@Article{JPM.2022.39.1-2.5,
AUTHOR = {MARIA JENITA, LALITHAPRIYA U, SUKUMAR M},
TITLE = {Effect of Kaempferol Enriched Green Polymer-based Encapsulation for Effective Shelf-life Enhancement},
JOURNAL = {Journal of Polymer Materials},
VOLUME = {39},
YEAR = {2022},
NUMBER = {1-2},
PAGES = {71--87},
URL = {http://www.techscience.com/jpm/v39n1-2/55982},
ISSN = {0976-3449},
ABSTRACT = {In this study, a multi-layered green polymer-based packaging composite assembled by active
flavonoid Kaempferol grafted with starch-chitosan was prepared, and its characteristics and
effect on meat storage, including physicochemical characteristics and antioxidant capacity,
were analysed and evaluated at refrigeration conditions given four treatments: CON (control—
without coating), SEC (with starch+chitin), P01 (with starch+chitin + 1% of Kaempferol) and
P02 (with starch+chitin + 2% of Kaempferol). The addition of Kaempferol increased the antioxidant
activity of meat and inhibited the lipid oxidation until day 24 upon migration effect; also improving
meat acceptability. The Rancimat induction time confirmed the stability of both P01 and P02 in
the presence of polyphenols, where regular storage up to 3 weeks and accelerated storage up
to 3rd day (equivalent to 3 months) were achieved, confirming it as a potential packaging
module in the postharvest storage and transportation of meat.},
DOI = {10.32381/JPM.2022.39.1-2.5}
}