Smart edible films based on gelatin and curcumin

Autores
Musso, Yanina Soledad; Salgado, Pablo Rodrigo; Mauri, Adriana Noemí
Año de publicación
2016
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Food spoilage sensor
Smart packaging
Curcumin
Protein film
pH indicators
Gelatin
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/103794

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repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Smart edible films based on gelatin and curcuminMusso, Yanina SoledadSalgado, Pablo RodrigoMauri, Adriana NoemíCiencias ExactasFood spoilage sensorSmart packagingCurcuminProtein filmpH indicatorsGelatinThis 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2016-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf8-15http://sedici.unlp.edu.ar/handle/10915/103794enginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X16307615?via%3Dihubinfo:eu-repo/semantics/altIdentifier/issn/0268-005Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2016.11.007info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:22:33Zoai:sedici.unlp.edu.ar:10915/103794Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:22:34.265SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Ciencias Exactas
Food spoilage sensor
Smart packaging
Curcumin
Protein film
pH indicators
Gelatin
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 Noemí
author Musso, Yanina Soledad
author_facet Musso, Yanina Soledad
Salgado, Pablo Rodrigo
Mauri, Adriana Noemí
author_role author
author2 Salgado, Pablo Rodrigo
Mauri, Adriana Noemí
author2_role author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Food spoilage sensor
Smart packaging
Curcumin
Protein film
pH indicators
Gelatin
topic Ciencias Exactas
Food spoilage sensor
Smart packaging
Curcumin
Protein film
pH indicators
Gelatin
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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 2016
dc.date.none.fl_str_mv 2016-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/103794
url http://sedici.unlp.edu.ar/handle/10915/103794
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0268005X16307615?via%3Dihub
info:eu-repo/semantics/altIdentifier/issn/0268-005X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2016.11.007
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
8-15
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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