Abstract
In this study, a novel active packaging film based on gelatin and serum plasma (GT/SM) with varying amounts of curcumin (CUR) was prepared. Curcumin, a strong antibacterial and antioxidant agent, was incorporated into the film to investigate its efficacy on physical/structural characteristics and bacterial inhibition in packaged pork. The results demonstrated significant enhancements in tensile strength (43.95–61.99 MPa), elongation at break (49.46–73.31%), swelling capacity (49.57–68.82%), solubility index (40.80–59.82%), and moisture content (13.85–16.37%). The films exhibited improved opacity (2.70–14.85 mm−1) and water vapor barrier characteristics (5.20–1.46 × 10−11 g−1 s −1 Pa−1). The antioxidant and antibacterial capacities were also increased, exhibiting enhanced preservation potential for fresh pork. Curcumin was uniformly distributed throughout the GT/SM matrix, according to scanning electron microscopy (SEM) results. Using solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS), over 55 volatile aroma components were identified in fresh pork loin, including ketones, acids, alcohols, hydrocarbons, aldehydes, and esters. This study offers a novel strategy for active packaging that extends the shelf life of fresh pork loins while ensuring the safety and quality of food.
Published Version
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