Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films

Aydoğdu, Ayça; Radke, Clayton J.; Bezci, Semih E.; Kırtıl, Emrah

doi:10.1016/j.ijbiomac.2019.12.255

Cited by 99 publications

(45 citation statements)

References 60 publications

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“…It consists of a linear long-chain molecule of β (1 → 4)-linked Dmannose residues with single linked α (1 → 6)-D-galactose, in which the ratio of mannose to galactose units varies from 1.5:1 to 1.8:1. Guar gum can form a homogeneous edible film that is almost completely soluble in water due to the large number of hydroxyl groups [84,85].…”

Section: Gumsmentioning

confidence: 99%

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

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There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coating strategy involves a combination of natural biopolymers and appropriate preservation methods. The article presents the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits. Numerous studies show that natural polysaccharides are well suited for use as packaging material for fresh fruit and vegetables and can often be an important alternative to synthetic compounds. Natural polymer materials are a good barrier to oxygen and carbon dioxide; however, they are characterised by excessive solubility in the water environment, water vapour permeability and low extensibility. The properties of edible coatings can be modified by the addition of plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or fruit and vegetable residues. The use of an electric field is also a promising technology here. The use of polysaccharides for the preparation of edible films and coatings is justified not only by the possibility of reducing the consumption of packaging made of synthetic polymer materials but also by the fact that the production of some natural polymers can be made using waste products generated during the processing of food raw materials.

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Section: Gumsmentioning

confidence: 99%

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

et al. 2021

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“…Curcumin has been used to produce functional films mixed with various polymers such as PLA, PBAT, LDPE, cellulose, pectin, carrageenan, gelatin, etc. for biomedical and food packaging applications [ 21 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 ]. Recently, De Compos et al reported the preparation of curcumin-reinforced PBAT and thermoplastic cassava starch-based extruded composite films [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Curcumin Incorporated Poly(Butylene Adipate-co-Terephthalate) Film with Improved Water Vapor Barrier and Antioxidant Properties

Roy

Rhim

2020

Materials

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Curcumin incorporated poly(butylene adipate-co-terephthalate) (PBAT) based film was fabricated. Curcumin has uniformly distributed in the PBAT matrix to form a bright yellow PBAT/curcumin film. The PBAT/curcumin film has slightly reduced tensile strength and flexibility than the neat PBAT film, while the thermal stability of the film has not changed significantly. The blending of curcumin significantly decreased the water vapor permeability of the PBAT film. Additionally, the PBAT/curcumin film showed potent antioxidant activity with some antimicrobial activity. The PBAT/curcumin films with improved water vapor barrier and additional functions can be used for active packaging applications.

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“…Similarly, Aydogdu et al prepared films from guar gum, glycerol, and the addition of orange oil for packaging applications [61]. They discovered that the opacity of their films ranged between~4 and~8 mm −1 , and it increased significantly with orange oil incorporation and increased oil content from 1 to 2% v/v.…”

Section: Film Color and Opacitymentioning

confidence: 99%

Design of Sodium Alginate/Gelatin-Based Emulsion Film Fused with Polylactide Microparticles Charged with Plant Extract

Prus-Walendziak

Kozłowska

2021

Materials

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This study aimed at designing emulsion films based on sodium alginate, gelatin, and glycerol, and their modification by the addition of lipids (cottonseed oil and beeswax). Film composition with the most promising properties was further modified by the incorporation of polylactide (PLA) microparticles with Calendula officinalis flower extract. PLA microspheres were obtained by the emulsion/solvent evaporation method. The size distribution of oily particles in emulsions was investigated. Mechanical properties, moisture content, UV-Vis spectra, and the color of films were analyzed, while biophysical skin parameters were assessed after their application to the skin. Moreover, the contact angles were measured, and the surface free energy of polymeric films was determined. An investigation of the amount of Calendula officinalis flower extract which can be incorporated into PLA microparticles was performed. The modification of the composition of films significantly influenced their physicochemical properties. The selected active ingredient in the form of plant extract was successfully incorporated into polymeric microparticles that were further added into the developed emulsion film. The condition of the skin after the application of obtained emulsion films improved. The prepared materials, especially containing microparticles with plant extract, can be considered for designing new cosmetic forms, such as cosmetic masks, as well as new topical formulations for pharmaceutical delivery.

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Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films

Cited by 99 publications

References 60 publications

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

Curcumin Incorporated Poly(Butylene Adipate-co-Terephthalate) Film with Improved Water Vapor Barrier and Antioxidant Properties

Design of Sodium Alginate/Gelatin-Based Emulsion Film Fused with Polylactide Microparticles Charged with Plant Extract

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