Development of an intelligent packaging by incorporating curcumin into pistachio green hull pectin/poly vinyl alcohol (PVA) films
2022
Fathi, Morteza | Rostami, Hosein | Youseftabar Miri, Najmeh | Semedî, Miḧemed | Delkhosh, Marjan
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.
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