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: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier Ltd
2025
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| 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 |
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| author | Wan Amnin, Wan Yahya Nurul Aini, Mohd Azman Siti Kholijah, Abdul Mudalip Jolius, Gimbun Nurmaryam Aini, Hashim |
| author_facet | Wan Amnin, Wan Yahya Nurul Aini, Mohd Azman Siti Kholijah, Abdul Mudalip Jolius, Gimbun Nurmaryam Aini, Hashim |
| author_sort | Wan Amnin, Wan Yahya |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T03:53:18Z |
| format | Article |
| id | ump-43838 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T03:53:18Z |
| publishDate | 2025 |
| publisher | Elsevier Ltd |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-438382025-04-17T06:50:23Z http://umpir.ump.edu.my/id/eprint/43838/ Release kinetics of eugenol and α-tocopherol from carrageenan films for meat preservation Wan Amnin, Wan Yahya Nurul Aini, Mohd Azman Siti Kholijah, Abdul Mudalip Jolius, Gimbun Nurmaryam Aini, Hashim Q Science (General) QD Chemistry TP Chemical technology 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. Elsevier Ltd 2025-04 Article PeerReviewed pdf en 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 Wan Amnin, Wan Yahya and Nurul Aini, Mohd Azman and Siti Kholijah, Abdul Mudalip and Jolius, Gimbun and Nurmaryam Aini, Hashim (2025) Release kinetics of eugenol and α-tocopherol from carrageenan films for meat preservation. International Journal of Biological Macromolecules, 303 (140605). pp. 1-15. ISSN 0141-8130. (Published) https://www.sciencedirect.com/journal/international-journal-of-biological-macromolecules https://doi.org/10.1016/j.ijbiomac.2025.140605 |
| spellingShingle | Q Science (General) QD Chemistry TP Chemical technology Wan Amnin, Wan Yahya Nurul Aini, Mohd Azman Siti Kholijah, Abdul Mudalip Jolius, Gimbun Nurmaryam Aini, Hashim Release kinetics of eugenol and α-tocopherol from carrageenan films for meat preservation |
| title | Release kinetics of eugenol and α-tocopherol from carrageenan films for meat preservation |
| title_full | Release kinetics of eugenol and α-tocopherol from carrageenan films for meat preservation |
| title_fullStr | Release kinetics of eugenol and α-tocopherol from carrageenan films for meat preservation |
| title_full_unstemmed | Release kinetics of eugenol and α-tocopherol from carrageenan films for meat preservation |
| title_short | Release kinetics of eugenol and α-tocopherol from carrageenan films for meat preservation |
| title_sort | release kinetics of eugenol and α-tocopherol from carrageenan films for meat preservation |
| topic | Q Science (General) QD Chemistry TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/43838/ http://umpir.ump.edu.my/id/eprint/43838/ 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 |