The synthesis and characterization of carboxymethyl cellulose from nata de coco and its incorporation into a composite coating for the shelf life extension of calamansi (Citrus madurensis Loureiro)

Date

4-2008

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Veronica C. Sabularse

Abstract

SAN PASCUAL, JOSEPH CARMELO KALAW. College of Arts and Sciences, University of the Philippines Los Banos. April 2008. The Synthesis and Characterization of Carboxymethyl Cellulose from Nata de Coco and Its Incorporation into a Composite Coating for the Shelf-Life Extension of Calamansi (Citrus madurensis Loureiro).

Adviser: VERONICA C. SABULARSE, Ph.D.

The synthesis of carboxymethyl-nata (CMN) was done by pretreating raw nata cellulose with isopropyl alcohol followed by two cycles of mercerization and etherification. The synthesis product, which was a white powder, had a degree of substitution of 0.61, average molecular weight of 160,650 g/mol and degree of polymerization of 991.65. It was found most soluble in 0.1 NNa014 and least in distilled water. Its dissolution in NaOH was accompanied by extensive swelling of the cellulose. The conversion of raw nata cellulose to CMN was further verified by proximate analyses and infrared spectroscopic data.

Preliminary set-up was done to determine the most appropriate concentration of CMN to be incorporated in composite coatings for the calamansi fruits. The concentrations used were 1% and 2%. Physical parameters that were evaluated were peel color change, shriveling, and disease incidence and severity. Bolls concentrations retarded peel color change but those coated with the formulation containing 1% CMN had a lower rate of peel color change compared to those coated with the formulation containing 2% CMN. Slight shriveling and less oleocellosis were also observed in the former. No diseases were observed. The results of the preliminary analyses showed that 1% CMN was the appropriate concentration of the synthesized product to be incorporated for the final set- up.

In the final set-up, the coatings made up of CMN and palm oil was found to show the most pleasing effects on calamansi fruits during for 6 to 8 days of storage. It had caused apparent delay in peel color development, less percentage of moisture loss and shriveling. The fruits had minimal disease infection even up to the termination of the storage period. The juice extracts from these fruits had their final pH, TSS, %TA and ascorbic acid content as appreciable indications of desired chemical conditions of maturity.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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