ArticlePolymers2024
Smart and UV-Resistant Edible Coating and Films Based on Alginate, Whey Protein, and Curcumin.
Article in Polymers, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Bioactive Compounds from Seaweeds as Natural Preservatives for Seafood.Molecules (Basel, Switzerland) · 2026Review
- Valorisation of Cardoon Leaves and Lemon Peel for Potential Active Food Packaging: Impact of Drying on Nutritional Profile and Functional Performance of Whey Protein Films.Foods (Basel, Switzerland) · 2026Article
- Carbon Quantum Dots-Enhanced Polyvinyl Alcohol: A Comprehensive Approach to Food Preservation.Comprehensive reviews in food science and food safety · 2026Review
- Curcumin as a Multi-Target Bioactive Molecule: Mechanistic Insights and Translational Perspectives.International journal of molecular sciences · 2026Review
- Functional Characterisation of Rosemary-Enhanced Alginate Films for Strawberry Preservation.International journal of food science · 2026Article
- Editorial Outline: Overview of Recent Developments in Biobased and Biodegradable Polymers.Polymers · 2025Article
- Article
- Whey Protein Biopolymer Coatings for Sustainable Preservation of Potato Quality During Storage.Polymers · 2025Article
- Synthesis and Characterization of Curcumin-Polycaprolactone Block Copolymers for Biomedical Applications.Materials (Basel, Switzerland) · 2025Article
- The Effects of Gamma-Decalactone on the Physicochemical and Antimicrobial Properties of Pectin-Based Packaging Films.Materials (Basel, Switzerland) · 2025Article
- Vegetative and microbial proteins for bioplastics applications - a review in the indian context.RSC advances · 2025Review
- Challenges in selecting edible coating materials for fruit postharvest preservation and recent advances in edible coating techniques: a review.Journal of food science and technology · 2025Review
- Developing and Characterization of a Biopolymeric Membrane Derived from Mature Banana Peel Biomass.Polymers · 2025Article
- Insights into the preparation, properties, application in food of polysaccharide-based edible films and coatings: An updated overview.Current research in food science · 2025Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
In this work, smart edible coating and films with excellent UV barrier properties were prepared from alginate, whey protein isolate, and curcumin. The primary focus of this investigation centered on assessing the impact of whey protein and curcumin on the physical and functional properties of the alginate films. Whey protein reduced the film transparency while simultaneously enhancing the hydrophobicity and antioxidant properties of the alginate film. Curcumin imparted a yellow hue to the film, consequently decreasing the transparency of the film. It also substantially improved hydrophobicity, antioxidant activity, and UV-blocking efficiency within the films. Remarkably, curcumin demonstrated a significant reduction in the water vapor transmission rate of the film. For the preservation of apples, a higher concentration of curcumin was required, which effectively suppressed the respiration rate and moisture loss post-harvest, resulting in an extended shelf-life for the apples. As a result, the coated apples exhibited significantly reduced enzymatic browning and weight loss in comparison to their uncoated counterparts. Furthermore, these curcumin-containing films underwent a reversible color change from orange to red when exposed to ammonia vapor. This attribute highlights the potential of the developed coating and film as a smart, active food packaging solution, particularly for light-sensitive food products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.