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Preparation of antimicrobial and antioxidant gelatin/curcumin composite films for active food packaging application

[Display omitted] •Gelatin/curcumin composite films were prepared using a surfactant, SDS.•Curcumin was evenly distributed without aggregation in the polymer matrix.•The addition of curcumin improved mechanical and water vapor barrier property.•Curcumin provided UV-barrier property without sacrifici...

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Bibliographic Details
Published in:Colloids and surfaces, B, Biointerfaces B, Biointerfaces, 2020-04, Vol.188, p.110761-110761, Article 110761
Main Authors: Roy, Swarup, Rhim, Jong-Whan
Format: Article
Language:English
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Summary:[Display omitted] •Gelatin/curcumin composite films were prepared using a surfactant, SDS.•Curcumin was evenly distributed without aggregation in the polymer matrix.•The addition of curcumin improved mechanical and water vapor barrier property.•Curcumin provided UV-barrier property without sacrificing transparency of gelatin film.•Gelatin/curcumin composite films exhibited remarkable antibacterial and antioxidant activities. The functional gelatin/curcumin composite film was prepared using an emulsifier, sodium dodecyl sulfate (SDS). The composite films were characterized using field emission scanning electron microscopy (FE-SEM) and Fourier transform infrared spectroscopy (FTIR). The FE-SEM test results showed that curcumin was evenly distributed in the gelatin polymer matrix to form a flexible composite film with a smooth surface. The addition of 1.5 % of curcumin improved the UV blocking effect by more than 99 % at a loss of 5.7 % of transparency compared to neat gelatin films. The addition of curcumin (up to 1 wt%) significantly improved mechanical and water vapor barrier properties. Also, the gelatin/curcumin composite films exhibited remarkable antimicrobial activity against foodborne pathogenic bacteria, E. coli and L. monocytogenes, and showed strong antioxidant activity comparable to ascorbic acid. Antibacterial and antioxidant gelatin/curcumin composite films with improved UV protection, water vapor barrier and mechanical properties have high potential in active food packaging applications.
ISSN:0927-7765
1873-4367
DOI:10.1016/j.colsurfb.2019.110761