Cover Image

Mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging

Incorporated Butylated Hydroxyanisole (BHA) in biopolymer film is one of strategy to minimize the direct contact of BHA into the food product without limits their function as food preservative. Thus, the aim of this study was to formulate the active packaging film using semi refined carrageenan (SRC...

Full description

Saved in:
Bibliographic Details
Main Authors: Wan Amnin, Wan Yahaya, Syed Mohd Saufi, Tuan Chik, Nurul Aini, Mohd Azman, Adibi, M. Nor, Khadijah Husna, Abd Hamid, Azilah, Ajit
Format: Article
Language:English
Published: Elsevier Ltd 2024
Subjects:
Q Science (General)
QD Chemistry
Online Access:http://umpir.ump.edu.my/id/eprint/43432/1/2024_MTPR%20Bentong.pdf
http://umpir.ump.edu.my/id/eprint/43432/
https://doi.org/10.1016/j.matpr.2023.08.180
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.ump.umpir.43432
record_format eprints
spelling my.ump.umpir.434322025-01-06T03:10:30Z http://umpir.ump.edu.my/id/eprint/43432/ Mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging Wan Amnin, Wan Yahaya Syed Mohd Saufi, Tuan Chik Nurul Aini, Mohd Azman Adibi, M. Nor Khadijah Husna, Abd Hamid Azilah, Ajit Q Science (General) QD Chemistry Incorporated Butylated Hydroxyanisole (BHA) in biopolymer film is one of strategy to minimize the direct contact of BHA into the food product without limits their function as food preservative. Thus, the aim of this study was to formulate the active packaging film using semi refined carrageenan (SRC) biopolymer plasticized with glycerol (G), reinforced with 10% v/v cellulose nanofiber (CNF) and incorporated antioxidant agent (BHA) with different concentrations (0.1 to 0.4% w/v) as antioxidants. Physical properties, including thickness, opacity, moisture content, and solubility in water, as well as mechanical properties such as tensile strength (TS) and elongation at break (EAB) were analyzed. Fourier transform infrared (FTIR) analysis, morphology, and contact angle measurements were also performed. The results showed that the incorporation of BHA reduced the tensile strength and elongation at break of the active SGC-BHA films. However, the film's solubility, opacity, thickness, and moisture content improved with an increase in BHA concentration. The contact angle results revealed interesting trends, indicating changes in the film's surface properties with increasing BHA concentration. These findings suggest that the new formulation of active films may offer a viable alternative for plastic food packaging. By avoiding direct contact with synthetic preservatives, the films have the potential to extend the shelf life of food products while still providing the benefits of an antioxidant agent. Elsevier Ltd 2024-08-23 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/43432/1/2024_MTPR%20Bentong.pdf Wan Amnin, Wan Yahaya and Syed Mohd Saufi, Tuan Chik and Nurul Aini, Mohd Azman and Adibi, M. Nor and Khadijah Husna, Abd Hamid and Azilah, Ajit (2024) Mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging. Materials Today: Proceedings, 107 (2024). pp. 128-135. ISSN 2214-7853. (Published) https://doi.org/10.1016/j.matpr.2023.08.180 10.1016/j.matpr.2023.08.180
institution Universiti Malaysia Pahang Al-Sultan Abdullah
building UMPSA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang Al-Sultan Abdullah
content_source UMPSA Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic Q Science (General)
QD Chemistry
spellingShingle Q Science (General)
QD Chemistry
Wan Amnin, Wan Yahaya
Syed Mohd Saufi, Tuan Chik
Nurul Aini, Mohd Azman
Adibi, M. Nor
Khadijah Husna, Abd Hamid
Azilah, Ajit
Mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging
description Incorporated Butylated Hydroxyanisole (BHA) in biopolymer film is one of strategy to minimize the direct contact of BHA into the food product without limits their function as food preservative. Thus, the aim of this study was to formulate the active packaging film using semi refined carrageenan (SRC) biopolymer plasticized with glycerol (G), reinforced with 10% v/v cellulose nanofiber (CNF) and incorporated antioxidant agent (BHA) with different concentrations (0.1 to 0.4% w/v) as antioxidants. Physical properties, including thickness, opacity, moisture content, and solubility in water, as well as mechanical properties such as tensile strength (TS) and elongation at break (EAB) were analyzed. Fourier transform infrared (FTIR) analysis, morphology, and contact angle measurements were also performed. The results showed that the incorporation of BHA reduced the tensile strength and elongation at break of the active SGC-BHA films. However, the film's solubility, opacity, thickness, and moisture content improved with an increase in BHA concentration. The contact angle results revealed interesting trends, indicating changes in the film's surface properties with increasing BHA concentration. These findings suggest that the new formulation of active films may offer a viable alternative for plastic food packaging. By avoiding direct contact with synthetic preservatives, the films have the potential to extend the shelf life of food products while still providing the benefits of an antioxidant agent.
format Article
author Wan Amnin, Wan Yahaya
Syed Mohd Saufi, Tuan Chik
Nurul Aini, Mohd Azman
Adibi, M. Nor
Khadijah Husna, Abd Hamid
Azilah, Ajit
author_facet Wan Amnin, Wan Yahaya
Syed Mohd Saufi, Tuan Chik
Nurul Aini, Mohd Azman
Adibi, M. Nor
Khadijah Husna, Abd Hamid
Azilah, Ajit
author_sort Wan Amnin, Wan Yahaya
title Mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging
title_short Mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging
title_full Mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging
title_fullStr Mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging
title_full_unstemmed Mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging
title_sort mechanical properties and antioxidant activity of carrageenan-cellulose nanofiber incorporated butylated hydroxyanisole as active food packaging
publisher Elsevier Ltd
publishDate 2024
url http://umpir.ump.edu.my/id/eprint/43432/1/2024_MTPR%20Bentong.pdf
http://umpir.ump.edu.my/id/eprint/43432/
https://doi.org/10.1016/j.matpr.2023.08.180
_version_ 1822924908806537216
score 13.23648

Similar Items