{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,25]],"date-time":"2026-06-25T18:10:39Z","timestamp":1782411039956,"version":"3.54.5"},"reference-count":57,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2023,9,11]],"date-time":"2023-09-11T00:00:00Z","timestamp":1694390400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100011941","name":"Principality of Asturias","doi-asserted-by":"publisher","award":["AYUD\/2021\/51041"],"award-info":[{"award-number":["AYUD\/2021\/51041"]}],"id":[{"id":"10.13039\/100011941","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100011941","name":"Principality of Asturias","doi-asserted-by":"publisher","award":["FPU21\/01528"],"award-info":[{"award-number":["FPU21\/01528"]}],"id":[{"id":"10.13039\/100011941","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100011941","name":"Principality of Asturias","doi-asserted-by":"publisher","award":["MCIU-19-RTI2018-094218-B-I00"],"award-info":[{"award-number":["MCIU-19-RTI2018-094218-B-I00"]}],"id":[{"id":"10.13039\/100011941","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Spanish Ministry of Universities","award":["AYUD\/2021\/51041"],"award-info":[{"award-number":["AYUD\/2021\/51041"]}]},{"name":"Spanish Ministry of Universities","award":["FPU21\/01528"],"award-info":[{"award-number":["FPU21\/01528"]}]},{"name":"Spanish Ministry of Universities","award":["MCIU-19-RTI2018-094218-B-I00"],"award-info":[{"award-number":["MCIU-19-RTI2018-094218-B-I00"]}]},{"DOI":"10.13039\/501100004837","name":"Spanish Ministry of Science and Innovation","doi-asserted-by":"publisher","award":["AYUD\/2021\/51041"],"award-info":[{"award-number":["AYUD\/2021\/51041"]}],"id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004837","name":"Spanish Ministry of Science and Innovation","doi-asserted-by":"publisher","award":["FPU21\/01528"],"award-info":[{"award-number":["FPU21\/01528"]}],"id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004837","name":"Spanish Ministry of Science and Innovation","doi-asserted-by":"publisher","award":["MCIU-19-RTI2018-094218-B-I00"],"award-info":[{"award-number":["MCIU-19-RTI2018-094218-B-I00"]}],"id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Membranes"],"abstract":"<jats:p>Birch sap consists of a natural water-based solution with valuable compounds such as minerals, sugars, organic acids and phenolic compounds that can be used advantageously in the preparation of edible films. In this study, gelatine- and casein-based films were prepared using birch sap as biopolymer solvent and source of bioactive compounds with the aim of developing new bioactive materials for food packaging. The physical, mechanical, barrier, antioxidant and iron-chelating properties of the obtained films were investigated. Birch sap enhanced the mechanical properties of the films by increasing puncture strength and flexibility, as well as their ultraviolet\u2013visible light barrier properties. In addition, the presence of bioactive compounds endowed the birch sap films with an antioxidant capacity of almost 90% and an iron-chelating capacity of 40\u201350% with respect to the control films. Finally, to test these films as food packaging material, a photosensitive curcumin solution was packed and exposed to ultraviolet light. Tested films were able to protect curcumin against photodegradation, and the presence of bioactive compounds inside the birch-sap-enriched materials offered an additional 10% photoprotective effect compared to control films. Results showed the potential of birch sap as an environmentally friendly biopolymer solvent and plasticizer that can improve the mechanical and photoprotective properties of the prepared materials.<\/jats:p>","DOI":"10.3390\/membranes13090786","type":"journal-article","created":{"date-parts":[[2023,9,11]],"date-time":"2023-09-11T10:48:28Z","timestamp":1694429308000},"page":"786","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Effect of Birch Sap as Solvent and Source of Bioactive Compounds in Casein and Gelatine Films"],"prefix":"10.3390","volume":"13","author":[{"given":"Mar\u00eda","family":"Carpintero","sequence":"first","affiliation":[{"name":"Department of Chemical and Environmental Engineering, University of Oviedo, C\/Julian Claver\u00eda 8, 33006 Oviedo, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0949-3684","authenticated-orcid":false,"given":"Ismael","family":"Marcet","sequence":"additional","affiliation":[{"name":"Department of Chemical and Environmental Engineering, University of Oviedo, C\/Julian Claver\u00eda 8, 33006 Oviedo, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda","family":"Zornoza","sequence":"additional","affiliation":[{"name":"Department of Chemical and Environmental Engineering, University of Oviedo, C\/Julian Claver\u00eda 8, 33006 Oviedo, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7056-1231","authenticated-orcid":false,"given":"Manuel","family":"Rendueles","sequence":"additional","affiliation":[{"name":"Department of Chemical and Environmental Engineering, University of Oviedo, C\/Julian Claver\u00eda 8, 33006 Oviedo, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mario","family":"D\u00edaz","sequence":"additional","affiliation":[{"name":"Department of Chemical and Environmental Engineering, University of Oviedo, C\/Julian Claver\u00eda 8, 33006 Oviedo, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,9,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1057\/s41599-018-0212-7","article-title":"Future Scenarios of Global Plastic Waste Generation and Disposal","volume":"5","author":"Lebreton","year":"2019","journal-title":"Palgrave Commun."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"424","DOI":"10.1016\/j.foodhyd.2018.06.028","article-title":"Casein Films Crosslinked by Tannic Acid for Food Packaging Applications","volume":"84","author":"Picchio","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1016\/j.foodhyd.2013.03.010","article-title":"Soy Protein\u2014Poly (Lactic Acid) Bilayer Films as Biodegradable Material for Active Food Packaging","volume":"33","year":"2013","journal-title":"Food Hydrocoll."},{"key":"ref_4","unstructured":"Grumezescu, A.M., and Holban, A.M. (2018). Food Packaging and Preservation, Handbook of Food Bioengineering; Academic Press."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Dordevic, S., Dordevic, D., Sedlacek, P., Kalina, M., Tesikova, K., Antonic, B., Tremlova, B., Treml, J., Nejezchlebova, M., and Vapenka, L. (2021). Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films. Polymers, 13.","DOI":"10.3390\/polym13193388"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.jfoodeng.2018.06.030","article-title":"Production and Characterisation of Biodegradable PLA Nanoparticles Loaded with Thymol to Improve Its Antimicrobial Effect","volume":"239","author":"Marcet","year":"2018","journal-title":"J. Food Eng."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"458","DOI":"10.1016\/j.foodres.2005.09.009","article-title":"Edible Films Produced with Gelatin and Casein Cross-Linked with Transglutaminase","volume":"39","author":"Chambi","year":"2006","journal-title":"Food Res. Int."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"110762","DOI":"10.1016\/j.jfoodeng.2021.110762","article-title":"Gelatin-Based Composite Films and Their Application in Food Packaging: A Review","volume":"313","author":"Luo","year":"2022","journal-title":"J. Food Eng."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.jfoodeng.2013.08.019","article-title":"Production and Characterization of Sodium Caseinate Edible Films Made by Blown-Film Extrusion","volume":"121","author":"Belyamani","year":"2014","journal-title":"J. Food Eng."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1016\/j.foodhyd.2017.08.028","article-title":"Development and Characterization of a Novel Edible Extruded Sheet Based on Different Casein Sources and Influence of the Glycerol Concentration","volume":"75","author":"Chevalier","year":"2018","journal-title":"Food Hydrocoll."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"e3210","DOI":"10.1002\/btpr.3210","article-title":"Developments of Biobased Plasticizers for Compostable Polymers in the Green Packaging Applications: A Review","volume":"37","author":"Alhanish","year":"2021","journal-title":"Biotechnol. Prog."},{"key":"ref_12","first-page":"241","article-title":"A Best-Evidence Review of Bio-Based Plasticizer and the Effects on the Mechanical Properties of PLA","volume":"89","author":"Omar","year":"2021","journal-title":"Chem. Eng. Trans."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.fbio.2018.06.006","article-title":"The Effect of Plasticizers on the Functional Properties of Biodegradable Gelatin-Based Film: A Review","volume":"24","author":"Suderman","year":"2018","journal-title":"Food Biosci."},{"key":"ref_14","first-page":"394","article-title":"The Bioactive and Mineral Compounds in Birch Sap Collected in Different Types of Habitats","volume":"23","author":"Kasprzyk","year":"2017","journal-title":"Baltic Forestry"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"110478","DOI":"10.1016\/j.foodres.2021.110478","article-title":"Rheological and Water Binding Properties of Xanthan, Guar and Ultra-Finely Milled Oatmeal in White Birch Sap: Influence of Sap Minor Constituents","volume":"147","author":"Keita","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1021\/ac60111a017","article-title":"Colorimetric Method for Determination of Sugars and Related Substances","volume":"28","author":"DuBois","year":"1956","journal-title":"Anal. Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"426","DOI":"10.1021\/ac60147a030","article-title":"Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar","volume":"31","author":"Miller","year":"1959","journal-title":"Anal. Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1016\/S0021-9258(19)52451-6","article-title":"Protein Measurement with the Folin Phenol Reagent","volume":"193","author":"Lowry","year":"1951","journal-title":"J. Biol. Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"102254","DOI":"10.1016\/j.algal.2021.102254","article-title":"Alternative Protocols for the Production of More Sustainable Agar-Based Extracts from Gelidium Sesquipedale","volume":"55","author":"Zhao","year":"2021","journal-title":"Algal. Res."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"107666","DOI":"10.1016\/j.foodcont.2020.107666","article-title":"Effectiveness of Bacteriophages Incorporated in Gelatine Films against Staphylococcus Aureus","volume":"121","author":"Weng","year":"2021","journal-title":"Food Control"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Carpintero, M., Marcet, I., Rendueles, M., and D\u00edaz, M. (2022). Egg Yolk Oil as a Plasticizer for Polylactic Acid Films. Membranes, 12.","DOI":"10.3390\/membranes12010046"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"46585","DOI":"10.1002\/app.46585","article-title":"Carotenoids Extracts as Natural Colorants in Poly(Lactic Acid) Films","volume":"135","author":"Stoll","year":"2018","journal-title":"J. Appl. Polym. Sci."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1007\/s10924-019-01618-5","article-title":"Production of Biodegradable Film Based on Polylactic Acid, Modified with Lycopene Pigment and TiO2 and Studying Its Physicochemical Properties","volume":"28","author":"Asadi","year":"2020","journal-title":"J. Polym. Environ."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"106849","DOI":"10.1016\/j.foodhyd.2021.106849","article-title":"Bioactive Packaging Based on Delipidated Egg Yolk Protein Edible Films with Lactobionic Acid and Lactobacillus Plantarum CECT 9567: Characterization and Use as Coating in a Food Model","volume":"119","author":"Marcet","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_25","unstructured":"Bruschi, M.L. (2015). Strategies to Modify the Drug Release from Pharmaceutical Systems, Woodhead Publishing."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.chemphyslip.2016.10.005","article-title":"In Vitro Release Kinetics Model Fitting of Liposomes: An Insight","volume":"201","author":"Jain","year":"2016","journal-title":"Chem. Phys. Lipids"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"756","DOI":"10.1021\/jf00017a009","article-title":"Differences in the Antioxidant Mechanism of Carnosine in the Presence of Copper and Iron","volume":"40","author":"Decker","year":"1992","journal-title":"J. Agric. Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"104347","DOI":"10.1016\/j.jfca.2021.104347","article-title":"Microbial Safety and Protein Composition of Birch Sap","volume":"107","author":"Sancho","year":"2022","journal-title":"J. Food Compos. Anal."},{"key":"ref_29","first-page":"437","article-title":"Determination of Bioactive Compounds and Mineral Substances in Latvian Birch and Maple Saps","volume":"67","year":"2013","journal-title":"Proc. Latv. Acad. Sciences. Sect. B Nat. Exact. Appl. Sci."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1002\/pola.27917","article-title":"Petro-Based and Bio-Based Plasticizers: Chemical Structures to Plasticizing Properties","volume":"54","author":"Voirin","year":"2016","journal-title":"J. Polym. Sci. A Polym. Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1175","DOI":"10.1016\/j.ijbiomac.2019.04.193","article-title":"The Co-Plasticization Effects of Glycerol and Small Molecular Sugars on Starch-Based Nanocomposite Films Prepared by Extrusion Blowing","volume":"133","author":"Gao","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"1042","DOI":"10.1016\/j.lwt.2015.04.052","article-title":"Evaluation and Comparison of Vitamin C, Phenolic Compounds, Antioxidant Properties and Metal Chelating Activity of Pulp and Peel from Selected Peach Cultivars","volume":"63","author":"Liu","year":"2015","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_33","first-page":"e00631","article-title":"Physicochemical Composition and Fermentation Kinetics of a Novel Palm Sap-Based Kefir Beverage from the Fermentation of Borassus Aethiopum Mart. Fresh Sap with Kefir Grains and Ferments","volume":"10","author":"Zongo","year":"2020","journal-title":"Sci. Afr."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Adamczak, A., O\u017carowski, M., and Karpi\u0144ski, T.M. (2020). Antibacterial Activity of Some Flavonoids and Organic Acids Widely Distributed in Plants. J. Clin. Med., 9.","DOI":"10.3390\/jcm9010109"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"384","DOI":"10.1016\/j.foodchem.2015.04.014","article-title":"Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration","volume":"188","author":"Toaldo","year":"2015","journal-title":"Food Chem."},{"key":"ref_36","first-page":"787","article-title":"Chemical and Functional Properties of Bovine and Porcine Skin Gelatin","volume":"18","author":"Hafidz","year":"2011","journal-title":"Int. Food Res. J."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"C313","DOI":"10.1111\/j.1750-3841.2006.00065.x","article-title":"Properties of Alaska Pollock Skin Gelatin: A Comparison with Tilapia and Pork Skin Gelatins","volume":"71","author":"Zhou","year":"2006","journal-title":"J. Food Sci."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"104139","DOI":"10.1016\/j.tifs.2023.104139","article-title":"Effective Strategies to Enhance Ultraviolet Barrier Ability in Biodegradable Polymer-Based Films\/Coatings for Fruit and Vegetable Packaging","volume":"139","author":"Zhang","year":"2023","journal-title":"Trends Food Sci. Technol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"7570","DOI":"10.1002\/chem.200800247","article-title":"Aromatic\u2013Carbohydrate Interactions: An NMR and Computational Study of Model Systems","volume":"14","author":"Vandenbussche","year":"2008","journal-title":"Chem.\u2014Eur. J."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"9421","DOI":"10.1021\/jf504016m","article-title":"Mechanical, Optical, and Barrier Properties of Soy Protein Film as Affected by Phenolic Acid Addition","volume":"63","author":"Insaward","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"4045","DOI":"10.1007\/s13197-019-03873-9","article-title":"Gelatin Edible Coatings with Mint Essential Oil (Mentha Arvensis): Film Characterization and Antifungal Properties","volume":"56","author":"Scartazzini","year":"2019","journal-title":"J. Food Sci. Technol."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"248","DOI":"10.1016\/j.foodhyd.2015.02.025","article-title":"Emulsion Film Based on Fish Skin Gelatin and Palm Oil: Physical, Structural and Thermal Properties","volume":"48","author":"Tongnuanchan","year":"2015","journal-title":"Food Hydrocoll."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"736","DOI":"10.1016\/j.foodhyd.2008.08.003","article-title":"Effect of Phenolic Compounds on the Properties of Porcine Plasma Protein-Based Film","volume":"23","author":"Nuthong","year":"2009","journal-title":"Food Hydrocoll."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"367","DOI":"10.1016\/j.addr.2016.06.012","article-title":"Physical and Mechanical Properties of PLA, and Their Functions in Widespread Applications\u2014A Comprehensive Review","volume":"107","author":"Farah","year":"2016","journal-title":"Adv. Drug Deliv. Rev."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"100603","DOI":"10.1016\/j.fbio.2020.100603","article-title":"Application of Anthocyanin as a Color Indicator in Gelatin Films","volume":"36","author":"Rawdkuen","year":"2020","journal-title":"Food Biosci."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"C488","DOI":"10.1111\/j.1750-3841.2008.00843.x","article-title":"Water Vapor Permeability, Mechanical Properties and Antioxidant Effect of Mexican Oregano\u2013Soy Based Edible Films","volume":"73","author":"Pruneda","year":"2008","journal-title":"J. Food Sci."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.foodchem.2014.08.128","article-title":"Incorporation of Phenolic Compounds, Rutin and Epicatechin, into Soy Protein Isolate Films: Mechanical, Barrier and Cross-Linking Properties","volume":"172","author":"Friesen","year":"2015","journal-title":"Food Chem."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1016\/j.carbpol.2018.02.085","article-title":"Development of Plasticized Edible Films from Opuntia Ficus-Indica Mucilage: A Comparative Study of Various Polyol Plasticizers","volume":"190","author":"Gheribi","year":"2018","journal-title":"Carbohydr. Polym."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"109751","DOI":"10.1016\/j.jfoodeng.2019.109751","article-title":"PLA Nanoparticles Loaded with Thymol to Improve Its Incorporation into Gelatine Films","volume":"269","author":"Marcet","year":"2020","journal-title":"J. Food Eng."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"556","DOI":"10.1007\/s11694-016-9423-z","article-title":"Antioxidant Activity and Phenolic Compounds of Ginger (Zingiber Officinale Rosc.) Determined by HPLC-MS\/MS","volume":"11","author":"Tohma","year":"2017","journal-title":"J. Food Meas. Charact."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"5160","DOI":"10.1016\/j.arabjc.2020.02.015","article-title":"The Removal of Cu, Ni, and Zn in Industrial Soil by Washing with EDTA-Organic Acids","volume":"13","author":"Cheng","year":"2020","journal-title":"Arab. J. Chem."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"109140","DOI":"10.1016\/j.envres.2020.109140","article-title":"Natural Amino Acids as Potential Chelators for Soil Remediation","volume":"183","author":"Dolev","year":"2020","journal-title":"Environ. Res."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"114353","DOI":"10.1016\/j.molliq.2020.114353","article-title":"Modulation of Surface Tension and Rheological Behavior of Methyl Cellulose\u2014Amino Acid Based Surfactant Mixture by Hydrophobic Drug Rifampicin: An Insight into Drug Stabilization and PH-Responsive Release","volume":"319","author":"Afzal","year":"2020","journal-title":"J. Mol. Liq."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"107956","DOI":"10.1016\/j.foodhyd.2022.107956","article-title":"Microencapsulation of Betanin by Complex Coacervation of Carboxymethylcellulose and Amaranth Protein Isolate for Application in Edible Gelatin Films","volume":"133","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"1445","DOI":"10.1016\/j.ijbiomac.2020.11.098","article-title":"Development of Delivery System Based on Marine Chitosan: Encapsulationand Release Kinetic Study of Antioxidant Peptides from Chitosan Microparticle","volume":"167","author":"Nasri","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.foodchem.2018.11.124","article-title":"Encapsulation in Egg White Protein Nanoparticles Protects Anti-Oxidant Activity of Curcumin","volume":"280","author":"Chang","year":"2019","journal-title":"Food Chem."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.vibspec.2015.10.008","article-title":"Stabilization of Curcumin against Photodegradation by Encapsulation in Gamma-Cyclodextrin: A Study Based on Chromatographic and Spectroscopic (Raman and UV\u2013Visible) Data","volume":"81","author":"Flores","year":"2015","journal-title":"Vib. Spectrosc."}],"container-title":["Membranes"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2077-0375\/13\/9\/786\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T20:48:30Z","timestamp":1760129310000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2077-0375\/13\/9\/786"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,9,11]]},"references-count":57,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2023,9]]}},"alternative-id":["membranes13090786"],"URL":"https:\/\/doi.org\/10.3390\/membranes13090786","relation":{},"ISSN":["2077-0375"],"issn-type":[{"value":"2077-0375","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,9,11]]}}}