Related Experiment Video
Updated: May 20, 2025
Author Spotlight: Eco-friendly Photoluminescent Textile Authentication with Curcumin
Published on: December 22, 2023
Development of pH-responsive active intelligent chitosan film incorporated with pomegranate cellulose nanocrystals
Jun Zeng1, Xiaona Ren2, Xinpeng Li3
1College of Life and Geographic Sciences, Kashi University, Kashi 844000, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Key Laboratory of Biological Resources and Ecology of Pamirs Plateau of Xinjiang Uygur Autonomous Region, Kashi University, Kashi 844000, China.
Abstract:
Casein Sodium coated curcumin nanocapsules (Cas@Cur) were fabricated by a pH shift method, which improved the water solubility of curcumin (Cur). Hydrogen bonds and hydrophobic interactions were the main forces for the formation of Cas@Cur. Chitosan films (CS) reinforced with pomegranate cellulose nanocrystals (PCNCs), Cas@Cur, PCNC/Cas@Cur, and PCNC/Cur were developed and named CP, CS-Cas@Cur, CP-Cas@Cur and CP-Cur, respectively. The addition of Cas@Cur decreased the moisture content, crystallinity and water contact angle of chitosan film, and increased its water solubility and light barrier property. The CP-Cur film presented the roughest cross-sectional SEM image owing to the hydrophobicity of Cur. CP-Cas@Cur film exhibited the excellent cumulative release of Cur, and was 1.60 and 3.70 times of that of CP-Cur in the semi-fatty and fatty food simulation systems at 2 h, respectively, owing to the controlled-release function of PCNCs and great water solubility of Cas@Cur. Furthermore, the CP-Cas@Cur film displayed excellent antioxidant property, antibacterial activity and sensitive color responsiveness to pH and NH3. Interestingly, the CP-Cas@Cur films exhibited a visible color change at pH 3-7. The application of CP-Cas@Cur film in the preservation of milk and shrimp indicated its potential for the visual monitoring of food freshness.
