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

被引：292
|
作者：
Liu, Jingrong [1 ]
Wang, Hualin [1 ,3 ]
Wang, Pengfei [1 ]
Guo, Min [1 ]
Jiang, Suwei [1 ]
Li, Xingjiang [1 ,2 ]
Jiang, Shaotong [1 ,2 ]
机构：
[1] Hefei Univ Technol, Sch Chem & Chem Engn, Hefei 230009, Anhui, Peoples R China
[2] Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Anhui, Peoples R China
[3] Anhui Inst Agroprod Intens Proc Technol, Hefei 230009, Anhui, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2018年 / 83卷
基金：
中国国家自然科学基金;
关键词：
Curcumin; kappa-carrageenan; pH change sensing; Release behavior; Freshness monitoring; PH-INDICATOR FILM; RELEASE KINETICS; ANTIMICROBIAL ACTIVITY; SWEET-POTATO; BLEND FILMS; CHITOSAN; STARCH; NANOPARTICLES; EXTRACTS; ANTHOCYANINS;
D O I：
10.1016/j.foodhyd.2018.05.012
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Novel films based on kappa-carrageenan (Car) incorporated with curcumin (Cur) were developed for freshness monitoring of foods. Cur and Car were interacted by hydrogen bonds. A low amount of Cur (no higher than 3%) could be well-dispersed in Car matrix. These characteristics significantly improved the film barrier and tensile strength, besides the enhancement of thermal stability. Hence, the Car film with 3% Cur exhibited the best performance. The films showed a good release control of Cur and a predominant Fickian diffusion release mechanism, which was favorable to sustainable pH change sensing. The Car-Cur films demonstrated a strong redness-shift under alkaline condition. This characteristic was successfully used to monitor the spoilage of pork and shrimp during storage. As a pH colorimetric indicator, the Cur incorporated Car films may have a great potential in the freshness monitoring of foods. (C) 2018 Elsevier Ltd. All rights reserved.
引用
收藏
页码：134 / 142
页数：9
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