Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties
Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with naturalextract. Five Malaysian...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019
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| Online Access: | http://umpir.ump.edu.my/id/eprint/25837/1/2019_antioxidants.pdf |
| _version_ | 1825812866596339712 |
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| author | Nurul Aini, Mohd Azman Noraziah, Abu Yazid Wan Amnin, Wan Yahaya Almajano, Maria Pillar |
| author_facet | Nurul Aini, Mohd Azman Noraziah, Abu Yazid Wan Amnin, Wan Yahaya Almajano, Maria Pillar |
| author_sort | Nurul Aini, Mohd Azman |
| collection | UMP |
| description | Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with naturalextract. Five Malaysian herbs were evaluated to determine their total phenolic content (TPC)and antioxidant activities. The Persicaria minor (PM) extract demonstrated the highest TPC (1.629 mg GAE/L sample) and radical scavenging activity evaluated by the radicals 2,2’-azinobis[3-ethylbenzothiazoline-6-sulfonic acid] (27.166 mg TE/L sample), 2,2-diphenyl-1-picrylhydrazyl (719.89 mg eq. Trolox/L sample) and �,�0-Azodiisobutyramidine dihydrochloride (5.81 mg TE/L sample). Thus, PM extract was selected for active packaging film at concentrations of 0.4, 1.0 and 2.0% and compared with 0.4% Butylatedhydroxianisole in 2% SRC and 0.9% G film formulation. The meat patties were wrapped in the films and stored under refrigeration (4 � 2 �C) for 14 days. The film with 2% PM exhibited significantly lower lipid deterioration analysed by the thiobarbituric acid reactive substance assay (p < 0.05) and small changes in % metmyoglobin value which indicated the minimum development of brown colour (p < 0.05). Hence, this film can be used as a packaging material to improve meat quality characteristics. |
| first_indexed | 2024-03-06T12:35:30Z |
| format | Article |
| id | UMPir25837 |
| institution | Universiti Malaysia Pahang |
| language | English |
| last_indexed | 2024-03-06T12:35:30Z |
| publishDate | 2019 |
| publisher | MDPI AG |
| record_format | dspace |
| spelling | UMPir258372022-11-03T04:08:37Z http://umpir.ump.edu.my/id/eprint/25837/ Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties Nurul Aini, Mohd Azman Noraziah, Abu Yazid Wan Amnin, Wan Yahaya Almajano, Maria Pillar Q Science (General) QD Chemistry TP Chemical technology Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with naturalextract. Five Malaysian herbs were evaluated to determine their total phenolic content (TPC)and antioxidant activities. The Persicaria minor (PM) extract demonstrated the highest TPC (1.629 mg GAE/L sample) and radical scavenging activity evaluated by the radicals 2,2’-azinobis[3-ethylbenzothiazoline-6-sulfonic acid] (27.166 mg TE/L sample), 2,2-diphenyl-1-picrylhydrazyl (719.89 mg eq. Trolox/L sample) and �,�0-Azodiisobutyramidine dihydrochloride (5.81 mg TE/L sample). Thus, PM extract was selected for active packaging film at concentrations of 0.4, 1.0 and 2.0% and compared with 0.4% Butylatedhydroxianisole in 2% SRC and 0.9% G film formulation. The meat patties were wrapped in the films and stored under refrigeration (4 � 2 �C) for 14 days. The film with 2% PM exhibited significantly lower lipid deterioration analysed by the thiobarbituric acid reactive substance assay (p < 0.05) and small changes in % metmyoglobin value which indicated the minimum development of brown colour (p < 0.05). Hence, this film can be used as a packaging material to improve meat quality characteristics. MDPI AG 2019-05-09 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/25837/1/2019_antioxidants.pdf Nurul Aini, Mohd Azman and Noraziah, Abu Yazid and Wan Amnin, Wan Yahaya and Almajano, Maria Pillar (2019) Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties. Antioxidants, 8 (204). pp. 1-15. ISSN 2076-3921. (Published) https://www.mdpi.com/journal/antioxidants https://doi.org/10.3390/antiox8070204 |
| spellingShingle | Q Science (General) QD Chemistry TP Chemical technology Nurul Aini, Mohd Azman Noraziah, Abu Yazid Wan Amnin, Wan Yahaya Almajano, Maria Pillar Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties |
| title | Antioxidant Activities and Total Phenolic Content of
Malaysian Herbs as Components of Active Packaging
Film in Beef Patties |
| title_full | Antioxidant Activities and Total Phenolic Content of
Malaysian Herbs as Components of Active Packaging
Film in Beef Patties |
| title_fullStr | Antioxidant Activities and Total Phenolic Content of
Malaysian Herbs as Components of Active Packaging
Film in Beef Patties |
| title_full_unstemmed | Antioxidant Activities and Total Phenolic Content of
Malaysian Herbs as Components of Active Packaging
Film in Beef Patties |
| title_short | Antioxidant Activities and Total Phenolic Content of
Malaysian Herbs as Components of Active Packaging
Film in Beef Patties |
| title_sort | antioxidant activities and total phenolic content of malaysian herbs as components of active packaging film in beef patties |
| topic | Q Science (General) QD Chemistry TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/25837/1/2019_antioxidants.pdf |
| work_keys_str_mv | AT nurulainimohdazman antioxidantactivitiesandtotalphenoliccontentofmalaysianherbsascomponentsofactivepackagingfilminbeefpatties AT noraziahabuyazid antioxidantactivitiesandtotalphenoliccontentofmalaysianherbsascomponentsofactivepackagingfilminbeefpatties AT wanamninwanyahaya antioxidantactivitiesandtotalphenoliccontentofmalaysianherbsascomponentsofactivepackagingfilminbeefpatties AT almajanomariapillar antioxidantactivitiesandtotalphenoliccontentofmalaysianherbsascomponentsofactivepackagingfilminbeefpatties |