IJAER

International Journal of Agriculture and Environmental Research™

ISSN 2455-6939

Title:
EFFECT OF CRAB CHITOSAN ON THE ANTIOXIDANT ACTIVITY OF JACKFRUIT (Artocarpus heterophyllus Lam.) BEVERAGE

Authors:
Maria Dulce L. Alibangbang, Roberta D. Lauzon

Abstract:
Chitosan is a very potential biopolymer for the beverage industry because of its chemical and biological properties. In this study, chitosan was obtained from the dried exoskeleton of blue crab (Portunus pelagicus) with a recovery yield of 55.35% and was utilized in the production of jackfruit beverage. Determination of the free radical scavenging assay (FRSA) of chitosantreated jackfruit beverage kept for five days at ambient and refrigerated condition was undertaken. The FRSA of chitosan-treated beverage increased as the level of chitosan increased regardless of the storage conditions employed. The jackfruit beverage with 3g chitosan and stored in refrigerated condition had the highest antioxidant activity from 421.94 to 470.71 umol TE/100g after five days of storage. Increasing the chitosan level to 4g, a lower FRSA was noted in samples stored at ambient and refrigerated conditions.

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