000			03228nam a22003377a 4500
003			OSt
005			20260323154343.0
008			260323b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH T 73 _bA77 2026
100			_aARRIOLA, PATRICIA MARIE B. _eAuthor
245			_aDevelopment and utilization of green mussle (perna viridis) shell powder as a food preservative/ _cPatricia Marie B. Arriola, Jolan Angle B. Monastrial, Jovelle B. Muñez, Tricia O. Nuñez, and Ma. Clarissa P. Tribajo.--
260			_aMANILA _bTECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES _c2026
300			_axiii, 71 pages: _c29 cm
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_abachelor's Thesis
502			_aCollege of Industrial Education.-- _bBachelor of Science in Industrial Education major in Home Economics: _cTechnological University of the Philippines, _d2026
504			_aIncludes bibliographic references and index.
520			_aABSTRACT 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.
650			_aIndustrial Education Home Economics
650			_aGreen mussels
650			_ashell powder
650			_aFood Preservatives
700			_aMonastrial, Jolan Angel B. _eAuthor
700			_aMuñes, Jovelle B. _eAuthor
700			_aNuñez, Tricia O. _eAuthor
700			_aTribajo, Ma. Clarissa P. _eAuthor
942			_2lcc _cBTH CIE _n0
999			_c31366 _d31366