Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model

Semi‐refined carrageenan (SRC) film plasticized with glycerol and incorporated with α‐tocopherol was prepared for food packaging application. Functional characterization, thermal stability, and microstructure of SRC‐based films were analyzed. The effects of antioxidant α‐tocopherol from SRC‐based fi...

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Main Authors:	Khadijah Husna, Abd Hamid, Wan Amnin, Wan Yahaya, Nur 'Alia Zaini, Mohd Saupy, María Pilar, Almajano, Nurul Aini, Mohd Azman
Format:	Article
Language:	English
Published:	Blackwell Publishing Ltd. 2019
Subjects:	QD Chemistry
Online Access:	http://umpir.ump.edu.my/id/eprint/24782/ http://umpir.ump.edu.my/id/eprint/24782/ http://umpir.ump.edu.my/id/eprint/24782/ http://umpir.ump.edu.my/id/eprint/24782/1/16426948.pdf

id	ump-24782
recordtype	eprints
spelling	ump-247822019-04-19T09:04:33Z http://umpir.ump.edu.my/id/eprint/24782/ Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model Khadijah Husna, Abd Hamid Wan Amnin, Wan Yahaya Nur 'Alia Zaini, Mohd Saupy María Pilar, Almajano Nurul Aini, Mohd Azman QD Chemistry Semi‐refined carrageenan (SRC) film plasticized with glycerol and incorporated with α‐tocopherol was prepared for food packaging application. Functional characterization, thermal stability, and microstructure of SRC‐based films were analyzed. The effects of antioxidant α‐tocopherol from SRC‐based film were studied based on thiobarbituric acid‐reactive substance assay, metmyoglobin assay, and pH value in food model (meat patties) for 12 days of storage. The development of lipid oxidation was delayed in the meat patties wrapped with antioxidant films during the storage with the final value of 0.68–0.37 mg malondialdehyde/kg sample. A less than 50% brown color development (metmyoglobin) of the meat patties wrapped with antioxidant film was observed in the first nine days of storage. Hence, the incorporation of α‐tocopherol into the SRC‐based film could be an alternative way to prolong the shelf life of food product, reducing the use of synthetic preservative directly into food product. Blackwell Publishing Ltd. 2019-03-22 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/24782/1/16426948.pdf Khadijah Husna, Abd Hamid and Wan Amnin, Wan Yahaya and Nur 'Alia Zaini, Mohd Saupy and María Pilar, Almajano and Nurul Aini, Mohd Azman (2019) Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model. Journal of Food Processing and Preservation. pp. 1-11. ISSN Print (1745-4549); online (0145-8892) (Unpublished) http://doi.org/10.1111/jfpp.13937 https://doi.org/10.1111/jfpp.13937
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Khadijah Husna, Abd Hamid Wan Amnin, Wan Yahaya Nur 'Alia Zaini, Mohd Saupy María Pilar, Almajano Nurul Aini, Mohd Azman Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model
description	Semi‐refined carrageenan (SRC) film plasticized with glycerol and incorporated with α‐tocopherol was prepared for food packaging application. Functional characterization, thermal stability, and microstructure of SRC‐based films were analyzed. The effects of antioxidant α‐tocopherol from SRC‐based film were studied based on thiobarbituric acid‐reactive substance assay, metmyoglobin assay, and pH value in food model (meat patties) for 12 days of storage. The development of lipid oxidation was delayed in the meat patties wrapped with antioxidant films during the storage with the final value of 0.68–0.37 mg malondialdehyde/kg sample. A less than 50% brown color development (metmyoglobin) of the meat patties wrapped with antioxidant film was observed in the first nine days of storage. Hence, the incorporation of α‐tocopherol into the SRC‐based film could be an alternative way to prolong the shelf life of food product, reducing the use of synthetic preservative directly into food product.
format	Article
author	Khadijah Husna, Abd Hamid Wan Amnin, Wan Yahaya Nur 'Alia Zaini, Mohd Saupy María Pilar, Almajano Nurul Aini, Mohd Azman
author_facet	Khadijah Husna, Abd Hamid Wan Amnin, Wan Yahaya Nur 'Alia Zaini, Mohd Saupy María Pilar, Almajano Nurul Aini, Mohd Azman
author_sort	Khadijah Husna, Abd Hamid
title	Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model
title_short	Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model
title_full	Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model
title_fullStr	Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model
title_full_unstemmed	Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model
title_sort	semi‐refined carrageenan film incorporated with α-tocopherol: application in food model
publisher	Blackwell Publishing Ltd.
publishDate	2019
url	http://umpir.ump.edu.my/id/eprint/24782/ http://umpir.ump.edu.my/id/eprint/24782/ http://umpir.ump.edu.my/id/eprint/24782/ http://umpir.ump.edu.my/id/eprint/24782/1/16426948.pdf
first_indexed	2023-09-18T22:37:42Z
last_indexed	2023-09-18T22:37:42Z
_version_	1777416706952527872

Semi‐refined carrageenan film incorporated with α-tocopherol: Application in food model

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