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

Xie, Qingtong; Zheng, Xudong; Li, Liuting; Ma, Liqun; Zhao, Qihui; Chang, Shiyuan; You, Lijun

Xie, Qingtong; Zheng, Xudong; Li, Liuting; Ma, Liqun; Zhao, Qihui; Chang, Shiyuan; You, Lijun.

Afiliação

Xie Q; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Zheng X; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Li L; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Ma L; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Zhao Q; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Chang S; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
You L; Overseas Expertise Introduction Center for Food Nutrition and Human Health (111 Center), South China University of Technology, Guangzhou 510640, China.

Molecules ; 26(8)2021 Apr 08.

Article em En | MEDLINE | ID: mdl-33918007

Assuntos

Materiais Biocompatíveis/química; Quitosana/química; Curcumina/farmacologia; Pectinas/química; Anti-Infecciosos Locais/farmacologia; Antioxidantes/farmacologia; Benzotiazóis/química; Compostos de Bifenilo/química; Alimentos; Sequestradores de Radicais Livres/química; Umidade; Picratos/química; Solubilidade; Espectroscopia de Infravermelho com Transformada de Fourier; Ácidos Sulfônicos/química; Água/química; Difração de Raios X

Palavras-chave

DES; chitosan; curcumin; film; pectin

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Materiais Biocompatíveis / Pectinas / Curcumina / Quitosana Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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