Potential of local k-carrageenan extracted from red seaweed (Eucheuma cottonii) as food packaging material
Interest in renewable packaging materials over the synthetic petroleum-based packaging has been rose recently. κ-carrageenan from local red seaweeds (Eucheuma cottonii) has great potential as the renewable sources and was not explored extensively. Therefore, this research was...
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| Format: | Thesis |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/85721/1/FSTM%202018%2037%20-%20ir.pdf |
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| Summary: | Interest in renewable packaging materials over the synthetic petroleum-based
packaging has been rose recently. κ-carrageenan from local red seaweeds (Eucheuma cottonii) has
great potential as the renewable sources and was not explored extensively. Therefore, this
research was focused on the development and properties of the κ- carrageenan films
extracted from Malaysia’s E. cottonii.
In the first objective, physical properties of κ-carrageenan films with different
concentration (10-60%) and type (glycerol, sorbitol, and polyethylene glycol (PEG)) of plasticizers
were studied. The overall observations revealed that films contained sorbitol showed the best
properties than films contained glycerol and PEG, especially in water barrier properties.
Sorbitol-plasticized films had lowest (p<0.05) water vapor permeability (WVP) (4.2 x 10⁻¹⁰ g mm s⁻¹
m⁻² Pa⁻¹) and water uptake ratio (WUR) (2278.1%) at the 30% concentration of plasticizer.
Concentration of plasticizers did influence (p<0.05) the κ-carrageenan films except for the films
that contained sorbitol (p>0.05). The tensile strength (TS) and elongation at break (EAB)
of films was decreased and increased (p<0.05), respectively with the increasing of plasticizers.
The addition of plasticizers reduced the opacity of films (p<0.05) while the color of films was not
affected (p>0.05).
In the second objective, the effects of palm oil at different levels (0.5-2%) on the
properties of local (C1: Lucky Frontier, Malaysia) and commercial (C2: Tacara, Malaysia;
C3: MSC Co., Korea; C4: Rico Co., Philippines) κ-carrageenan films were studied. The water barrier
properties of κ-carrageenan films were improved along with the increasing of palm oil
concentrations (p<0.05), irrespective of the κ-carrageenan sources. The addition of palm oil
produced thicker and more opaque films (p<0.05), decreased the TS and thermal properties (p<0.05),
but increased the EAB (p<0.05) and
the contact angle (p<0.05). The C4 films showed the best in overall properties including lowest WVP (3.2 x 10⁻¹⁰ g mm s⁻¹ m⁻² Pa⁻¹), WUR (22.48.1%), and film solubility (FS)
(61.1%) (p<0.05).
In the third objective, the potential of κ-carrageenan coatings to protect and maintain the
quality of fresh-cut pineapples was investigated for 9 days. The C1 and C4 κ-
carrageenan with and without 2% of palm oil were used as the formulation of coatings. κ-carrageenan
coatings had protected the fresh-cut pineapples from weight loss and microbes and maintained
their firmness (p<0.05). The C1 coatings showed better performance with the lower weight
loss (1.1%) and total plate counts (TPC, 3.9 log CFU/g) and higher firmness (1.6 N) than C4
coatings. Therefore, κ-carrageenan had
high potential as food packaging material. |
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