Green modification of sago (Metroxyon sagu) strach : effects on composition, structure, properties and end-application as smart packaging /

By Afiqah Nabihah @ Era Fezirah binti Ahmad. Bandar Seri Begawan : Universiti Teknologi Brunei, 2023 . xxix, 492 pages : , Thesis submitted ip partial fulfillment of the requirments for the degree of Doctor of Philosophy (PhD.) in food science and technology, school applied sciences and mathematics, Universiti Teknologi Brunei | This thesis explores the potential of sago starch as a never-before-seen "green" material for smart packaging applications. Through extensive research and experimentation, the study revealed that sago starch, an underutilised and untapped resource, holds great promise as nano- and micro-fillers in bio-packaging. In a field predominantly focused on starches like corn and cassava, this study established sago starch as nano- and micro-sized particles, marking the most extensive investigation to date. The findings of this study unveiled two innovative and environmentally friendly methods for fabricating sago starch nano- and microparticles: high-pressure homogenization and ultra-fine grinding. These methods offer numerous advantages, including low cost, large-scale production capacity, and chemical-free processes. By utilising these approaches, the study demonstrated the feasibility and viability of incorporating sago starch into green packaging solutions. The implications of this research extend beyond conventional packaging practices. The thesis highlights the importance of smart packaging systems and their applications in the food supply chain. It emphasized the development of diagnostic tools for intelligent food packaging, particularly in determining meat freshness. Moreover, the study explores the use of active packaging with phenolic compounds to enhance food preservation. Additionally, the thesis probe into the creation of indicator films, referred to as Smart Micro-Composites (SMCs), using sago starch microparticles. These films exhibited remarkable characteristics such as water solubility, absorption capacity, pH-sensitivity, and ammonia sensitivity. The incorporation of innovative components like butterfly pea anthocyanin and 'Daun Kesum/Polygonum minus' extracts further enhanced the films' effectiveness in monitoring food quality, including spoilage detection. In summary, this research presents sago starch as a highly promising, eco-friendly solution for smart packaging. The breakthrough fabrication methods, along with the development of indicator films, showcase the transformative potential of sago starch in revolutionizing the packaging industry. By harnessing the unique properties of sago starch, this study contributes to sustainable and innovative packaging practices that can enhance food safety, extend shelf-life, and reduce environmental impact. 30 cm..

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Development and Application of Durian Seed Waste as Food Packaging : An Approach Toward Circular Economy /

By Siti Nur Asyifa Nazihah binti Andey Asmara. Bandar Seri Begawan : Universiti Teknologi Brunei , 2025 . xiii, 135 pages : , Thesis submitted for the degree of Master of Science in Food Science and Technology Universiti Teknologi Brunei | The escalating global crisis of plastic pollution calls for innovative and sustainable solutions to reduce reliance on conventional plastics. This study focuses on the development and application of biodegradable films derived from durian seed, assessing their potential for food packaging applications, including edible film and intelligent pH sensing film, in alignment with circular economy principles and waste valorisation. Durian seed-based films were formulated using varying concentrations of durian seed solution (2-10 wt%). All films were examined for their mechanical, chemical, and thermal properties. The optimal film was identified at 10 wt% and exhibited a thickness of 0.335 ±0.068 mm, tensile strength of 0.24±0.01 MPa and elongation at break of 158.40±50.71%. A hydrophobicity angle of 93.73 ± 0.65° indicated significant water resistance. Thermal analysis confirmed increased heat stability at higher concentration, while morphological studies revealed uniform film dispersion with no cracks and voids. The film also demonstrated an opacity value of 0.81 mm⁻¹, making it suitable for the application of biodegradable and edible packaging. For edible film application, food samples wrapped in durian-seed based films exhibited significantly lower increases in moisture content compared with commercial food wrappers. To enhance functionality and scalability, butterfly pea flower extract was incorporated as a secondary material for pH-responsive application. The durian seed-based pH sensing film exhibited visually perceptible colour changes between pH 1-12. During the storage of fish samples over 5 days, the colour of the film changed from blue to greyish green with an increase of pH from 6.8 to 9.3 which was a clear indication of spoilage of food material. The optimised durian seed starch film incorporated with carboxymethyl cellulose demonstrated promising properties, but it cannot fully replace conventional packaging, hence further refinement is needed to improve reliability. Overall, this research underscores the dual benefits of reducing food waste and combating plastic pollution, offering a biodegradable alternative for food packaging applications. 30 cm..

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Green modification of sago (Metroxyon sagu) strach : effects on composition, structure, properties and end-application as smart packaging /

Development and Application of Durian Seed Waste as Food Packaging : An Approach Toward Circular Economy /