Active Packaging Films Research Articles

Pineapple stem starch-based films incorporated with pineapple leaf carbon dots as functional filler for active food packaging applications

Pineapple leaf waste, a byproduct of agricultural processes, was used as a novel raw material to synthesize carbon dots (CDs) through a simple hydrothermal method. The CDs were subsequently incorporated into pineapple stem starch (PSS)-based active food packaging films. The characterization of the CDs and PSS-CDs films was conducted using various techniques, including UV-light spectroscopy, fluorescence spectroscopy, and transmission electron microscopy. The results revealed that the CDs measured 2.36 ± 0.33 nm and exhibited antioxidant and antibacterial activities. The addition of the CDs led to notable enhancements in both mechanical strength and UV-barrier properties. Thus, PSS-CDs packaging film was successfully prepared, with the incorporation of CDs enhancing the antioxidant and antimicrobial properties of the film, thereby extending the shelf-life of fresh pork.

Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish.

The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated curcumin from Curcuma longa extract dissolved in citral. The impact of these active films on the preservation of salmon fillets quality and safety was studied by analyzing factors such as color parameters, sensory evaluation, lipid oxidation, and biogenic amines. Despite good active properties measured in vitro, both films harmed the sensory quality and color of salmon. However, the incorporation of active ingredients in biopolymer films has shown the potential to inhibit biogenic amine formation. The findings pave the way for future research to explore the synergistic effects of combining various natural extracts with active packaging films.

A novel ε-polylysine-reinforced pullulan/curdlan-active film for an efficient preservation of fresh-cut fruit and vegetable.

In this study, a novel active film was developed by employing ε-polylysine (ε-PL) as a filler in pullulan/curdlan (P/CD) composite film (P/CD/ε-PL). The results showed that the structure of P/CD films was more uniform and denser compared to pullulan films, due to the good compatibility and intermolecular interaction between them. Among P/CD films, P/CD 6:1 film showed improved hydrophobicity, mechanical and barrier properties, and thermal stability, thereby selecting it for further use. Thereafter, the addition of ε-PL further enhanced the structural and physicochemical properties of prepared P/CD/ε-PL composite films, especially for P/CD/2.5%ε-PL composite film. It exhibited improved ultraviolet barrier (about 80% at 200-400nm), antibacterial activity (>90% against Staphylococcus aureus and Escherichia coli), and anti-fog properties (clearly visible and transparent background). Furthermore, P/CD/2.5%ε-PL composite film exerted its preservation effect on fresh-cut peppers and kiwis during storage, delaying the softening, consumption of soluble solids, and deterioration. Therefore, the developed P/CD/2.5%ε-PL composite film provided promising applications of active packing film. Practical Application: Fresh-cut fruits and vegetables are prone to deteriorate during storage, and active packaging films play a crucial role in retaining their quality. This study was conducted to prepare a composite film by blending pullulan, curdlan, and ε-PL and explore its structural, physicochemical, and functional properties, further verifying the preservation effect on fresh-cut peppers and kiwis. Compared to polyethylene film, the P/CD/2.5%ε-PL composite film delayed the softening, consumption of soluble solids, and deterioration of fresh-cut peppers and kiwis during storage. It provides a new perspective on the preservation of fresh-cut fruits and vegetables.

White-light driven sterilization based on chlorine-doped cuprous oxide for antibacterial food packaging

Microbial spoilage and pathogen contamination present significant challenges to food quality and safety. Incorporating photodynamic sterilization (PDT) into active packaging films, especially using white light-driven methods, is recognized as one of the most effective strategies to combat microbial contamination and extend shelf-life. Cuprous oxide (Cu2O) shows promise due to its suitable band gap for absorbing visible light, although its photocatalytic effectiveness is hindered by electron-hole recombination. In this study, a chlorine (Cl) doping strategy was investigated to enhance Cu2O’s PDT capabilities under visible light. This approach aimed to improve Cu2O’s band structure for generating reactive oxygen species (ROS) and to enhance charge carrier separation efficiency, thereby inhibiting recombination. The resulting Cl-doped Cu2O (Cl-Cu2O) exhibited enhanced antibacterial activity, which was integrated into a gelatin (Gel) and carboxymethylcellulose (CMC)-based food packaging film, referred to as the GC/Cl-Cu2O film. This innovative film provides a white light-driven active packaging solution designed to extend the shelf life of fruits by suppressing microbial growth. This approach not only addresses food safety concerns but also mitigates economic losses associated with food waste, offering a sustainable solution to enhance the quality and safety of perishable goods.

Synthesis of slow-release nanoparticles (CS/HNT-32) and preparation of active food packaging film

Synthesis of slow-release nanoparticles (CS/HNT-32) and preparation of active food packaging film

Tangerine peel-derived nitrogen-doped carbon dots incorporated chitosan/pullulan-based active packaging film for bread packaging

Citrus peel waste carbon dots based on nitrogen-doped (N-TanCD) were developed by a hydrothermal strategy to deliver active packaging fillers and characterized by transmission electron microscopy, photoluminescence, and Fourier transform infrared analyses. The addition of N-TanCD into chitosan-pululan (CS/Pul@N-TanCD) polymer blend amplified the tensile strength of the composite film by 22.8%, whereas the antioxidant activities against DPPH and ABTS reached 62.7% and 91.6%, respectively. The proposed film showed blocked 98.8% of UV-A and 100% of UV-B without affecting the film’s transparency. The CS/Pul@N-TanCD film lowered the contamination of L. monocytogenes and E. coli by more than 4 and 5log CFU/mL, respectively. Sliced bread was packaged using CS/Pul-based films and stored for 12 days at 50% relative humidity and 25 °C to investigate changes in the quality of the bread. It was found that bread packaged with CS/Pul film integrated with N-TanCD maintained excellent bread quality relating to appearance, moisture content, hardness, weight loss, and total viable bacterial count.

Application of Active Packaging Films for Extending the Shelf Life of Red Meats: A Review

Meat is known for its high perishability and short shelf life if not properly packaged or stored. Packaging materials play a crucial role in preserving food quality, and there is a growing demand from consumers, industry professionals, and researchers for natural packaging materials that incorporate health-beneficial extracts. Additionally, there is an increasing emphasis on avoiding non-biodegradable plastics in order to reduce environmental pollution. Currently used polymers in food packaging typically feature properties such as oxygen barriers, moisture resistance, and oxidation inhibition, helping to prevent undesirable aromas, flavors, and colors in food. Packaging not only serves as a container for transportation but also prevents physical damage, maintains quality, and ensures food safety. In the pursuit of more sustainable solutions, various compounds are being explored for food packaging, including those derived from proteins, lipids, waxes, and polysaccharides. These materials can be combined with bioactive compounds, such as natural plant extracts, which provide antioxidant, antimicrobial, anti-inflammatory, and anticancer benefits. Different techniques, such as electrohydrodynamic processes and casting methods, are employed in the preparation of these packaging materials. This review highlights the applications and properties of polymers used in meat packaging and promotes the use of biodegradable materials as a viable solution to reduce environmental pollution.

Application of Antioxidant‐ and Antimicrobial‐Rich Extracts From Hass Avocado Pulp in the Development of Chitosan/Gelatin‐Based Active Packaging Films for Raw Meat Preservation

ABSTRACTIn the present study, the ethanolic extracts derived from Hass avocado pulp were observed to exhibit exceptional bioactive qualities and demonstrate bactericidal efficacy against a wide range of microorganisms, encompassing both gram‐positive and gram‐negative bacteria, as well as fungi. Therefore, this work aimed to develop a biodegradable active film by incorporating the Hass avocado extracts into chitosan/gelatin‐based film (HGCF) for the preservation of beef and pork. The study reveals that the chitosan/gelatin‐based film (GCF) and HGCF exhibit significant water stability and absorption capabilities. HGCF offered the synergy of antimicrobial properties of Hass avocado extracts and high swelling in water of chitosan/gelatin blend to absorb liquid discharged from fresh meat for prolonged storage. HGCF demonstrated a significant effectiveness in controlling microbial density in comparison to uncoated samples and samples coated with plain gelatin/chitosan film. In detail, HGCF was able to partially eliminate Staphylococcus aureus and Escherichia coli during storage, resulting in the densities after 14 days that were similar to those of uncoated meat samples after 6 days. These results demonstrate the potential of HGCF as active packaging for food preservation and advance the sustainable production and preservation of meat products.

Glucose-responsive carboxymethyl chitosan/ sodium alginate film protects against mechanical wound on postharvest blueberry

Fresh fruits and vegetables, particularly berries, are highly susceptible to mechanical damage, which results in nutrient loss, reduced quality, and increased decay from microbial infections, ultimately leading to significant losses. Here, a biodegradable polysaccharide film was employed to encapsulate glucose oxidase (Gox), thereby creating a glucose/wounding-responsive active package that reduced fruit respiration, promoted healing and protected blueberry wounds from mold infection. The combination of carboxymethyl chitosan and sodium alginate resulted in the formation of the polysaccharides film CSF that effectively restricted the permeation of oxygen, water, and carbon dioxide around the surface of the fruit. The encapsulation of Gox in the CSF film (CSFG) reduced glucose levels through enzymatic reaction in surface wounds of the fruit, thereby competing for glucose to establish a starvation-like microenvironment for the pathogenic fungus Botrytis cinerea. The enzymatic reaction also facilitated the production of hydrogen peroxide, which functioned as a fungicide that inhibits the growth of B. cinerea and served as a secondary messenger in fruit immunity. The CSFG film increased beta-glucanase activity, and decreased lipid peroxidation in wounds of blueberries. Therefore, this glucose-responsive CSFG barrier significantly reduced the decay rates of gray mold, caused by B. cinerea in wounded blueberries, by 66.7% compared to the control at 6 d of storage. Taken together, the glucose-responsive active packaging film provides an alternative package for safeguarding blueberries against mechanical damage.

The physicomechanical optimization and antimicrobial properties of the Ɛ-polylysine/ZnO nanoparticles loaded active packaging films

Response surface methodology (RSM) was used to evaluation the effects of Ɛ-polylysine (Ɛ-PL: 0–5 wt%) and zinc oxide nanoparticle (ZnO: 0–5 wt%) on the physico-mechanical properties of the gelatin/polyvinyl alcohol (G/PVA) based nanocomposite packaging films. Using Design-Expert 7.0.0 software, numerical and graphical improvements were also carried out. The optimization was focused on increasing the values of the ultimate tensile strength (UTS), strain at break (SAB), Young's modulus (YM), and lightness (L), and reducing the values of the water vapor permeability (WVP), yellowness index (YI), and overall color difference (∆E). The overall optimal concentrations of ZnO and Ɛ-PL were 1.00 (wt%) and 4.30 (wt%), respectively, with a maximum desirability of 75 %. Additionally, the microstructure, surface topography, interactions, and distribution quality of ZnO nanoparticles and Ɛ-PL in the biopolymer matrix were analyzed using Scanning Electron Microscopy, Atomic Force Microscopy, Fourier Transform Infrared Spectroscopy, and X-ray diffraction measurements. The result of differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) confirmed improved thermal stability of nanocomposite films containing ZnO nanoparticles and Ɛ-PL. MIC test showed that ZnO and Ɛ-PL were effective against E. coli, S. aureus, P. fluorescence, and S. typhimurium at the concentration of 2–3 and 10–12 mg/mL, respectively. The antimicrobial activity of G/PVA nanocomposites containing ZnO, Ɛ-PL, and ZnO/Ɛ-PL against E. coli was more than S. aureus.

Effect of Different Porous Size of Porous Inorganic Fillers on the Encapsulation of Rosemary Essential Oil for PLA-Based Active Packaging.

Essential oils are interesting active additives for packaging manufacturing as they can provide the final material with active functionalities. However, they are frequently volatile compounds and can be degraded during plastic processing. In this work Rosmarinus officinalis (RO) essential oil was encapsulated into Diatomaceous earth (DE) microparticles and into Halloysite nanotubes (HNTs) and further used to produce eco-friendly active packaging based on polylactic acid (PLA). PLA-based composites and nanocoposites films based on PLA reinforced with DE + RO and HNTs + RO, respectively, were developed by melt extrusion followed by cast-film, simulating the industrial processing conditions. As these materials are intended as active food packaging films, the obtained materials were fully characterized in terms of their mechanical, thermal and structural properties, while migration of antioxidant RO was also assessed as well as the compostability at laboratory scale level. Both DE and HNTs were able to protect the Rosmarinus officinalis (RO) from thermal degradation during processing, allowing to obtain films with antioxidant properties as demonstrated by the antioxidant assays after the materials were exposed for 10 days to a fatty food simulant. The results showed that incorporating Rosmarinus officinalis encapsulated in either DE or HNTs and the good dispersion of such particles into the PLA matrix strengthened its mechanical performance and sped up the disintegration under composting conditions of PLA, while allowing to obtain films with antioxidant properties of interest as antioxidant active food packaging materials.

Development and characterization of bilayer chitosan/alginate cling film reinforced with essential oil based nanocomposite for red meat preservation

With a goal to finding suitable alternatives to plastic packaging in the food industry, we developed a multifunctional bio-based active packaging film to enhance the shelf life of red meat. A chitosan/alginate (Chi + Alg) bilayer film was developed through layer-by-layer (LBL) assembly and an active material i.e. lemongrass nanoemulsion with silver nanoparticles-based nanocomposite (NC1) was loaded into the alginate layer to improve the quality of the bio-based film (Chi + Alg + NC1). The Chi + Alg + NC1 film was characterized in terms of its microstructure, mechanical strength, thermal stability, and antimicrobial activity. Scanning electron microscopy (SEM) revealed a film (22.5 ± 1.44 μm thickness) with a smooth and even surface and a cross-sectional structure. The incorporation of NC1 improves the quality of the film by enhancing its mechanical strength and thermal stability. FT-IR spectra showed the successful interaction between chitosan and alginate in the LBL assembly and the incorporation of NC1 in the alginate layer. The red meat preservation test demonstrated that the shelf life improved when the meat was covered with the fabricated bio-based film. The color of the meat was retained for up to 7 days compared to that of the control (Chi alone and Chi + Alg). Additionally, a reduction in the microbial count in the Chi + Alg + NC1 film was observed, corroborating the shelf-life improvement. In addition to its inherent antimicrobial properties, NC1 induced hydrophilic properties to the film, which further aids in its antimicrobial activity against E. coli. These findings suggest that Chi + Alg + NC1 film could be a potent alternative to plastic packaging and can be used as a cling film to prolong the shelf life of red meat.

Pomegranate peel extract incorporated soy protein isolate/Artemisia sphaerocephala Krasch. gum composite films for fresh-cut apples preservation

The objective of this study was to prepare an active packaging film using phosphorylated soy protein isolate (PPS) and Artemisia sphaerocephala Krasch. gum (ASKG) as film matrices, with the incorporation of pomegranate peel extract (PPE) to preserve fresh-cut apples. The results showed that PA-PPE (PPS/ASKG-PPE) films significantly increased thickness by 24.47 %, tensile strength by 58.76 %, and elongation at break by 30.48 %. Additionally, water vapor permeability and oxygen permeability decreased significantly to 6.17 × 10−13 and 0.62 × 10−13 Kg•m•m−2•s−1•Pa−1, respectively. FTIR, XRD, and SEM analyses confirmed the formation of intermolecular hydrogen bonds between PPS, ASKG, and polyphenols extracted from pomegranate peel, indicating excellent compatibility. Furthermore, radical scavenging activity experiments demonstrated that these films exhibited a remarkable ability to scavenge DPPH and ABTS+ radicals up to 70.44 % and 74.28 %, respectively, when the PPE content was at 3 wt%. Moreover, PPS could achieve a sustained release effect on polyphenols with a relatively low release rate (63.83 %) even after seven days' time elapsed. Finally, the PA-PPE film displayed superior performance in reducing the weight loss and browning index of fresh-cut apples within 24 h of storage. The development of PA-PPE film could promote sustainable resource protection and demonstrate promising prospects in the field of fresh-cut fruit packaging.

Quaternary ammonium chitosan-based active packaging films incorporated with dialdehyde guar gum-proanthocyanidins conjugates: Characterization and application in the edible coating of pork

In this study, antioxidant and antibacterial proanthocyanidins (PA) were covalently conjugated with dialdehyde guar gum (DGG) to produce DGG-PA conjugates. Then DGG-PA conjugates were incorporated into quaternary ammonium chitosan (QAC)-based matrix to create QAC/DGG-PA films. The structure, physicochemical properties, and antioxidant and antibacterial effects of DGG-PA conjugates and QAC/DGG-PA films were analyzed. The active packaging potentials of QAC/DGG-PA film-forming solutions in the edible coating of pork loins were evaluated. Results showed DGG-PA conjugates had unique UV absorption peak (280 nm), infrared bands (1610 and 1521 cm−1) and proton nuclear magnetic resonance signals (6.82 ppm) of PA groups. DGG-PA conjugates showed amorphous state with sheet-like and fibrous morphology. DGG-PA conjugates had good biocompatibility and antioxidant and antibacterial effects. After adding DGG-PA conjugates, the surface of QAC-based films became smooth and the crystallographic nature of the films declined. DGG-PA conjugates elevated the light/water vapor/oxygen barrier performances, mechanical properties, and antioxidant and antibacterial effects of QAC-based films. QAC/DGG-PA edible coatings effectively prolonged the shelf life of pork loins from 4 days to 6−10 days. Results verified QAC/DGG-PA films and their film-forming solutions had good application potentials in active packaging.

Anthocyanin-loaded polylactic acid/quaternized chitosan electrospun nanofiber as an intelligent and active packaging film in blueberry preservation

A polylactic acid (PLA) electrospun nanofiber film loaded with hydroxypropyltrimethyl ammonium chloride chitosan (HACC) and anthocyanin (ACN) was used to monitor blueberry freshness and shelf life extension. The effect of ACN (2–10%) addition on the properties of PLA/HACC-based films was analyzed. The results showed that the addition of 6% ACN improved the compatibility, thermal stability (ΔHm: melting enthalpy, 44.41–45.02 J g−1), water barrier (0–31.82°), antibacterial and antioxidant properties of PLA/HACC-based film, and the surface of the film showed a smooth and porous fiber structure (approximately 307.43 nm). However, the stiffness (58.41–26.87 MPa) and gas barrier properties (0.16–0.19 g mm/m2 h kPa) of the film were reduced. In addition, 6% ACN/PLA/HACC film possessed significant color and response performance in buffer solution of pH 3–11. In the storage experiment, the 6% ACN/PLA/HACC film was initially white but changed from pinkish purple to light pink with increase of blueberry storage time. Meanwhile, the postharvest decay rate of blueberries in the 6% ACN/PLA/HACC packaging group was reduced from 70% to 23%, and the storage weight loss rate was reduced from 1.66% to 1.26% compared with the control group. These results indicated that the prepared intelligent and active food packaging materials have great potential for application in extending the shelf life of blueberries.

Development and characterization of kefiran-gelatin bio-nanocomposites containing Zhumeria majdae essential oil nanoemulsion to use as active food packaging in sponge cakes

Active packaging films based on kefiran-gelatin were developed and characterized using Zhumeria majdae essential oil nanoemulsion (ZMEO-NE) at concentrations of 0 (control), 1, 2 and 3 %. The main compounds of the essential oil (EO) of Zhumeria majdae (ZM) plant were linalool (61.44 %) and camphor (20.67 %). Adding the ZMEO-NE to the films decreased permeability to water vapor (from 7.82 × 10−7 to 4.09 × 10−7 g·m/m2·Pa·h), ultimate tensile strength (from 38.44 to 33.48 MPa), percentage of light transmission, and increased thickness (from 0.085 to 0.121 mm), opacity (from 2.11 to 2.79), and elongation at break (from 19.97 to 34.73 %), and changed color parameters. The establishment of hydrogen bonds between the ZMEO-NE and polymer network was confirmed. The ZMEO-NE decreased the storage modulus and glass transition temperature. Distinct variations in the films' surface morphology and a reduction in the crystalline structure were observed due to the presence of the ZMEO-NE. Elevating the concentration of the ZMEO-NE increased antioxidant capabilities of the films. The films incorporating the ZMEO-NE exhibited notable antibacterial efficacy against Staphylococcus aureus (reductions ≥4 log CFU/cm2) and Escherichia coli (reductions ≥2 log CFU/cm2) bacteria. The films also demonstrated suitable antifungal properties during storage of sponge cakes for 16 days.

Active packaging film of poly(lactic acid) incorporated with plant-based essential oils of Trachyspermum ammi as an antimicrobial agent and vanilla as an aroma corrector for waffles

This study developed active packaging films of Polylactic acid incorporated with the plant-based essential oils of Trachyspermum ammi, T. ammi and Vanilla to package waffles, where the antimicrobial property was provided by T. ammi and its odor was masked by vanilla essential oil. Compared to conventional solvent-cast films of smaller sizes requiring a huge amount of solvents, bigger-size PLA-oil films with lower solvent demand were prepared by tape casting technique with 10, 30, and 50 wt% essential oil blends. Films were studied for their morphological, chemical, mechanical, barrier, and antimicrobial properties. The presence and time-bound release of volatile oils from the films was confirmed by infrared spectroscopy, with a continuous decrease of oils from the films till day 30. The plasticizing effect of oils in films was evidenced by decreased tensile strength and crystallinity. In contrast, an increase in elongation at break and water vapor permeability of oil films were also measured. Finally, when packed in PLA films containing 50 wt% blend of both oils, waffles shelf-life extended up to 30 days compared to 2 days for the neat PLA film, where Vanilla was found effective in masking the unpleasant odor of T.ammi as confirmed by sensory analysis.

Advancements in Gellan Gum-Based Films and Coatings for Active and Intelligent Packaging.

Gellan gum (GG) is a natural polysaccharide with a wide range of industrial applications. This review aims to investigate the potential of GG-based films and coatings to act as environmentally friendly substitutes for traditional petrochemical plastics in food packaging. GG-based films and coatings exhibit versatile properties that can be tailored through the incorporation of various substances, such as plant extracts, microorganisms, and nanoparticles. These functional additives enhance properties like the light barrier, antioxidant activity, and antimicrobial capabilities, all of which are essential for extending the shelf-life of perishable food items. The ability to control the release of active compounds, along with the adaptability of GG-based films and coatings to different food products, highlights their effectiveness in preserving quality and inhibiting microbial growth. Furthermore, GG-based composites that incorporate natural pigments can serve as visual indicators for monitoring food freshness. Overall, GG-based composites present a promising avenue for the development of sustainable and innovative food packaging solutions.

Effects of quaternization sites and crossing methods on the slow-release and antibacterial effects of hydroxypropyltrimethyl ammonium chloride chitosan/dialdehyde chitosan-based film

In this study, the active food packaging film were prepared using hydroxypropyltrimethyl ammonium chloride chitosan with different substitution sites (O-HACC & N-HACC) and dialdehyde chitosan (DCS) grafted with protocatechuic acid (PA). To explore the effect of chitosan quaternization positions and crosslinking approaches on the slow-release and antibacterial properties, the double-crosslinked film were fabricated through the self-coupling reaction of PA and Schiff base reaction between amino groups on HACC and aldehyde groups on DCS. The HACC/DCS-based film exhibited stable porous three-dimensional networks with high nisin loading ratios (>90 %). With the participation of the catechol-catechol structure, the dense double-crosslinked film effectively restricted the diffusion of the water molecules, resulting in excellent slow-release properties fitting with the Korsmeyer-Peppas kinetic model. Especially, O-HACC/PA-g-DCS film, which had more reaction sites for Schiff base crosslinking than N-HACC, exhibited the equilibrium swelling ratio of 800 % at 60 h and could sustainably release nisin via non-Fickian diffusion behavior until 48 h. Moreover, the HACC/DCS-based double-crosslinked film performed good long-time antibacterial activity and preservation effects on salmon. On the 10th day of storage, the TVBN of N-HACC/PA-g-DCS and O-HACC/PA-g-DCS groups were only 28.26 ± 1.93 and 29.06 ± 1.68 mg/100 g and still lower than the thresholds.

The Use of Novel Colorimetric Films to Monitor the Freshness of Pork, Utilizing Konjac Glucomannan With Curcumin/Alizarin

In this study, different proportions of curcumin (CUR) and alizarin (ALI) were added to konjac glucomannan (KG)/ polyvinyl alcohol (PVA) to prepare an active intelligent packaging film and evaluate its potential to indicate pork freshness. The mixed indicator had a richer color hierarchy in the buffer solution with pH = 2–12. The surface of the KG-2C2A and KG-1C3A films is smoother and has fewer cross-section faults. With the increase of CUR content in the film, the crystal structure becomes more prominent, leading to poor compatibility with KG. The WAC of KG-3C1A and KG-1C3A films was significantly higher than that of the other groups, and they had better hydrophobicity. With the increase of CUR content in the films, the thermal stability of the films was enhanced, and the KG-C films showed the highest thermal stability. Among them, the KG-2A2C and KG-1C3A films showed the most significant color change during pork spoiling and could be used to monitor the freshness of pork. As a pH colorimetric indicator, CUR and ALI-coated KG films might be of great potential in fresh meat monitoring.