Curcumin-based antibacterial waterborne polyurethane/gelatin composite film for pork preservation and freshness indication

IF 13.2 1区工程技术 Q1 ENGINEERING, CHEMICAL

Chemical Engineering Journal Pub Date : 2025-07-07 DOI:10.1016/j.cej.2025.165793

Yuye Zhong , Zhenhong Zhang , Zhengjie Chen , Wenshuo Zhang , Xinghai Liu , Pingping Zhao , Tao Zhang , Houbin Li

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引用次数: 0

Abstract

Gelatin possesses excellent film-forming ability, biodegradability, and biocompatibility, which makes it a promising alternative to petroleum-based plastics. However, its application in food packaging is limited by its brittleness, high water sensitivity, and insufficient microbial protection. In this study, curcumin was introduced as a chain extender into castor oil-based waterborne polyurethane (CWU), which was then blended with gelatin as a functional material to create reactive food composite films (CWGL). The effects of varying CWU concentrations on the microstructure and properties of the films were thoroughly investigated. The incorporation of CWU enhanced the mechanical properties, water solubility, water vapor barrier, oxygen barrier, and UV shielding capabilities of the gelatin-based composite films. Additionally, CWU imparted antioxidant, antibacterial, and pH-responsive properties to the CWGL. Packaging application tests demonstrated that CWGL could extend the shelf life of fresh pork up to 10 days under refrigeration. Furthermore, CWGL exhibited a visible color change (∆E > 5) during pork storage, suggesting its potential use as a freshness-indicating innovative packaging. This study presents a novel strategy to advance the application of gelatin in innovative food packaging.

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姜黄素基水性抗菌聚氨酯/明胶复合薄膜用于猪肉保鲜保鲜

明胶具有优良的成膜能力、生物可降解性和生物相容性，是石油基塑料的理想替代品。但其易碎、水敏性高、微生物保护不足等限制了其在食品包装中的应用。本研究将姜黄素作为扩链剂引入蓖麻油基水性聚氨酯（CWU）中，与明胶作为功能材料共混制成反应性食品复合膜（CWGL）。研究了不同浓度CWU对膜的微观结构和性能的影响。CWU的加入提高了明胶基复合膜的力学性能、水溶性、水蒸气阻隔性、氧阻隔性和紫外线屏蔽能力。此外，CWU还赋予CWGL抗氧化、抗菌和ph响应特性。包装应用测试表明，CWGL可以延长新鲜猪肉在冷藏下的保质期达10 天。此外，CWGL在猪肉储存过程中表现出明显的颜色变化（∆E >； 5），这表明它有可能作为一种创新的新鲜度指示包装。本研究提出了一种促进明胶在创新食品包装中的应用的新策略。

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来源期刊

Chemical Engineering Journal 工程技术-工程：化工

CiteScore

21.70

自引率

9.30%

发文量

6781

审稿时长

2.4 months

期刊介绍： The Chemical Engineering Journal is an international research journal that invites contributions of original and novel fundamental research. It aims to provide an international platform for presenting original fundamental research, interpretative reviews, and discussions on new developments in chemical engineering. The journal welcomes papers that describe novel theory and its practical application, as well as those that demonstrate the transfer of techniques from other disciplines. It also welcomes reports on carefully conducted experimental work that is soundly interpreted. The main focus of the journal is on original and rigorous research results that have broad significance. The Catalysis section within the Chemical Engineering Journal focuses specifically on Experimental and Theoretical studies in the fields of heterogeneous catalysis, molecular catalysis, and biocatalysis. These studies have industrial impact on various sectors such as chemicals, energy, materials, foods, healthcare, and environmental protection.