Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
Carbohydr Polym. 2020 Feb 15;230:115638. doi: 10.1016/j.carbpol.2019.115638. Epub 2019 Nov 20.
pH-responsive pectin-based functional films have been prepared by incorporating curcumin and sulfur nanoparticles (SNP). FTIR and SEM results indicated that curcumin and SNP were uniformly dispersed in the pectin to form a well-developed composite film. Addition of curcumin and SNP significantly influenced the surface color and UV-blocking properties of the composite films. The composite films showed a higher water contact angle and thermal stability compared with the neat pectin film, however, the mechanical and water vapor barrier properties did not change significantly. The composite film exhibited antibacterial activity against E. coli and L. monocytogenes, and strong antioxidant activity. When applied to shrimp packaging, the film showed a pH-responsive highly distinctive color change from yellow to orange as the quality of the shrimp changed.
通过将姜黄素和硫纳米粒子（SNP）掺入其中，制备了 pH 响应性果胶基功能薄膜。FTIR 和 SEM 结果表明，姜黄素和 SNP 在果胶中均匀分散，形成了发达的复合膜。添加姜黄素和 SNP 显著影响了复合膜的表面颜色和紫外阻断性能。与纯果胶膜相比，复合膜具有更高的水接触角和热稳定性，但机械性能和水蒸气阻隔性能没有显著变化。复合膜对大肠杆菌和单核细胞增生李斯特菌表现出抗菌活性和较强的抗氧化活性。当应用于虾类包装时，该膜表现出 pH 响应性的高对比度颜色变化，从黄色变为橙色，随着虾类质量的变化而变化。
