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Unlocking the Potential of Caulerpa lentillifera and Moringa oleifera: A Natural Strategy for Extending Meat Shelf Life 1Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Locked Bag No. 3, 90509 Sandakan, Sabah. Abstract Abstract: Characterizing bioactive-rich raw materials is a crucial initial step in the development of biodegradable systems that can prolong meat shelf life and promote sustainable food systems. This study examines Caulerpa lentillifera extract as a prospective polysaccharide-rich matrix and Moringa oleifera crude extract as a functional addition providing antioxidant and antibacterial properties. Both extracts were procured using hot water extraction, conforming to green chemistry principles to guarantee an environmentally sustainable and non-toxic procedure. A thorough physicochemical analysis was performed to assess moisture and ash content, protein levels, pH, carotenoid concentration, total flavonoid content, chlorophyll, sulfate concentration, and color (Lab* values). Results indicated that C. lentillifera possessed substantial quantities of polysaccharides and sulfates, demonstrating considerable promise as a film-forming matrix, whereas M. oleifera displayed elevated carotenoid and flavonoid concentrations, implying an ability to augment bioactivity in forthcoming formulations. These findings establish a fundamental comprehension of the distinct and synergistic attributes of both extracts, guiding the future creation of biodegradable, plant-derived systems for meat preservation. This initiative bolsters efforts to minimize food waste, uphold meat quality, and advocate for environmentally sustainable packaging options. Keywords: Caulerpa lentillifera, Moringa oleifera, edible coating, meat packaging, antioxidant, antimicrobial, shelf-life extension, sustainable agriculture. Topic: Animal Product Technology |
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