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\hypersetup{pdftitle={Potential Application of Chitosan Nanoparticles Derived from Marine Fish Scales as Preservatives for Fishery Products},pdfauthor={Inneke Fenny Melke Rumengan, Pipih Suptijah, Stenly Wullur, Aldian Hein Luntungan, Falen Billy Sandana, Netty Salindeho},pdfsubject={Tropentag 2018: Abstract},pdfkeywords={Chitosan, fish scales, fishery products, nanoparticles, preservatives},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 17-19, 2018, Ghent}}\\[1ex] \Large{``Global food security and food safety:\\The role of universities''\\[2ex]}}
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\Large{\textbf{Potential Application of Chitosan Nanoparticles Derived from Marine Fish Scales as Preservatives for Fishery Products\footnote{\textbf{Contact Address:} Stenly Wullur, University of Sam Ratulangi Manado, Fisheries and Marine Science, Jln.kampus Unsrat, 95115~Manado, Indonesia, \mbox{e-mail}: \email{stenlywullur@unsrat.ac.id}}\\[0.8ex]}}
\normalsize{\textsc{Inneke Fenny Melke Rumengan$^{1}$, Pipih Suptijah$^{2}$, Stenly Wullur$^{1}$, Aldian Hein Luntungan$^{3}$, Falen Billy Sandana$^{2}$, Netty Salindeho$^{1}$}}
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\begin{itemize*}
\item[]{\small{\textit{$^{1}$University of Sam Ratulangi Manado, Fisheries and Marine Science, Indonesia}}}
\item[]{\small{\textit{$^{2}$Bogor Agriculture Institute, Fisheries and Marine Science, Indonesia}}}
\item[]{\small{\textit{$^{3}$University of Sam Ratulangi Manado, Food Science, Indonesia}}}
\end{itemize*}
\index[author]{Rumengan, Inneke Fenny Melke}
\index[author]{Suptijah, Pipih}
\index[author]{Wullur, Stenly}
\index[author]{Luntungan, Aldian Hein}
\index[author]{Sandana, Falen Billy}
\index[author]{Salindeho, Netty}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
The establishment of nanotechnology to convert raw biomass material to useful lower weight molecules is potentially applied to produce chitosan nanoparticles as a food additive and preservative. This study aims to develop chitosan and its nanoparticles derived from chitin of different marine fish species as nutraceuticals for improving food quality, in particular as natural preservatives for fishery products by evaluating its nutritional values and antibacterial properties.  The fish scales wastes of five marine fish species were used as raw materials for chemical extraction of chitin and  further processed to become chitosan following the standard steps of  deproteination, demineralisation and deacetyation. Chitosan was molecularly proven using Fourier Transform Infrared Spectroscopy (FTIR). Nanochitosan was prepared by adding drop wise a tripolyphosphate"=pentasodium solution to chitosan solutions under stirring. Results of compositional analysis of the fish scales revealed that protein content was high (25--\mbox{32\,\%}), as well ashes (36--\mbox{45\,\%}) which attributed to minerals, while carbohydrates (12--\mbox{19\,\%}), and fat (4--\mbox{7\,\%}).  Chitin  yields  (\%)  ranged from 17 to \mbox{61\,\%}. Chitosan is a derivative of chitin if  the percentage of diacetyl degree  exceeds \mbox{50\,\%} The absorption bands of FTIR of chitosan were within the range of  standard chitosan. Nanoparticles of chitosan were  obtained as particulate dispersions or solid particles with a size in the range of  255 to 438  nm. Nanoparticles of chitosan were sprayed   onto the surface of the fishery products. Improved nutritional value of the nanoparticle coated products and its antibacterial ability have been proven. Nutraceutical applications of chitosan nanoparticles are discussed along with considering variation in the type of fishery products and storage duration. }

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\noindent \textbf{Keywords:} Chitosan, fish scales, fishery products, nanoparticles, preservatives
\index[key]{Chitosan}
\index[key]{Fish scales}
\index[key]{Fishery products}
\index[key]{Nanoparticles}
\index[key]{Preservatives}
\end{document}
