ArticleCurrent research in food science2025
Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Ferulic acid-impregnated sodium alginate-pectin biopolymer film for active packaging and shelf-life extension of potato chips.Journal of the science of food and agriculture · 2026Article
- Synthesis and antibacterial properties of magnesium-based curcumin self-assembled material.Current research in food science · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Preserving food freshness is fundamental for minimizing waste. Intelligent packaging offers valuable information, enhances safety, and improves food quality during storage and transit. This study aimed to develop biodegradable, intelligent food packaging for shrimp using curcumin (Cur), gelatin (Gel), sodium alginate (SA), and nanoclay (NC) to enhance food safety and extend shelf life. The films with 1 % NC-Cur exhibited a 3.46-fold increase in UV barrier properties compared to the control, although Cur reduced transparency. Mechanical testing showed that films containing 0.5 % NC-Cur achieved optimal tensile strength (38.6 ± 30.9 MPa). The water contact angle (WCA) increased to 84.12 ± 3.14°, indicating enhanced hydrophobicity, while solubility decreased significantly. The films demonstrated pH-responsive color changes (yellow to brick red) and improved antioxidant activity, with 1 % NC-Cur scavenging 35.55 % radicals compared to 15.10 % in the control. Biodegradation studies confirmed complete degradation within 30 days, although films with higher NC levels showed slower curcumin migration. After six days, shrimp stored at 4 °C exhibited a yellow-to-orange color change due to microbial growth and pH fluctuations. Packaging with NC-Cur extended shrimp shelf life by two days. These findings demonstrate the potential of NC, Cur, Gel, and SA-based films for intelligent, eco-friendly packaging that enhances food quality, delays spoilage, and reduces environmental impact.
Indexed as
Identifiers
What OpenQuestion holds
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.