ARRIOLA, PATRICIA MARIE B. <br/><br/>
Development and utilization of green mussle (perna viridis) shell powder as a food preservative/ 
Patricia Marie B. Arriola, Jolan Angle B. Monastrial, Jovelle B. Muñez, Tricia O. Nuñez, and Ma. Clarissa P. Tribajo.-- 
 - MANILA  TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES  2026 
 - xiii, 71 pages:  29 cm 
<br/><br/> bachelor's Thesis 
<br/><br/>College of Industrial Education.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> ABSTRACT<br/><br/>This research aimed to develop and use green mussel (Perna viridis)<br/>shell powder as a food preservative for orange purée, addressing food<br/>preservation challenges and meeting the increasing demand for sustainable<br/>waste management. Green mussel shells, which are typically discarded, can<br/>serve as a source of food preservatives because they are composed of calcium<br/>carbonate. The shells were washed, soaked, dried, ground, and sieved to<br/>obtain a fine powder of a specified particle size suitable for mixing with fruit- based products. The shell powder was added to orange purée at 3000 ppm, evaluated for proximate composition and microbial stability. Proximate<br/>analysis of the shell powder has very low moisture content (0.73%) and very<br/><br/>high ash content (93.19%). These results confirm that the powder is a mineral-<br/>rich product that consists mainly of calcium carbonate. The high ash content<br/><br/>indicates a high inorganic content, while the low moisture content ensures the<br/>powder can be stored for long periods without rotting. Microbiological<br/>analysis showed varying effects on microbial growth in orange pureé treated<br/>with green mussel shell powder. The samples treated showed no antibacterial<br/>activity, as the Total Plate<br/>Count reached 300,000 CFU/g, exceeding the microbiological limits set by the<br/>Food and Drug Administration. This result indicates that bacterial<br/>development cannot be completely prevented by shell powder alone. The shell<br/><br/>7<br/><br/>powder significantly slowed the development of yeasts and molds, reducing their counts to 2,000 CFU/g as compared to 90,000 CFU/g in the<br/>untreated sample. This reduction indicates the antifungal activity of green<br/>mussel (Perna viridis) shell powder, which is likely related to its calcium<br/>carbonate content that may create less favorable pH conditions for fungal<br/>growth. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Industrial Education Home Economics<br/>Green mussels<br/>shell powder<br/>Food Preservatives
<br/><br/><label>LC Class. No.: </label>BTH T 73  / A77 2026