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: 4.09). 03/2014; 40:145-142. DOI: 10.1016/j.foodhyd.2014.02.014


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.

Download full-text


Available from: Camila Bitencourt, Apr 23, 2015
  • [Show abstract] [Hide abstract]
    ABSTRACT: A sensitive voltammetric sensor, a graphene-modified glassy carbon electrode (GR/GCE), for the detection of trace amounts of curcumin is proposed. The GR/GCE was characterized by cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). The electrochemical behavior of curcumin at the GR/GCE was investigated by CV and liner sweep voltammetry (LSV). The reaction mechanisms of curcumin on the GR/GCE were also investigated and discussed systematically. In addition, the currents measured by LSV presented a good linear relationship with curcumin concentrations in the range of 5.0 × 10−8 to 3.0 × 10−6 mol L−1, with a low detection limit of 3.0 × 10−8 mol L−1. The method was also applied successfully to detect curcumin in a Curcuma longa L. sample with high selectivity and accuracy, as well as good recovery.
    No preview · Article · Aug 2014 · Analytical methods
  • [Show abstract] [Hide abstract]
    ABSTRACT: The design of biopolymeric matrices for the delivery of bioactive compounds constitutes a useful strategy to prevent the spoilage of food products. In the current work, carrageenan–starch films with antioxidant extracts of Cuban red propolis and yerba mate were prepared by casting. The morphological analysis by SEM showed a more homogeneous structure for the yerba mate films in comparison with the propolis ones. The incorporation of the natural extracts affected the dynamic-mechanical behavior of the films, whereas their crystallinity degrees were maintained. FTIR analysis showed stronger interactions of the polymer matrix with the propolis extract than with the yerba mate one. The films exhibited differences in their mechanical properties; higher tensile strength values were obtained for the yerba mate films than for the propolis samples. However, the last films exhibited higher elongation at break. Both matrices showed good stability of the active compounds along 6 months of storage at 75% RH and 23 °C. After this time, the samples showed an increase in their DPPH scavenging activity. The release behavior of the phenolic compounds from the films in an aqueous medium was assayed finding significant differences (p <0.05) between release rates of both extracts.
    No preview · Article · Dec 2014 · Reactive and Functional Polymers
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: A new type of packaging that combines food packaging materials with antimicrobial substances to control microbial surface contamination of foods to enhance product microbial safety and to extend shelf-life is attracting interest in the packaging industry. Several antimicrobial compounds can be combined with different types of packaging materials. But in recent years, since consumer demand for natural food ingredients has increased because of safety and availability, these natural compounds are beginning to replace the chemical additives in foods and are perceived to be safer and claimed to alleviate safety concerns. Recent research studies are mainly focused on the application of natural antimicrobials in food packaging system. Biologically derived compounds like bacteriocins, phytochemicals, enzymes can be used in antimicrobial food packaging. The aim of this review is to give an overview of most important knowledge about application of natural antimicrobial packagings with model food systems and their antimicrobial effects on food products.
    Full-text · Article · Mar 2015 · Journal of Food Science and Technology -Mysore-
Show more