artykuł w czasopiśmie
Influence of Curcuma Longa Extract in Citral Addition on Functional Properties of Thin Films with Triple-layer Structure Based on Furcellaran and Gelatin
| doi | https://doi.org/10.1016/j.ijbiomac.2024.131344 |
| tytuł | Influence of Curcuma Longa Extract in Citral Addition on Functional Properties of Thin Films with Triple-layer Structure Based on Furcellaran and Gelatin |
| autor |
Nowak ; Nikola Grzebieniarz ; Wiktoria Juszczak ; Lesław Cholewa-Wójcik ; Agnieszka Synkiewicz-Musialska ; Beata Huber ; Verena Touraud ; Didier Kunz ; Werner Jamróz ; Ewelina |
| tytuł publikacji zbiorowej | International Journal of Biological Macromolecules |
| rok | 2024 |
| numer | Vol. 266, Part 2 |
| numer artykułu | 131344 |
| strony | 1-10 |
| ISSN/eISSN | 0141-8130 ; 1879-0003 |
| pełny tekst | https://www.sciencedirect.com/science/article/pii/S0141813024021494 |
| słowa kluczowe autorskie |
Innovation Quality of packaging materials Citral Curcuma Longa Extract Biopolymer Multilayer Films Furcellaran |
| abstrakt angielski | In this study, we obtained triple-layer films based on furcellaran and gelatin, in which the middle layer was enriched with extract of Curcuma longa in citral. This newly developed material underwent a comprehensive characterisation process to identify significant improvements in its functional properties. Both SEM, XRD and FTIR analyzes indicated the formation of interactions not only between the components but also between the film layers. Notably, the incorporation of the natural extract led to a significant reduction in solubility, decreasing it from 74.79 % to 57.25 %, while enhancing thermal stability expressed as a melting point elevating it from 147.10 °C in the control film to 158.80 °C in the film with the highest concentration of the active ingredient. Simultaneously, the addition of this active ingredient resulted in decreased water contact angle (WCA) values, rendering the film more hydrophilic. The produced films exhibit great promise as packaging materials, particularly within the food industry, and the conducted research is marked by its forward-looking and developmental approach. (original abstract) |
| finansowanie | The research was partly funded by the National Science Centre, Poland, under the CHIST ERA IV Programme, which has received funding from the EU Horizon 2020 Research and Innovation Programme, under Grant Agreement No. 857925, UMO-2021/03/Y/ST7/00016. <br> The study was partly funded by the National Centre for Research and Development, Poland [Grant No.: LIDER/6/0016/L-11/19/NCBR/2020]. |
| uwagi | Summ. | Bibliogr. |
| język | eng |
| Punkty ewaluacyjne | 100.0000 |