Films based on κ-carrageenan incorporated with curcumin for freshness monitoring

Liu, Jingrong; Wang, Hualin; Wang, Pengfei; Guo, Min; Jiang, Suwei; Li, Xingjiang; Jiang, Shaotong

doi:10.1016/j.foodhyd.2018.05.012

Cited by 370 publications

(181 citation statements)

References 39 publications

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“…TS and EBA of the blend films were measured and shown in Table 2. The TS of the blend film was enhanced at Ge:Gu = 80:20 mixing ratio and achieved 2.95 × 10 3 (MPa), which could be due to the hydrogen bond interaction formed among the Ge and Gu (Balasubramanian, Kim, & Lee, 2018; Liu et al., 2018). The TS of the films with nisin decreased comparing with the films without nisin, which were in good agreement with the previous studies of nisin‐incorporated CS/CMCS films and butylene adipate‐ co ‐terephthalate films with nisin (Bastarrachea et al., 2010; Zimet et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of gellan gum–guar gum blend films incorporated with nisin

Guo

Zhu

Chen

et al. 2020

Journal of Food Science

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Demand for antimicrobial packaging films is growing due to public attention to food safety. The structures and properties of gellan gum–guar gum blend films incorporated with nisin were investigated in this paper. Fourier transform infrared spectroscopy, rheological analyses showed intermolecular interactions among gellan gum, guar gum, and nisin. Furthermore, scanning electron microscopy and thermogravimetric analysis also indicated higher compatibility of the blend film components and better thermal stability than the gellan gum film. Tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP) of the blend films were enhanced with the addition of guar gum. The TS of the blend film reached 2.89 × 103 MPa, the EAB increased to 67.99%, and the WVP increased to 1.80 × 10−5 g/mm·s·Pa. Additionally, the film with nisin had antibacterial activity for Bacillus subtilis. The results demonstrated that a homogenous and smooth antimicrobial film with gellan gum, guar gum, and nisin could be a good option of antimicrobial packaging film for food preservation. Practical Application This work investigated blend package films of gellan gum and guar gum incorporated with nisin. The results showed compatibility and thermal stability of the film were improved with adding a certain amount of guar gum, and also antibacterial activity for Bacillus subtilis of the blend film with nisin. Therefore, it can be used to the development of antimicrobial packaging films.

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Section: Resultsmentioning

confidence: 99%

Preparation and characterization of gellan gum–guar gum blend films incorporated with nisin

Guo

Zhu

Chen

et al. 2020

Journal of Food Science

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“…To understand the release behavior of BC from the native and modified banana starch nanoparticles, several kinetic release models were used. The Ritger and Peppas was also studied as represented in Eqn (4):

\frac{M_{t}}{M_{\infty}} = k_{p} t^{n}

where, M t is the BC amount of BC in the food simulant at any given time, M ∞ is the maximum amount of BC released, k p is the Ritger–Peppas release rate constant and n is the release exponent. The Kopcha model was also studied by using Eqn (5):

M_{t} = A t^{0.5} + Bt

where A and B refer to the diffusion and erosion constants, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…To understand the release behavior of BC from the native and modified banana starch nanoparticles, several kinetic release models were used. The Ritger and Peppas [30][31][32] was also studied as represented in Eqn (4):…”

Section: Food Simulants Release Studiesmentioning

confidence: 99%

Citric‐acid modified banana starch nanoparticles as a novel vehicle for β‐carotene delivery

2019

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BACKGROUND Starch nanoparticles have become among the most interesting nanovehicles for drug delivery because of their relatively easy synthesis, biocompatibility, and numerous botanical sources. Starch nanoparticles obtained from green bananas were cross‐linked with citric acid and loaded with β‐carotene. RESULTS Mean particle size, encapsulation efficiency, and β‐carotene release in simulated gastric and intestinal fluids and food simulants were studied. Cross‐linked nanoparticles showed higher loading efficiency and encapsulation capacity, indicating that they can accommodate more molecules than their unmodified counterparts, while mathematical models showed a diffusion of released β‐carotene into food simulant media. CONCLUSIONS Cross‐linked nanoparticles showed more controlled release under gastric conditions, mainly in the simulated intestinal fluid, indicating that they are suitable as vehicles for intestine‐specific targeting. This controlled released was also observed in food simulants, with lower release values in the more aqueous simulants. © 2019 Society of Chemical Industry

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“…Curcumin is a polyphenolic compound extracted from ground turmeric (curcuma longa) rhizomes. It possesses desirable biological activities such as anticancer, antimicrobial, antioxidant, anti-inflammatory and free radical scavenging activities [8], [9]. Curcumin is a highly sensitive material which reacts by changing its colour in acidic or basic conditions and the colour changes can be seen by naked eyes.…”

Section: Introductionmentioning

confidence: 99%

“…There are several literatures that have reported on the incorporation of curcumin in film as pH colorimetric indicator such as curcumin incorporated in films based on k-carrageenan [9], curcumin incorporated in films based on gelatin [8], and curcumin incorporated in films based on tara gum/polyvinyl alcohol [10].…”

Section: Introductionmentioning

confidence: 99%

Development of Intelligent Food Packaging from Turmeric (Curcuma longa)

M.U.H¹,

Jamian²

2019

IJEAT

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In this study, intelligent food packaging in the forms of film and coating were developed based on starch, chitosan and curcumin extracted from turmeric. Solution casting method was applied to develop the film. Both of the film and coating were evaluated and compared by their chemical, physical and biological properties. The film was evaluated in terms of tensile strength measurement, FTIR spectroscopy, antioxidant activity and antimicrobial activity as well as color difference parameters after application on the strawberry. The results obtained showed that the film has a tensile strength of 1.37 MPa, elongation at break of 18.9%, antioxidant activity of 95.65% and high antimicrobial activity as the film had successfully delayed the formation of mould on the strawberry after 5 days of storage. In addition, the stability of both film and coating were evaluated based on their applications on strawberries at two different conditions which are at room temperature and chiller temperature during 5 days storage to identify their potential use as intelligent food packaging. After 5 days, it was found that the film at room temperature had been partially degraded and the coating had caused colour degradation and texture deterioration of the strawberry. In contrast, the film and coating stored at chiller temperature remained the same in terms of physical structure and able to monitor and extend the shelf life of the strawberry. For the evaluation of the film as pH sensing film, the colour of the film changed after 5 days from 53.46 to 48.92 for L*, 26.01 to 22.68 for a* and 42.49 to 44.65 for b* at chiller temperature, while at room temperature, the values of L* changed from 53.96 to 48.96, 25.54 to 20.36 for a* and 46.34 to 44.10 for b*. These showed that the film was able to monitor the freshness of the strawberry by changing its colour in respond to pH changes of the strawberry. The results obtained revealed that both of the film and coating have a greater stability at chiller temperature as compared to storage at room temperature and both have a strong antioxidant activity and strong antimicrobial activity that they delayed the spoilage of the strawberries. Therefore, the film and coating based on starch, chitosan and curcumin can be used to monitor freshness of refrigerated food and have the potential to be used as intelligent food packaging

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Films based on κ-carrageenan incorporated with curcumin for freshness monitoring

Cited by 370 publications

References 39 publications

Preparation and characterization of gellan gum–guar gum blend films incorporated with nisin

Preparation and characterization of gellan gum–guar gum blend films incorporated with nisin

Citric‐acid modified banana starch nanoparticles as a novel vehicle for β‐carotene delivery

Development of Intelligent Food Packaging from Turmeric (Curcuma longa)

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