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Development of an Intelligent Packaging by Incorporating Curcumin Into Pistachio Green Hull Pectin/Poly Vinyl Alcohol (Pva) Films Publisher



Fathi M1 ; Rostami H1 ; Youseftabar Miri N2 ; Samadi M3 ; Delkhosh M4
Authors
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Authors Affiliations
  1. 1. Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
  2. 2. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
  3. 3. Exercise Physiology Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
  4. 4. Department of Community Health & Geriatric Nursing, Faculty of Nursing and Midwifery, Tehran University of Medical Sciences, Tehran, Iran

Source: Journal of Food Measurement and Characterization Published:2022


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. © 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.