Xie Qingtong, Zheng Xudong, Li Liuting, Ma Liqun, Zhao Qihui, Chang Shiyuan, You Lijun
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Overseas Expertise Introduction Center for Food Nutrition and Human Health (111 Center), South China University of Technology, Guangzhou 510640, China.
Molecules. 2021 Apr 8;26(8):2152. doi: 10.3390/molecules26082152.
A pectin/chitosan matrix-loaded curcumin film (PCCF) with a deep eutectic solvent (DES) as the solvent and plasticizer was prepared in this study. Different quantities of curcumin (identified as PCCF-0, PCCF-1, PCCF-2. PCCF-3) were loaded on the pectin/chitosan film in order to evaluate their effects on the film properties. Results showed that curcumin could interact with the pectin/chitosan matrix and form a complex three-dimensional network structure. PCCF could promote the thickness, tensile strength, thermal properties, antioxidant and antiseptic capacities, but deteriorate the light transmission and elongation at the same time. The addition of curcumin would change the color of the film, without significantly affecting the moisture content. The tensile strength of PCCF-3 reached the maximum value of 3.75 MPa, while the elongation decreased to 10%. Meanwhile, the water-resistance properties of PCCF-3 were significantly promoted by 8.6% compared with that of PCCF-0. Furthermore, PCCF showed remarkable sustained antioxidant activities in a dose-dependent manner. PCCF-3 could inhibit DPPH and ABTS free radicals by 58.66% and 29.07%, respectively. It also showed antiseptic capacity on fresh pork during storage. Therefore, curcumin addition could improve the barrier, mechanical, antioxidant and antiseptic properties of the polysaccharide-based film and PCCF has the potential to be used as a new kind of food packaging material in the food industry.
本研究制备了一种以低共熔溶剂（DES）为溶剂和增塑剂的负载姜黄素的果胶/壳聚糖基质膜（PCCF）。在果胶/壳聚糖膜上负载不同量的姜黄素（分别标识为PCCF-0、PCCF-1、PCCF-2、PCCF-3），以评估其对膜性能的影响。结果表明，姜黄素可与果胶/壳聚糖基质相互作用，形成复杂的三维网络结构。PCCF可提高膜的厚度、拉伸强度、热性能、抗氧化和防腐能力，但同时会降低透光率和伸长率。姜黄素的添加会改变膜的颜色，但对水分含量无显著影响。PCCF-3的拉伸强度达到最大值3.75MPa，而伸长率降至10%。同时，与PCCF-0相比，PCCF-3的耐水性显著提高了8.6%。此外，PCCF呈现出显著的剂量依赖性持续抗氧化活性。PCCF-3对DPPH和ABTS自由基的抑制率分别为58.66%和29.07%。它在新鲜猪肉储存期间也表现出防腐能力。因此，添加姜黄素可改善多糖基膜的阻隔、机械、抗氧化和防腐性能，PCCF有潜力在食品工业中用作新型食品包装材料。
