Effects of Curcumin on Properties and Structure of Chicken Skin Gelatin Film
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Abstract:
The casting method was used to prepare curcumin-loaded chicken skin- gelatin film by using gelatin as the film-forming substrate and curcumin as antioxidant and/or antibacterial, which was aimed at developing a novel curcumin-chicken skingelatin composite film. The effects of curcumin at 0.5%, 1%, 2% and 3% on the physicochemical properties of chicken skin gelatin films were studied, and the compatibility of the composite films was characterized by infrared spectroscopy and thermal stability analysis. Results showed that the appearance color of chicken skin gelatin film gradually became yellow with the increase of curcumin laodings, and the barrier properties showed a trend of first decreasing and then increasing, which was the opposite of tensile strength.The elongation at break and water solubility gradually decrased while the antioxidation and antibacterial properties were significantly enhanced (p<0.05). In addition, the amide I was shifted to the right in the infrared spectrum, indicating that there were hydrogen bonds between curcumin and chicken skin gelatin, which changed the chicken skin gelatin film from α-helix structure to a stable three-helix structure. The thermal stability analysis showed that the addition of curcumin increased the thermal stability of chicken skin gelatin films, and the composite films had a best comprehensive performance at the curcumin concentration of 2%. Consequently, the development of curcumin-chicken skin gelatin composite films has a potential application value in food packaging and preservation.
