Journal
FOOD HYDROCOLLOIDS
Volume 124, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2021.107202
Keywords
Chitosan; Carboxymethyl cellulose; Oleic acid; Tetrahydrocurcumin; Films; Blackberries
Categories
Funding
- [ANR-10-INBS-04]
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The study found that oleic acid stabilizes THC encapsulation but has a negative impact on THC release, however CH-CMC FFDs exhibit significant antifungal activity. Coating blackberries with CH-CMC-THC FFDs is not affected by oleic acid and has a better appearance.
The first objective of this study was to develop chitosan (CH)-carboxymethyl cellulose (CMC) film forming dispersions (FFDs) containing oleic acid for the encapsulation of a hydrophobic active curcumin derivative (tetrahydrocurcumin-THC). The second objective examined the impact of oleic acid on the release of THC and the associated antioxidant and antimicrobial action of CH-CMC-THC films. Oleic acid had a strong negative impact on THC release potentially due to the stability of the THC encapsulation in the oleic acid droplet, as suggested by ATR-FTIR and SEM analyses. The in vitro antifungal activity against Botrytis cinerea, indicated significant antifungal activity of THC and CH-CMC FFD with or without oleic acid. In contrast, in vivo experiments consisting of the CH-CMC-THC FFD coating of blackberries had no effect on the microbial charge irrespective of the oleic acid presence. In addition, the visual appearance of the CH-CMC-THC FFDs coated blackberries seemed better in the absence of oleic acid.
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