Release kinetics of eugenol and α-tocopherol from carrageenan films for meat preservation

Release kinetics of eugenol and α-tocopherol from carrageenan films for meat preservation

This paper introduces a novel active carrageenan film designed for meat preservation, featuring the release of antioxidants eugenol (Eu) and α-tocopherol (Tp). The film is composed of semi-refined carrageenan, plasticized with 0.9 % glycerol, and reinforced with 10 % cellulose nanofibers derived f...

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Bibliographic Details
Main Authors: Wan Amnin, Wan Yahya, Nurul Aini, Mohd Azman, Siti Kholijah, Abdul Mudalip, Jolius, Gimbun, Nurmaryam Aini, Hashim
Format: Article
Language:English
Published: Elsevier Ltd 2025
Subjects:
Q Science (General)
QD Chemistry
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/43838/
http://umpir.ump.edu.my/id/eprint/43838/1/Release%20kinetics%20of%20eugenol%20and%20%CE%B1-tocopherol%20from%20carrageenan%20films%20for%20meat%20preservation.pdf

Internet

http://umpir.ump.edu.my/id/eprint/43838/
http://umpir.ump.edu.my/id/eprint/43838/1/Release%20kinetics%20of%20eugenol%20and%20%CE%B1-tocopherol%20from%20carrageenan%20films%20for%20meat%20preservation.pdf

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