INVESTIGADORES
MAURI Adriana Noemi
artículos
Título:
Smart edible films based on gelatin and curcumin
Autor/es:
YANINA MUSSO; PABLO SALGADO; ADRIANA N MAURI
Revista:
FOOD HYDROCOLLOIDS
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2017 vol. 66 p. 8 - 15
ISSN:
0268-005X
Resumen:
This work studied the preparation of edible smart films based on gelatin and curcumin. Films were prepared by casting using water and an ethanol-water mixture as solvents. The addition of curcumin, besides affecting the physicochemical properties of gelatin films, colored them depending on the pH of the filmogenic solution (yellow at pH=6 and red at pH=11). It also activated films with important antioxidant properties, but no antimicrobial activity. The response of these materials against pH changes was evaluated simulating their contact with liquid and semisolid foods, and with a container headspace at acid and alkaline pH. In all tests, gelatin films added with curcumin could modify their color after being in contact with media of different pH. The use of an alcohol-water mixture as solvent was a good alternative to increase the content of curcumin in films, which allowed to intensify films´ color and the visualization of their response capacity against pH changes, and also to increase films antioxidant properties. These edible films could be used as smart food packaging, as they could inform consumers if the product was suitable for consumption through their capacity to sense pH changes.