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: | Article |
| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/119/e3sconf_icongeet2024_04003.pdf |
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| author | Yahaya Wan Amnin Wan Azman Nurul Aini Mohd Noor Adibi M. Bakar Noor Fitrah Ab Ishak Wan Mohd Faizal Wan |
| author_facet | Yahaya Wan Amnin Wan Azman Nurul Aini Mohd Noor Adibi M. Bakar Noor Fitrah Ab Ishak Wan Mohd Faizal Wan |
| author_sort | Yahaya Wan Amnin Wan |
| collection | DOAJ |
| 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. |
| format | Article |
| id | doaj-art-259293cb3dde498c8c9e761b7ba37f8b |
| institution | Kabale University |
| issn | 2267-1242 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj-art-259293cb3dde498c8c9e761b7ba37f8b2024-11-21T11:28:24ZengEDP SciencesE3S Web of Conferences2267-12422024-01-015890400310.1051/e3sconf/202458904003e3sconf_icongeet2024_04003Cellulose Nanofiber and Carrageenan Films Infused Eugenol for Food PreservationYahaya Wan Amnin Wan0Azman Nurul Aini Mohd1Noor Adibi M.2Bakar Noor Fitrah Ab3Ishak Wan Mohd Faizal Wan4Faculty of Chemical Engineering Technology & Process, Universiti Malaysia Pahang Al-Sultan Abdullah, Persiaran Tun Khalil YaakobFaculty of Chemical Engineering Technology & Process, Universiti Malaysia Pahang Al-Sultan Abdullah, Persiaran Tun Khalil YaakobInstitute of Advanced Studies, University of MalayaSchool of Chemical Engineering, College of Engineering, Universiti Teknologi MARAFaculty of Bioengineering and Technology, University Malaysia KelantanThis 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.https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/119/e3sconf_icongeet2024_04003.pdf |
| spellingShingle | Yahaya Wan Amnin Wan Azman Nurul Aini Mohd Noor Adibi M. Bakar Noor Fitrah Ab Ishak Wan Mohd Faizal Wan Cellulose Nanofiber and Carrageenan Films Infused Eugenol for Food Preservation E3S Web of Conferences |
| 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 |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2024/119/e3sconf_icongeet2024_04003.pdf |
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