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Impacts of diverse cross-linking agents on structure, physicochemical properties of chitosan/gelatin-based multifunctional films incorporated with curcumin as potential food packaging
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Scientists created a new type of food wrapping made from natural materials (chitosan and gelatin, derived from shellfish and animal collagen) plus turmeric's active compound, curcumin, as an alternative to plastic packaging. By adding different natural binding agents, they made this biofilm stronger, better at blocking UV light, and more effective at fighting food-spoiling bacteria and adding antioxidants — all while it slowly releases its beneficial compounds over time. This matters because it offers a promising, biodegradable alternative to conventional plastic food packaging, which sheds microplastics into our food and environment.
Environmental pollution resulting from excessive plastic packaging and improper disposal has made natural biofilms a focal point in research. Compared to traditionally fabricated films, those prepared through chemical crosslinking exhibit significantly enhanced physical and chemical properties. To address this issue, the current study assessed the impact of various crosslinking agents (citric acid, tannin acid, phytic acid, boric acid, and genipin) on the performance of curcumin-loaded chitosan/gelatin films. Fourier transform infrared spectroscopy, X-ray diffraction, and colorimetric analyses confirmed the successful interaction between the crosslinking agents and the chitosan/gelatin matrix. Scanning electron microscopy revealed that the crosslinked films displayed a structure characterized by high density. The use of different crosslinkers markedly improved the mechanical properties (without curcumin: from 6.9 MPa to 13.2 MPa; with curcumin: to 18 MPa), ultraviolet barrier performance, and thermal stability of the films. Moreover, these films exhibited varied controlled-release profiles in food simulation solutions (release time > 2880 min). Furthermore, the crosslinked films demonstrated enhanced antibacterial effect against foodborne pathogens ( E. coli and S. aureus ) and a significant increase in antioxidant properties, with DPPH activity rising from 9.22% to 85.19%. These findings highlight the potential of diverse crosslinking agents for advancing the high-value commercial application of chitosan/gelatin in food preservation.
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