ArticleCurrent research in food science2022
Preparation and characterization of sodium cellulose sulfate/chitosan composite films loaded with curcumin for monitoring pork freshness.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Green Polymer Approach in the Production of Polyurethane Foams Using Chitosan and Citric Acid-Based Polyols.ACS omega · 2026Article
- A universal strategy for real-time discrimination and evaluation of food freshness using natural colorants as indicators: from detection to antioxidant and antibacterial properties.NPJ science of food · 2025Review
- Review
- Beet root carbon dots cellulose sulfate film as a novel naked eye pH sensor for chromium and bacterial detection in tomatoes.Scientific reports · 2025Article
- Colorimetric Food Freshness Indicators for Intelligent Packaging: Progress, Shortcomings, and Promising Solutions.Foods (Basel, Switzerland) · 2025Review
- Edible nano-encapsulated cinnamon essential oil hybrid wax coatings for enhancing apple safety against food borne pathogens.Current research in food science · 2024Article
- A Novel Indicator Based on Polyacrylamide Hydrogel and Bromocresol Green for Monitoring the Total Volatile Basic Nitrogen of Fish.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors.
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Abstract
Colorimetric films were prepared by incorporating curcumin into a sodium cellulose sulfate/chitosan composite. The morphology mechanical, and water vapor properties of the films were investigated, and their practical use in pork preservation was evaluated. The formula with the same charge ratio of sodium cellulose sulfate and chitosan had the highest tensile strength (TS). After the addition of curcumin, the tensile strength increased, whereas the water vapor permeability (WVP) decreased. The colorimetric film showed distinguishable color changes between the pH ranges of 3-10. The colorimetric film packaging extended the shelf life of the pork samples by 4 days. Moreover, the composite films were able to effectively monitor pork freshness. In conclusion, curcumin incorporated into sodium cellulose sulfate/chitosan composite films may have great potential in food packaging.
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