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Films based on κ-carrageenan incorporated with curcumin for freshness monitoring

Liu, Jingrong, Wang, Hualin, Wang, Pengfei, Guo, Min, Jiang, Suwei, Li, Xingjiang, Jiang, Shaotong·2018·Food Hydrocolloids

Abstract

Abstract Novel films based on κ-carrageenan (Car) incorporated with curcumin (Cur) were developed for freshness monitoring of foods. Cur and Car were interacted by hydrogen bonds. A low amount of Cur (no higher than 3%) could be well-dispersed in Car matrix. These characteristics significantly improved the film barrier and tensile strength, besides the enhancement of thermal stability. Hence, the Car film with 3% Cur exhibited the best performance. The films showed a good release control of Cur and a predominant Fickian diffusion release mechanism, which was favorable to sustainable pH change sensing. The Car-Cur films demonstrated a strong redness-shift under alkaline condition. This characteristic was successfully used to monitor the spoilage of pork and shrimp during storage. As a pH colorimetric indicator, the Cur incorporated Car films may have a great potential in the freshness monitoring of foods.

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Metadata

Authors
Liu, J., Wang, H., Wang, P., Guo, M., Jiang, S., Li, X., & Jiang, S.
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2018-10
Volume
83
Pages
134-142
ISSN
0268-005X (ISSN-L)
OpenAlex
W2801829232
Cited by
478
References
32
FWCI
8.71
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: Films based on κ-carrageenan incorporated with curcumin for freshness monitoring. https://app.cochat.ai/papers/10.1016/j.foodhyd.2018.05.012
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Liu, J., Wang, H., Wang, P., Guo, M., Jiang, S., Li, X., & Jiang, S. (2018). Films based on κ-carrageenan incorporated with curcumin for freshness monitoring. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2018.05.012

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