Abstract
SummaryHA composite films were prepared using hyaluronic acid (HA) as a substrate with the addition of curcumin and cellulose nanofibre (CNF), and the application was evaluated by egg preservation tests at 25 °C and 70% humidity. The composite additives increased the thickness of both films. Compared to single HA film, 0.025% curcumin conferred the best antimicrobial properties, while CNF mainly controlled the viscosity, permeability and mechanical properties of the films. A 56‐day egg preservation test showed that the composite film with 0.5% HA addition, 0.025% each of curcumin and CNF, and a coating time of 2 min had the lowest weight loss of 13.88%. The final Haugh unit was 52.08, respectively, which exceeded the corresponding control values around Day 35 and extended the shelf life by at least 14 days. This indicates that the composite film at this concentration has the most significant effect on egg preservation and is important for postharvest food preservation.
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