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Active Packaging Films Made by Complex Coacervation of Tragacanth Gum and Gelatin Loaded With Curcumin; Characterization and Antioxidant Activity Publisher



Amani F1 ; Rezaei A1 ; Akbari H1 ; Dima C2 ; Jafari SM3, 4, 5
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Authors Affiliations
  1. 1. Nutrition and Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, P.O. Box, Isfahan, 81746-73461, Iran
  2. 2. Faculty of Food Science and Engineering, “Dunarea de Jos” University of Galati, “Domneasca” Str. 111, Building F, Room 107, Galati, 800201, Romania
  3. 3. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, P.O. Box 49138-15739, Gorgan, Iran
  4. 4. Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, E-32004, Spain
  5. 5. College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China

Source: Foods Published:2022


Abstract

The development of biopolymer-based green packaging films has gained remarkable attention in recent years. In this study, curcumin active films were prepared using different proportions of gelatin (GE) and a soluble fraction of tragacanth gum (SFTG) (1GE:1SFTG and 2GE:1SFTG) by complex coacervation. The various ratios of used biopolymers did not significantly impact the mechanical properties, thickness, and WVP of final films. However, biopolymers’ ratio impacted the moisture content, water solubility, swelling ratio, and release rate. Blending curcumin with biopolymers caused a reduction in tensile strength (from 1.74 MPa to 0.62 MPa for film containing 1GE:1SFTG and from 1.77 MPa to 0.17 MPa for film containing 2GE:1SFTG) and proliferation in elongation at break (from 81.48% to 122.00% for film containing 1GE:1SFTG and from 98.87% to 109.58% MPa for film containing 2GE:1SFTG). Moisture content and water solubility of films experienced a decrease after the addition of curcumin. Antioxidant activity of curcumin-loaded films was almost five times higher than neat film samples. Furthermore, the interreaction between the carboxylic group of SFTG and amide I of GE formed an amide linkage and was proven by FTIR analysis. TGA showed a drop in the thermal stability of film samples compared to the main ingredients. In general, the complex coacervate of SFTG and GE has the advantage of developing eco-friendly and low-cost packaging film in the food industry, especially for the protection of fatty foods. © 2022 by the authors.
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