Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model
Semi‐refined carrageenan (SRC) film plasticized with glycerol and incorporated with α‐tocopherol was prepared for food packaging application. Functional characterization, thermal stability, and microstructure of SRC‐based films were analyzed. The effects of antioxidant α‐tocopherol from SRC‐based fi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Blackwell Publishing Ltd.
2019
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/24782/1/16426948.pdf |
| _version_ | 1825812673142456320 |
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| author | Khadijah Husna, Abd Hamid Wan Amnin, Wan Yahaya Nur 'Alia Zaini, Mohd Saupy María Pilar, Almajano Nurul Aini, Mohd Azman |
| author_facet | Khadijah Husna, Abd Hamid Wan Amnin, Wan Yahaya Nur 'Alia Zaini, Mohd Saupy María Pilar, Almajano Nurul Aini, Mohd Azman |
| author_sort | Khadijah Husna, Abd Hamid |
| collection | UMP |
| description | Semi‐refined carrageenan (SRC) film plasticized with glycerol and incorporated with α‐tocopherol was prepared for food packaging application. Functional characterization, thermal stability, and microstructure of SRC‐based films were analyzed. The effects of antioxidant α‐tocopherol from SRC‐based film were studied based on thiobarbituric acid‐reactive substance assay, metmyoglobin assay, and pH value in food model (meat patties) for 12 days of storage. The development of lipid oxidation was delayed in the meat patties wrapped with antioxidant films during the storage with the final value of 0.68–0.37 mg malondialdehyde/kg sample. A less than 50% brown color development (metmyoglobin) of the meat patties wrapped with antioxidant film was observed in the first nine days of storage. Hence, the incorporation of α‐tocopherol into the SRC‐based film could be an alternative way to prolong the shelf life of food product, reducing the use of synthetic preservative directly into food product. |
| first_indexed | 2024-03-06T12:32:38Z |
| format | Article |
| id | UMPir24782 |
| institution | Universiti Malaysia Pahang |
| language | English |
| last_indexed | 2024-03-06T12:32:38Z |
| publishDate | 2019 |
| publisher | Blackwell Publishing Ltd. |
| record_format | dspace |
| spelling | UMPir247822019-04-19T09:04:33Z http://umpir.ump.edu.my/id/eprint/24782/ Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model Khadijah Husna, Abd Hamid Wan Amnin, Wan Yahaya Nur 'Alia Zaini, Mohd Saupy María Pilar, Almajano Nurul Aini, Mohd Azman QD Chemistry Semi‐refined carrageenan (SRC) film plasticized with glycerol and incorporated with α‐tocopherol was prepared for food packaging application. Functional characterization, thermal stability, and microstructure of SRC‐based films were analyzed. The effects of antioxidant α‐tocopherol from SRC‐based film were studied based on thiobarbituric acid‐reactive substance assay, metmyoglobin assay, and pH value in food model (meat patties) for 12 days of storage. The development of lipid oxidation was delayed in the meat patties wrapped with antioxidant films during the storage with the final value of 0.68–0.37 mg malondialdehyde/kg sample. A less than 50% brown color development (metmyoglobin) of the meat patties wrapped with antioxidant film was observed in the first nine days of storage. Hence, the incorporation of α‐tocopherol into the SRC‐based film could be an alternative way to prolong the shelf life of food product, reducing the use of synthetic preservative directly into food product. Blackwell Publishing Ltd. 2019-03-22 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/24782/1/16426948.pdf Khadijah Husna, Abd Hamid and Wan Amnin, Wan Yahaya and Nur 'Alia Zaini, Mohd Saupy and María Pilar, Almajano and Nurul Aini, Mohd Azman (2019) Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model. Journal of Food Processing and Preservation. pp. 1-11. ISSN Print (1745-4549); online (0145-8892). (Unpublished) (Unpublished) http://doi.org/10.1111/jfpp.13937 https://doi.org/10.1111/jfpp.13937 |
| spellingShingle | QD Chemistry Khadijah Husna, Abd Hamid Wan Amnin, Wan Yahaya Nur 'Alia Zaini, Mohd Saupy María Pilar, Almajano Nurul Aini, Mohd Azman Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model |
| title | Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model |
| title_full | Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model |
| title_fullStr | Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model |
| title_full_unstemmed | Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model |
| title_short | Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model |
| title_sort | semi refined carrageenan film incorporated with α tocopherol application in food model |
| topic | QD Chemistry |
| url | http://umpir.ump.edu.my/id/eprint/24782/1/16426948.pdf |
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