Citric acid cross-linked curcumin/chitosan/chickpea flour film: An active packaging for chicken breast storage

Date

2022-12-01

Author

Yildiz, Eda
Emir, Ayca Aydogdu
Şümnü, Servet Gülüm
Kahyaoğlu, Leyla Nesrin

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Since there has been an increasing interest in natural, non-toxic, and biodegradable food packages instead of plastic ones, scientists put great effort into eliminating the potential drawbacks of these biodegradable films. In this study, citric acid (CA) was utilized as a crosslinker for the films produced by chitosan (CS), chickpea flour (CF), and active agent curcumin (CUR) by a solvent casting technique. CA was introduced into the film for-mulations at different concentrations (0, 0.5%, 1%, 1.5% w/v), and the influence on the functional film char-acteristics were extensively analyzed.Increasing CA concentration in formulation caused a reduction in water vapor permeability (WVP) of the films such that the film with the highest CA concentration (1.5-CUR/CF/CS) was 62.6% more resistant to water vapor than film without CA (0-CUR/CF/CS). When CA concentration in the film formulation was increased, elongation at break (EAB) value increased from 1.64% +/- 0.13%, to 11.1%+/- 1.21% whereas tensile strength (TS) value decreased from 7.83 +/- 0.08 MPa to 3.58 +/- 0.20 MPa. Contrary to expectations, antioxidant activity of the films decreased with increasing CA concentration. X-Ray Diffraction (XRD) patterns of the films proved the amorphous nature and inhibitory characteristic of CA against retrogradation. In addition to all these, CA concentration significantly influenced Thermogravimetric analysis (TGA) pattern of the films with the increasing number of degradation stages. Besides the cross-linker characteristic of CA, it also extensively enhanced the antibacterial characteristic of the films. Films formulated with 1.5% (w/v) CA (1.5-CUR/CF/CS) showed antibacterial effect against both Escherichia coli (E.coli) (ATCC 11229) and Staphylococcus aureus (S.aureus) (ATCC 43300). Finally, chicken breast packed with 1.5-CUR/CF/CS films remained below unacceptable microbial threshold limits even at the end of the 9th-day of storage compared to samples packaged with the film with no antibacterial activity.

Subject Keywords

Chitosan, Chickpea flour, Curcumin, Citric acid, Antimicrobial activity, Chicken, CHITOSAN FILMS, MECHANICAL-PROPERTIES, STARCH, CURCUMIN, BIODEGRADABILITY, ANTIOXIDANT, CELLULOSE, GLYCEROL, LINKING

URI

https://hdl.handle.net/11511/100117

Journal

FOOD BIOSCIENCE

DOI

https://doi.org/10.1016/j.fbio.2022.102121

Collections

Department of Food Engineering, Article

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Citation Formats

E. Yildiz, A. A. Emir, S. G. Şümnü, and L. N. Kahyaoğlu, “Citric acid cross-linked curcumin/chitosan/chickpea flour film: An active packaging for chicken breast storage,” FOOD BIOSCIENCE, vol. 50, pp. 0–0, 2022, Accessed: 00, 2022. [Online]. Available: https://hdl.handle.net/11511/100117.