Related Experiment Video
Updated: Dec 31, 2025
08:39
Magnetic and Thermal-sensitive PolyN-isopropylacrylamide-based Microgels for Magnetically Triggered Controlled Release
Published on: July 4, 2017
9.3K
pH-responsive pectin-based multifunctional films incorporated with curcumin and sulfur nanoparticles
1Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
Carbohydrate Polymers
|January 1, 2020
Summary
New pectin-based films with curcumin and sulfur nanoparticles (SNP) offer pH-responsive color change for food packaging. These functional films provide UV-blocking, antibacterial, and antioxidant properties, enhancing food quality monitoring.
Area of Science:
- Materials Science
- Food Science
- Biotechnology
Background:
- Pectin-based films are biodegradable and biocompatible, but often require functionalization for advanced applications.
- Incorporating active compounds like curcumin and nanoparticles can enhance film properties for food packaging.
Purpose of the Study:
- To develop pH-responsive functional films based on pectin by incorporating curcumin and sulfur nanoparticles (SNP).
- To evaluate the structural, physical, chemical, and functional properties of the developed composite films.
- To assess the potential of these films as active and intelligent food packaging materials.
Main Methods:
- Preparation of pectin-based composite films incorporating curcumin and sulfur nanoparticles (SNP).
- Characterization using Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM).
- Evaluation of physical properties (water contact angle, thermal stability, mechanical, water vapor barrier), UV-blocking, antibacterial, and antioxidant activities.
Main Results:
- Curcumin and SNP were uniformly dispersed in the pectin matrix, forming a well-developed composite film.
- The composite films exhibited enhanced UV-blocking properties, higher water contact angle, and improved thermal stability compared to neat pectin films.
- The films demonstrated significant antibacterial activity against E. coli and L. monocytogenes, and strong antioxidant properties.
- A distinct pH-responsive color change (yellow to orange) was observed, indicating potential for quality monitoring.
Conclusions:
- pH-responsive pectin-based composite films incorporating curcumin and SNP possess desirable functional properties for active and intelligent food packaging.
- The films offer UV-blocking, antibacterial, antioxidant, and visual spoilage indication capabilities.
- These functional films represent a promising advancement in sustainable food packaging technology.
