Cellulose nanofiber and carrageenan films infused eugenol for food preservation
This study explores the physicochemical and antioxidant properties of bio-based polymer films made from semi-refined carrageenan (SRC), plasticized with glycerol, and enhanced with eugenol to inhibit lipid degradation in meat patties. The active films were developed using 2% w/w SRC, 0.9% v/v glycer...
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| Format: | Conference or Workshop Item |
| Language: | English |
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EDP Sciences
2024
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| Online Access: | http://umpir.ump.edu.my/id/eprint/42983/1/Cellulose%20nanofiber%20and%20carrageenan%20films%20infused%20eugenol%20for%20food%20preservation.pdf |
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| author | Wan Amnin, Wan Yahaya Nurul Aini, Mohd Azman Adibi, M. Nor Noor Fitrah, Abu Bakar Wan Mohd Faizal, Wan Ishak |
| author_facet | Wan Amnin, Wan Yahaya Nurul Aini, Mohd Azman Adibi, M. Nor Noor Fitrah, Abu Bakar Wan Mohd Faizal, Wan Ishak |
| author_sort | Wan Amnin, Wan Yahaya |
| collection | UMP |
| description | This study explores the physicochemical and antioxidant properties of bio-based polymer films made from semi-refined carrageenan (SRC), plasticized with glycerol, and enhanced with eugenol to inhibit lipid degradation in meat patties. The active films were developed using 2% w/w SRC, 0.9% v/v glycerol, 10% v/v cellulose nanofiber (CNF) as a reinforcing agent, and 0.2% and 0.4% v/v eugenol (Eu). The wettability of the films was evaluated using contact angle analysis, while weight loss was assessed through soil burial degradation over a period of four weeks. Additional tests examined the films’ swelling and transparency properties. Lipid degradation in meat patties was measured using Thiobarbituric Acid Reactive Substances (TBARS). The CNG-0.4%Eu films showed a contact angle of 109.01º and a swelling rate of 93.44%. The antioxidant films successfully delayed lipid oxidation in meat patties, with final TBARS values of 0.768–0.844 mg malondialdehyde per kg of sample. Therefore, the CNG-0.4%Eu formulation demonstrates potential as an alternative food packaging material to extend shelf life. |
| first_indexed | 2024-12-09T02:31:05Z |
| format | Conference or Workshop Item |
| id | UMPir42983 |
| institution | Universiti Malaysia Pahang |
| language | English |
| last_indexed | 2024-12-09T02:31:05Z |
| publishDate | 2024 |
| publisher | EDP Sciences |
| record_format | dspace |
| spelling | UMPir429832024-11-26T23:37:51Z http://umpir.ump.edu.my/id/eprint/42983/ Cellulose nanofiber and carrageenan films infused eugenol for food preservation Wan Amnin, Wan Yahaya Nurul Aini, Mohd Azman Adibi, M. Nor Noor Fitrah, Abu Bakar Wan Mohd Faizal, Wan Ishak TP Chemical technology This study explores the physicochemical and antioxidant properties of bio-based polymer films made from semi-refined carrageenan (SRC), plasticized with glycerol, and enhanced with eugenol to inhibit lipid degradation in meat patties. The active films were developed using 2% w/w SRC, 0.9% v/v glycerol, 10% v/v cellulose nanofiber (CNF) as a reinforcing agent, and 0.2% and 0.4% v/v eugenol (Eu). The wettability of the films was evaluated using contact angle analysis, while weight loss was assessed through soil burial degradation over a period of four weeks. Additional tests examined the films’ swelling and transparency properties. Lipid degradation in meat patties was measured using Thiobarbituric Acid Reactive Substances (TBARS). The CNG-0.4%Eu films showed a contact angle of 109.01º and a swelling rate of 93.44%. The antioxidant films successfully delayed lipid oxidation in meat patties, with final TBARS values of 0.768–0.844 mg malondialdehyde per kg of sample. Therefore, the CNG-0.4%Eu formulation demonstrates potential as an alternative food packaging material to extend shelf life. EDP Sciences 2024 Conference or Workshop Item PeerReviewed pdf en cc_by_4 http://umpir.ump.edu.my/id/eprint/42983/1/Cellulose%20nanofiber%20and%20carrageenan%20films%20infused%20eugenol%20for%20food%20preservation.pdf Wan Amnin, Wan Yahaya and Nurul Aini, Mohd Azman and Adibi, M. Nor and Noor Fitrah, Abu Bakar and Wan Mohd Faizal, Wan Ishak (2024) Cellulose nanofiber and carrageenan films infused eugenol for food preservation. In: E3S Web of Conferences. The 6th International Conference on Green Environmental Engineering and Technology (IConGEET2024) , 29 - 30 August 2024 , Aston Denpasar Hotel & Convention, Bali, Indonesia. pp. 1-9., 589 (04003). ISSN 2267-1242 (Published) https://doi.org/10.1051/e3sconf/202458904003 |
| spellingShingle | TP Chemical technology Wan Amnin, Wan Yahaya Nurul Aini, Mohd Azman Adibi, M. Nor Noor Fitrah, Abu Bakar Wan Mohd Faizal, Wan Ishak Cellulose nanofiber and carrageenan films infused eugenol for food preservation |
| title | Cellulose nanofiber and carrageenan films infused eugenol for food preservation |
| title_full | Cellulose nanofiber and carrageenan films infused eugenol for food preservation |
| title_fullStr | Cellulose nanofiber and carrageenan films infused eugenol for food preservation |
| title_full_unstemmed | Cellulose nanofiber and carrageenan films infused eugenol for food preservation |
| title_short | Cellulose nanofiber and carrageenan films infused eugenol for food preservation |
| title_sort | cellulose nanofiber and carrageenan films infused eugenol for food preservation |
| topic | TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/42983/1/Cellulose%20nanofiber%20and%20carrageenan%20films%20infused%20eugenol%20for%20food%20preservation.pdf |
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