Antioxidant activities and total phenolic content of Malaysian herbs as components of active packaging film in beef patties

Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with natural extract. Five Malaysian...

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Main Authors:	Wan Amnin, Wan Yahaya, Noraziah, Abu Yazid, Nurul Aini, Mohd Azman, Almajano, María Pilar
Format:	Article
Language:	English
Published:	MDPI AG 2019
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/25610/ http://umpir.ump.edu.my/id/eprint/25610/ http://umpir.ump.edu.my/id/eprint/25610/ http://umpir.ump.edu.my/id/eprint/25610/1/Antioxidant%20activities%20and%20total%20phenolic%20content%20of%20Malaysian.pdf

id	ump-25610
recordtype	eprints
spelling	ump-256102019-11-20T08:57:32Z http://umpir.ump.edu.my/id/eprint/25610/ Antioxidant activities and total phenolic content of Malaysian herbs as components of active packaging film in beef patties Wan Amnin, Wan Yahaya Noraziah, Abu Yazid Nurul Aini, Mohd Azman Almajano, María Pilar TP Chemical technology Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with natural extract. Five Malaysian herbs were evaluated to determine their total phenolic content (TPC) and antioxidant activities. The Persicaria minor (PM) extract demonstrated the highest TPC (1.629 mg GAE/L sample) and radical scavenging activity evaluated by the radicals 2,2’-azinobis [3-ethylbenzothiazoline-6-sulfonic acid] (27.166 mg TE/L sample), 2,2-diphenyl-1-picrylhydrazyl (719.89 mg eq. Trolox/L sample) and α,α′-Azodiisobutyramidine dihydrochloride (5.81 mg TE/L sample). Thus, PM extract was selected for active packaging film at concentrations of 0.4, 1.0 and 2.0% and compared with 0.4% Butylatedhydroxianisole in 2% SRC and 0.9% G film formulation. The meat patties were wrapped in the films and stored under refrigeration (4 ± 2 °C) for 14 days. The film with 2% PM exhibited significantly lower lipid deterioration analysed by the thiobarbituric acid reactive substance assay (p < 0.05) and small changes in % metmyoglobin value which indicated the minimum development of brown colour (p < 0.05). Hence, this film can be used as a packaging material to improve meat quality characteristics. MDPI AG 2019-07 Article PeerReviewed pdf en cc_by_4 http://umpir.ump.edu.my/id/eprint/25610/1/Antioxidant%20activities%20and%20total%20phenolic%20content%20of%20Malaysian.pdf Wan Amnin, Wan Yahaya and Noraziah, Abu Yazid and Nurul Aini, Mohd Azman and Almajano, María Pilar (2019) Antioxidant activities and total phenolic content of Malaysian herbs as components of active packaging film in beef patties. Antioxidants, 8 (7). pp. 1-15. ISSN 2076-3921 https://doi.org/10.3390/antiox8070204 https://doi.org/10.3390/antiox8070204
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 Noraziah, Abu Yazid Nurul Aini, Mohd Azman Almajano, María Pilar Antioxidant activities and total phenolic content of Malaysian herbs as components of active packaging film in beef patties
description	Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with natural extract. Five Malaysian herbs were evaluated to determine their total phenolic content (TPC) and antioxidant activities. The Persicaria minor (PM) extract demonstrated the highest TPC (1.629 mg GAE/L sample) and radical scavenging activity evaluated by the radicals 2,2’-azinobis [3-ethylbenzothiazoline-6-sulfonic acid] (27.166 mg TE/L sample), 2,2-diphenyl-1-picrylhydrazyl (719.89 mg eq. Trolox/L sample) and α,α′-Azodiisobutyramidine dihydrochloride (5.81 mg TE/L sample). Thus, PM extract was selected for active packaging film at concentrations of 0.4, 1.0 and 2.0% and compared with 0.4% Butylatedhydroxianisole in 2% SRC and 0.9% G film formulation. The meat patties were wrapped in the films and stored under refrigeration (4 ± 2 °C) for 14 days. The film with 2% PM exhibited significantly lower lipid deterioration analysed by the thiobarbituric acid reactive substance assay (p < 0.05) and small changes in % metmyoglobin value which indicated the minimum development of brown colour (p < 0.05). Hence, this film can be used as a packaging material to improve meat quality characteristics.
format	Article
author	Wan Amnin, Wan Yahaya Noraziah, Abu Yazid Nurul Aini, Mohd Azman Almajano, María Pilar
author_facet	Wan Amnin, Wan Yahaya Noraziah, Abu Yazid Nurul Aini, Mohd Azman Almajano, María Pilar
author_sort	Wan Amnin, Wan Yahaya
title	Antioxidant activities and total phenolic content of Malaysian herbs as components of active packaging film in beef patties
title_short	Antioxidant activities and total phenolic content of Malaysian herbs as components of active packaging film in beef patties
title_full	Antioxidant activities and total phenolic content of Malaysian herbs as components of active packaging film in beef patties
title_fullStr	Antioxidant activities and total phenolic content of Malaysian herbs as components of active packaging film in beef patties
title_full_unstemmed	Antioxidant activities and total phenolic content of Malaysian herbs as components of active packaging film in beef patties
title_sort	antioxidant activities and total phenolic content of malaysian herbs as components of active packaging film in beef patties
publisher	MDPI AG
publishDate	2019
url	http://umpir.ump.edu.my/id/eprint/25610/ http://umpir.ump.edu.my/id/eprint/25610/ http://umpir.ump.edu.my/id/eprint/25610/ http://umpir.ump.edu.my/id/eprint/25610/1/Antioxidant%20activities%20and%20total%20phenolic%20content%20of%20Malaysian.pdf
first_indexed	2023-09-18T22:39:25Z
last_indexed	2023-09-18T22:39:25Z
_version_	1777416814612971520

Antioxidant activities and total phenolic content of Malaysian herbs as components of active packaging film in beef patties

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