Cover Image

Preparation and characterisation of Nanolignin-Gelatine-Glycerol Composite (NLGGCs) thin film for food coating application

Recognising the importance of preventing rapid food deterioration and prolonging the shelf life of fruits and vegetables from oxidation, we successfully created thin films composed of Nanolignin-Gelatine-Glycerol Composites (NLGGCs) through a traditional blending technique. Fourier Transform Infrare...

Full description

Saved in:
Bibliographic Details
Main Authors: Rafiae, Nur Najmina, Hafi Othman, Muhammad Bisyrul, Abdullah Sani, Muhamad Shirwan, Mohamad Ibrahim, Mohamad Nasir, Mohamad Daud, Najwa Najihah
Format: Article
Language:English
Published: IIUM Press 2024
Subjects:
BPH114.3 Halal industry science
HD9016.5 Halal Science
TP Chemical technology
Online Access:http://irep.iium.edu.my/110697/2/110697_%20Preparation%20and%20characterisation%20of%20Nanolignin-Gelatine-Glycerol%20Composite.pdf_
http://irep.iium.edu.my/110697/
https://journals.iium.edu.my/inst/index.php/hs/article/view/85
https://doi.org/10.31436/hs.v4i1.85
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.iium.irep.110697
record_format dspace
spelling my.iium.irep.1106972024-02-05T02:06:59Z http://irep.iium.edu.my/110697/ Preparation and characterisation of Nanolignin-Gelatine-Glycerol Composite (NLGGCs) thin film for food coating application Rafiae, Nur Najmina Hafi Othman, Muhammad Bisyrul Abdullah Sani, Muhamad Shirwan Mohamad Ibrahim, Mohamad Nasir Mohamad Daud, Najwa Najihah BPH114.3 Halal industry science HD9016.5 Halal Science TP Chemical technology Recognising the importance of preventing rapid food deterioration and prolonging the shelf life of fruits and vegetables from oxidation, we successfully created thin films composed of Nanolignin-Gelatine-Glycerol Composites (NLGGCs) through a traditional blending technique. Fourier Transform Infrared Spectroscopy (FTIR) confirmed the successful preparation of nanolignin structures, with characteristic peaks observed at 513 cm-1 (C-C stretching in aromatic), 1222 cm-1 (phenolic OH), and 1107 cm-1 (Ar-H and syringyl group). Ultraviolet-visible spectroscopy (UV-Vis) revealed an absorption capacity within the 280 to 300 nm range. Film opacity increased with a greater nanolignin composition in the thin film, attributed to the presence of chromophore structures. Thermogravimetric Analysis (TGA) demonstrated a thermal degradation temperature exceeding 300°C. Differential Scanning Calorimetry (DSC) analysis unveiled two distinct glass transition temperatures (Tg) at approximately 60°C and 80°C, indicating microphase separation and immiscibility between gelatine and nanolignin particles. The nanolignin content significantly influenced solubility and water uptake, with higher nanolignin content leading to reduced solubility and water absorption. The application of NLGGCs film coatings on banana surfaces extended their shelf life compared to control samples after 10 days. Furthermore, NLGGCs underscore the pivotal role in enhancing the performance as a promising bio-based food coating alternative for future applications. IIUM Press 2024-01-31 Article PeerReviewed application/pdf en http://irep.iium.edu.my/110697/2/110697_%20Preparation%20and%20characterisation%20of%20Nanolignin-Gelatine-Glycerol%20Composite.pdf_ Rafiae, Nur Najmina and Hafi Othman, Muhammad Bisyrul and Abdullah Sani, Muhamad Shirwan and Mohamad Ibrahim, Mohamad Nasir and Mohamad Daud, Najwa Najihah (2024) Preparation and characterisation of Nanolignin-Gelatine-Glycerol Composite (NLGGCs) thin film for food coating application. HALALSPHERE, 4 (1). pp. 14-22. E-ISSN 2773-6040 https://journals.iium.edu.my/inst/index.php/hs/article/view/85 https://doi.org/10.31436/hs.v4i1.85
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic BPH114.3 Halal industry science
HD9016.5 Halal Science
TP Chemical technology
spellingShingle BPH114.3 Halal industry science
HD9016.5 Halal Science
TP Chemical technology
Rafiae, Nur Najmina
Hafi Othman, Muhammad Bisyrul
Abdullah Sani, Muhamad Shirwan
Mohamad Ibrahim, Mohamad Nasir
Mohamad Daud, Najwa Najihah
Preparation and characterisation of Nanolignin-Gelatine-Glycerol Composite (NLGGCs) thin film for food coating application
description Recognising the importance of preventing rapid food deterioration and prolonging the shelf life of fruits and vegetables from oxidation, we successfully created thin films composed of Nanolignin-Gelatine-Glycerol Composites (NLGGCs) through a traditional blending technique. Fourier Transform Infrared Spectroscopy (FTIR) confirmed the successful preparation of nanolignin structures, with characteristic peaks observed at 513 cm-1 (C-C stretching in aromatic), 1222 cm-1 (phenolic OH), and 1107 cm-1 (Ar-H and syringyl group). Ultraviolet-visible spectroscopy (UV-Vis) revealed an absorption capacity within the 280 to 300 nm range. Film opacity increased with a greater nanolignin composition in the thin film, attributed to the presence of chromophore structures. Thermogravimetric Analysis (TGA) demonstrated a thermal degradation temperature exceeding 300°C. Differential Scanning Calorimetry (DSC) analysis unveiled two distinct glass transition temperatures (Tg) at approximately 60°C and 80°C, indicating microphase separation and immiscibility between gelatine and nanolignin particles. The nanolignin content significantly influenced solubility and water uptake, with higher nanolignin content leading to reduced solubility and water absorption. The application of NLGGCs film coatings on banana surfaces extended their shelf life compared to control samples after 10 days. Furthermore, NLGGCs underscore the pivotal role in enhancing the performance as a promising bio-based food coating alternative for future applications.
format Article
author Rafiae, Nur Najmina
Hafi Othman, Muhammad Bisyrul
Abdullah Sani, Muhamad Shirwan
Mohamad Ibrahim, Mohamad Nasir
Mohamad Daud, Najwa Najihah
author_facet Rafiae, Nur Najmina
Hafi Othman, Muhammad Bisyrul
Abdullah Sani, Muhamad Shirwan
Mohamad Ibrahim, Mohamad Nasir
Mohamad Daud, Najwa Najihah
author_sort Rafiae, Nur Najmina
title Preparation and characterisation of Nanolignin-Gelatine-Glycerol Composite (NLGGCs) thin film for food coating application
title_short Preparation and characterisation of Nanolignin-Gelatine-Glycerol Composite (NLGGCs) thin film for food coating application
title_full Preparation and characterisation of Nanolignin-Gelatine-Glycerol Composite (NLGGCs) thin film for food coating application
title_fullStr Preparation and characterisation of Nanolignin-Gelatine-Glycerol Composite (NLGGCs) thin film for food coating application
title_full_unstemmed Preparation and characterisation of Nanolignin-Gelatine-Glycerol Composite (NLGGCs) thin film for food coating application
title_sort preparation and characterisation of nanolignin-gelatine-glycerol composite (nlggcs) thin film for food coating application
publisher IIUM Press
publishDate 2024
url http://irep.iium.edu.my/110697/2/110697_%20Preparation%20and%20characterisation%20of%20Nanolignin-Gelatine-Glycerol%20Composite.pdf_
http://irep.iium.edu.my/110697/
https://journals.iium.edu.my/inst/index.php/hs/article/view/85
https://doi.org/10.31436/hs.v4i1.85
_version_ 1792146443401691136
score 13.211869

Similar Items