Advances in Colloid and Interface Science, Год журнала: 2025, Номер 343, С. 103564 - 103564
Опубликована: Май 30, 2025
Язык: Английский
Advances in Colloid and Interface Science, Год журнала: 2025, Номер 343, С. 103564 - 103564
Опубликована: Май 30, 2025
Язык: Английский
Food Hydrocolloids, Год журнала: 2025, Номер 166, С. 111264 - 111264
Опубликована: Фев. 23, 2025
Язык: Английский
Процитировано
0International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 143319 - 143319
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0International Journal of Molecular Sciences, Год журнала: 2025, Номер 26(8), С. 3917 - 3917
Опубликована: Апрель 21, 2025
Curcumin exhibits antioxidant, antibacterial, antitumor, and anti-inflammatory biological properties. Its dual functionality as both a food additive pH-sensitive colorant has led to extensive applications in meat products other systems, thereby garnering significant research interest. In recent years, curcumin-loaded active-intelligent packaging films have emerged promising innovation due their multifunctional capabilities: not only do they prevent microbial contamination extend shelf life, but also enable real-time freshness monitoring through visual colorimetric responses. This paper first delineates the molecular structure fundamental mechanisms of curcumin. Subsequently, it systematically reviews strategies for curcumin incorporation (including encapsulation techniques composite formulations) advanced fabrication methodologies developing biodegradable films. Finally, current polymer-based smart systems are critically analyzed, with prospective directions proposed address existing technological limitations.
Язык: Английский
Процитировано
0Food Bioscience, Год журнала: 2025, Номер unknown, С. 106692 - 106692
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0Advances in Colloid and Interface Science, Год журнала: 2025, Номер 343, С. 103564 - 103564
Опубликована: Май 30, 2025
Язык: Английский
Процитировано
0