Open AccessSmart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring
Author(s) -
Taghinia Pouya,
Abdolshahi Anna,
Sedaghati Sahebeh,
Shokrollahi Behdad
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2114
Subject(s) - curcumin , food spoilage , food science , shrimp , chemistry , active packaging , antioxidant , mucilage , food packaging , bioactive compound , botany , biochemistry , biology , bacteria , genetics , fishery
Abstract The objective of the present work was first to develop a smart packaging system based on Lallemantia iberica seed gum (LISG)/curcumin and, subsequently, investigate its physicochemical characteristics and biological activity. Finally, the response of LISG/curcumin films against pH change and the spoilage of shrimp were tested. The barrier properties and mechanical performance of the films improved as the curcumin concentration increased. FT‐IR analysis revealed the formation of physical interaction between LISG and curcumin. LISG/curcumin films showed a continuous and steady release of curcumin. The incorporation of curcumin into LISG matrix imparts antioxidant and antibacterial/mold activity to the films. A strong positive correlation was observed between total volatile base nitrogen (TVBN) content of shrimp and a* (redness) during storage time (Pearson correlation = 0.975). Eventually, LISG/curcumin film could be a promising smart packaging system capable of detecting food spoilage.