Improved antioxidant activities of edible films by curcumin-containing with zein/polysaccharide

This study aimed to prepare zein/polysaccharide (zein/sodium caseinate/sodium alginate) nanoparticle films loaded with curcumin by a tape casting, and the properties of the films were characterized. The results showed that the addition of curcumin increased the particle size and zeta potential of the film solutions. The L values of the color parameters of the films decreased, the a values, b values and film opacity increased. The water vapor permeability, moisture content, and water solubility of the films were gradually reduced, the films had a water contact angle of less than 90°. The results of FTIR, the microstructure and the antioxidant activities showed that curcumin had good compatibility with the films, the antioxidant activities of the films were enhanced with curcumin. Overall, this research suggested that adding curcumin to films improves the performance and antioxidant activities of the films.