首页|Development of an intelligent packaging by incorporating curcumin into pistachio green hull pectin/poly vinyl alcohol (PVA) films
Development of an intelligent packaging by incorporating curcumin into pistachio green hull pectin/poly vinyl alcohol (PVA) films
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NSTL
Springer Nature
Abstract The objective of the present study was to develop and characterize a new biodegradable film based on pistachio green hull pectin (PGHP)/poly vinyl alcohol (PVA) incorporated with different ratios of curcumin. With increase of curcumin concentration from 10 to 50?mg g?1, tensile strength and water solubility of the films decreased significantly (p < 0.05). The surface of the films containing 50 (mg g?1) curcumin was morphologically uniform. The PGHP/PVA/curcumin films showed a clear antibacterial activity against Escherichia coli and Staphylococcus aurous (with inhibition zones of 6.3?±?0.3 and 4.7?±?0.3?mm, respectively). The developed films showed considerable color variations with the quality change of fish. A strong positive correlation was observed between total volatile base nitrogen contents of the fishes and a* values of the films over storage period (R2?=?0.971). Overall, pectin/PVA/curcumin films can be introduced as a promising packaging system for food industries’ objectives.
NSTL
Springer Nature
