Preparation and characterization of sodium cellulose sulfate/chitosan composite films loaded with curcumin for monitoring pork freshness

Abstract

Colorimetric films were prepared by incorporating curcumin into a sodium cellulose sulfate/chitosan composite. The morphology mechanical, and water vapor properties of the films were investigated, and their practical use in pork preservation was evaluated. The formula with the same charge ratio of sodium cellulose sulfate and chitosan had the highest tensile strength (TS). After the addition of curcumin, the tensile strength increased, whereas the water vapor permeability (WVP) decreased. The colorimetric film showed distinguishable color changes between the pH ranges of 3–10. The colorimetric film packaging extended the shelf life of the pork samples by 4 days. Moreover, the composite films were able to effectively monitor pork freshness. In conclusion, curcumin incorporated into sodium cellulose sulfate/chitosan composite films may have great potential in food packaging.

Keywords

• Sodium cellulose sulfate
• Chitosan
• Curcumin
• Pork preservation
• Intelligent packaging