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
.jpg)
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/103794
Ver los metadatos del registro completo
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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:UNLP2025-10-15T11:14:30Zoai: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:13292025-10-15 11:14:30.27SEDICI (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 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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http://sedici.unlp.edu.ar/handle/10915/103794 |
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eng |
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eng |
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