Persicaria Minor Research Articles

Characterization of semi-refined carrageenan film plasticized with glycerol incorporated with Persicaria minor extract as antioxidant additives

Semi refined carrageenan (2%w/w) plasticized with 0.9% (w/w) glycerol (G) added with Persicaria minor (PM) extract and 0.4% (w/w) BHA as antioxidant additives for the development of active packaging films. The extraction of PM using 75% (v/v) ethanol: water ratio showed the highest polyphenol content with 176.80±4.37 Gallic Acid Equivalent (GAE)/L sample and 94.65±0.17% inhibition analyzed using DPPH antioxidant activity (p<0.05). The characterization of SRC-G based film containing 0.4, 1.0, 1.5 and 2.0% (w/w) PM and BHA were observed using FTIR, mechanical and physical properties of the treated films. FTIR spectrum band showed insight analysis of PM extract and BHA with carrageenan. SRC film plasticized with glycerol improved overall physical properties including thickness, barrier and flexibility and increased tensile strength and elongation at break compared to the SRC film only (p<0.05). The active films with PM extracts (2.0% w/w) exhibited good mechanical properties with tensile strength and elongation at break with 28.01±0.17 and 37.37±0.29 respectively (p<0.05). The addition of PM extract in SRC films increased the moisture content and opacity as proportionally to the concentration of PM extracts. Film treated with 2.0% PM showed lowest value of films solubility compare to all sample (p<0.05). Hence, the characterization measurement of SRC based films demonstrated great potential with natural extract formulation for the development of active film packaging for food products.

Semirefined Carrageenan (SRC) Film Incorporated with α-Tocopherol and &lt;i&gt;Persicaria minor&lt;/i&gt; for Meat Patties Application

Semirefined carrageenan (SRC) plasticized with glycerol (G) and incorporated with antioxidants of 0.4% (v/v) of α-tocopherol and Persicaria minor (PM) extract was successfully developed. The objective of this study is to analyze the antioxidant effect of active packaging films from semirefined carrageenan incorporated with α-tocopherol and Persicaria minor on meat patties. Total phenolic content and antioxidant activity of α-tocopherol and PM extract were measured. The effects of α-tocopherol and PM extract incorporated with SRC-based films on meat patties were evaluated using thiobarbituric acid reactive substance (TBARS) assay, metmyoglobin assay, and pH value for 14 days of storage. The films with 0.4% (v/v) of α-tocopherol and PM extract exhibited a lower lipid oxidation in meat patties compared with that of control (SRC film only, p &lt; 0.05). Also, a brown color development of the meat patties of less than 50% was observed at the end of the 14-day storage. Meanwhile, the pH values for all samples decreased throughout the storage period with the SRC+G+α-tocopherol film showed the highest pH value. Hence, the formulation of SRC film with α-tocopherol or PM extract could be used as an alternative packaging for extending the shelf life of food product with high fat content.

Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties.

Active packaging containing natural extracts is a promising innovation to prolong the shelf life of perishable food. The objective of this work was to develop a bioactive edible film from semi-refined carrageenan (SRC) and glycerol (G) as plasticizer incorporated with natural extract. Five Malaysian herbs were evaluated to determine their total phenolic content (TPC) and antioxidant activities. The Persicaria minor (PM) extract demonstrated the highest TPC (1.629 mg GAE/L sample) and radical scavenging activity evaluated by the radicals 2,2’-azinobis [3-ethylbenzothiazoline-6-sulfonic acid] (27.166 mg TE/L sample), 2,2-diphenyl-1-picrylhydrazyl (719.89 mg eq. Trolox/L sample) and α,α′-Azodiisobutyramidine dihydrochloride (5.81 mg TE/L sample). Thus, PM extract was selected for active packaging film at concentrations of 0.4, 1.0 and 2.0% and compared with 0.4% Butylatedhydroxianisole in 2% SRC and 0.9% G film formulation. The meat patties were wrapped in the films and stored under refrigeration (4 ± 2 °C) for 14 days. The film with 2% PM exhibited significantly lower lipid deterioration analysed by the thiobarbituric acid reactive substance assay (p < 0.05) and small changes in % metmyoglobin value which indicated the minimum development of brown colour (p < 0.05). Hence, this film can be used as a packaging material to improve meat quality characteristics.