Antioxidant activities and total phenolic content of Malaysian herbs and their effect as active packaging film in meat patties

Antioxidant activities and total phenolic content of Malaysian herbs and their effect as active packaging film in meat patties

Active packaging incorporated with natural extracts is a promising technology to extend shelf life of perishable food. Therefore, this study aims to produce the bioactive edible film from semi refined carrageenan (SRC) plasticized with glycerol (G) and incorporated with natural extract to improve li...

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Main Authors: Wan Amnin, Wan Yahaya, Alyaa Syahierra, Ghazali, Khadijah Husna, Abd. Hamid, Neenasha Bebe, Mohd Nor, Nurul Aini, Mohd Azman
Format: Conference or Workshop Item
Language:English
Published: Universiti Malaysia Pahang 2019
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/24614/
http://umpir.ump.edu.my/id/eprint/24614/13/Antioxidant%20activities%20and%20total%20phenolic%20content%20of%20malaysian%20CONF1.pdf
id ump-24614
recordtype eprints
spelling ump-246142019-10-16T06:29:59Z http://umpir.ump.edu.my/id/eprint/24614/ Antioxidant activities and total phenolic content of Malaysian herbs and their effect as active packaging film in meat patties Wan Amnin, Wan Yahaya Alyaa Syahierra, Ghazali Khadijah Husna, Abd. Hamid Neenasha Bebe, Mohd Nor Nurul Aini, Mohd Azman TP Chemical technology Active packaging incorporated with natural extracts is a promising technology to extend shelf life of perishable food. Therefore, this study aims to produce the bioactive edible film from semi refined carrageenan (SRC) plasticized with glycerol (G) and incorporated with natural extract to improve lipid oxidative stability and storage quality of meat patties. Evaluation of five Malaysia herbs (Cosmos caudate; CC, Piper sarmentosum; PS, Persicaria minor; PM, Centella asiatica; CA and Syzygium polyanthum; SP) were analysed for their phenolic content and antioxidant activities and total phenolic content using Folin-Ciocaltea method, and the antioxidant activities of plants were determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC). PM extract demonstrated highest total phenolic content (1.629 mgGAE/Lsample) and antioxidant activities value in TEAC (27.166 mg TE/ L sample), DPPH (719.89 mg eq. trolox/L sample ) and ORAC (5.81 mg TE/ L sample). Thus, PM extract was selected to be incorporated into active packaging film with concentration of 0.4,1.5 and 2.0% in 2% SRC and 0.9% G (w/w) film formulation. The developed films were wrapped with meat patties under refrigerated condition (4±2℃) and monitored for 14 days storage period. Film wrapped with 2% (w/w) PM exhibited significantly lower lipid deterioration rate analyzed by TBARS method (p<0.05) and low changes of % metmyoglobin value that indicates the minimum development of brown color (p<0.05). Hence, the active packaging edible films incorporating PM demonstrated potential as a packaging material to improve food safety and quality of the meat. Universiti Malaysia Pahang 2019-01 Conference or Workshop Item NonPeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/24614/13/Antioxidant%20activities%20and%20total%20phenolic%20content%20of%20malaysian%20CONF1.pdf Wan Amnin, Wan Yahaya and Alyaa Syahierra, Ghazali and Khadijah Husna, Abd. Hamid and Neenasha Bebe, Mohd Nor and Nurul Aini, Mohd Azman (2019) Antioxidant activities and total phenolic content of Malaysian herbs and their effect as active packaging film in meat patties. In: Energy Security And Chemical Engineering Congress (ESCHE) 2019, 17-19 Julai 2019 , Parkroyal Resort, Penang, Malaysia. pp. 1-12.. (Unpublished)
repository_type Digital Repository
institution_category Local University
institution Universiti Malaysia Pahang
building UMP Institutional Repository
collection Online Access
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Wan Amnin, Wan Yahaya
Alyaa Syahierra, Ghazali
Khadijah Husna, Abd. Hamid
Neenasha Bebe, Mohd Nor
Nurul Aini, Mohd Azman
Antioxidant activities and total phenolic content of Malaysian herbs and their effect as active packaging film in meat patties
description Active packaging incorporated with natural extracts is a promising technology to extend shelf life of perishable food. Therefore, this study aims to produce the bioactive edible film from semi refined carrageenan (SRC) plasticized with glycerol (G) and incorporated with natural extract to improve lipid oxidative stability and storage quality of meat patties. Evaluation of five Malaysia herbs (Cosmos caudate; CC, Piper sarmentosum; PS, Persicaria minor; PM, Centella asiatica; CA and Syzygium polyanthum; SP) were analysed for their phenolic content and antioxidant activities and total phenolic content using Folin-Ciocaltea method, and the antioxidant activities of plants were determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) method, trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC). PM extract demonstrated highest total phenolic content (1.629 mgGAE/Lsample) and antioxidant activities value in TEAC (27.166 mg TE/ L sample), DPPH (719.89 mg eq. trolox/L sample ) and ORAC (5.81 mg TE/ L sample). Thus, PM extract was selected to be incorporated into active packaging film with concentration of 0.4,1.5 and 2.0% in 2% SRC and 0.9% G (w/w) film formulation. The developed films were wrapped with meat patties under refrigerated condition (4±2℃) and monitored for 14 days storage period. Film wrapped with 2% (w/w) PM exhibited significantly lower lipid deterioration rate analyzed by TBARS method (p<0.05) and low changes of % metmyoglobin value that indicates the minimum development of brown color (p<0.05). Hence, the active packaging edible films incorporating PM demonstrated potential as a packaging material to improve food safety and quality of the meat.
format Conference or Workshop Item
author Wan Amnin, Wan Yahaya
Alyaa Syahierra, Ghazali
Khadijah Husna, Abd. Hamid
Neenasha Bebe, Mohd Nor
Nurul Aini, Mohd Azman
author_facet Wan Amnin, Wan Yahaya
Alyaa Syahierra, Ghazali
Khadijah Husna, Abd. Hamid
Neenasha Bebe, Mohd Nor
Nurul Aini, Mohd Azman
author_sort Wan Amnin, Wan Yahaya
title Antioxidant activities and total phenolic content of Malaysian herbs and their effect as active packaging film in meat patties
title_short Antioxidant activities and total phenolic content of Malaysian herbs and their effect as active packaging film in meat patties
title_full Antioxidant activities and total phenolic content of Malaysian herbs and their effect as active packaging film in meat patties
title_fullStr Antioxidant activities and total phenolic content of Malaysian herbs and their effect as active packaging film in meat patties
title_full_unstemmed Antioxidant activities and total phenolic content of Malaysian herbs and their effect as active packaging film in meat patties
title_sort antioxidant activities and total phenolic content of malaysian herbs and their effect as active packaging film in meat patties
publisher Universiti Malaysia Pahang
publishDate 2019
url http://umpir.ump.edu.my/id/eprint/24614/
http://umpir.ump.edu.my/id/eprint/24614/13/Antioxidant%20activities%20and%20total%20phenolic%20content%20of%20malaysian%20CONF1.pdf
first_indexed 2023-09-18T22:37:21Z
last_indexed 2023-09-18T22:37:21Z
_version_ 1777416684541313024

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