfruit fruit under the condition of 5 days of storage at 15 ℃. The results proved the efficiency of the extract and chitosan in preserving the jackfruit pulps, which can be a base for further food preservation projects.