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The impact of chitosan and Guava leaf extract as preservative to extend the shelf life of fruits

Journal Article
T Islam, N Afrin, Nabila Hasan Dana, Kh. Siddikur Rahman, W. Zaman, Md Nazrul Islam
International Food Research Journal 25(5):2056-2062
Publication Year: 2018

Abstract

This research evaluates the effectiveness of chitosan and guava leaf extract (GLE) as preservatives to increase the storage life of fruits. Chitosan was prepared from chitin extracted from shrimp shells. GLE was extracted from mature green leaves by the hot water (80°C) extraction method. Chitosan with the solid concentrations of 1.0, 1.5 and 2.0%, and GLE with 0.5% were sprayed on banana, carambola and tomatoto create a surface coating and were stored at 25±2°C temperature and 85±5% relative humidity for 12 days. To evaluate the effectiveness of chitosan and GLE, moisture content, weight loss percentage (WLP), pH value of juice from fruits, carbohydrate content, protein contents and percentage disease index (PDI) were measured after 12 days storage. People’s perceptions were also assessed for identifying the effectiveness of the preservatives. From the results, it was found that the application of 2% chitosan showed the lowest weight loss 6.58% for banana compared to the control samples. Protein and carbohydrate content were the highest 1.96 and 14.97% respectively when there was 2% chitosan application whereas GLE also showed similar results. The PDI was also lower 87.23 and 86.52% for banana coated with 2% chitosan and 0.5% GLE, respectively. Therefore, it is concluded that the chitosan and GLE can be applied as bio-preservative to extend the shelf life of the fruits without compromising their quality.

Natural rubber latex lased bioadhesive for manufacturing of jute stick particleboard: effect of adhesive mixing ratios on the properties

Conference Paper
Amit Kumar Saha, Md Nazrul Islam, Nabila Hasan Dana, Kh. Siddikur Rahman, Md Ashaduzzaman, Md. Iftekhar Shams
Publication Year: 2018

Abstract

This study aimed to utilize ecofriendly adhesive mix consist of natural rubber (NR) latex and starch for fabrication of jute stick particleboards. Jute stick particleboards were fabricated with ecofriendly adhesive mixtures where the mixing ratios of NR latex to starch were 3:1, 1:1 and 1:3. In addition, concentrated formic acid (30%) was mixed with the particles to accelerate the bonding between the particles. The total adhesive content was 10% of the jute stick particles. A total of nine (9) jute stick particleboards (for each mixing ratio three replications) were fabricated with the dimension of 280×180×6 mm. The fabricated particleboards were analyzed according to ANSI standards to evaluate the physical (density, moisture content, water absorption and thickness swelling) and mechanical (modulus of elasticity (MOE), modulus of rupture (MOR), tensile strength) properties. Results revealed that the density of the particleboard (816-857 Kg/m3) followed the density requirements of the ANSI standards, however water absorption was higher (36-71% after 2 hours of submersion) than the standards. Accordingly, higher water absorption led to the higher thickness swelling of the fabricated particleboards. The MOE and MOR results indicated that higher starch content in the adhesive formulations, significantly increased the MOE and MOR compared with higher natural rubber latex. Thus, the results of this study indicated that NR latex in association with starch and formic acid can be used as a viable ecofriendly binder for particleboard fabrication. However, further research is recommended for reducing the water absorption of the particleboards to meet the requirement of ANSI standard.

Green Composites for Automobiles Applications

Chapter
Md Nazrul Islam, Fatima Rahman
Publication Year: 2018