Abstract
The ideal smart food-packaging film exhibits responsive color warnings and antimicrobial properties when food metamorphism starts. However, in practical applications, these film responses are slow, usually taking several days, which is not conducive to effective antimicrobial effects. In this study, natural plant-derived curcumin was introduced into waterborne polyurethane (WPU) dispersions through two modes: free-state and end-capping. During the film-forming process, under the influence of surface tension, the capped-end curcumin migrated to the surface and further immobilized free curcumin through π-π interactions. Consequently, curcumin accumulated on the film surface, preventing flipping in moist or hydrophobic environments, in addition to acting as a color indicator for the rapid detection of crab spoilage, thus generating ammonia for a real-time response (of approximately 60 s). Simultaneously, the curcumin degraded, producing water-soluble antimicrobial curcumin-degradation products. This study significantly advances the practical application of curcumin in smart food packaging.
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