In situ formed active and intelligent bacterial cellulose/cotton fiber composite containing curcumin
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ORIGINAL RESEARCH
In situ formed active and intelligent bacterial cellulose/cotton fiber composite containing curcumin Xiaoxuan Ma . Yajun Chen . Jieyu Huang . Pengfei Lv . Tanveer Hussain . Qufu Wei
Received: 24 April 2020 / Accepted: 21 August 2020 Ó Springer Nature B.V. 2020
Abstract A novel solid bacterial cellulose/cotton fibers (BCF) composite with a sandwich-like structure as active and intelligent food packaging was formed in situ. BCF or bacterial cellulose (BC) films were vacuum dried and different concentrations of curcumin were absorbed in the films. Scanning electron microscopy showed cotton fibers were combined with BC, and formed a sandwich-like structure. The elongation at break, water solubility, swelling degree, thermal stability, UV barrier property and antioxidant property of films were increased with the cotton fibers in the films. For studying the interaction between solid support and curcumin, Fourier-transform infrared spectroscopy and X-ray diffraction spectroscopy were conducted. Curcumin was successfully doped into solid support films. With the addition of curcumin, the water solubility, tensile strength and swelling degree of films decreased, while elongation at break, thermal stability and UV barrier property increased. When the
X. Ma Y. Chen J. Huang Q. Wei (&) Key Laboratory of Eco-Textiles, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, People’s Republic of China e-mail: [email protected] P. Lv School of Materials Science and Engineering, Tianjin University, Tianjin 300072, People’s Republic of China T. Hussain National Textile University, Faisalabad, Pakistan
concentration of curcumin was the same, BCF based films presented improved antioxidant property and more visible color changes than BC based films. The BCF-curcumin films exhibited a color change from bright yellow to brownness with pH variations ranging from 7 to 10. These results indicated that BCFcurcumin films have the ability to be utilized as an active and intelligent food packaging. Keywords Bacterial cellulose/cotton fibers Curcumin Food packaging Intelligent films PH sensing
Introduction With an increase in human demand for food quality, the concepts of active and intelligent food packaging technology have emerged to meet the needs of the food safety market (Han et al. 2018). This is because active and smart packaging offer possibilities of improving freshness, extending the shelf life of food, monitoring the storage environment and providing practical information for consumers or the food supply chain (de Abreu et al. 2012). Compared with the ordinary food packaging, active packaging has the properties of oxygen scavenging, moisture absorber and antimicrobials (Brody et al. 2008). Generally, intelligent packaging could be categorized into three according
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Cellulose
to product, and they are data carrier, indicator, and sensor (Mueller et al. 2019). Indicators usually show qualitative information about time, temperature or p
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