Smart edible films based on gelatin and curcumin

Autores
Musso, Yanina Soledad; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Musso, Yanina Soledad. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
CURCUMIN
FOOD SPOILAGE SENSOR
GELATIN
PH INDICATORS
PROTEIN FILM
SMART PACKAGING
Nivel de accesibilidad
acceso embargado
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57198
Acceder
id CONICETDig_8054ec2f8d281ad1a0226874dca23ec9
oai_identifier_str oai:ri.conicet.gov.ar:11336/57198
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Smart edible films based on gelatin and curcuminMusso, Yanina SoledadSalgado, Pablo RodrigoMauri, Adriana NoemiCURCUMINFOOD SPOILAGE SENSORGELATINPH INDICATORSPROTEIN FILMSMART PACKAGINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This 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.Fil: Musso, Yanina Soledad. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2017-05info:eu-repo/date/embargoEnd/2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57198Musso, Yanina Soledad; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Smart edible films based on gelatin and curcumin; Elsevier; Food Hydrocolloids; 66; 5-2017; 8-150268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X16307615info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2016.11.007info:eu-repo/semantics/embargoedAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:44:37Zoai:ri.conicet.gov.ar:11336/57198instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:44:37.329CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Smart edible films based on gelatin and curcumin
title Smart edible films based on gelatin and curcumin
spellingShingle Smart edible films based on gelatin and curcumin
Musso, Yanina Soledad
CURCUMIN
FOOD SPOILAGE SENSOR
GELATIN
PH INDICATORS
PROTEIN FILM
SMART PACKAGING
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
dc.creator.none.fl_str_mv Musso, Yanina Soledad
Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
author Musso, Yanina Soledad
author_facet Musso, Yanina Soledad
Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
author_role author
author2 Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
author2_role author
author
dc.subject.none.fl_str_mv CURCUMIN
FOOD SPOILAGE SENSOR
GELATIN
PH INDICATORS
PROTEIN FILM
SMART PACKAGING
topic CURCUMIN
FOOD SPOILAGE SENSOR
GELATIN
PH INDICATORS
PROTEIN FILM
SMART PACKAGING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Musso, Yanina Soledad. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
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.
publishDate 2017
dc.date.none.fl_str_mv 2017-05
info:eu-repo/date/embargoEnd/2019-06-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57198
Musso, Yanina Soledad; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Smart edible films based on gelatin and curcumin; Elsevier; Food Hydrocolloids; 66; 5-2017; 8-15
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57198
identifier_str_mv Musso, Yanina Soledad; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Smart edible films based on gelatin and curcumin; Elsevier; Food Hydrocolloids; 66; 5-2017; 8-15
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X16307615
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2016.11.007
dc.rights.none.fl_str_mv info:eu-repo/semantics/embargoedAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv embargoedAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613403500347392
score 13.070432

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