Physicochemical and functional enhancement of κ-carrageenan films with olive oil for biodegradable active food packaging
This study addresses the need for sustainable and functional food packaging materials by exploring the incorporation of olive oil into κ-carrageenan films to enhance their physicochemical and antioxidant properties. Olive oil, known for its hydrophobic and bioactive characteristics, was added at con...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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John Wiley and Sons
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117244/ http://psasir.upm.edu.my/id/eprint/117244/1/117244.pdf |
| _version_ | 1848867198569807872 |
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| author | Marshidi, Puteri Alia Foong, Han Lyn Zainal Abedin, Nur Hanani |
| author_facet | Marshidi, Puteri Alia Foong, Han Lyn Zainal Abedin, Nur Hanani |
| author_sort | Marshidi, Puteri Alia |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study addresses the need for sustainable and functional food packaging materials by exploring the incorporation of olive oil into κ-carrageenan films to enhance their physicochemical and antioxidant properties. Olive oil, known for its hydrophobic and bioactive characteristics, was added at concentrations of 1.5%, 3.0%, and 4.5%. At 4.5%, olive oil significantly (p<0.05) reduced water solubility of κ-carrageenan films by 26%, while improving UV light barrier properties at 200, 280, and 400 nm. However, it also increased water vapor permeability and opacity. Mechanical testing revealed a trade-off, with decreased tensile strength but a significant (p<0.05) increase in elongation at break, improving flexibility. Thermal properties of the films were analyzed using differential scanning calorimetry and the results indicated an elevation in melting temperature, peaking at 104.75 °C for films with 4.5% olive oil. Confocal laser scanning microscopy (CLSM) revealed that a 1.5% oil concentration produced the most homogeneous structure. Antioxidant analysis showed increased (p<0.05) total phenolic content (22.02 mg GAE/100g at 4.5% olive oil), with a corresponding rise (p<0.05) in DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP). These findings highlight the dual role of olive oil as a mechanical plasticizer and an antioxidant, providing new insights into the development of biodegradable κ-carrageenan-based films for active food packaging applications. |
| first_indexed | 2025-11-15T14:32:41Z |
| format | Article |
| id | upm-117244 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:32:41Z |
| publishDate | 2025 |
| publisher | John Wiley and Sons |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1172442025-05-22T09:11:01Z http://psasir.upm.edu.my/id/eprint/117244/ Physicochemical and functional enhancement of κ-carrageenan films with olive oil for biodegradable active food packaging Marshidi, Puteri Alia Foong, Han Lyn Zainal Abedin, Nur Hanani This study addresses the need for sustainable and functional food packaging materials by exploring the incorporation of olive oil into κ-carrageenan films to enhance their physicochemical and antioxidant properties. Olive oil, known for its hydrophobic and bioactive characteristics, was added at concentrations of 1.5%, 3.0%, and 4.5%. At 4.5%, olive oil significantly (p<0.05) reduced water solubility of κ-carrageenan films by 26%, while improving UV light barrier properties at 200, 280, and 400 nm. However, it also increased water vapor permeability and opacity. Mechanical testing revealed a trade-off, with decreased tensile strength but a significant (p<0.05) increase in elongation at break, improving flexibility. Thermal properties of the films were analyzed using differential scanning calorimetry and the results indicated an elevation in melting temperature, peaking at 104.75 °C for films with 4.5% olive oil. Confocal laser scanning microscopy (CLSM) revealed that a 1.5% oil concentration produced the most homogeneous structure. Antioxidant analysis showed increased (p<0.05) total phenolic content (22.02 mg GAE/100g at 4.5% olive oil), with a corresponding rise (p<0.05) in DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP). These findings highlight the dual role of olive oil as a mechanical plasticizer and an antioxidant, providing new insights into the development of biodegradable κ-carrageenan-based films for active food packaging applications. John Wiley and Sons 2025-03-14 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/117244/1/117244.pdf Marshidi, Puteri Alia and Foong, Han Lyn and Zainal Abedin, Nur Hanani (2025) Physicochemical and functional enhancement of κ-carrageenan films with olive oil for biodegradable active food packaging. Journal of Vinyl and Additive Technology. ISSN 1083-5601; eISSN: 1548-0585 https://4spepublications.onlinelibrary.wiley.com/doi/10.1002/vnl.22215 10.1002/vnl.22215 |
| spellingShingle | Marshidi, Puteri Alia Foong, Han Lyn Zainal Abedin, Nur Hanani Physicochemical and functional enhancement of κ-carrageenan films with olive oil for biodegradable active food packaging |
| title | Physicochemical and functional enhancement of κ-carrageenan films with olive oil for biodegradable active food packaging |
| title_full | Physicochemical and functional enhancement of κ-carrageenan films with olive oil for biodegradable active food packaging |
| title_fullStr | Physicochemical and functional enhancement of κ-carrageenan films with olive oil for biodegradable active food packaging |
| title_full_unstemmed | Physicochemical and functional enhancement of κ-carrageenan films with olive oil for biodegradable active food packaging |
| title_short | Physicochemical and functional enhancement of κ-carrageenan films with olive oil for biodegradable active food packaging |
| title_sort | physicochemical and functional enhancement of κ-carrageenan films with olive oil for biodegradable active food packaging |
| url | http://psasir.upm.edu.my/id/eprint/117244/ http://psasir.upm.edu.my/id/eprint/117244/ http://psasir.upm.edu.my/id/eprint/117244/ http://psasir.upm.edu.my/id/eprint/117244/1/117244.pdf |