Anticancer potential of curcumin: Preclinical and clinical studies. ![]() Chitosan filler effects on the experimental characterization, spectroscopic investigation and thermal studies of PVA/PVP blend films. Our results indicated that the incorporation of βCD/CUR complex significantly enhanced the antioxidant activity of gelatin film, and the GL-βCD-CUR film can be used in apple juice preservation.Ībdelrazek, E. The slowest decline in total polyphenol content was found in GL-βCD-2.5CUR group. The L values of red Fuji ( Malus pumila mill) apple juice packed by GL-βCD-CUR films reduced slowly. The heat sealing property of GL-βCD-CUR films containing 1 or 2.5 mg curcumin was better than that of film containing 5 mg curcumin. A significant increase in antioxidant activity and the stability of this activity along with a lower release rate of curcumin in food simulant were observed in gelatin films incorporated with βCD/CUR complexes. FTIR proved that no functional groups appeared or disappeared. SEM provided that there was a good compatibility between gelatin molecules and βCD/CUR complexes. GL-βCD-CUR films exhibited lower light transmission in UV light compared with GL-βCD film. With the increase of curcumin concentration, water vapor permeability (WVP) of gelatin-based films decreased from 2.88 to 2.38 × 10 −10 g m −1 Pa −1 s −1 and water content (WC) decreased from 34.64 to 24.72%, but water solubility (WS) increased from 21.22 to 59.75%. ![]() The optimal tensile strength (TS) and elongation at break (EAB) of GL-βCD-CUR films were observed at the curcumin content of 2.5 mg. The thicknesses of all films were about 87 μm and there were no significant differences ( p > 0.05). The βCD/CUR complex containing 2.5 mg curcumin had smaller size and more homogeneous distribution. Results showed that the water solubility of curcumin was improved in βCD/CUR complex. The effects of curcumin content on their properties were investigated. Gelatin films incorporated with βCD/CUR complexes (GL-βCD-CUR films) were fabricated. In this study, curcumin was encapsulated by β-cyclodextrin to prepare βCD/CUR complex. Curcumin is a natural antioxidant, but its main disadvantage is low aqueous solubility. The antioxidant activity of gelatin film is poor.
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