Antioxidant Activities and Total Phenolic Content of
Malaysian Herbs as Components of Active Packaging
Film in Beef Patties

QR Code

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 naturalextract. Five Malaysian...

Full description

Bibliographic Details
Main Authors:	Nurul Aini, Mohd Azman, Noraziah, Abu Yazid, Wan Amnin, Wan Yahaya, Almajano, Maria Pillar
Format:	Article
Language:	English
Published:	MDPI AG 2019
Subjects:	Q Science (General) QD Chemistry TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/25837/ http://umpir.ump.edu.my/id/eprint/25837/1/2019_antioxidants.pdf

Similar Items

Antioxidant activities and total phenolic content of Malaysian herbs as components of active packaging film in beef patties
by: Wan Amnin, Wan Yahaya, et al.
Published: (2019)

Antioxidant activities and total phenolic content of Malaysian herbs and their effect as active packaging film in meat patties
by: Wan Amnin, Wan Yahaya, et al.
Published: (2019)

Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties
by: Wan Amnin, Wan Yahaya, et al.
Published: (2018)

Alchemilla vulgaris and Filipendula ulmaria Extracts as Potential Natural Preservatives in Beef Patties
by: Khadijah Husna, Abd Hamid, et al.
Published: (2017)

Synthesis of active hybrid films reinforced with cellulose nanofibers as active packaging material
by: Wan Yahaya, Wan Amnin, et al.
Published: (2022)

Total phenolic content and antioxidant activity of some Malaysian herbs
by: Norhayantie, A.Rahman
Published: (2013)

Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres
by: Nurul Aini, Mohd Azman, et al.
Published: (2015)

Solvent concentration effect on antioxidant activity and total phenolic content of Malaysian herbs
by: Nurul Atikah, Mohd Nazir
Published: (2016)

Cornsilk improves nutrient content and physical characteristics of beef patties
by: Wan Rosli .W.I,, et al.
Published: (2011)

Determination of total phenolic, flavonoid content and free radical scavenging activities of common herbs and spices.
by: Shirazi, Ovais Ullah, et al.
Published: (2014)

Determination of total phenolic, flavonoid content and free radical scavenging activities of common herbs and spices
by: Shirazi, Ovais Ullah, et al.
Published: (2014)

Development of semi refined carrageenan/glycerol/a-tocopherol reinforced with cellulose nanofiber for active packaging application
by: Wan Amnin, Wan Yahaya
Published: (2020)

Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef
by: Sepahpour, Shabnam, et al.
Published: (2018)

Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef
by: Sepahpour, Shabnam, et al.
Published: (2018)

Mechanical properties and antioxidant activity of carrageenan-CNF film incorporated with butylated hydroxyanisole (BHA) as active food packaging
by: Wan Amnin, Wan Yahaya, et al.
Published: (2022)

Effect on the addition of Pleurotus sajor-caju (PSC) on physical and sensorial properties of beef patty
by: Wan Rosli, W. I., et al.
Published: (2012)

Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties
by: Wan Rosli, W. I., et al.
Published: (2010)

Semirefined Carrageenan (SRC) Film Incorporated with α-Tocopherol and Persicaria minor for Meat Patties Application
by: Khadijah Husna, Abd Hamid, et al.
Published: (2019)

Nutritional composition and lipid oxidation stability of beef patties packed with biodegradable and non-biodegradable materials
by: Lim, S.L, et al.
Published: (2014)

Thermo-mechanical and antioxidant properties of eugenol-loaded carrageenan-cellulose nanofiber films for sustainable packaging applications
by: Wan Amnin, Wan Yahaya, et al.
Published: (2023)

Quantification of total phenolic contents and their antioxidant scavenging capacity in selected herbs extract
by: Haron, Normah, et al.
Published: (2016)

Characterization of semi-refined carrageenan reinforced with cellulose nanofiber incorporated α-tocopherol for active food packaging applications
by: Wan Yahaya, Wan Amnin, et al.
Published: (2020)

Monitoring the effect of active packaging films with silver-kaolinite using different packaging systems on the quality of beef meat
by: Z. A., Nur Hanani, et al.
Published: (2022)

Mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging
by: Wan Amnin, Wan Yahaya, et al.
Published: (2024)

Nutritional composition and sensory properties of oyster mushroom-based patties packed with biodegradable packaging
by: Wan Rosli, W.I., et al.
Published: (2014)

Sustainable Carrageenan/Nanocomposite Films Incorporated with Optimized Zingiber officinale Extracts for Active Packaging Systems
by: Sarmilaah Dewi, Subramaniam, et al.
Published: (2023)

Nutritional Composition and Lipid Oxidation Stability of Beef Patties Packed with Biodegradable and Non-Biodegradable Materials
by: Ling, Lim Siok
Published: (2013)

Preparation and characterization of semi-rened carrageenan reinforced with cellulose nanofiber incorporated with a-tocopherol as an active food packaging
by: Wan Amnin, Wan Yahaya, et al.
Published: (2019)

Total antioxidant activity and phenolic content in selected vegetables
by: Ismail, Amin, et al.
Published: (2004)

Assessment Of Ulam Raja (Cosmos Caudatus) Extract As A Functional Ingredient In Beef Patty And Green Tea
by: Seyedreihani, Seyedeh Fatemeh
Published: (2015)

Utilising banana peel as a food ingredient for enhancing nutritional value of yellow noodles and beef patties
by: Mohd Dom, Zanariah, et al.
Published: (2024)

The effect of different cooking techniques of oyster mushroom on physicochemical and sensory properties and its application in beef patty
by: Fadzil, Rifhan Aqilah Mohammad
Published: (2015)

Antioxidant activity, total phenolic content and cytotoxic activity of various types of eggplants
by: Rahmat, Asmah, et al.
Published: (2007)

Total phenolics and antioxidant activities of pouteria campechiana fruit parts
by: Kong, K.W, et al.
Published: (2013)

Total phenolic content and antioxidant activities of date fruit extracts
by: Noorul Syuhada Mohd Razali,, et al.
Published: (2019)

Assessment of total phenolic, antioxidant, and antibacterial activities of Passiflora species
by: Ramaiya, Shiamala Devi, et al.
Published: (2014)

Total phenolic and antioxidant activities of Pouteria campechiana fruit parts
by: Kong, Kin Weng, et al.
Published: (2013)

Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay
by: Norhayati Mustafa Khalid,, et al.
Published: (2017)

Antioxidant activity, total phenolic and total flavonoid content of 22 Sabah traditional rice varieties
by: Fui, Fui Lem, et al.
Published: (2025)

Species identification from selected beef patty brands using polymerase chain reaction (PCR) / Syafiqah Alia Zainudin
by: Zainudin, Syafiqah Alia
Published: (2017)