Fabrication of curcumin-loaded soluble soy bean polysaccharide/TiO2 bio-nanocomposite for improved antimicrobial activity

Document Type : Research Paper

Authors

1 Nanomedicine Research Center, School of Medicine, Gonabad University of Medical Sciences, Gonabad, Iran

2 Department of nutrition and food sciene, School of Medicine, Gonabad University of Medical Sciences, Gonabad, Iran

3 Nanotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran

4 Pharmaceutics Department, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran

5 Zabol University of Medical Sciences, Zabol, 61615-585, Iran

Abstract

Objective(s): Bioactive compounds like curcumin can be incorporated into food packaging formulation either to enhance physico-mechanical properties or to improve the biological activity of the packaging systems. Furthermore, it enables the packaging to monitor the changes in food quality.
Materials and Methods: In the present study, the effect of curcumin concentration (0.2, 0.4 and 0.6%) on physico-mechanical and biological activity of soluble soy bean polysaccharide (SSPS)/TiO2 nanoparticles nanocomposites were investigated. Additionally, the release behavior of this bioactive compound from the developed film was tested. Finally, the color changing of SSPS/TiO2 nanoparticles/curcumin nanocomposites in contact with different mediums were examined.
Results: When the curcumin concentration increased up to a certain point (0.4 %), the physical and mechanical properties of the film improved, but beyond this point, an opposite effect was observed. SSPS/TiO2 nanocomposite showed strong antibacterial activity against both gram positive and negative bacteria. Small amount of curcumin released in ethanol as a food simulant.
Conclusion: The films incorporated by curcumin can be used as promising packaging systems for non-destructively detecting quality and freshness of foods.

Keywords

References

1.Heydari-Majd M, Ghanbarzadeh B, Shahidi-Noghabi M, Najafi M. A, Hosseini M. A new active nanocomposite film based on PLA/ZnO nanoparticle/essential oils for the preservation of refrigerated Otolithes ruber fillets. Food Packag. Shelf Life.2019; 19: 94-103.
2.Khaneghah A. M, Hashemi S. M. B, Limbo, S. Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions. Food and Bioproducts Process. 2018; 111: 1-19.
3.Ozdemir M, Floros J. D. Active food packaging technologies. Crit Rev Food Sci Nutr. 2004; 44(3): 185-193.
4.Vilela C, Pinto R. J, Coelho J, Domingues M. R, Daina S, Sadocco P, Santos S. A, Freire C. S. Bioactive chitosan/ellagic acid films with UV-light protection for active food packaging. Food Hydrocoll. 2017; 73: 120-128.
5.Leceta I, Guerrero P, De la Caba K. Functional properties of chitosan-based films. Carbohydr Polym. 2013; 93(1), 339-346.
6.van den Broek L. A, Knoop R. J, Kappen F. H, Boeriu C. G. Chitosan films and blends for packaging material. Carbohydr Polym. 2015; 116, 237-242.
7.Siracusa V, Lotti N. Intelligent packaging to improve shelf life. Food Quality and Shelf Life. 2019; 261.
8.Cha D. S, Chinnan M. S. Biopolymer-based antimicrobial packaging: a review. Crit Rev Food Sci Nutr. 2004; 44(4): 223-237.
9.Shchipunov Y. Bionanocomposites: Green sustainable materials for the near future. Pure Appl Chem. 2012; 84(12): 2579-2607.
10.Salarbashi D, Tafaghodi M, Bazzaz B. S. F. Soluble soybean polysaccharide/TiO2 bionanocomposite film for food application. Carbohydr Polym. 2018; 186: 384-393.
11.Rostami H, Esfahani A. A. Development a smart edible nanocomposite based on mucilage of Melissa officinalis seed/montmorillonite (MMT)/curcumin. Int J Biol Macromol. 2019; 141: 171-177.
12.Solghi S, Emam‐Djomeh Z, Fathi M, Farahani F. The encapsulation of curcumin by whey protein: Assessment of the stability and bioactivity. J Food Process Eng. 2020; 13: 403.
13.Goel A, Kunnumakkara A. B, Aggarwal B. B. Curcumin as “Curecumin”: from kitchen to clinic. Biochem Pharmacol. 2008; 75(4): 787-809.
14.Moradia M, Tajik H, Almasi H, Forough M, Ezati P. A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness. Carbohydr Polym. 2019; 222: 115030.
15.ASTM, E. Standard test methods for water vapor transmission of materials.
16.Salarbashi D, Mortazavi S. A, Noghabi M. S, Bazzaz B. S. F, Sedaghat N, Ramezani M, Shahabi-Ghahfarrokhi I. Development of new active packaging film made from a soluble soybean polysaccharide incorporating ZnO nanoparticles. Carbohydr Polym. 2016; 140: 220-227.
17.Huang X, Brazel C. S. On the importance and mechanisms of burst release in matrix-controlled drug delivery systems. J Control Release. 2001; 73(2-3): 121-136.
18.Kumar S, Thakur K. Bioplastics-classification, production and their potential food applications. Journal of Hill Agri. 2017; 8(2): 118-129.
19.Wang L, Xue J, Zhang Y. Preparation and characterization of curcumin loaded caseinate/zein nanocomposite film using pH-driven method. Ind Crops Prod. 2019; 130: 71–8.
20.Musso Y. S, Salgado P. R, Mauri A. N. Smart edible films based on gelatin and curcumin. Food Hydrocoll. 2017; 66, 8-15.
21.Salarbashi D, Bazeli J, Tafaghodi M. Environment-friendly green composites based on soluble soybean polysaccharide: A review. Int J Biol Macromol. 2019; 122: 216-223.
22.Roy S, Rhim J.W. Preparation of carbohydrate-based functional composite films incorporated with curcumin. Food Hydrocoll. 2020; 98: 105302.
23.Shellhammer T, Krochta J. Whey protein emulsion film performance as affected by lipid type and amount. J Food Sci. 1997; 62(2): 390-394.
24.Vimala K, Mohan Y. M, Varaprasad K, Narayana Redd N, Ravindra S, Naidu N. S, Mohana Raju K. J Biomater Nanobiotechnol. 2011; 2: 55-64.
25.da Silva A. C, de Freitas Santos P. D, do Prado Silva J. T, Leimann F. V, Bracht L, Gonçalves, O. H. Impact of curcumin nanoformulation on its antimicrobial activity. Trends Food Sci Technol. 2018; 72: 74-82.
26.Varaprasad K, Vimala K, Ravindra S, Reddy N. N, Reddy G. V. S, Raju K. M. Fabrication of silver nanocomposite films impregnated with curcumin for superior antibacterial applications. J Mater Sci Mater Med. 2011; 22(8): 1863-1872.
27.Burt S. Essential oils: Their antibacterial properties and potential applications infoods: A review. Int. J. Biol. Macromol. 2004; 94(3): 223–253.
28.Aggor F. S, Ahmed E. M, El-Aref A, Asem M. Synthesis and characterization of poly (acrylamide-co-acrylic acid) hydrogel containing silver nanoparticles for antimicrobial applications. J Am Sci. 2010; 6(12): 648-656.
29.Heydari-Majd M, Rezaeinia H, Shadan M, Ghorani B, Tucker, N. Enrichment of zein nanofibre assemblies for therapeutic delivery of Barije (Ferula gummosa Boiss) essential oil. J Drug Deliv Sci Technol. 2019; 54:101290.
30.Kiryukhin M. V, Lau H. H, Goh S. H, Teh C, Korzh V, Sadovoy A. A membrane film sensor with encapsulated fluorescent dyes towards express freshness monitoring of packaged food. Talanta. 2018; 182: 187-192.
31.Nopwinyuwong A, Trevanich S, Suppakul P. Development of a novel colorimetric indicator label for monitoring freshness of intermediate-moisture dessert spoilage. Talanta. 2010; 81(3): 1126-1132.
32.Pacquit A, Frisby J, Diamond D, Lau K. T, Farrell A, Quilty B, Diamond D. Development of a smart packaging for the monitoring of fish spoilage. Food Chem. 2007; 102(2): 466-470.
33.Rukchon C, Nopwinyuwong A, Trevanich S, Jinkarn T, Suppakul P. Development of a food spoilage indicator for monitoring freshness of skinless chicken breast. Talanta. 2014; 130: 547-554.
34.Salinas Y, Ros-Lis J. V, Vivancos J.L, Martínez-Máñez R, Marcos M. D, Aucejo S, Herranz N, Lorente I. Monitoring of chicken meat freshness by means of a colorimetric sensor array. Analyst. 2012; 137(16): 3635-3643.
35.Pereira P. F, Andrade C. T. Optimized pH-responsive film based on a eutectic mixture-plasticized chitosan. Carbohydr Polym. 2017; 165: 238-246.
Nanomedicine Journal
Volume 7, Issue 4
October 2020
Pages 291-298

Files

Share

How to cite

Statistics