Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/89365
Título: | Active carboxymethylcellulose-based edible films: influence of free and encapsulated curcumin on films' properties |
Autor(es): | Bourbon, Ana Isabel Juncá Sottomayor Lisboa Costa, Maria J Maciel, Luís C Pastrana, Lorenzo Vicente, A. A. Cerqueira, Miguel Ângelo Parente Ribeiro |
Palavras-chave: | active film active coating functional compounds turmeric nanoencapsulation |
Data: | 30-Jun-2021 |
Editora: | MDPI |
Revista: | Foods |
Citação: | Bourbon, A. I., Costa, M. J., Maciel, L. C., Pastrana, L., Vicente, A. A., & Cerqueira, M. A. (2021, June 30). Active Carboxymethylcellulose-Based Edible Films: Influence of Free and Encapsulated Curcumin on Films’ Properties. Foods. MDPI AG. http://doi.org/10.3390/foods10071512 |
Resumo(s): | Carboxymethylcellulose (CMC)-based films can act as a protective barrier in food surfaces and a carrier of bioactive compounds, such as curcumin. However, incorporating curcumin in hydrophilic matrixes can be a challenge, and new strategies need to be explored. In this work, CMC-based films containing free curcumin and curcumin-loaded nanohydrogels (composed of lactoferrin and glycomacropeptide) were produced and characterized. The incorporation of curcumin-loaded nanohydrogels showed a significant decrease in films' thickness (from 0.0791 to 0.029 mm). Furthermore, the water vapor permeability of CMC-based films was significantly decreased (62%) by incorporating curcumin-loaded nanohydrogels in the films. The water affinity's properties (moisture, solubility, and contact angle) of films were also affected by incorporating encapsulated curcumin. The addition of nanohydrogels to CMC-based films reduced the tensile strength values from 16.46 to 9.87 MPa. Chemical interactions were analyzed using Fourier transform infrared spectroscopy. The release profile of curcumin from CMC-based films was evaluated at 25 °C using a hydrophilic food simulant and suggests that the release mechanism of the curcumin happens by Fick's diffusion and Case II transport. Results showed that protein-based nanohydrogels can be a good strategy for incorporating curcumin in edible films, highlighting their potential for use in food applications. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/89365 |
DOI: | 10.3390/foods10071512 |
e-ISSN: | 2304-8158 |
Versão da editora: | https://www.mdpi.com/2304-8158/10/7/1512 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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foods-10-01512-v2.pdf | 6,32 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons