Smart edible films based on gelatin and curcumin

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• 作者：Yanina S. Musso^a ; ^b ; Pablo R. Salgado^a ; ^b ; Adriana N. Mauri^a ; ^b ; ^{anmauri@quimica.unlp.edu.ar}
• 关键词：Smart packaging ; Curcumin ; Protein film ; pH indicators ; Gelatin ; Food spoilage sensor
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：8-15
• 全文大小：1088 K
• 卷排序：66

文摘

Edible smart gelatin films added with curcumin were developed. Films modified their color after being in contact with media at different pH. Curcumin provided films with antioxidant properties but no antimicrobial activity. Response of films to pH changes were improved using an ethanol-water mixture as solvent. The use of an ethanol-water mixture as solvent improved films antioxidant properties.