Next-Generation Chitosan packaging incorporating turmeric oil and Tetracycline for extended shelf life and microbial resistance

IF 2.701

Journal of Food Science and Technology Pub Date : 2026-02-11 DOI:10.1007/s13197-026-06610-1

S. Varsha Antanitta, Payal Varma, Balasubramanian Kandasubramanian

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Abstract

Growing environmental concerns over conventional plastic packaging have sparked increased interest in biodegradable alternatives that offer active functional properties. In this study, a chitosan-based packaging film was developed using the solvent casting method and functionalized with turmeric oil and tetracycline hydrochloride to enhance its antimicrobial performance. The film was evaluated for antibacterial and antifungal activity using the agar well diffusion method, showing inhibition zones of 3.1 cm against Escherichia coli, 3.0 cm against S aureus, and 1.2 cm against Aspergillus niger for the 10 wt% tetracycline formulation. In vitro drug release studies indicated a controlled release profile, with turmeric oil achieving up to 26% cumulative release and tetracycline up to 5.8%. The film exhibited improved mechanical strength (tensile strength up to 68 MPa), low water vapor permeability (2.26 × 10⁻⁸ g·m/Pa·s·m²), and high biodegradability (88.4% weight loss in 35 days). These findings highlight its promise as an eco-friendly, antimicrobial packaging material.

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下一代壳聚糖包装加入姜黄油和四环素延长保质期和微生物抗性

对传统塑料包装日益增长的环境担忧引发了人们对提供活性功能特性的可生物降解替代品的兴趣。本研究采用溶剂浇铸法制备壳聚糖基包装薄膜，并以姜黄油和盐酸四环素进行功能化，以提高其抗菌性能。使用琼脂孔扩散法评估膜的抗菌和抗真菌活性，显示10 wt%四环素制剂对大肠杆菌的抑制区为3.1 cm，对金黄色葡萄球菌的抑制区为3.0 cm，对黑曲霉的抑制区为1.2 cm。体外药物释放研究表明，姜黄油的累积释放量为26%，四环素的累积释放量为5.8%。膜的机械强度提高（抗拉强度达68 MPa），水蒸气渗透性低（2.26 × 10−8 g·m/Pa·s·m2），生物降解性高（35 d减重88.4%）。这些发现突出了它作为环保、抗菌包装材料的前景。

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Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.