https://doi.org/10.17113/ftb.64.04.26.9177

Article in press

Application of Hypsizygus sp. Chitosan as an Edible Coating to Prolong Shelf Life of Dangke Cheese

Zahra Fitri Annisa¹, Wannisa Raksamat² and Sari Darmasiwi^1*

¹Faculty of Biology, University of Gadjah Mada, Teknika Selatan Street, Sekip Utara, Yogyakarta, 55281, Indonesia

²Kanchanabhishek Institute of Medical and Public Health Technology, Faculty of Public Health and Allied Health Sciences, Praboromarajchanok Institute, 56 Moo 1, Ratniyom, Sai Noi, Nonthaburi, 11150, Thailand

Copyright © 2026 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Food Technol. Biotechnol. 2026; 64(4).

Article history:

Received: 30 April 2025

Accepted: 5 November 2026

Keywords:

Hypsizygus sp.; chitosan; edible coating; Dangke cheese; food preservation

The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

Research background. Food insecurity is a growing concern, with one-third of food wasted. Mushroom chitosan can be used as a food coating that functions as a barrier, protects food from microbial contamination, and increases shelf life. Although the preservative effects of chitosan have been widely reported, the application of chitosan derived from Hypsizygus sp. remains largely unexplored. This study investigates the potential of chitosan from the edible mushroom Hypsizygus sp. as a coating on Dangke cheese, a traditional Indonesian cheese made from buffalo milk.

Experimental approach. Chitosan from Hypsizygus sp. was extracted using the alkaline method with NaOH. Chitosan was identified by Fourier Transform Infrared Spectroscopy (FTIR), and then applied as edible coatings on Dangke cheese at mass per volume ratios of 0.1 % and 0.2 %. Chitosan-coated Dangke cheese was then analyzed for its proximate composition, pH, surface morphology, sensory, and microbiological quality compared with uncoated cheese as the control.

Results and conclusions. Hypsizygus sp. chitosan has preserved the nutritional value of Dangke cheese while exhibiting minor changes in protein, carbohydrate and fat, also stabilizing pH compared to uncoated cheese. Chitosan at 0.2 % mass per volume ratio reduced spoilage microbes such as Enterobacteriaceae, yeast, and mold while allowing beneficial LAB to survive. The morphology and sensory characteristics of chitosan-coated Dangke cheese were considered acceptable.

Novelty and scientific contribution. This study is the first to successfully extract chitosan from Hypsizygus sp. mushrooms and to demonstrate that 0.2 % mushroom chitosan is highly effective as an edible cheese coating. The study provides evidence that fungal chitosan is a promising option for use in the food industry as a natural food preservative, with potential comparable to commercial chitosan from other sources.