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Study on camellia sinensis extract in hybrid carrageenan/gelatine film for food packaging application / Chee Yi Ping

By:

Chee, Yi Ping [author.]

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

THE0010663 (Local)

Subject(s):

Online resources:

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Dissertation note: Final Year Report (Bachelor of Chemical Engineering ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 Abstract: The growing environmental impact of petroleum-based food packaging materials has driven the search for sustainable alternatives. Biopolymer-based films incorporating natural bioactive compounds offer a promising solution by enhancing food preservation while reducing ecological harm. This study explored the development of an active food packaging film using a hybrid semi-refined carrageenan (SRC)/gelatine matrix plasticized by glycerol, incorporating Camellia sinensis extract (CSE) as an antioxidant agent to create a sustainable alternative to conventional packaging. Films were synthesized by combining SRC (2% w/v), glycerol (40% v/v based on dry weight of SRC powder), and gelatine (4% w/v), with varying concentrations of CSE (0.05, 0.15, 0.25, 0.35 and 0.50 ml). Mechanical properties (tensile strength (TS) and elongation at break (EB)), physical properties (moisture content (MC), water solubility, opacity, and thickness), FTIR spectroscopy and antioxidant release test using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay were analysed. The results showed that increasing CSE concentrations improved the tensile strength and antioxidant activity of the films while maintaining structural integrity. FTIR analysis confirmed the integration of CSE into the matrix through hydrogen bonding and other molecular interactions. Additionally, the films demonstrated reduced moisture content and water solubility while enhanced opacity with higher CSE concentrations, reflecting improved barrier properties. In conclusion, the incorporation of CSE into hybrid SRC/gelatine films significantly enhanced their potential as active packaging materials, contributing to food preservation and environmental sustainability.

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Title notes ( 4 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	FTKKP .Y57 2025 r Bc. (Browse shelf(Opens below))	Not for loan		T000004258

Faculty of Chemical and Process Engineering Technology

Final Year Report (Bachelor of Chemical Engineering ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025

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The growing environmental impact of petroleum-based food packaging materials has driven the search for sustainable alternatives. Biopolymer-based films incorporating natural bioactive compounds offer a promising solution by enhancing food preservation while reducing ecological harm. This study explored the development of an active food packaging film using a hybrid semi-refined carrageenan (SRC)/gelatine matrix plasticized by glycerol, incorporating Camellia sinensis extract (CSE) as an antioxidant agent to create a sustainable alternative to conventional packaging. Films were synthesized by combining SRC (2% w/v), glycerol (40% v/v based on dry weight of SRC powder), and gelatine (4% w/v), with varying concentrations of CSE (0.05, 0.15, 0.25, 0.35 and 0.50 ml). Mechanical properties (tensile strength (TS) and elongation at break (EB)), physical properties (moisture content (MC), water solubility, opacity, and thickness), FTIR spectroscopy and antioxidant release test using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay were analysed. The results showed that increasing CSE concentrations improved the tensile strength and antioxidant activity of the films while maintaining structural integrity. FTIR analysis confirmed the integration of CSE into the matrix through hydrogen bonding and other molecular interactions. Additionally, the films demonstrated reduced moisture content and water solubility while enhanced opacity with higher CSE concentrations, reflecting improved barrier properties. In conclusion, the incorporation of CSE into hybrid SRC/gelatine films significantly enhanced their potential as active packaging materials, contributing to food preservation and environmental sustainability.