Journal
SENSORS AND ACTUATORS B-CHEMICAL
Volume 244, Issue -, Pages 759-766Publisher
ELSEVIER SCIENCE SA
DOI: 10.1016/j.snb.2017.01.035
Keywords
Tara gum; Curcumin; NH3 indicator; Intelligent film
Funding
- National Natural Science Foundation of China [31470612]
- Province in Heilongjiang outstanding youth science fund [JC201301]
- Fundamental Research Funds of the Central Universities [2572016AB18]
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Curcumin (Cur) was incorporated into a tara gum and polyvinyl alcohol (PVA) blended matrix to prepare an intelligent film. The film was characterized by Fourier transform-infrared spectroscopy and scanning electron microscopy (SEM). The results revealed a hydrogen bonding interaction between curcumin and the matrix; the addition of Cur loosened the film structure as shown from the SEM images. The effects of adding Cur on the mechanical properties, barrier properties, optical properties, surface wettability and thermal stability were also tested. As the Cur content increased from 0.1% to 0.5%, the light transmittance of the film at 600 nm decreased slightly from 32.90% to 27.45%; the oxygen barrier properties of the film also decreased, but the surface wettability increased from 98 degrees to 103 degrees. The response of the intelligent film in an NH3 environment under different relative humidities was studied. A color response in the NH3 environment was visible within 1-3 min. Moreover, higher relative humidity was favorable for a color response. A shrimp spoilage test was conducted to evaluate practical application of the film, and an obvious change was observed, indicating the film could be used as a sensor in the food industry. (C) 2017 Elsevier B.V. All rights reserved.
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