Edible films enriched with hydroxypropyl methylcellulose and lecithin

<p>This dataset contains characteristics of binary 75/25 gum Arabic/gelatin blend films incorporated with 0.02% of curcumin and supplemented with an increasing concentration of hydroxypropyl methylcellulose (0, 0.25, 0.5, 1%) and lecithin (0, 0.25, 0.5, 1%). The data of physicochemical (color, light permeability, transparency, pH, water content, water-solubility, tensile strength, elongation, elastic modulus, microstructure, FTIR spectrum, XRD pattern), release, and antioxidant properties of these edible films were shown. The database has been developed within the National Science Centre (Poland)-funded project number 2019/35/N/NZ9/01795.</p>