Characterization of a novel bioactive film based on Artemisia sphaerocephala Krasch. Gum (ASKG) complexed with β-cyclodextrin/curcumin (β-CD/CUR) inclusion complex and its application in meat preservation

Abstract

In this study, a novel bioactive film based on Artemisia sphaerocephala Krasch. gum was developed by incorporating β-cyclodextrin/curcumin inclusion complex at different concentrations to improve film physico-chemical properties and extend the shelf life of lamb and chicken meat at 4 °C. The results revealed that the incorporation of β-cyclodextrin/curcumin inclusion complex significantly enhanced the DPPH and ABTS radical scavenging activity and the antibacterial activity against pathogenic bacteria (Escherichia coli and Staphylococcus aureus). The thickness, moisture absorption, water solubility, color and barrier properties against oxygen (1.52–0.76 cm3/m2·24 h·0.1 MPa) and water vapor (4.7 × 10−11 - 3.1 × 10−11 g s−1 m−1 pa−1) of the film were improved. The film also showed satisfactory mechanical and UV-blocking properties, but little changes in thermal stability. The Fourier transform infrared and scanning electron microscopy results showed proper combination and distribution of β-cyclodextrin/curcumin inclusion complex in the film matrix, while the X-ray diffraction study showed a new crystal phase corresponding to the presence of β-cyclodextrin/curcumin inclusion complex. Compared with the control film, the active film more significantly reduced total volatile basic nitrogen, thiobarbituric acid reactive substances, total bacterial count, and pH value of lamb and chicken meat samples and improved their color and texture during the nine-day storage at 4 °C. These results demonstrate the potential of the developed film in the preservation of lamb and chicken meat.