Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Mesra, Jharkhand 835215, India; School of Pharmacy, D.Y. Patil University (Deemed to be University), Sector 7, Nerul, Navi Mumbai 400706, India.
Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Mesra, Jharkhand 835215, India.
Int J Biol Macromol. 2024 Aug;275(Pt 2):133827. doi: 10.1016/j.ijbiomac.2024.133827. Epub 2024 Jul 31.
Monitoring of food freshness is considered one of the crucial challenges for both customers/consumers and the food industries. In this study, we developed a curcumin-based starch film (F1) for pH-sensitive intelligent food packaging application. The starch was obtained from waste seeds of Artocarpus lakoocha (NS-MJF). The native starch underwent various physical and chemical modifications to yield modified starches (S1 [Autoclave heat treated], S2 [osmotic-pressure treated], S3 [citric acid treated]). The native starch was then used further for the formation of curcumin (2.5 % w/w)-based film (F1). We had analyzed these starches for solubility, colour analysis, biodegradability, oil absorption capacity, and moisture content, etc. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed favourable microstructures. The addition of curcumin to the starch enhanced the contact angle and elongation at the break of the resulting films. Antioxidant and antimicrobial assays, along with real-time freshness monitoring of chicken fillets, were also conducted. Thus, our findings may contribute to the optimization of pH-responsive biopolymer-based films for intelligent poultry packaging, promising advancements in food preservation and safety.
食品新鲜度的监测被认为是客户/消费者和食品行业面临的关键挑战之一。在这项研究中，我们开发了一种基于姜黄素的淀粉薄膜（F1），用于 pH 敏感的智能食品包装应用。淀粉是从 Artocarpus lakoocha（NS-MJF）的废弃种子中获得的。天然淀粉经过各种物理和化学改性，得到改性淀粉（S1[高压釜热处理]、S2[渗透压处理]、S3[柠檬酸处理]）。然后，天然淀粉进一步用于形成基于姜黄素（2.5%w/w）的薄膜（F1）。我们分析了这些淀粉的溶解度、颜色分析、生物降解性、吸油性和水分含量等。扫描电子显微镜（SEM）和原子力显微镜（AFM）显示出有利的微观结构。姜黄素的添加增强了所得薄膜的接触角和断裂伸长率。还进行了抗氧化和抗菌测定以及鸡肉片的实时新鲜度监测。因此，我们的发现可能有助于优化基于 pH 响应的生物聚合物薄膜，以实现智能家禽包装的发展，有望在食品保鲜和安全方面取得进展。
