Effect of cross-linking in surface properties and antioxidant activity of gelatin films incorporated with a curcumin derivative

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• 作者：Alaitz Etxabide^a ; Veró ; nique Coma^b ; ^c ; ¹ ; ^{veronique.coma@u-bordeaux.fr} ; Pedro Guerrero^a ; Christian Gardrat^b ; ^c ; Koro de la Caba^a ; ¹ ; ^{koro.delacaba@ehu.eus}
• 关键词：Gelatin ; Film ; Cross-linking ; Tetrahydrocurcumin ; Antioxidant activity
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：168-175
• 全文大小：1314 K
• 卷排序：66

文摘

Chemical reaction between gelatin and lactose affected the antioxidant release. XPS evidenced changes in chemical composition of film surface due to cross-linking. The incorporation of tetrahydrocurcumin increased antioxidant activity.