Table 1.
Primary effects of curcumin incorporation on the properties of edible bioactive biopolymeric films.
| Matrix | Effects/Results | Reference |
|---|---|---|
| Poly (lactic acid) | Positively affected: mechanical and UV-barrier properties and antioxidant activity.Negatively affected: contact angle and water vapor permeability. | Akhtar et al. [98] |
| Soy protein isolate | Positively affected: color and antioxidant activity. | Xiao et al. [88] |
| Carboxymethyl cellulose | Positively affected: UV-barrier properties and antioxidant activity.Negatively affected: mechanical proprieties and transparency | Roy and Rhim et al. [93] |
| Poly (lactic acid)/sodium carboxymethyl cellulose | Positively affected: solubility and elongation at breakNegatively affected: tensile strength | Gunathilake et al. [92] |
| Alginate or carrageenan | Lipid digestion and curcumin release was retarded upon encapsulation. | Zhang et al. [93] |
| Banana starch | Positively affected: water vapor permeability, and elongation at break. | Sanchez et al. [99] |
| Gelatin | Positively affected: antioxidant activity. | Musso, Salgado and Mauri [15] |
| Mucilage of Melissa officinalis seed/montmorillonite | Positively affected: antimicrobial activity. | Rostami and Esfahani [95] |
| Mucilage of Lallemantia iberica seed | Positively affected: water vapor permeability, antioxidant, and antimicrobial activities. | Taghinia, Abdolshahi, Sedaghati and Shokrollahi [96] |
| Carboxymethylated guar gum grafted gelatin | Positively affected: antimicrobial activity. | Manna, Mitra, Pramanik, Kavitha, Gnanamani, and Kundu [97] |
| Chitosan | Positively affected: yellowness, light barriers, moisture content, water solubility, water vapor permeability, and antioxidant activity. | Rachtanapun et al. [100] |
| Chitosan nanoparticles | Positively affected: antioxidant activity and inhibit lipid oxidation of fresh pork. | Shen et al. [101] |
| Cellulose nanofibers/chitosan | Positively affected: edible coating materials were effective in reducing mass loss, firmness loss, respiration rate, and microbial count of the kiwifruits during storage life. | Ghosh et al. [102] |
| Carboxymethylcellulose | Negatively affected: water vapor permeability and tensile strength. | Bourbon et al. [103] |
| Alginate | Positively affected: antioxidant activity and inhibit lipid oxidation of fresh pork, beef, and chicken. | Bojorges, Ríos-Corripio, Hernández-Cázares, Hidalgo-Contreras, and Contreras-Oliva [26] |