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.--

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ARRIOLA, PATRICIA MARIE B [Author]

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TextPublication details: MANILA TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES 2026Description: xiii, 71 pages: 29 cmContent type:

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BTH T 73 A77 2026

Dissertation note: College of Industrial Education.-- Bachelor of Science in Industrial Education major in Home Economics: Technological University of the Philippines, 2026 Summary: ABSTRACT This research aimed to develop and use green mussel (Perna viridis) shell powder as a food preservative for orange purée, addressing food preservation challenges and meeting the increasing demand for sustainable waste management. Green mussel shells, which are typically discarded, can serve as a source of food preservatives because they are composed of calcium carbonate. The shells were washed, soaked, dried, ground, and sieved to 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 analysis of the shell powder has very low moisture content (0.73%) and very high ash content (93.19%). These results confirm that the powder is a mineral- rich product that consists mainly of calcium carbonate. The high ash content indicates a high inorganic content, while the low moisture content ensures the powder can be stored for long periods without rotting. Microbiological analysis showed varying effects on microbial growth in orange pureé treated with green mussel shell powder. The samples treated showed no antibacterial activity, as the Total Plate Count reached 300,000 CFU/g, exceeding the microbiological limits set by the Food and Drug Administration. This result indicates that bacterial development cannot be completely prevented by shell powder alone. The shell 7 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 untreated sample. This reduction indicates the antifungal activity of green mussel (Perna viridis) shell powder, which is likely related to its calcium carbonate content that may create less favorable pH conditions for fungal growth.

List(s) this item appears in: CIE-BSIE- Home Economics

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Item type	Current library	Shelving location	Call number	Copy number	Status	Notes	Date due	Barcode
Bachelor's Thesis CIE	TUP Manila Library	Thesis Section-2nd floor	BTH T 73 A77 2026 (Browse shelf(Opens below))	c.1	Not for loan	For library use only		BTH0006842

bachelor's Thesis

College of Industrial Education.-- Bachelor of Science in Industrial Education major in Home Economics:
Technological University of the Philippines, 2026

Includes bibliographic references and index.

ABSTRACT

This research aimed to develop and use green mussel (Perna viridis)
shell powder as a food preservative for orange purée, addressing food
preservation challenges and meeting the increasing demand for sustainable
waste management. Green mussel shells, which are typically discarded, can
serve as a source of food preservatives because they are composed of calcium
carbonate. The shells were washed, soaked, dried, ground, and sieved to
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
analysis of the shell powder has very low moisture content (0.73%) and very

high ash content (93.19%). These results confirm that the powder is a mineral-
rich product that consists mainly of calcium carbonate. The high ash content

indicates a high inorganic content, while the low moisture content ensures the
powder can be stored for long periods without rotting. Microbiological
analysis showed varying effects on microbial growth in orange pureé treated
with green mussel shell powder. The samples treated showed no antibacterial
activity, as the Total Plate
Count reached 300,000 CFU/g, exceeding the microbiological limits set by the
Food and Drug Administration. This result indicates that bacterial
development cannot be completely prevented by shell powder alone. The shell

7

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
untreated sample. This reduction indicates the antifungal activity of green
mussel (Perna viridis) shell powder, which is likely related to its calcium
carbonate content that may create less favorable pH conditions for fungal
growth.

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