Work

Cellulose Nanofiber and Carrageenan Films Infused Eugenol for Food Preservation

Year: 2024

Type: article

Abstract: \nThis 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.\n

Source: Springer Link (Chiba Institute of Technology)

DOI: 10.1051/e3sconf/202458904003/pdf

Authors: Wan Amnin Wan Yahaya, Nurul Aini Mohd Azman, Adibi M. Noor, Noor Fitrah Ab Bakar, Wan Mohd Faizal Wan Ishak

Institutions: Universiti Malaysia Pahang Al-Sultan Abdullah, University of Malaya, Universiti Malaysia Kelantan

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

SDG: Responsible consumption and production

Open Access status: green

Funder: Universiti Malaysia Pahang