Enhanced Preservation of Chicken Meat Using Curcuma Extract-Loaded Gelatin/Chitosanlactate Films Reinforced with Cellulose Nanoparticles

Abstract

This study presents the development of multifunctional biocomposite films consist of gelatin (GE), chitosan-lactate (CL), curcuma ethanolic extract (CEE), and cellulose nanoparticles (CNP) for potential application in active food packaging. The incorporation of CNP at different concentration aimed to reinforce the structural network within the polymer matrix and enhance the thermal, physicochemical, barrier, and functional properties of the films. The addition of CNP increased the compatibility among the components of the film through increased hydrogen bonding, contributing to more homogeneous and compact film structure. Comprehensive characterization of films revealed remarkable improvement in the mechanical strength and barrier properties including water vapor and UV-light transmission resistance. CNP in the film matrix increased the tensile strength (48.62±3.88 MPa) and elastic modulus (22.44±1.12 MPa) and reduced the water vapor permeabil ity up to 3.93 ± 0.08 × 10-11 g.m/s.m2.Pa. FTIR and Raman spectroscopy revealed molecular level interaction among the film constituents. Additionally, thermal analysis of the film indicated an increase in stability against heat due to the presence of CNP. Although, the inclusion of CNP moderately improved the surface hydrophobicity (up to 96.16±0.48°) of the film, some limitations in water resistance were observed, indicating a future scope for hydrophobic surface modification. Furthermore, the developed films were evaluated for their effectiveness in the preservation of raw chicken meat under refrigerated condition (4 °C). The developed films could preserve the chicken meat for up to 12 days. When compared to unpacked, and conventional LDPE and LLDPE wrapped chicken, the CNP incorporated films delivered superior performance in delaying the spoilage by minimizing microbial growth and oxidative degradation. The films showed a synergistic effect of CEE and CNP on the preservation outcomes, underscoring the influence of both matrix integrity and bioactive compound retention. Despite promising results, the study marked opportunities for further enhancing the controlled release of curcumin and achieving more and longer antimicrobial activity. Overall, these findings highlight the potential of CNP incorporated films as a sustainable alternative to synthetic packaging for short term chicken meat storage.