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Physicochemical, Antioxidant, In Vitro Release, and Heat Sealing Properties of Fish Gelatin Films Incorporated with β-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation

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Abstract

The antioxidant activity of gelatin film is poor. Curcumin is a natural antioxidant, but its main disadvantage is low aqueous solubility. In this study, curcumin was encapsulated by β-cyclodextrin to prepare βCD/CUR complex. Gelatin films incorporated with βCD/CUR complexes (GL-βCD-CUR films) were fabricated. The effects of curcumin content on their properties were investigated. Results showed that the water solubility of curcumin was improved in βCD/CUR complex. The βCD/CUR complex containing 2.5 mg curcumin had smaller size and more homogeneous distribution. The thicknesses of all films were about 87 μm and there were no significant differences (p > 0.05). The optimal tensile strength (TS) and elongation at break (EAB) of GL-βCD-CUR films were observed at the curcumin content of 2.5 mg. With the increase of curcumin concentration, water vapor permeability (WVP) of gelatin-based films decreased from 2.88 to 2.38 × 10−10 g m−1 Pa−1 s−1 and water content (WC) decreased from 34.64 to 24.72%, but water solubility (WS) increased from 21.22 to 59.75%. GL-βCD-CUR films exhibited lower light transmission in UV light compared with GL-βCD film. SEM provided that there was a good compatibility between gelatin molecules and βCD/CUR complexes. FTIR proved that no functional groups appeared or disappeared. A significant increase in antioxidant activity and the stability of this activity along with a lower release rate of curcumin in food simulant were observed in gelatin films incorporated with βCD/CUR complexes. The heat sealing property of GL-βCD-CUR films containing 1 or 2.5 mg curcumin was better than that of film containing 5 mg curcumin. The L values of red Fuji (Malus pumila mill) apple juice packed by GL-βCD-CUR films reduced slowly. The slowest decline in total polyphenol content was found in GL-βCD-2.5CUR group. Our results indicated that the incorporation of βCD/CUR complex significantly enhanced the antioxidant activity of gelatin film, and the GL-βCD-CUR film can be used in apple juice preservation.

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Acknowledgements

This research was sponsored by the Education Scientific Research Foundation for Middle-aged and Young teachers of Education Department of Fujian Province (JAT160048), Opening Project of Fujian Provincial Engineering Technology Research Center of Marine Functional Food (C11178), Natural Science Foundation of Fujian Province (2017J01482, 2015J01341), Key Scientific Project of Fujian Education Department (JZ160419).

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  1. Jiulin Wu & Qiqing Zhang

    Present address: Institute of Biomedical and Pharmaceutical Technology, Fuzhou University, Fuzhou, 350002, People’s Republic of China

  2. Jiulin Wu and Xinyu Sun contributed equally to this work and should be considered co-first authors.

Authors and Affiliations

  1. Institute of Biomedical and Pharmaceutical Technology, Fuzhou University, Fuzhou, 350002, People’s Republic of China

    Xinyu Sun, Xiaoban Guo, Mingyu Ji, Jianhua Wang, Cui Cheng & Li Chen

  2. College of Materials Science and Engineering, Fuzhou University, Fuzhou, 350002, People’s Republic of China

    Cuilian Wen

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  1. Jiulin Wu
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Wu, J., Sun, X., Guo, X. et al. Physicochemical, Antioxidant, In Vitro Release, and Heat Sealing Properties of Fish Gelatin Films Incorporated with β-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation. Food Bioprocess Technol 11, 447–461 (2018). https://doi.org/10.1007/s11947-017-2021-1

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