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Curcumin-loaded gelatin/fucoidan electrospun composite: Physicochemical characterization and antioxidative
Mohammad-Taghi Golmakani1, Elahe Zamansani1, Mohammad Mahdi Hajjari1
1Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Food Chemistry: X
|May 12, 2025
Summary
This study developed curcumin-loaded gelatin/fucoidan electrospun fibers for active food packaging. These materials effectively extend food shelf life by reducing oxidation and inhibiting bacterial growth.
Area of Science:
- Materials Science
- Food Science
- Biotechnology
Background:
- Active packaging extends food shelf life by incorporating functional ingredients.
- Gelatin and fucoidan are biocompatible polymers with potential for food applications.
- Curcumin possesses antioxidant and antimicrobial properties beneficial for food preservation.
Purpose of the Study:
- To develop gelatin/fucoidan (GF) and curcumin-loaded gelatin/fucoidan (CGF) electrospun fibers.
- To evaluate their potential as active packaging materials for food products.
- To investigate the effect of curcumin incorporation on the physicochemical and functional properties of GF fibers.
Main Methods:
- Electrospinning technique was used to fabricate GF and CGF fibers.
- Fourier Transform Infrared Spectroscopy (FTIR) and Thermogravimetric Analysis (TGA) were employed for physicochemical characterization.
- Antibacterial, antioxidant, and food storage tests (9 weeks at 60°C) were conducted to assess performance.
Main Results:
- Optimized GF and CGF fibers exhibited smooth and tubular morphology.
- FTIR and TGA confirmed hydrogen bonding and enhanced thermostability.
- CGF fibers showed significant antibacterial (8-11 mm inhibition zones) and antioxidant (71%) activities.
- GF and CGF materials significantly reduced lipid oxidation in peanuts during storage (lower PV and TBA values).
Conclusions:
- Curcumin-loaded gelatin/fucoidan electrospun fibers demonstrate excellent active packaging properties.
- The developed material effectively inhibits bacterial growth and reduces lipid oxidation in food products.
- This protein-carbohydrate composite incorporating a bioactive molecule shows promise for enhancing food shelf life.
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