dc.contributor.author | Fernández Marín, Rut | |
dc.contributor.author | Fernandes, Susana C. M. | |
dc.contributor.author | Andrés Sánchez, María de los Ángeles | |
dc.contributor.author | Labidi Bouchrika, Jalel | |
dc.date.accessioned | 2022-02-08T13:23:29Z | |
dc.date.available | 2022-02-08T13:23:29Z | |
dc.date.issued | 2021-02 | |
dc.identifier.citation | Food Hydrocolloids 123 : (2022) // Article ID107119 | es_ES |
dc.identifier.issn | 0268-005X | |
dc.identifier.issn | 1873-7137 | |
dc.identifier.uri | http://hdl.handle.net/10810/55408 | |
dc.description.abstract | Curcuma longa L. essential oil and anthocyanin extracts contain bioactive compounds such as antioxidant properties and their pigments are able to change color when exposed to different pH or ammonium gas. In this context, the objective of the present work was to develop pH-sensitive intelligent films by adding curcuma oil (composed of essential oils and pigments) and anthocyanin extracts to a chitosan matrix reinforced with alphachitin nanocrystals. The incorporation of curcuma oil, anthocyanins and nanocrystals enhanced the mechanical properties and hydrophobicity; and, decreased water solubility and moisture content. In addition, the films also showed almost total blocking against UV/Vis light at wavelengths below 550 nm. Interestingly, the films were at the same time antioxidant, and sensitive to color change when exposed to ammonia gas and different pH solutions, with greater variations observed when higher concentrations of curcuma oil were added. Hence, these results revealed the potential of these films as intelligent food packaging applications. | es_ES |
dc.description.sponsorship | The authors would like to thank the funding from the Basque Country Government (IT 1008-16). R. F. -M. acknowledge the financial support of the Basque Country Government (scholarship of young researchers training). S.C.M.F. is a recipient of an E2S UPPA MANTA E2S Partnership Chair (Marine Materials) sponsored by the French programme "Investissements d'Avenir" administered by the French National Research Agency (ANR-16-IDEX-IDEX). The authors wish to acknowledge the technical and human assistance received from SGIker (UPV/EHU/ERDF, EU), Spain. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ | * |
dc.subject | curcuma oil | es_ES |
dc.subject | anthocyanins | es_ES |
dc.subject | halocromic capacity | es_ES |
dc.subject | smart pH-sensitive materials | es_ES |
dc.subject | chitin nanocrystals | es_ES |
dc.subject | nanocomposite films | es_ES |
dc.subject | oleraceae red cabbage | es_ES |
dc.subject | nanocomposite films | es_ES |
dc.subject | cellulose nanocrystals | es_ES |
dc.subject | roselle anthocyanins | es_ES |
dc.subject | chitin nanofibers | es_ES |
dc.subject | packaging films | es_ES |
dc.subject | ph indicator | es_ES |
dc.subject | corn-oil | es_ES |
dc.subject | purple | es_ES |
dc.subject | extract | es_ES |
dc.title | Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | 2021 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license | es_ES |
dc.rights.holder | Atribución-NoComercial-SinDerivadas 3.0 España | * |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0268005X2100535X?via%3Dihub | es_ES |
dc.identifier.doi | 10.1016/j.foodhyd.2021.107119 | |
dc.departamentoes | Ingeniería química y del medio ambiente | es_ES |
dc.departamentoeu | Ingeniaritza kimikoa eta ingurumenaren ingeniaritza | es_ES |