[Home ] [Archive]    
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
Main Menu
Home::
Journal Information::
Articles archive::
For Authors::
For Reviewers::
Registration::
Contact us::
Site Facilities::
::
Search in website

Advanced Search
..
Receive site information
Enter your Email in the following box to receive the site news and information.
..
Open Access
AWT IMAGE
..
MeSH Browser

AWT IMAGE

..
Scopus quartile
..
Google Scholar

Citation Indices from GS

AllSince 2020
Citations39393302
h-index2825
i10-index137113

..
ORCID
..
EBSCO
..
:: Volume 12 - 2025 ::
Environ. Health Eng. Manag. 2025, 12 - 2025: 1-11 Back to browse issues page
Natural preservation of Indian mackerel (Rastrelliger kanagurta) using bio-oil and chitosan-based edible coatings
Khalimatus Sa’diyah , Agung Ari Wibowo , Susanto Susanto , Cucuk Evi Lusiani , Ernia Novika Dewi
Corresponding author: Department of Chemical Engineering, State Polytechnic of Malang, Malang, Indonesia , khalimatus.s@polinema.ac.id
Abstract:   (23 Views)
Background: This study explores the initial application of chitosan combined with bio-oil to create an edible coating for preserving Indian mackerel (Rastrelliger kanagurta).
Methods: Chitosan was extracted from shrimp shells, and bio-oil was produced through the pyrolysis of coconut shells at 350 °C and subsequently purified using adsorption or distillation. Various formulations of the edible coating were created with chitosan concentrations of 0%, 2%, 4%, 6%, and 8%, combined with bio-oil concentrations of 3% and 5%. The Indian mackerel samples were immersed in the edible coating for 20 minutes to promote preservation. The quality and freshness of the Indian mackerel were assessed every 24 hours over a three-day storage period. GC-MS analysis confirmed the presence of phenolic chemicals and acetic acid in the bio-oil, both of which have antibacterial effects.
Results: The findings indicated that the optimal edible coating formulation contained 5% bio-oil and 8% chitosan, resulting in a total volatile base (TVB) of less than 30 mg N 100 g of sample and a total plate count (TPC) of less than 1×10³ CFU/mL.
Conclusion: The use of chitosan and bio-oil obtained from coconut shells as an edible coating is efficient in preserving mackerel by inhibiting microbial growth and maintaining sensory quality. Pyrolysis, followed by adsorption purification or distillation, provides a natural and environmentally beneficial alternative to synthetic fish preservatives.
Article number: 1467
Keywords: Antibacterial agents, Bio-oil, Chitosan, Edible films, Pyrolysis
Full-Text [PDF 582 kb]   (9 Downloads)    
Type of Study: Original Article | Subject: Special
Received: 2025/10/20 | Accepted: 2025/01/14 | Published: 2025/01/14
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA



XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Sa’diyah K, Wibowo A A, Susanto S, Lusiani C E, Dewi E N. Natural preservation of Indian mackerel (Rastrelliger kanagurta) using bio-oil and chitosan-based edible coatings. Environ. Health Eng. Manag. 2025; 12 : 1467
URL: http://ehemj.com/article-1-1782-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 12 - 2025 Back to browse issues page
Environmental Health Engineering And Management Journal Environmental Health Engineering And Management Journal
Persian site map - English site map - Created in 0.11 seconds with 49 queries by YEKTAWEB 4725