Development and Characterization of Active Food Packaging Film Derived from Gelatin, Chitosan-Lactate, And Curcuma Hydroethanolic Extract

Abstract

This research aims to formulate and characterize the active food packaging film based on a blend of gelatin, chitosan-lactate, and curcuma hydroethanolic extract at different concentrations. The films were fabricated through solution casting method by systematically varying the concentration of gelatin (G), chitosan-lactate (ChL), and curcuma hydroethanolic extract (CEE). These films were further characterized to demonstrate a comprehensive analysis of their physicochemical properties. This study represents an explicit observation of the multifaceted properties of the developed active packaging films, aiming important insights into their possible packaging applications.