Optimized Chitosan Extraction From Shrimp Waste for Edible Coating: Enhancing the Shelf Life of Maçaranduba ( Manilkara triflora )

Maçaranduba is a fruit native to Northeast Brazil, yet it remains relatively unknown due to its short shelf life, which limits its commercialization and distribution to distant markets. Extending the fruit’s longevity through sustainable preservation methods, such as edible coatings, can enhance its market potential. Meanwhile, shrimp farming is a significant economic activity in the Brazilian Northeast, generating large amounts of waste that, if not correctly managed, contribute to environmental pollution. One sustainable approach to mitigate this issue is the extraction of chitosan, a biopolymer derived from shrimp residues, which has demonstrated the potential to extend the shelf life of perishable fruits. This study is aimed at optimizing chitosan extraction from shrimp residues and evaluating its effectiveness as a coating for Maçaranduba fruits. The extraction process was optimized using response surface methodology (RSM) combined with the normal boundary intersection (NBI) approach, specifically focusing on enhancing yield and purity. The obtained chitosan, with a yield of 3.637 g/100 g and a purity of 84.584%, was then applied as a coating to Maçaranduba fruits, and its effects on shelf life were assessed through physicochemical analyses. The results demonstrated that the chitosan coating significantly improved key quality parameters, including reduced water activity, pH stabilization, lower mass loss, and decreased soluble solids variation. These findings highlight the potential of shrimp‐derived chitosan as an eco‐friendly and effective solution for fruit preservation. Furthermore, promoting the sustainable utilization of shrimp waste aligns with circular economy principles, reducing environmental impact while adding value to the aquaculture and agricultural sectors.