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Swarup Roy (Swarup Roy)
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조회 149  인쇄하기 주소복사 트위터 공유 페이스북 공유 
Preparation of carbohydrate-based functional composite films incorporated with curcumin

Swarup Roy, Jong-Whan Rhim*

Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea

*Corresponding author : Jong-Whan Rhim

Abstract
Functional films were made by solution casting using three different types of carbohydrates (agar, chitosan, and carrageenan) and curcumin. Field emission scanning electron microscopy (FE-SEM) and Fourier transform infrared spectroscopy (FTIR) test results showed that curcumin is homogeneously dispersed within the polymer matrix. Addition of a small amount of curcumin (1 wt%) increased the UV-blocking, swelling ratio, surface hydrophobicity, and water vapor barrier property of the carbohydrate-based films. The release rate of curcumin was influenced by the type of polymer matrix, i.e. the carrageenan-based film exhibited the fastest release of curcumin following agar and chitosan-based films. Also, the composite films exhibited high antioxidant activity and some antibacterial property depending on the type of carbohydrate, which was consistent with the release rate of curcumin, water solubility and swelling ratio of the composite films. The curcumin-incorporated carbohydrate films with increased physical and functional properties can be used for active food packaging films.

Keywords : Agar; Chitosan; Carrageenan; Curcumin; Composite film; Antioxidant activity; Antibacterial activity

논문정보
- 형식: Research article
- 게재일: 2019년 08월 (BRIC 등록일 2019-09-25)
- 연구진: 국내연구진 태극기
- 분야: Food_Technology
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