Smart edible films based on gelatin and curcumin

This work studied the preparation of edible smart films based on gelatin and curcumin. Films were prepared by casting using water and an ethanol-water mixture as solvents. The addition of curcumin, besides affecting the physicochemical properties of gelatin films, colored them depending on the pH of...

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Detalles Bibliográficos
Autores principales:	Musso, Yanina Soledad, Salgado, Pablo Rodrigo, Mauri, Adriana Noemí
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2016
Materias:	Ciencias Exactas Food spoilage sensor Smart packaging Curcumin Protein film pH indicators Gelatin
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/103794 https://www.sciencedirect.com/science/article/abs/pii/S0268005X16307615?via%3Dihub
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

id	I19-R120-10915-103794
record_format	dspace
institution	Universidad Nacional de La Plata
institution_str	I-19
repository_str	R-120
collection	SEDICI (UNLP)
language	Inglés
topic	Ciencias Exactas Food spoilage sensor Smart packaging Curcumin Protein film pH indicators Gelatin
spellingShingle	Ciencias Exactas Food spoilage sensor Smart packaging Curcumin Protein film pH indicators Gelatin Musso, Yanina Soledad Salgado, Pablo Rodrigo Mauri, Adriana Noemí Smart edible films based on gelatin and curcumin
topic_facet	Ciencias Exactas Food spoilage sensor Smart packaging Curcumin Protein film pH indicators Gelatin
description	This work studied the preparation of edible smart films based on gelatin and curcumin. Films were prepared by casting using water and an ethanol-water mixture as solvents. The addition of curcumin, besides affecting the physicochemical properties of gelatin films, colored them depending on the pH of the film-forming dispersion (yellow at pH=6 and red at pH=11). It also provided films with important antioxidant properties, but no antimicrobial activity. The response of these materials against pH changes was evaluated simulating their contact with liquid and semisolid foods, and with a container headspace at acid and alkaline pH. In all tests, gelatin films with curcumin added could modify their color after being in contact with media of different pH. The use of an ethanol-water mixture as solvent was a good alternative to intensify film color and the visualization of their response capacity against pH changes, as well as to increase the antioxidant properties and hydrophobicity of films. These edible films could be used as smart food packaging, since they could inform consumers if the product was suitable for consumption through their capacity to sense pH changes.
format	Articulo Articulo
author	Musso, Yanina Soledad Salgado, Pablo Rodrigo Mauri, Adriana Noemí
author_facet	Musso, Yanina Soledad Salgado, Pablo Rodrigo Mauri, Adriana Noemí
author_sort	Musso, Yanina Soledad
title	Smart edible films based on gelatin and curcumin
title_short	Smart edible films based on gelatin and curcumin
title_full	Smart edible films based on gelatin and curcumin
title_fullStr	Smart edible films based on gelatin and curcumin
title_full_unstemmed	Smart edible films based on gelatin and curcumin
title_sort	smart edible films based on gelatin and curcumin
publishDate	2016
url	http://sedici.unlp.edu.ar/handle/10915/103794 https://www.sciencedirect.com/science/article/abs/pii/S0268005X16307615?via%3Dihub
work_keys_str_mv	AT mussoyaninasoledad smartediblefilmsbasedongelatinandcurcumin AT salgadopablorodrigo smartediblefilmsbasedongelatinandcurcumin AT mauriadriananoemi smartediblefilmsbasedongelatinandcurcumin
bdutipo_str	Repositorios
_version_	1764820441164152833

Smart edible films based on gelatin and curcumin

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