Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins

Autor: Susana C. M. Fernandes, Rut Fernández-Marín, Mª Ángeles Andrés Sánchez, Jalel Labidi
Přispěvatelé: University of the Basque Country/Euskal Herriko Unibertsitatea (UPV/EHU), Institut des sciences analytiques et de physico-chimie pour l'environnement et les materiaux (IPREM), Université de Pau et des Pays de l'Adour (UPPA)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), ANR-16-IDEX-0002,E2S,E2S(2016)
Jazyk: angličtina
Rok vydání: 2021
Předmět:
ph indicator
Antioxidant
General Chemical Engineering
medicine.medical_treatment
02 engineering and technology
Halocromic capacity
law.invention
Chitosan
Anthocyanins
chemistry.chemical_compound
law
nanocomposite films
chitin nanocrystals
Curcuma oil
halocromic capacity
biology
04 agricultural and veterinary sciences
[CHIM.MATE]Chemical Sciences/Material chemistry
021001 nanoscience & nanotechnology
040401 food science
anthocyanins
visual_art
visual_art.visual_art_medium
0210 nano-technology
smart pH-sensitive materials
Smart pH-sensitive materials
chitin nanofibers
Context (language use)
Nanocomposite films
Pigment
0404 agricultural biotechnology
Chitin
medicine
[CHIM]Chemical Sciences
purple
Curcuma
extract
Essential oil
cellulose nanocrystals
roselle anthocyanins
packaging films
curcuma oil
General Chemistry
biology.organism_classification
oleraceae red cabbage
Chitin nanocrystals
[CHIM.POLY]Chemical Sciences/Polymers
chemistry
corn-oil
Anthocyanin
Food Science
Nuclear chemistry
Zdroj: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2021, 123, pp.107119. ⟨10.1016/j.foodhyd.2021.107119⟩
Addi. Archivo Digital para la Docencia y la Investigación
instname
ISSN: 0268-005X
1873-7137
Popis: Curcuma longa L. essential oil and anthocyanin extracts contain bioactive compounds such as antioxidant properties and their pigments are able to change color when exposed to different pH or ammonium gas. In this context, the objective of the present work was to develop pH-sensitive intelligent films by adding curcuma oil (composed of essential oils and pigments) and anthocyanin extracts to a chitosan matrix reinforced with alphachitin nanocrystals. The incorporation of curcuma oil, anthocyanins and nanocrystals enhanced the mechanical properties and hydrophobicity; and, decreased water solubility and moisture content. In addition, the films also showed almost total blocking against UV/Vis light at wavelengths below 550 nm. Interestingly, the films were at the same time antioxidant, and sensitive to color change when exposed to ammonia gas and different pH solutions, with greater variations observed when higher concentrations of curcuma oil were added. Hence, these results revealed the potential of these films as intelligent food packaging applications. The authors would like to thank the funding from the Basque Country Government (IT 1008-16). R. F. -M. acknowledge the financial support of the Basque Country Government (scholarship of young researchers training). S.C.M.F. is a recipient of an E2S UPPA MANTA E2S Partnership Chair (Marine Materials) sponsored by the French programme "Investissements d'Avenir" administered by the French National Research Agency (ANR-16-IDEX-IDEX). The authors wish to acknowledge the technical and human assistance received from SGIker (UPV/EHU/ERDF, EU), Spain.
Databáze: OpenAIRE
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