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Improved antioxidant activities of edible films by curcumin-containing with zein/polysaccharide
Food Bioscience ( IF 4.8 ) Pub Date : 2023-12-28 , DOI: 10.1016/j.fbio.2023.103538
Yumeng Tian , Xue Yang , Chen Cao , Zhuojia Lv , Cuiping Han , Qingxin Guo , Yujie Duan , Junfang Zhang

This study aimed to prepare zein/polysaccharide (zein/sodium caseinate/sodium alginate) nanoparticle films loaded with curcumin by a tape casting, and the properties of the films were characterized. The results showed that the addition of curcumin increased the particle size and zeta potential of the film solutions. The L values of the color parameters of the films decreased, the a values, b values and film opacity increased. The water vapor permeability, moisture content, and water solubility of the films were gradually reduced, the films had a water contact angle of less than 90°. The results of FTIR, the microstructure and the antioxidant activities showed that curcumin had good compatibility with the films, the antioxidant activities of the films were enhanced with curcumin. Overall, this research suggested that adding curcumin to films improves the performance and antioxidant activities of the films.



中文翻译:

含姜黄素和玉米蛋白/多糖可提高可食膜的抗氧化活性

本研究旨在通过流延法制备负载姜黄素的玉米醇溶蛋白/多糖(玉米醇溶蛋白/酪蛋白酸钠/海藻酸钠)纳米粒子薄膜,并对薄膜的性能进行表征。结果表明,姜黄素的添加增加了薄膜溶液的粒径和zeta电位。薄膜颜色参数L值减小,a值、b值和薄膜不透明度增大。薄膜的水蒸气透过率、含水率和水溶性逐渐降低,薄膜的水接触角小于90°。 FTIR、微观结构和抗氧化活性结果表明,姜黄素与膜具有良好的相容性,姜黄素增强了膜的抗氧化活性。总的来说,这项研究表明,在薄膜中添加姜黄素可以提高薄膜的性能和抗氧化活性。

更新日期:2023-12-28
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