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Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring.
Taghinia, Pouya; Abdolshahi, Anna; Sedaghati, Sahebeh; Shokrollahi, Behdad.
Afiliação
  • Taghinia P; Department of Food Science and Technology Islamic Azad University Sari Iran.
  • Abdolshahi A; Food safety Research Center (salt) Semnan University of Medical Sciences Semnan Iran.
  • Sedaghati S; Department of Food Science and Technology Ferdowsi University of Mashhad (FUM) Mashhad Iran.
  • Shokrollahi B; Food safety Research Center (salt) Semnan University of Medical Sciences Semnan Iran.
Food Sci Nutr ; 9(2): 1222-1231, 2021 Feb.
Article em En | MEDLINE | ID: mdl-33598206
ABSTRACT
The objective of the present work was first to develop a smart packaging system based on Lallemantia iberica seed gum (LISG)/curcumin and, subsequently, investigate its physicochemical characteristics and biological activity. Finally, the response of LISG/curcumin films against pH change and the spoilage of shrimp were tested. The barrier properties and mechanical performance of the films improved as the curcumin concentration increased. FT-IR analysis revealed the formation of physical interaction between LISG and curcumin. LISG/curcumin films showed a continuous and steady release of curcumin. The incorporation of curcumin into LISG matrix imparts antioxidant and antibacterial/mold activity to the films. A strong positive correlation was observed between total volatile base nitrogen (TVBN) content of shrimp and a* (redness) during storage time (Pearson correlation = 0.975). Eventually, LISG/curcumin film could be a promising smart packaging system capable of detecting food spoilage.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2021 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2021 Tipo de documento: Article