Physicochemical characteristics and anti-oxidant capacity of pullulan active packaging containing green synthesised nanoparticles
Main Article Content
Keywords
Biopolymer; Electrolytic matrix; Oxidative stability; Polysaccharide packaging; Refrigerated storage
Abstract
The effects of incorporating green-synthesised silver nanoparticles (AgNPs) on oxidative stability, antioxidant activity, chromatography, chroma, hue, depth (D), pH, volume, moisture sorption, solubility and density of pullulan active packaging were examined here. The impact of various concentrations of AgNPs (0.5%, 1% and 2% v/v) on four groups of pullulan active packaging (PF-CTRL, PF-C-AgNPs, PF-P-AgNPs and PF-M-AgNPs) was also determined. During 14 days of storage, pullulan active packaging incorporating 2% (v/v) curcumin-stabilised AgNPs (PF-C-AgNPs) had significantly reduced transparency, pH and film density, as well as significantly better oxidative stability and antioxidant activity than the other groups. The integration of green AgNPs into edible pullulan films did not significantly affect film D, moisture sorption or film solubility. These results suggest that pullulan active packaging, especially PF-C-AgNPs, can resist oxidation and degradation and maintain better quality and tactile characteristics during refrigerated storage.
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Ogzhan, P. and Yangilar F. 2013. Pullulan: Production and usage in food industry. African Journal of Food Science & Technology 4(3): 57–63. http://www.interesjournals.org/AJFST
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Nov 17, 2025
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Author Biography
Awis Qurni Sazili, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, UPM Serdang, Selangor Darul Ehsan, Malaysia; Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia
