Shipin Kexue (Jul 2024)
Preparation of Curcumin-Reinforced Photosensitive Antibacterial Cellulose Film and Its Performance in Fresh Pork Preservation
Abstract
In this study, cellulose films loaded with different concentrations (0%, 0.1%, 0.5% and 1%) of curcumin (C-Cux-F) having good mechanical properties, water resistance, photosensitive antibacterial properties, and high oxygen-barrier performance were successfully prepared. Due to its strong interaction with the cellulose chain, curcumin could significantly improve the mechanical properties and water resistance of cellulose film. The doping level of curcumin significantly affected the oxygen permeability of cellulose film (P < 0.05). The oxygen permeability of the film gradually decreased with the increase in curcumin level. The oxygen permeability of the films loaded with 0%, 0.1%, 0.5%, and 1% curcumin was approximately (29.71 ± 1.66), (4.79 ± 0.13), (3.52 ± 0.45), and (0.90 ± 0.09) cm3/(m2·d) at room temperature (23 ℃), respectively. The addition of curcumin in the range of 0% to 0.5% significantly reduced the moisture permeability of cellulose film due to the enhancement of intermolecular forces (P < 0.05). Curcumin-loaded cellulose film exhibited a good photosensitive antibacterial effect against S. aureus, which increased with the extension in light exposure time. This is probably ascribed to the fact that photosensitization of curcumin generates singlet oxygen. After white light exposure for 10 and 20 min at an intensity of 60 mW/cm2, the inhibitory activity of 1% curcumin-loaded cellulose film (C-Cu1-F) against S. aureus was (61.00 ± 1.73)% and (91.67 ± 1.53)% , respectively. In the preservation of fresh chilled pork, C-Cu1-F could significantly inhibit the production of total volatile basic nitrogen (TVB-N), and reduce the total bacterial count (P < 0.05), implying a significant inhibitory effect on the growth of microorganisms and the production of biogenic amines. Therefore, curcumin-loaded cellulose film not only showed excellent mechanical and antibacterial properties, but also had a preservation effect on fresh pork.
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