ArticleFood chemistry: X2025
Curcumin-loaded gelatin/fucoidan electrospun composite: Physicochemical characterization and antioxidative application.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- Fucoidan as a Key Component in Edible Packaging Materials: A Comprehensive Review From Sustainable Production to Multifunctional Applications.Comprehensive reviews in food science and food safety · 2026Review
- Article
- An intelligent active polylactic acid/gelatin nanofibrous membrane with Janus structure for meat freshness monitoring and preservation.Food chemistry: X · 2025Article
- Fucoidan enhances stability of gelatin/anthocyanin-based oleogels via hydrogen-bonded crosslinking.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to develop gelatin/fucoidan (GF) and curcumin-loaded gelatin/fucoidan (CGF) electrospun, enhancing the shelf life of food products as an active packaging material. Simulation studies indicated the conversion of collagen-like to gelatin-like peptides at ∼75 °C and occurred hydrogen bonds between gelatin, fucoidan and curcumin. Morphological findings proved that optimum GF and CGF fibers had smooth and tubular morphology. Physicochemical results indicated possible hydrogen bonds between the compounds and enhanced thermostabilities using FTIR and TGA, respectively. Regarding antibacterial and antioxidant activities, CGF fibers demonstrated higher bactericidal (∼8 and 11 mm) and antioxidative (∼71 %) effects. During the 9-week storage test at 60 °C, lower values of PV and TBA values were observed for CGF and GF, endowing the peanuts decelerated lipid oxidation rate. These findings suggested a prospective active packaging material based on the incorporation of a bioactive molecule into a protein-carbohydrate composite, showing favorable active food packaging properties.
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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.