Gelatin-based films additivated with curcuma ethanol extract: antioxidant activity and physical properties of films

Faculty of Animal Science and Food Engineering, University of São Paulo, Rua Duque de Caxias Norte, 225, Pirassununga, CEP 13593-900, SP, Brazil
Food Hydrocolloids (Impact Factor: 3.49). 03/2014; DOI: 10.1016/j.foodhyd.2014.02.014

ABSTRACT Curcuma longa L. rhizomes contain curcuminoid pigments (more specifically, curcumin), which are phenolic compounds. These compounds can be incorporated into films for their functional properties (such as their antioxidant capacity), allowing this film to be used as food packaging. Thus, the aim of this study was to use curcuma ethanol extract to prepare gelatin-based films and evaluate the effects of the extract incorporation on the antioxidant and physical properties of the films. The gelatin-based films were produced by casting technique, and the curcuma ethanol extract (CEE) was incorporated at concentrations of 0, 5, 50, 100, 150, and 200 g/100 g of gelatin. The color parameters, light transmission, gloss measurements, microstructure, infrared spectroscopy characteristics, mechanical properties, moisture content, water-soluble matter, water vapor permeability and antioxidant capacity of the films were evaluated. Adding CEE to the gelatin-based films increased their ultraviolet and visible light barrier. Infrared spectroscopy analysis suggested there were interactions between the phenolic compounds of the extract and the gelatin, which may have improved the mechanical properties (tensile strength and elongation at break) and reduced both the water-soluble matter and water vapor permeability of the films. The antioxidant capacity of the films increased with increasing concentrations of CEE. The incorporation of curcuma ethanol extract conferred barrier properties and antioxidant capacity to the gelatin-based films.

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    ABSTRACT: ABSTRACT Curcuminoids are the polyphenolic pigments found in the turmeric. The major curcuminoids are curcumin, demethoxy curcumin, and bis demethoxy curcumin. These substances comprises 3 to 6% of curcuma longa L. curcumin makes up 70 to75% of the curcuminoids, demethoxy curcumin 15 to20% and bisdemethoxy curcumin about 3%. The present study is planned to study the purity and antibacterial study of curcumin. Curcumin from dried, powdered rhizome are extracted with the polar solvents by cold and hot extraction. Some of the polar solvents used in which curcumin is soluble are IPA, Ethyl acetate, Acetone. A comparative study was done with three different solvents for extraction and the yield of crude curcumin was analysed by spectrophotometric method and curcuminoids separation was carried out by high performance liquid chromatography (HPLC) a separation process. The same was used for the antibacterial study and Bacillus stearothermophilus inhibition was studied by Kirby-Bauer disk diffusion method. Standard aseptic microbiological methods are followed throughout this antibacterial susceptibility studies. The purity obtained through HPLC was found to be 96.22% and percentages of different kinds of curcuminoids are cucumin 69.9%, demethoxy curcumin 22.36%, bisdemethoxy curcumin 3.9%. The obtained purity 93.09% is very close to the normal high purity value of 95%. Bacillus stearothermophillus inhibition was studied by kirby- bauer disk diffusion method.we can conclude that curcumin has the high purity and also possesses significant antibacterial activity. Keywords : Curcumin; Extraction; Spectrophotometry; HPLC; Bacillus stearothermophilus; Kirby Bauer Method.
    Journal of Pure and Applied Microbiology 01/2011; 5(1):317-321. · 0.05 Impact Factor


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May 31, 2014