Influence of Curcuma Longa extract in citral addition on functional properties of thin films with triple-layer structure based on furcellaran and gelatin

被引：6

作者：

Nowak, Nikola ^{[1
]}

Grzebieniarz, Wiktoria ^{[1
]}

Juszczak, Leslaw ^{[2
,3
]}

Cholewa-Wojcik, Agnieszka ^{[4
]}

Synkiewicz-Musialska, Beata ^{[5
]}

Huber, Verena ^{[6
]}

Touraud, Didier ^{[6
]}

Kunz, Werner ^{[6
]}

Jamroz, Ewelina ^{[1
,4
]}

机构：

[1] Univ Agr, Dept Chem, Balicka 122, PL-30149 Krakow, Poland

[2] Jan Dlugosz Univ Czestochowa, Fac Sci & Technol, Dept Dietet & Food Studies, Armii Krajowej 13-15, PL-42200 Czestochowa, Poland

[3] Univ Agr, Dept Food Anal & Evaluat Food Qual, Balicka 122, PL-30149 Krakow, Poland

[4] Cracow Univ Econ, Dept Prod Packaging, Rakowicka 27, PL-31510 Krakow, Poland

[5] Lukasiewicz Res Network, Inst Microelect & Photon, Krakow Div, Zablocie 39, Krakow, Poland

[6] Univ Regensburg, Inst Phys & Theoret Chem, Univ Str 31, D-93040 Regensburg, Germany

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2024年 / 266卷

关键词：

Furcellaran; Biopolymer multilayer films; Curcuma Longa extract; Citral; Quality of packaging materials; Innovation; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT; CHITOSAN;

D O I：

10.1016/j.ijbiomac.2024.131344

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

In this study, we obtained triple -layer films based on furcellaran and gelatin, in which the middle layer was enriched with extract of Curcuma longa in citral. This newly developed material underwent a comprehensive characterisation process to identify significant improvements in its functional properties. Both SEM, XRD and FTIR analyzes indicated the formation of interactions not only between the components but also between the film layers. Notably, the incorporation of the natural extract led to a significant reduction in solubility, decreasing it from 74.79 % to 57.25 %, while enhancing thermal stability expressed as a melting point elevating it from 147.10 degrees C in the control film to 158.80 degrees C in the film with the highest concentration of the active ingredient. Simultaneously, the addition of this active ingredient resulted in decreased water contact angle (WCA) values, rendering the film more hydrophilic. The produced films exhibit great promise as packaging materials, particularly within the food industry, and the conducted research is marked by its forward-looking and developmental approach.

引用

页数：10