Physicochemical and functional enhancement of κ-carrageenan films with olive oil for biodegradable active food packaging

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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...

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Bibliographic Details
Main Authors:	Marshidi, Puteri Alia, Foong, Han Lyn, Zainal Abedin, Nur Hanani
Format:	Article
Language:	English
Published:	John Wiley and Sons 2025
Online Access:	http://psasir.upm.edu.my/id/eprint/117244/ http://psasir.upm.edu.my/id/eprint/117244/1/117244.pdf

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