Gelatin-serum plasma film incorporated with curcumin for improvement of antioxidant and antibacterial properties for fresh pork packaging application

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 x 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.