Development of curcumin incorporated composite films based on chitin and glucan complexes extracted from Agaricus bisporus for active packaging of chicken breast meat

Date

2022-11-01

Author

Kaya, Ecem
Kahyaoğlu, Leyla Nesrin
Şümnü, Servet Gülüm

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Composite films were prepared by combining different concentrations of curcumin with chitin and glucan complexes (CGCs) extracted from Agaricus bisporus via a solution casting method. The developed curcumin doped CGC (CGC/Cu) films were characterized in terms of surface, optical, structural, barrier, mechanical, antioxidant, and antimicrobial properties. The biodegradability of CGC/Cu films was determined in soil for 14 days. The incorporation of curcumin significantly affected the surface morphology and improved light barrier properties, radical scavenging activity, and total phenolic content of the films. The CGC/Cu films containing different concentrations of curcumin showed antibacterial activity against Escherichia coli, while antibacterial activity against Staphylococcus aureus was not observed with the developed films. Afterward, the microbial properties of the fresh chicken breast were examined during refrigerated storage for 10 days. The shelf-life of chicken samples wrapped in the developed film was extended at least 40 % compared to the control sample. In conclusion, curcumin incorporated CGC based films can serve as a promising biodegradable active packaging material to improve the shelf-life of meat products.

Subject Keywords

Biodegradable packaging, Antimicrobial activity, Active film, Curcumin, Agaricus bisporus, ANTIOXIDANT PROPERTIES, CHITOSAN, NANOFIBERS, RELEASE

URI

https://hdl.handle.net/11511/100023

Journal

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

DOI

https://doi.org/10.1016/j.ijbiomac.2022.09.025

Collections

Department of Food Engineering, Article

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Citation Formats

E. Kaya, L. N. Kahyaoğlu, and S. G. Şümnü, “Development of curcumin incorporated composite films based on chitin and glucan complexes extracted from Agaricus bisporus for active packaging of chicken breast meat,” INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, vol. 221, pp. 536–546, 2022, Accessed: 00, 2022. [Online]. Available: https://hdl.handle.net/11511/100023.