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Development of an Intelligent Packaging by Incorporating Curcumin Into Pistachio Green Hull Pectin/Poly Vinyl Alcohol (Pva) Films Publisher



Fathi M1 ; Rostami H1 ; Youseftabar Miri N2 ; Samadi M3 ; Delkhosh M4
Authors

Source: Journal of Food Measurement and Characterization Published:2022


Abstract

The objective of the present study was to develop and characterize a new biodegradable film based on pistachio green hull pectin (PGHP)/poly vinyl alcohol (PVA) incorporated with different ratios of curcumin. With increase of curcumin concentration from 10 to 50 mg g−1, tensile strength and water solubility of the films decreased significantly (p < 0.05). The surface of the films containing 50 (mg g−1) curcumin was morphologically uniform. The PGHP/PVA/curcumin films showed a clear antibacterial activity against Escherichia coli and Staphylococcus aurous (with inhibition zones of 6.3 ± 0.3 and 4.7 ± 0.3 mm, respectively). The developed films showed considerable color variations with the quality change of fish. A strong positive correlation was observed between total volatile base nitrogen contents of the fishes and a* values of the films over storage period (R2 = 0.971). Overall, pectin/PVA/curcumin films can be introduced as a promising packaging system for food industries’ objectives. © 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
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