Food Innovation for Extending Shelf Life of White Shrimp, Tilapia, and Nam Dok Mai Mango With Chitosan Extracted From Leftover White Shrimp Shell

This study repurposes white shrimp shells, an agricultural waste, to extract chitosan—a natural biopolymer with antimicrobial properties—for enhancing food safety and extending shelf life. Chitosan was extracted using a simple, cost-effective process involving chemical treatments and drying. The extracted chitosan, characterized as high DA chitosan (% DA = 75.93 ± 1.40) with enhanced solubility, with functional groups similar to those found in commercial chitosan. Preservation tests demonstrated that the extracted chitosan effectively extended the shelf life of unpeeled shrimp by 3-5 days, peeled shrimp by 1-2 days, and tilapia by 2-3 days while maintaining sensory quality, including color, pH stability, and odor control. For Nam Dok Mai mangoes, chitosan coatings at the peduncle area preserved marketable quality for up to 10 days. This method provides a cost-effective, sustainable solution for local producers, promoting value-added agricultural practices and benefiting both seafood and fruit preservation.