Effect of Curcumin Addition on the Properties of Biodegradable Pectin/Chitosan Films

Molecules

Lijun You¹  Liuting Li¹  Xudong Zheng¹  Liqun Ma¹  Qihui Zhao¹  Shiyuan Chang¹  Qingtong Xie¹ 

[1] School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;

关键词: chitosan;    pectin;    curcumin;    film;    DES;   

DOI  :  10.3390/molecules26082152

来源: DOAJ

【 摘 要 】

A pectin/chitosan matrix-loaded curcumin film (PCCF) with a deep eutectic solvent (DES) as the solvent and plasticizer was prepared in this study. Different quantities of curcumin (identified as PCCF-0, PCCF-1, PCCF-2. PCCF-3) were loaded on the pectin/chitosan film in order to evaluate their effects on the film properties. Results showed that curcumin could interact with the pectin/chitosan matrix and form a complex three-dimensional network structure. PCCF could promote the thickness, tensile strength, thermal properties, antioxidant and antiseptic capacities, but deteriorate the light transmission and elongation at the same time. The addition of curcumin would change the color of the film, without significantly affecting the moisture content. The tensile strength of PCCF-3 reached the maximum value of 3.75 MPa, while the elongation decreased to 10%. Meanwhile, the water-resistance properties of PCCF-3 were significantly promoted by 8.6% compared with that of PCCF-0. Furthermore, PCCF showed remarkable sustained antioxidant activities in a dose-dependent manner. PCCF-3 could inhibit DPPH and ABTS free radicals by 58.66% and 29.07%, respectively. It also showed antiseptic capacity on fresh pork during storage. Therefore, curcumin addition could improve the barrier, mechanical, antioxidant and antiseptic properties of the polysaccharide-based film and PCCF has the potential to be used as a new kind of food packaging material in the food industry.

【 授权许可】

Unknown