artykuł w czasopiśmie
Incorporation of Curcumin Extract with Lemongrass Essential Oil into the Middle Layer of Triple-Layered Films Based on Furcellaran/Chitosan/Gelatin Hydrolysates - In Vitro and In Vivo Studies on Active and Intelligent Properties
doi https://doi.org/10.1016/j.foodchem.2022.134476
tytuł Incorporation of Curcumin Extract with Lemongrass Essential Oil into the Middle Layer of Triple-Layered Films Based on Furcellaran/Chitosan/Gelatin Hydrolysates - In Vitro and In Vivo Studies on Active and Intelligent Properties
autor Jamróz ; Ewelina
Cabaj ; Agnieszka
Tkaczewska ; Joanna
Kawecka ; Agnieszka
Krzyściak ; Paweł
Szuwarzyński ; Michał
Mazur ; Tomasz
Juszczak ; Lesław
tytuł publikacji zbiorowej Food Chemistry
rok 2023
numer vol. 402
numer artykułu 134476
strony 1-11
ISSN/eISSN 0308-8146
pełny tekst https://www.sciencedirect.com/science/article/pii/S0308814622024384
licencja CC-BY
słowa kluczowe autorskie intelligent properties
furcellaran
multilayered films
curcumin
active properties
abstrakt angielski Triple-layered, pH-sensitive and active films based on furcellaran (FUR), chitosan (CHIT) and gelatin hydrolysates (HGEL) were obtained for the first time. Curcumin ethanol extract (CUR) enriched with lemongrass essential oil (LEO) in three concentrations was added to the middle layer of the film. SEM and AFM analysis confirmed the formation of 3 layers, and CUR-LEO was evenly dispersed in the 2nd layer. The addition of CUR-LEO influenced the color of the surface and improved the UV blocking properties of the film. However, the mechanical and water vapor barrier properties remained unchanged. The CUR-LEO demonstrated antibacterial properties against bacteria and fungi. The antioxidant activity of the films increased along with the increasing concentrations of CUR-LEO. The presented films were able to effectively extend the storage life of tomatoes. Moreover, the colored films had the monitoring freshness effect with a distinct color change during carp storage. (original abstract)
finansowanie This work was supported by the National Center for Research and Development, Poland [Grant No.: LIDER/6/0016/L-11/19/NCBR/2020].
uwagi Summ. | Bibliogr.
język eng
Punkty ewaluacyjne 200.0000