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

A pectin/chitosan matrix-loaded curcumin film (PCCF) with a deep eutectic solvent (DES) as the solvent and plasticizer was prepared in this study. Different quantities of curcumin (identified as PCCF-0, PCCF-1, PCCF-2. PCCF-3) were loaded on the pectin/chitosan film in order to evaluate their effect...

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Autores principales: Xie, Qingtong, Zheng, Xudong, Li, Liuting, Ma, Liqun, Zhao, Qihui, Chang, Shiyuan, You, Lijun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068353/
https://www.ncbi.nlm.nih.gov/pubmed/33918007
http://dx.doi.org/10.3390/molecules26082152
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author Xie, Qingtong
Zheng, Xudong
Li, Liuting
Ma, Liqun
Zhao, Qihui
Chang, Shiyuan
You, Lijun
author_facet Xie, Qingtong
Zheng, Xudong
Li, Liuting
Ma, Liqun
Zhao, Qihui
Chang, Shiyuan
You, Lijun
author_sort Xie, Qingtong
collection PubMed
description A pectin/chitosan matrix-loaded curcumin film (PCCF) with a deep eutectic solvent (DES) as the solvent and plasticizer was prepared in this study. Different quantities of curcumin (identified as PCCF-0, PCCF-1, PCCF-2. PCCF-3) were loaded on the pectin/chitosan film in order to evaluate their effects on the film properties. Results showed that curcumin could interact with the pectin/chitosan matrix and form a complex three-dimensional network structure. PCCF could promote the thickness, tensile strength, thermal properties, antioxidant and antiseptic capacities, but deteriorate the light transmission and elongation at the same time. The addition of curcumin would change the color of the film, without significantly affecting the moisture content. The tensile strength of PCCF-3 reached the maximum value of 3.75 MPa, while the elongation decreased to 10%. Meanwhile, the water-resistance properties of PCCF-3 were significantly promoted by 8.6% compared with that of PCCF-0. Furthermore, PCCF showed remarkable sustained antioxidant activities in a dose-dependent manner. PCCF-3 could inhibit DPPH and ABTS free radicals by 58.66% and 29.07%, respectively. It also showed antiseptic capacity on fresh pork during storage. Therefore, curcumin addition could improve the barrier, mechanical, antioxidant and antiseptic properties of the polysaccharide-based film and PCCF has the potential to be used as a new kind of food packaging material in the food industry.
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spelling pubmed-80683532021-04-25 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 Molecules Article A pectin/chitosan matrix-loaded curcumin film (PCCF) with a deep eutectic solvent (DES) as the solvent and plasticizer was prepared in this study. Different quantities of curcumin (identified as PCCF-0, PCCF-1, PCCF-2. PCCF-3) were loaded on the pectin/chitosan film in order to evaluate their effects on the film properties. Results showed that curcumin could interact with the pectin/chitosan matrix and form a complex three-dimensional network structure. PCCF could promote the thickness, tensile strength, thermal properties, antioxidant and antiseptic capacities, but deteriorate the light transmission and elongation at the same time. The addition of curcumin would change the color of the film, without significantly affecting the moisture content. The tensile strength of PCCF-3 reached the maximum value of 3.75 MPa, while the elongation decreased to 10%. Meanwhile, the water-resistance properties of PCCF-3 were significantly promoted by 8.6% compared with that of PCCF-0. Furthermore, PCCF showed remarkable sustained antioxidant activities in a dose-dependent manner. PCCF-3 could inhibit DPPH and ABTS free radicals by 58.66% and 29.07%, respectively. It also showed antiseptic capacity on fresh pork during storage. Therefore, curcumin addition could improve the barrier, mechanical, antioxidant and antiseptic properties of the polysaccharide-based film and PCCF has the potential to be used as a new kind of food packaging material in the food industry. MDPI 2021-04-08 /pmc/articles/PMC8068353/ /pubmed/33918007 http://dx.doi.org/10.3390/molecules26082152 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Xie, Qingtong
Zheng, Xudong
Li, Liuting
Ma, Liqun
Zhao, Qihui
Chang, Shiyuan
You, Lijun
Effect of Curcumin Addition on the Properties of Biodegradable Pectin/Chitosan Films
title Effect of Curcumin Addition on the Properties of Biodegradable Pectin/Chitosan Films
title_full Effect of Curcumin Addition on the Properties of Biodegradable Pectin/Chitosan Films
title_fullStr Effect of Curcumin Addition on the Properties of Biodegradable Pectin/Chitosan Films
title_full_unstemmed Effect of Curcumin Addition on the Properties of Biodegradable Pectin/Chitosan Films
title_short Effect of Curcumin Addition on the Properties of Biodegradable Pectin/Chitosan Films
title_sort effect of curcumin addition on the properties of biodegradable pectin/chitosan films
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068353/
https://www.ncbi.nlm.nih.gov/pubmed/33918007
http://dx.doi.org/10.3390/molecules26082152
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