Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin.

ABSTRACT: The development of functional edible films is promising for the food industry, and improving the water barrier of edible films has been a research challenge in recent years. In this study, curcumin (Cur) was added to zein (Z) and shellac (S) to prepare an edible composite film with a strong water barrier and antioxidant properties. The addition of curcumin significantly reduced the water vapor permeability (WVP), water solubility (WS), and elongation at break (EB), and it clearly improved the tensile strength (TS), water contact angle (WCA), and optical properties of the composite film. The ZS-Cur films were characterized by SEM, FT-IR, XRD, DSC, and TGA; the results indicated that hydrogen bonds were formed among the curcumin, zein, and shellac, which changed the microstructure and improv

SUBMITTER: Han T 

PROVIDER: S-EPMC10137614 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature