Green modification of sago (Metroxyon sagu) strach : effects on composition, structure, properties and end-application as smart packaging / Afiqah Nabihah @ Era Fezirah binti Ahmad, Dr. Syazana Abdullah Lim and Dr. Namasivayam Navaranjan
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TextPublication details: Bandar Seri Begawan : Universiti Teknologi Brunei, 2023. Description: xxix, 492 pages : color illustrations ; 30 cmSubject(s): -- Thesis Universiti Teknologi Brunei | -- Final Year Report Universiti Teknologi Brunei | Dissertation, Academic | Thises writing | Dissertation Universiti Teknologi Brunei | Food science and TechnologyOther classification: UTB 120 REPORT, THESIS & DISSERTATION | RTDS 413 Dissertation note: Dissertation (Doctor of Philosophy) - Universiti Teknologi Brunei (2019-2023)
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Reports, Thesis & Dissertation Students
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Universiti Teknologi Brunei Library - at level 2 | UTB 120 REPORT, THESIS & DISSERTATION, RTDS 413 (Browse shelf(Opens below)) | c. 1 | Not for loan | Reg. No. 002457_UTB [RTDS 413] | 850585 |
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.
Dissertation (Doctor of Philosophy) - Universiti Teknologi Brunei (2019-2023)
Includes refrences pages 198-251
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