ABSTRACT

In this study, food grade nanoemulsions (NEs) were prepared with polyphenols (curcumin, gallic acid and quercetin); NEs were incorporated into the film forming solution at various concentrations (5%, 10% and 20% v/w of gelatin plus carrageenan). Moisture content and water solubility of film samples decreased with increasing NE concentration. Curcumin NE-loaded gelatin composite films exhibited highest antioxidant activity (27.20 ± 0.02, 45.9 ± 0 and 60.51 ± 0.36%) at 5%, 10% and 20% NE concentrations, respectively. Curcumin NE-loaded composite gelatin films also exhibited antimicrobial activity against both Salmonella typhimurium (6.97 ± 0.03 mm) and Escherichia coli (7.47 ± 0.09 mm). The chemical finger printing of films was evaluated by Fourier-transform infrared spectroscopy. Curcumin NE-loaded films showed excellent results by increasing the shelf-life of fresh broiler meat up to 17 days in comparison to control (10 days), hence can be used as alternative to conventional packaging.

摘要

在这项研究中，用多酚（姜黄素，没食子酸和槲皮素）制备了食品级纳米乳剂（NEs）。将NE以各种浓度（明胶加角叉菜胶的5％，10％和20％v / w）掺入成膜溶液中。膜样品的水分含量和水溶性随着NE浓度的增加而降低。姜黄素NE负载明胶复合膜分别在5％，10％和20％NE浓度下表现出最高的抗氧化活性（27.20±0.02、45.9±0和60.51±0.36％）。姜黄素NE负载的复合明胶薄膜还对鼠伤寒沙门氏菌（6.97±0.03 mm）和大肠杆菌均表现出抗菌活性（7.47±0.09毫米）。通过傅里叶变换红外光谱法评价薄膜的化学指纹图谱。与对照（10天）相比，姜黄素NE负载的薄膜通过将新鲜肉鸡的保质期延长至17天（10天）而显示出优异的结果，因此可以用作常规包装的替代品。