ArticleFoods (Basel, Switzerland)2024
Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Potential of Egg White Protein-Based Films for Maintaining the Quality of Fresh-Peeled Garlic.Foods (Basel, Switzerland) · 2026Article
- Camellia Saponin-Enhanced Sodium Alginate Hydrogels for Sustainable Fruit Preservation.Gels (Basel, Switzerland) · 2025Article
- Biodegradable Films and Edible Coatings Based on Whey Protein Isolate for Extending the Shelf Life of Commercial Strawberries.Foods (Basel, Switzerland) · 2025Article
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8 authors.
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Abstract
The low solubility and stability of fat-soluble curcumin in water limit its application in active packaging. This study explored the use of a pH-driven method to investigate the preparation and enhancement of the performance of films loaded with curcumin in a matrix of sodium alginate (Alg) and egg white protein (EWP). In this study, the EWP, Alg, and curcumin primarily bind through hydrogen bonding, electrostatic interactions, and hydrophobic interactions. Compared to EWP films, the films loaded with curcumin through the pH-driven method exhibited enhanced extensibility and water resistance, with an elongation at break (EB) of 103.56 ± 3.13% and a water vapor permeability (WVP) of 1.67 ± 0.03 × 10
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