Multifunctional Gelatin/Chitosan-Lactate/Curcuma Ethanolic Extract-Based Food Packaging Films for Enhanced Shelf-Life of Chicken Meat: A Comprehensive Characterization and Application Study

Abstract

The demand for active food packaging to extend the shelf life of food products is increasing. This study focuses on preparing and characterizing gelatin (G), gelatin/chitosan-lactate (G/ChL), and gelatin/chitosan-lactate films with Curcuma hydroethanolic extract (G/ChL/CEE) for potential use in wrapping fresh chicken meat. Rheological analysis showed that G/ChL films had improved dynamic moduli and apparent viscosity compared to G-based films, with slight improvements noted in G/ChL/CEE films. The addition of chitosan-lactate increased the elongation percentage of films, while stress relaxation tests indicated enhanced resistance in ChL and CEE-blended films. FTIR analysis revealed increased hydrogen bonding, while XRD results indicated reduced crystallinity in G/ChL films and increased crystallinity in G/ChL/CEE films. DSC analysis showed a decrease in Tg with ChL addition, slightly increasing with CEE. The G/ChL/CEE films exhibited superior antioxidant, antimicrobial, and water vapor barrier properties compared to G and G/ChL films. Using these films to wrap chicken meat significantly maintained quality parameters, such as pH, color, TBARS, and total aerobic bacterial count, better than unwrapped meat, suggesting their potential to enhance food preservation