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...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier Ltd
2025
|
| Subjects: | |
| 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 |
| Summary: | 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 from waste biomass. Lipid oxidation
was measured through TBARS and percent metmyoglobin to evaluate the film’s effectiveness in extending the
shelf-life and maintaining the quality of meat. The film containing 0.4 % Tp demonstrates superior mechanical
properties and thermal stability, achieving a tensile strength of 66.79 MPa and an elongation at break of 46.54 %.
Notably, it exhibits a significant antioxidant release rate over 25 days, with TBARS and percent metmyoglobin
values of 0.652 and 35.98 %, respectively. These results suggest that this biodegradable packaging solution not
only prolongs meat shelf-life but also aligns with sustainable practices in food preservation. The release profiles
of Eu and Tp follow a first-order kinetic model, indicating a controlled and sustained release mechanism. Overall,
these findings highlight the potential of active films in enhancing food packaging solutions while promoting ecofriendliness. |
|---|