Investigation of antioxidant activity and release kinetics of curcumin from tara gum/polyvinyl alcohol active film

被引:113
作者
Ma, Qianyun [1 ,2 ]
Ren, Yimei [3 ]
Wang, Lijuan [1 ,2 ]
机构
[1] Northeast Forestry Univ, Coll Mat Sci & Engn, Harbin, Peoples R China
[2] Northeast Forestry Univ, Res Ctr Wood Bion Intelligent Sci, Harbin, Peoples R China
[3] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing, Peoples R China
基金
中国国家自然科学基金;
关键词
Active packaging; Antioxidant film; Curcumin; Release; Tara gum; ESSENTIAL OIL; ALPHA-TOCOPHEROL; PHYSICAL-PROPERTIES; EXTRACT; QUERCETIN; CELLULOSE; ALGINATE;
D O I
10.1016/j.foodhyd.2017.04.018
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
A curcumin incorporated film was developed from tara gum and polyvinyl alcohol. The mechanical properties, water-vapor permeability, total phenolic content and antioxidant properties of the resultant films were analyzed. The release of curcumin from films in 50% ethanol simulants was also studied. The average film thickness ranged from 0.078 mm to 0.091 mm after curcumin addition and the elongation at break of the film increased from 6.07% to 29.88% with a 1% content of curcumin. Although the water-vapor permeability decreased slightly, the antioxidant properties of the film were enhanced. The DPPH scavenging capacity was increased from 1.81% to 35.16% as the curcumin content increased to 5%. The release studies indicated that the release rate and curcumin diffusion coefficient increased with increasing curcumin content, and a higher temperature accelerated curcumin migration. The benefits of curcumin-incorporated films may yield new designs for the protection of fatty foods. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码:286 / 292
页数:7
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