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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| Format: | Conference or Workshop Item |
| Language: | English |
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Universiti Malaysia Pahang
2019
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| Subjects: | |
| 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 |
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| 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 |
| building | UMP Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T02:35:30Z |
| format | Conference or Workshop Item |
| id | ump-24614 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T02:35:30Z |
| publishDate | 2019 |
| publisher | Universiti Malaysia Pahang |
| recordtype | eprints |
| repository_type | Digital Repository |
| 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) (Unpublished) |
| 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 |
| title | 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_short | 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 |
| topic | TP Chemical technology |
| 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 |