Cellulose Nanofiber and Carrageenan Films Infused Eugenol for Food Preservation

• Published in: E3S Web of Conferences
• Main Author: Yahaya W.A.W.; Azman N.A.M.; Noor A.M.; Bakar N.F.A.; Ishak W.M.F.W.
• Format: Conference paper
• Language: English
• Published: EDP Sciences 2024
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85213859200&doi=10.1051%2fe3sconf%2f202458904003&partnerID=40&md5=f53a8cb8f65639ebebe58e75eee73bdd

This study explores the physicochemical and antioxidant properties of bio-based polymer films made from semi-refined carrageenan (SRC), plasticized with glycerol, and enhanced with eugenol to inhibit lipid degradation in meat patties. The active films were developed using 2% w/w SRC, 0.9% v/v glycerol, 10% v/v cellulose nanofiber (CNF) as a reinforcing agent, and 0.2% and 0.4% v/v eugenol (Eu). The wettability of the films was evaluated using contact angle analysis, while weight loss was assessed through soil burial degradation over a period of four weeks. Additional tests examined the films' swelling and transparency properties. Lipid degradation in meat patties was measured using Thiobarbituric Acid Reactive Substances (TBARS). The CNG-0.4%Eu films showed a contact angle of 109.01ºand a swelling rate of 93.44%. The antioxidant films successfully delayed lipid oxidation in meat patties, with final TBARS values of 0.768–0.844 mg malondialdehyde per kg of sample. Therefore, the CNG-0.4%Eu formulation demonstrates potential as an alternative food packaging material to extend shelf life. © The Authors, published by EDP Sciences.