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020			_aTHE0010665 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFTKKP .W456 2025 r Bc.
100	1		_aChiew, Wei Nee, _eauthor.
245	1	0	_aStudy on green tea extract pickering nanoemulsion active ingredient in hybrid semi carrageenan-gelatin- glycerol film for food packaging application / _cChiew Wei Nee
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_a66 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Chemical and Process Engineering Technology
502			_aFinal Year Report (Bachelor of Chemical Engineering ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aThis research investigates incorporating green tea extract Pickering emulsions into semi-refined carrageenan-gelatin hybrid films for food packaging. Active packaging with natural antioxidants is promising for extending the shelf life of perishable food. However, biopolymers like semi-refined carrageenan (SRC) alone do not form films with adequate mechanical properties, limiting their potential for food protection. Reinforcing fillers can enhance film properties for active packaging. This study aims to produce active packaging films from SRC plasticized with glycerol (G), enhanced with gelatin (Ge), and incorporated with different concentrations of green tea extract Pickering emulsion. The films will be analyzed for mechanical properties (tensile strength (TS) and elongation at break (EAB)), physical properties (water solubility, moisture content (MC), opacity, and thickness), antioxidant release (DPPH assay), and Fourier-transform infrared spectroscopy (FTIR). The films will be produced by casting technique with Pickering emulsion concentrations of green tea extract (1, 3, 5, 7 and 10 ml of 0.05 g/ml) in a matrix of gelatin (4% w/v), SRC (2% w/v), and glycerol (40% v/v based on SRC weight). Encapsulating green tea extract in Pickering emulsions offers benefits like enhanced loading efficiency, reduced coalescence, and controlled release, prolonging antioxidant activity and maintaining food freshness. The results will demonstrate the effect of green tea extract addition on film characterization, showing the potential of SRC-based films with natural extracts for active food packaging. This approach aims to create sustainable packaging solutions that address environmental concerns and food safety requirements. The outcomes will contribute to developing advanced packaging materials that ensure food safety while being environmentally friendly.
610	2	0	_aFaculty of Chemical and Process Engineering Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
856			_uhttps://umpir.ump.edu.my/id/eprint/47462
942			_2lcc _cPSM
999			_c105125 _d105131