Abstract Novel films based on κ-carrageenan (Car) incorporated with curcumin (Cur) were developed for freshness monitoring of foods. Cur and Car were interacted by hydrogen bonds. A low amount of Cur (no higher than 3%) could be well-dispersed in Car matrix. These characteristics significantly improved the film barrier and tensile strength, besides the enhancement of thermal stability. Hence, the Car film with 3% Cur exhibited the best performance. The films showed a good release control of Cur and a predominant Fickian diffusion release mechanism, which was favorable to sustainable pH change sensing. The Car-Cur films demonstrated a strong redness-shift under alkaline condition. This characteristic was successfully used to monitor the spoilage of pork and shrimp during storage. As a pH colorimetric indicator, the Cur incorporated Car films may have a great potential in the freshness monitoring of foods.

中文翻译：

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基于κ-角叉菜胶与姜黄素结合的薄膜用于新鲜度监测

摘要 基于κ-卡拉胶（Car）与姜黄素（Cur）结合的新型薄膜被开发用于食品的新鲜度监测。Cur 和 Car 通过氢键相互作用。少量的 Cur（不高于 3%）可以很好地分散在 Car 基质中。除了提高热稳定性外，这些特性还显着提高了薄膜的阻隔性和拉伸强度。因此，含 3% Cur 的车膜表现出最好的性能。薄膜显示出良好的 Cur 释放控制和主要的 Fickian 扩散释放机制，有利于可持续的 pH 变化传感。Car-Cur 薄膜在碱性条件下表现出强烈的红移。这一特性被成功地用于监测猪肉和虾在储存过程中的腐败情况。作为 pH 比色指示剂，