Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design

Abstract

In this study, the shelf life of sweet lime juice was tested using chitosan and chitosan nanoparticles produced through the Ionic-gelation process. The results showed that the chitosan nanoparticles had a greater impact on extending the shelf life than chitosan alone. The pH, turbidity, and aerobic count of the juice were measured after the chitosan and chitosan nanoparticles were added, and response surface methodology was used to optimize these factors. The optimal pH range for chitosan was between 3.0 and 4.6, and for chitosan nanoparticles it was between 3.0 and 4.9. The maximum turbidity occurred at a chitosan concentration of 0.5-2.5 g/L and storage days of 1.0-2.0. The results were found to be significant through analysis of variance, and the model had a high level of significance and good fit according to the determination coefficient.