In this research, curcumin (Cur) was encapsulated in succinylated soy protein isolate (SSPI) emulsion and combined with chitosan (CS) to prepare a smart film. The good adsorption ability of SSPI at the oil-water interface provides good physical stability for preparing Cur-loaded emulsion. These CS smart films containing SSPI emulsions with different curcumin content were evaluated on the structure, mechanical, barrier, antioxidant, antibacterial properties, and controlled release behavior. SEM and FT-IR results showed that the Cur-loaded emulsion was compatible with the CS matrix. By adding the emulsion, the film blocked 97.11% of ultraviolet radiation, reduced the water vapor transmission rate by 42%, and improved the swelling degree (32.26%), water solubility (12%), thermal stability and elongation at break (70.79 %) (p < 0.05). In addition, the film has a high antibacterial effect on Staphylococcus aureus and Escherichia coli (Bacterial inhibition zone diameter: 19.59 mm and 18.66 mm) and the release rate of curcumin in the film reaches 82.60%, mainly following the Fickian diffusion. The film gradually turns red under alkaline conditions, a property that makes the films successful in monitoring the deterioration of pork during storage. Adding SSPI emulsions and curcumin to films has great potential for food freshness monitoring and packaging.
公司名称 | 产品信息 | 采购帮参考价格 | |
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上海源叶 | Chitosan |
≥95%
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¥29.00~¥24532.00 |
上海源叶 | curcumin |
≥95%
|
¥15.00~¥11604.00 |
阿拉丁 | Soy protein isolate |
|
¥15.00~¥2399.00 |
上海源叶 | 2, 2′-bis (3-ethylbenzothiazole-6-sulfonic acid) nitride (ABTS) |
|
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上海源叶 | 1,1-diphenyl-2-pyridinylhydrazyl free radical (DPPH) |
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