Food Hydrocolloids 136 (2023) 108296

Contents lists available at ScienceDirect

Food Hydrocolloids
journal homepage: www.elsevier.com/locate/foodhyd

Characterization of a novel bioactive film based on Artemisia sphaerocephala

Krasch. Gum (ASKG) complexed with β-cyclodextrin/curcumin (β-CD/CUR)
inclusion complex and its application in meat preservation
Sohail Khan a, Han Wang a, Ying Shu a, b, Zhisheng Zhang a, **, Tieqiang Liang a, b, *
a
College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei, 071000, PR China
b
Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan, Hebei, 545000, PR China

A R T I C L E I N F O A B S T R A C T

Keywords: In this study, a novel bioactive film based on Artemisia sphaerocephala Krasch. gum was developed by incorpo­
Bioactive film rating β-cyclodextrin/curcumin inclusion complex at different concentrations to improve film physico-chemical
Artemisia sphaerocephala Krasch. gum properties and extend the shelf life of lamb and chicken meat at 4 ◦ C. The results revealed that the incorporation
β-Cyclodextrin/curcumin inclusion complex
of β-cyclodextrin/curcumin inclusion complex significantly enhanced the DPPH and ABTS radical scavenging
Lamb and chicken meat
activity and the antibacterial activity against pathogenic bacteria (Escherichia coli and Staphylococcus aureus). The
thickness, moisture absorption, water solubility, color and barrier properties against oxygen (1.52–0.76 cm3/
m2⋅24 h⋅0.1 MPa) and water vapor (4.7 × 10− 11 - 3.1 × 10− 11 g s− 1 m− 1 pa− 1) of the film were improved. The
film also showed satisfactory mechanical and UV-blocking properties, but little changes in thermal stability. The
Fourier transform infrared and scanning electron microscopy results showed proper combination and distribu­
tion of β-cyclodextrin/curcumin inclusion complex in the film matrix, while the X-ray diffraction study showed a
new crystal phase corresponding to the presence of β-cyclodextrin/curcumin inclusion complex. Compared with
the control film, the active film more significantly reduced total volatile basic nitrogen, thiobarbituric acid
reactive substances, total bacterial count, and pH value of lamb and chicken meat samples and improved their
color and texture during the nine-day storage at 4 ◦ C. These results demonstrate the potential of the developed
film in the preservation of lamb and chicken meat.

1. Introduction directly consumable and environmentally friendly (Saputra, Kismiyati,

AA, & MA, 2015). Polysaccharides attracted extensive attention due to
Packaging materials play a significant role in preventing food dete­ their biodegradability, abundance, compatibility, high stability,
rioration caused by adverse environmental factors like moisture, bac­ non-toxicity, and controlled physicochemical properties when mixed
teria, and oxygen and in extending the shelf life of food products with other biopolymers (Andrade, Ferreira, & Gonçalves, 2016). In the
(Gaikwad, Singh, & Lee, 2018). Among different packaging materials, last few years, many polysaccharides, like carboxymethyl cellulose
petroleum-derived plastics got huge attention due to their softness, low (Ballesteros, Cerqueira, Teixeira, & Mussatto, 2018), tara gum (Anto­
cost, lightness, durability, high flexibility, transparency, and good me­ niou, Liu, Majeed, & Zhong, 2015), chitosan (Sani, Pirsa, & Tağı, 2019),
chanical properties. However, their non-biodegradability and the tamarind seed polysaccharide (Liang & Wang, 2017), basil seed gum
migration of plastic ingredients to food during storage cause serious (Gahruie, Ziaee, Eskandari, & Hosseini, 2017) and Artemisia sphaer­
hazards to the environment and consumers’ health (Basu et al., 2017). ocephala Krasch. gum (ASKG) (Liang, Sun, Cao, Li, & Wang, 2019) have
As an alternative to non-biodegradable plastics, biopolymer-based been used to develop food packaging films. The ASKG is a hetero­
edible films prepared from polysaccharides, proteins, and lipids have polysaccharide derived from Artemisia sphaerocephala Krasch seeds. It
many advantages. For example, they can act as barriers to external has a network structure formed by entanglements of molecular chains
factors and increase the shelf life of food products. In addition, they are with branches consisting of L-arabinose, D-xylose, D-lyxose, D-mannose,

* Corresponding author. College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei, 071000, PR China.
** Corresponding author. College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei, 071000, PR China.
E-mail addresses: [email protected] (Z. Zhang), [email protected] (T. Liang).

https://doi.org/10.1016/j.foodhyd.2022.108296
Received 7 September 2022; Received in revised form 3 November 2022; Accepted 4 November 2022
Available online 9 November 2022
0268-005X/© 2022 Elsevier Ltd. All rights reserved.
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

D-glucose, and D-galactose at the ratio of 1.74:1:4.64:27.6:3.90:14.4. Its rotary evaporator. Subsequently, the solution was cooled to room tem­
exceptional adhesion property, elasticity, water retention ability, and perature, stirred again for 8 h and stored at 4 ◦ C overnight. To get a
thermal and chemical stability favor its utilization in food preservation crystalline product, it was filtered and dried at 60 ◦ C and stored for
(Zhang, Gao, Wu, & Wang, 2007). Different types of plasticizers at further use. The chemical formula and pictures of the CUR, β-CD, and
various concentrations have been incorporated into it to develop food β-CD/CUR inclusion complex are shown in Fig. 1.
packaging films (Liang & Wang, 2018). The developed films show good
tensile strength (TS), indicating that ASKG is a suitable film-forming 2.3. Preparation of bioactive films
material. Nowadays, most studies mainly focus on improving the anti­
oxidant and antibacterial properties of packaging films (Yang et al., First, 6 g ASKG was mixed in 800 mL distilled water and the aqueous
2021). Microbial contamination and oxidation cause undesirable solution was homogenized at 60 ◦ C for 45 min under continuous stirring
changes related to food quality, which endangers human health (Pra­ at 800 rpm. Then, 40% of glycerol (w/w of ASKG) was incorporated and
kash, Kedia, Mishra, & Dubey, 2015). The prevention of oxidation and stirred for 15 min. Subsequently, β-CD/CUR inclusion complex was
microbial contamination is vital for ensuring food safety and quality and incorporated to prepare ASKG film (No β-CD/CUR), ACC 3% film
extending shelf life (Chen et al., 2020). Several antioxidant and anti­ (incorporating 3% β-CD/CUR, based on ASKG w/w), ACC 5% film (5%
microbial packaging systems have been constructed by adding bioactive β-CD/CUR), and ACC 7% film (7% β-CD/CUR) and stirred for 20 min for
compounds (Peng et al., 2021). complete homogenization. The final solution was cast into a plexiglass
Curcumin (CUR) is one of the bioactive compounds extracted from plate and dried under a vacuum at 60 ◦ C for 48 h.
the rhizomes of Curcuma longa L. (Mangolim, 2015; Nelson et al., 2017;
Zhang et al., 2013). It has antibacterial, antioxidant, anti-cancer, anti-­ 2.4. Thickness and moisture content of bioactive films
tumor, anti-inflammatory, and wound healing properties (Nelson et al.,
2017), making it an ideal ingredient for medical use. However, the ef­ The film’s thickness was analyzed using a digital micrometer (San­
ficiency of their direct use in food or drugs still needs to be improved due Liang Digimatic Micrometer, Shanghai, China). The values at five
to their low solubility and bioavailability and their instability against different points were obtained for the average.
environmental factors, such as UV exposure, heat, and pH, and biolog­ The gravimetric method was used to calculate the moisture content.
ical, physical, and chemical conditions (Lim et al., 2018). Their appli­ The film samples were weighed before and after drying, and calculation
cability and use efficiency can be improved by encapsulating beneficial was made using Equation (1).
natural polyphenols (Raveendran et al., 2017; Sattari, Tehrani, Adeli, &
Azarbani, 2018). Until now, various natural and synthetic polymers Moisture content (%) = (initial weight - final weight)/initial weight) × 100(1)
have been used to improve the use efficiency and applicability of CUR.
β-cyclodextrin (β-CD) is a cyclic biocompatible oligosaccharide made of
seven glucopyranose units connected through glycosidic bonds. It pro­
2.5. Water solubility (WS) and moisture absorption (MA)
motes the CUR application (Liu, Cui, Kong, Barrow, & Yang, 2014). The
external surface of β-CD is hydrophilic, while its central cavity exhibits
The WS of the films was analyzed following the procedure described
hydrophobic properties (Jambhekar & Breen, 2016). This outer hydro­
in a previous study (Zahedi, Fathi-Achachlouei, & Yousefi, 2018). Each
philic surface and low polar central cavity contribute to the formation of
film was cut into pieces (20 mm × 20 mm) and dried at 100 ◦ C for 24 h to
β-CD/CUR complex. This encapsulation protects CUR by covering them
reach a constant weight (W1). These dried pieces were then immersed in
from environmental factors, improves their solubility, stability, and
50 mL water at room temperature for 24 h with occasional mild shaking.
bioavailability, and maintains their structural integrity (Chen, Ou, Chen,
Then, these pieces were dried at 100 ◦ C to reach a constant weight (W2),
& Tang, 2017; Gholibegloo et al., 2019). Thus, we prepared ASKG-based
and WS was calculated using Equation (2).
films incorporating β-CD/CUR complex at different concentrations to
study their physicochemical properties and their application potential in W1 − W2
WS(%) = × 100 (2)
preserving lamb and chicken meat. This study was aiming to prepare W1
ASKG-based film incorporating β-CD/CUR complex at different con­ The films were dried in an Electro-Thermostatic Blast Oven (DHG-
centrations with better antioxidant, antibacterial and physicochemical 9143BS-III) at 105 ◦ C for 24 h and weighed. Then, they were kept in an
properties to extend the shelf life of lamb and chicken meat at 4 ◦ C. open environment for 24 h and weighed again. Based on the initial
weight and the final weight, MA was calculated, as shown in Equation
2. Materials and methods (3).

2.1. Materials MA(%) =

Initial weight − Final weight
× 100 (3)
Initial weight
Food-grade ASKG was bought from Anhui Zhongnan Biotechnology
Co., Ltd. (Anhui, China). The provider of pure glycerin was Yongda 2.6. Mechanical properties
Chemical Regent Co. Ltd. (Tianjin, China), while β-CD was delivered by
Mengzhuo Huaxing Biochemistry Co., Ltd. CUR was purchased from The mechanical properties of films were analyzed through a TMS-
Shanghai Yuanye Bio-technology Co., Ltd. (Shanghai, China). All other Pilot Texture Analyser (Food Technology Corporation, Serial No. 14-
reagents used were of analytical grade and were available in the Food 1047-07) equipped with a 500 N load cell. The film samples were cut
Science Laboratory of Hebei Agricultural University. into rectangular strips of 100 mm × 15 mm, and were pulled by the food
texture analyzer at a stress rate of 200 mm/min at 25 ◦ C. Each sample
2.2. Preparation of β-CD/CUR inclusion complex was tested five times, and the averages of elongation at break (EAB) and
tensile strength (TS) were obtained.
β-CD/CUR inclusion complex was prepared according to the co-
precipitation procedure described in a previous study (Mangolim, 2.7. Water vapor permeability (WVP) and oxygen permeability (OP)
2015) with slight modifications. An aqueous solution of β-CD with a
concentration of 0.06 mol/L was stirred at 60 ◦ C. Then, 1.9 g of CUR was The WVP of films was evaluated using the procedure described in a
dissolved in ethanol at 60 ◦ C and added to the solution. The solution was previous study (Liang & Wang, 2018). The cups incorporating anhy­
vigorously agitated at 70 ◦ C for 4 h, and then ethanol was removed by a drous calcium chloride were sealed with bioactive films and were

2
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

Fig. 1. The chemical formula and pictures of curcumin, β-cyclodextrin, and β-CD/CUR inclusion complex.

incubated under 75% relative humidity at 25 ◦ C. These cups were 12–16 h in the dark at room temperature. The solution was then diluted
periodically weighted to obtain the mass of the moisture infiltrating with ethanol to get 0.70 ± 0.02 absorbance at 751 nm. The film extract
through the films into the desiccant. Each film was tested in triplicate, (0.3 mL) was mixed with 3.7 mL of the ABTS solution in the dark for 10
and WVP was calculated using Equations (4) and (5). min. Then the absorbance of the mixture was measured at 751 nm
wavelength (Cao & Song, 2020). In both assays, the radical scavenging
Water vapor transmission rate (WVTR) = Δm/(A × Δt) (4)
activity (RSA) was calculated as follows.
WVP = WVTR × T/ΔP (5) RSA (%) = (Acontrol – Asample)/Acontrol × 100 (6)
where Δm/Δt is the slope (g/s), T is film thickness (mm), A is the exposed where “Acontrolˮ is the absorbance of the blank and “A sampleˮ is the
surface area of the film (m2), and ΔP (1753.55 Pa) is the driving force
absorbance of the sample.
under 75% relative humidity.
The OP was determined at 0 relative humidity and 25 ◦ C by the Ox-
Tran instrument (OX2/230, Lab think, China) in continuous mode ac­ 2.9. FTIR test
cording to the Chinese National Standard GB/T19789-2005.
FTIR spectroscopy of films was conducted using a spectrometer
(Thermo Fisher Scientific, MA, USA) in the wavenumber range of 4000
2.8. Antioxidant properties to 500 cm− 1 at 4 cm− 1 resolution.

The antioxidant activity of the film matrix was analyzed through 2.10. X-ray diffraction (XRD) test
DPPH and ABTS assays. In DPPH free radical scavenging, a film extract
of 0.5 mL was mixed with 3.5 mL of DPPH ethanol solution (25 mg/L). The XRD patterns of films incorporating β-CD/CUR inclusion com­
After the reaction in the dark for 30 min, the absorbance was measured plex at different concentrations were collected using an X-ray diffrac­
at a wavelength of 517 nm (Arya & Raghav, 2021). tometer (D/max-2200; Rigaku, Tokyo, Japan). The films were scanned
For the ABTS assay, the working solution was prepared by making 7 at the range of (2θ) 5◦ –80◦ with a scanning rate of 2◦ /min under voltages
mM ABTS stock solution react with 2.45 mM potassium persulfate for of 40 kV and 30 mA.

3
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

2.11. Thermogravimetric analysis (TGA) test 2.15. Preservation of lamb and chicken meat

A TA instrument (TGA Q500, TA Instruments, USA) was used to carry 2.15.1. Sample preparation
out TGA and derivative thermogravimetry (DTG). The temperature was The lamb meat was transported from a slaughterhouse, and the
increased from 25 ◦ C to 600 ◦ C at the rate of 10 ◦ C/min. chicken meat was transported from a local market to the laboratory
within 45 min in an insulated ice-full box. The two kinds of meat were
2.12. Scanning electron microscopy (SEM) test cut into pieces in hygienic and sterile conditions, wrapped with prepared
films (Fig. 2), and stored in a refrigerator at 4 ◦ C. Finally, microbial and
The morphological investigation of films was performed through a chemical tests of each sample were performed on day 0, 3, 6, and 9
scanning electron microscope (Philips-FEI Co., Eindhoven, Netherlands) according to a previously described procedure (Sun et al., 2019).
under an accelerating voltage of 5 kV. The film samples were cracked in
liquid nitrogen, and on-site repair was conducted using double-sided 2.15.2. pH test
tape. Finally, a thin layer of gold was sprayed on the film before Firstly, 4.0 g of each type of meat was homogenized in 40 mL of
observation. distilled water. Then the mixture was centrifuged at 10,000×g and 4 ◦ C
for 5 min. The pH value of the supernatant was measured at 25 ± 2 ◦ C
2.13. Light transparency measurement using a digital pH meter.

Light transmittance was determined using a UV–vis spectropho­ 2.15.3. Determination of total volatile basic nitrogen (TVB-N)
tometer (UV-2600, Shimadzu, Kyoto, Japan). The film samples were cut The amount of TVB-N of lamb and chicken meat was measured ac­
into strips (2 cm × 4 cm) and placed on a spectrophotometer. The light cording to a previously described procedure (Gharibzahedi & Moham­
transmittance was recorded at a wavelength range from 200 to 800 nm. madnabi, 2017) with some modifications. The procedure involves steam
distillation and titration with HCl. In the same way, 5 mL supernatant
2.14. Antimicrobial activity test was obtained. Then, it was mixed with 5 mL MgO (1% w/v) and distilled
by the Kjeldahl nitrogen apparatus. The distillate was collected with 20
The antimicrobial activity of films against Staphylococcus aurous and mL boric acid solution (0.02 g/L) containing a mixture of methyl red (1
Escherichia coli was determined according to the procedure described in g/L) and methylene blue (1 g/L) as an indicator. Next, the solution was
a previous study (Sarıcaoglu & Turhan, 2020). The microorganisms titrated with 0.01 M HCl, and the amount of used HCl was noted.
were first grown in nutrient broth and then cultivated at 37 ◦ C for 24 h. Furthermore, 5 mL of distilled water was used instead of the sample as a
Then, a disk with a diameter of 15 mm was cut from the film samples, blank. The TVB-N value was calculated based on consumed HCL using
sterilized for 30 min with UV laser light, and placed on nutrient agar that Equation (7) (Gharibzahedi & Mohammadnabi, 2017).
had been inoculated with 0.1 mL of microbial suspension (Equivalent to
(V1 − V2 ) × C × 14
0.5 McFarland standards) for each bacterium. The plates were incubated TVB − N(mg / 100g) = × 100 (7)
m × 4/50
at 37 ◦ C for 24 h. After incubation, the total diameters of the inhibitory
zone were measured.
where V1 is the HCl volume used for the sample; V2 is the HCl volume
used for the blank; C is HCl concentration; m is sample weight (g).

Fig. 2. Prepared bioactive films and lamb and chicken meat samples.

4
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

2.15.4. Determination of thiobarbituric acid reactive substances (TBARS) mechanical strength (Ezati & Rhim, 2020). The film thickness increased
value while MA decreased with the increase in incorporated β-CD/CUR con­
The TBARS value was determined through the colorimetric method centrations. As shown in Fig. 3A, the maximum thickness of ACC 7% film
described in a previous report (Sun, Sun, Thavaraj, Yang, & Guo, 2017) is 0.0812 mm, while that of the control ASKG film is 0.0684 mm. The
with some modifications. Briefly, 4 g of meat was homogenized in 40 mL phenomenon was inverse in the case of MA. As shown in Fig. 3B, the MA
of 5% (w/v) trichloroacetic acid. Then, 100 μL of butylated hydroxyl of ACC 7% film (9.19%) is lower than that of the control ASKG film
toluene (0.1% w/v) was added and mixed for even distribution. Sub­ (20.53%). The decrease of MA might be due to the tremendous inter-
sequently, the mixture was centrifuged at 4000×g and 4 ◦ C for 15 min. and intra-molecular binding between β-CD/CUR and ASKG, thus
Then, 5 mL supernatant was mixed with 1 mL of 0.01 M thiobarbituric resulting in less active polar groups for the water molecules to bind
acid solution. The mixture was placed in a boiling water bath for 30 min (Erna, Felicia, Rovina, Vonnie, & Huda, 2022), while an increase in the
and then cooled to room temperature. The absorbance of the final thickness might be due to the high amount of solid material in the film
colored solution was determined by a UV–visible spectrophotometer at (Subbuvel & Kavan, 2022). From an operational perspective, changes in
532 nm. Furthermore, 5 mL of 5% (w/v) trichloroacetic acid containing thickness might result from fluctuations in cooling rates due to rheo­
0.1% (w/v) butylated hydroxytoluene was taken as a blank instead of logical properties. Additionally, film type thickness might depend on
the supernatant. The concentration of malondialdehyde (MDA) was operational conditions, such as component mixing and temperature. The
calculated according to the standard curve prepared with 1,1,3,3-tetra study of Niazmand and Razavizadeh (Niazmand & Razavizadeh, 2021)
ethoxy propane. The values of TBARS were expressed as the milligram also showed that the addition of β-CD/Ferula asafoetida extract inclusion
equivalent of MDA per unit mass of lamb and chicken meat (mg MDA complexes could increase the thickness of the film.
kg− 1 sample). The TBARS value was calculated according to Equation
(8) (Sun et al., 2017). 3.2. Moisture content and WS analysis
( )
C × 5 × V5
TBARS(mgMDA / kg sample) = (8) The moisture content of ASKG-based films containing β-CD/CUR
m complex is shown in Fig. 3C. The moisture content decreased from
where C denotes the concentration of MDA (μg/mL); V denotes the 23.82% to 20.33% with the increase of β-CD/CUR concentrations from
volume of 5% (w/v) trichloroacetic acid used for every sample (mL); m 0% to 7%. The highest moisture content was detected in ASKG film,
denotes sample weight (g). while the lowest was observed in ACC 7% film, which can be attributed
to the strong hydrophobic nature of CUR. The WS of ASKG films
2.15.5. Measurement of microbial count in meat increased with the increase of β-CD/CUR complex concentrations, as
For bacterial count, 1 g of each meat was homogenized in 9 mL of shown in Fig. 3D. The ASKG film showed the lowest WS value (25.21%),
sterilized normal saline water. From the mixture, serial decimal di­ while the ACC 7% film showed the highest WS value (28.94%). The
lutions were prepared to determine total viable counts (TVC) using the internal hydrophobic cavity and the external hydrophilic surface of β-CD
pour plate method. A dilution of 1 mL was dropped on the plate count allow the formation of β-CD/CUR through hydrophobic interactions,
agar surface, and the plates were incubated at 37 ◦ C for 24 h. All counts resulting in increased solubility of CUR. (Issa, Ibrahim, & Tahergorabi,
were expressed as log10 CFU/g. 2017). A film developed from fish gelatine incorporating β-CD/CUR
complex for apple juice preservation (Wu et al., 2018) showed similar
2.15.6. Texture test results.
The texture of the meat was analyzed by TMS-Pilot Texture Analyser
(Food Technology Corporation, Serial No. 14-1047-07) equipped with a 3.3. Mechanical property analysis
500 N load cell. The samples were placed under an aluminum cylindrical
probe moving downwards at a speed of 60 mm/min. The texture profile Food packaging films should maintain the properties of the food and
parameters, including hardness, cohesiveness, springiness, gumminess, should be strong and ductile enough to bear food weight and external
and chewiness, were calculated using TL-Pro texture analysis software. loads (Kanatt, Rao, Chawla, & Sharma, 2012). Fig. 4 shows that the
addition of β-CD/CUR complex influences the mechanical properties of
2.15.7. Color determination the obtained films. The TS (Fig. 4A) and EAB (Fig. 4B) values of the films
The color of the films was analyzed using a colorimeter (Model CR- decreased with the increase of β-CD/CUR concentrations. The highest TS
400, Konica Minolta Sensing Inc., Japan). The lightness (L*), red- (21.46 MPa) and EAB (58.93%) were shown by ASKG film, while the
green (a*), and yellow-blue (b*) were analyzed in triplicate. The L* lowest value was presented by ACC 7% film. The TS values of ACC 3%,
value signifies the lightness and darkness coordinates. The a* value in­ ACC 5% and ACC 7% films were 18.87 MPa, 18.15 MPa and 17.10 MPa,
dicates redness (Positive) and greenness (Negative). The b* value rep­ while the EAB values of ACC 3%, ACC 5% and ACC 7% films were
resents yellowness (Positive) and blueness (Negative) (Mangolim, 52.45%, 42.47% and 40.93%, respectively. The microstructure network
2015). For color analysis, the instrument was put directly on three and intermolecular force of bioactive films determine their mechanical
different positions on the film surface. properties (Shahbazi, 2017). The concentration and distribution of inter
and intra-molecular interactions are quite significant for the mechanical
properties of biodegradable films (Wu et al., 2018). The smaller size and
2.16. Statistical analysis uniform distribution of particles make the film network structure more
intact and the external force distribution more even, which contributes
The data were analyzed using SPSS (Version 16.0, SPSS Inc., Chi­ to the stabilization of the film matrix and then the improvement of the
cago, IL, USA). Duncan’s multiple-range test was used to compare the mechanical properties of the films. The β-CD/CUR with a bigger particle
differences between the properties of the films. P < 0.05 is considered size is more likely to occupy a larger space, which can lead to partial
statistically significant. damage to the film structure, signifying a lower interaction of ASKG
molecules. In addition, incomplete encapsulation of CUR by β-CD that
3. Results and discussions could be freely distributed in the film matrix in the form of crystals
would reduce the interaction between ASKG polymer chains and change
3.1. Thickness and MA analysis the mechanical properties of the films. The film prepared by incorpo­
rating purple onion peel extract in ASKG (Liang, Sun, Cao, Li, & Wang,
Film thickness is significant for its light transmittance and 2018) presented a similar pattern of mechanical properties.

5
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

Fig. 3. Thickness (A), moisture absorption (B), moisture content (C), and water solubility (D) of the prepared bioactive films.

Fig. 4. Tensile strength (A) and elongation of break (B) of the prepared bioactive films.

3.4. Film barrier property analysis decreased with the increase of β-CD/CUR concentrations. The ASKG film
showed the highest WVP value (4.7 × 10− 11 g s− 1 m− 1 pa− 1), followed
Film barrier properties are vital to the shelf life of food products and by ACC 3% film (3.9 × 10− 11 g s− 1 m− 1 pa− 1) and ACC 5% film (3.6 ×
can be reflected by WVP and OP because water and oxygen from the 10− 11 g s− 1 m− 1 pa− 1), whereas ACC 7% film presented the minimum
external environment can pass through the film, which would deterio­ WVP value (3.1 × 10− 11 g s− 1 m− 1 pa− 1). The results could possibly be
rate product quality and shorten shelf life (Aziz, Salama, & Sabaa, explained by the formation of a layer of water vapor molecule barrier by
2018). Fig. 5 shows the WVP (Fig. 5A) and OP (Fig. 5B) values of films CUR with a strong hydrophobic nature (Meira, Zehetmeyer, Werner, &
incorporating β-CD/CUR complex. The WVP values of the films Brandelli, 2017). The OP value decreased with the increase of β-CD/CUR

6
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

Fig. 5. WVP (A), OP (B), DPPH (C), and ABST (D) of the prepared bioactive films.

concentrations. As the concentration increased from 0% to 7%, the OP direct abstraction of hydrogen atoms of phenol ring by free radicals; (c)
value decreased from 1.5 cm3/m2⋅24 h⋅0.1 MPa to 0.76 cm3/m2⋅24 sequential proton loss electron transfer to stop chain reaction and
h⋅0.1 MPa. The ASKG film showed the highest OP value (1.52 enhance antioxidant properties (Zhang et al., 2016). Similarly, the high
cm3/m2⋅24⋅0.1 MPa), followed by ACC 3% film (1.12 cm3/m2⋅24 h⋅0.1 antioxidant activity of the β-CD/CUR complex was found in a blended
MPa) and ACC 5% film (1.02 cm3/m2⋅24 h⋅0.1 MPa), whereas the ACC film (Kaolaor, Phunpee, Ruktanonchai, & Suwantong, 2019), which was
7% film presented the lowest OP value (0.76 cm3/m2⋅24 h⋅0.1 MPa). The attributed to the CUR complexity in the β-CD cavity (Kaolaor et al.,
possible reason is that the high-concentration CUR filled the empty 2019).
spaces and reduced the OP value of the film. A similar result was re­
ported in the study on the quality evaluation of bighead carp wrapped by
starch/PVA/CUR/anthocyanin-based films (Aziz et al., 2018). 3.6. FTIR analysis

The FTIR spectra of ASKG films with β-CD/CUR inclusion complex at

3.5. Antioxidant property analysis different concentrations are shown in Fig. 6. The spectrum of control
ASKG film (without β-CD/CUR complex) showed typical bands at 3305
The antioxidant activity of films is significant because free radicals cm− 1 associated with the O–H stretching vibration. The bands at 2925
can lead to discoloration, odor, and rancidity in packaged foods (Deh­ cm− 1 were caused by the C–H stretching vibration of ASKG and glycerol.
ghani, Hosseini, Golmakani, Majdinasab, & Esteghlal, 2018). The DPPH The absorption peak at 1723 cm− 1 displayed a weak carbonyl stretch
and ABTS radical scavenging assays were used to evaluate the antioxi­ (C–– O) due to the engagement of most aldehyde groups in their masked
dant activity of ASKG-based films incorporating the β-CD/CUR complex. forms of hemiacetals, hemialdals, and hydrates (Plappert et al., 2018),
According to Fig. 5C and D, ASKG-based films showed significantly while the absorption peaks at 1647 cm− 1 and 1605 cm− 1 corresponded
enhanced DPPH (6.39–38.76%) and ABTS (27.77–83.61%) radical to C–– C stretching vibration (Haq, Hasnain, & Azam, 2014). At wave
scavenging activities with the increase of β-CD/CUR complex concen­ number 1405 cm− 1, the band was assigned to C–O specific angular de­
trations from 0% to 7%, indicating that their antioxidant activity was formations of phenols (Pereira Jr, de Arruda, & Stefani, 2015). The other
improved. The ASKG film showed the lowest value of ABST (27.77%) peaks at 1152 cm− 1 and 1028 cm− 1 were caused by the stretching vi­
and DPPH (6.39%), while ACC 7% film showed the highest value of bration of C–H and C–O–C glucose units (Li et al., 2018). The O–C stretch
ABST (83.61%) and DPPH (38.76%), respectively. The ACC 3% and ACC vibration was detected at 920 cm− 1 representing anhydroglucose rings,
5% films presented ABST values of 54.86% and 69.51%, while their while the stretching at 866 cm− 1 and 818 cm− 1 indicated the pyranose
DPPH values were 19.63% and 31.78%, respectively. These films ring vibration in polysaccharides (Guo et al., 2020). When the
exhibited antioxidant properties due to the presence of phenolic hy­ β-CD/CUR complex was incorporated, the intensity of the O–H group
droxyls in β-CD/CUR. The process involves (a) electron transfer; (b) band decreased, and the absorption peaks shifted to a low wave number,

7
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

the pattern at 16.98◦ and 20.08◦ indicate the amorphous structure of

ASKG (Qian, Chen, Zhang, & Zhang, 2009). As β-CD/CUR complex at a
concentration of 3% and 5% was added, a series of small and thin peaks
appeared at 17.3◦ and 24.3◦ are characteristic diffraction peaks of CUR,
indicating the initial stage of crystallinity. As the concentration reached
7%, several intense peaks appeared at 12.6◦ , 18.8◦ , and 20.78◦ (2θ).
These peaks represent the presence of new solid crystalline phases,
which were formed due to the presence of β-CD/CUR (Mangolim, 2015).

3.8. Thermal analysis

TGA can evaluate thermal properties and degradation and material

weight loss due to temperature changes (Wahid et al., 2019). The
thermogravimetry (TG) and DTG curves of control ASKG film and films
with β-CD/CUR inclusion complex are shown in Fig. 8. The weight loss
of control ASKG film occurred in three stages, while that of films
incorporating β-CD/CUR complex occurred in four stages. The first
weight loss of films incorporating β-CD/CUR complex occurred at
39.9◦ C–88.7 ◦ C and was associated with absorbed water evaporation
Fig. 6. FTIR spectra of ASKG and the prepared bioactive films. (Chen et al., 2021). The second weight loss occurred between 121.8◦ C
and 223.7 ◦ C, corresponding to CUR decomposition (Celebioglu & Uyar,
2020), which was not observed in ASKG film. The third weight loss was
indicating hydrogen bond interactions between ASKG and β-CD/CUR
observed at 223.7◦ C–257.8 ◦ C due to the decomposition of β-CD (Cele­
inclusion complex. In addition, the absorption peaks of C–H and C–O
bioglu & Uyar, 2020) and glycerol (Liang et al., 2019; Liang & Wang,
stretching moved to 2930 and 1423 cm− 1, respectively. The peak in­
2018). The final weight loss occurred at 257.8◦ C–228.5 ◦ C due to the
tensity at 1152 cm− 1 corresponding to C–H became dominant and
decomposition of ASKG. Incorporating the β-CD/CUR complex did not
shifted to 1156 cm− 1 with β-CD/CUR complex addition. After β-CD/CUR
– O stretching of ASKG shifted from 818 cm− 1 to decrease film thermal stability.
complex addition, the C–
802 cm− 1, signifying the hydrogen bond formation of aldehyde groups
with β-CD/CUR complex. The result confirmed the existence of inter­ 3.9. Light transmittance analysis
molecular attraction between CUR and β-CD. In other characteristic
bands, no significant change was observed, suggesting that no new The light transmission of films is an important property protecting
chemical bonds were formed or broken between ASKG and β-CD/CUR food from light, particularly UV light. Fig. 9 shows the light trans­
inclusion complex. The result is consistent with that of a previous study mittance of control ASKG film and films incorporating β-CD/CUR in­
(Kono & Teshirogi, 2015). clusion complex. The highest light transmittance was observed in ACC
7% film, while the lowest light transmittance was observed in the ASKG
film.
3.7. XRD analysis All the films exhibited excellent blocking properties against UV light.
Their transmittance was less than 1% from 200 nm to 270 nm but
The XRD patterns of ASKG films containing β-CD/CUR inclusion directly increased to 40.6% between 270 nm and 398.1 nm. A contin­
complex are shown in Fig. 7. The peak at 11.4◦ in the XRD diffractogram uous gradual increase was recorded in all films, with the wavelength
indicates the semi-crystalline structure of ASKG (Narasagoudr et al., increasing from 400 nm to 800 nm. The maximum transmittance of ACC
2020; Rivero, Garcia, & Pinotti, 2010). The two characteristic peaks in 7%, ACC 5%, ACC 3%, and control ASKG films were 63.3%, 60.4%,
58.1%, and 57.4%, respectively. The transmittance increased with the
increase in the concentration of β-CD/CUR, which might be attributed to
the empty space caused by the incorporation of β-CD/CUR and small
cracks caused by CUR crystals and could also be related to β-CD/CUR
particle size and dispersion in the film matrix (Wu et al., 2018). The film
prepared from fish gelatine incorporating β-CD/CUR for apple juice
preservation (Wu et al., 2018) showed similar results.

3.10. SEM analysis

The morphology of ASKG-based films incorporating β-CD/CUR

complex was examined through SEM microscopy. The results are shown
in Fig. 10. Although β-CD/CUR incorporation changed film morphology,
the ASKG film showed a homogeneous, smooth, and compact surface.
The ACC 3% and ACC 5% films had smooth surfaces as well, but an
obvious increase in surface irregularities was observed in the ACC 7%
film, suggesting the uneven distribution of particles with different sizes.
Likewise, uneven β-CD/CUR particle distribution and small cracks in the
cross-section of the films were observed, which resulted in a decrease in
the EAB and TS of the film, but the quality of the films was generally
good. The morphology of the film prepared from fish gelatine (Wu et al.,
2018) showed a similar change with the increase of β-CD/CUR
Fig. 7. XRD spectra of ASKG and the prepared bioactive films. concentrations.

8
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

Fig. 8. TG (A) and DTA (B) curve of ASKG and the prepared bioactive films.

has been reported that the CUR molecules in the composite film could
release from the cavity of β-CD and diffuse out of the film system
through the empty spaces during the incubation process. The CUR could
interact with bacterial proteins and bind to deoxyribonucleic acid
molecules, which could destroy the cell membrane and cell wall of mi­
croorganisms so that the growth of bacteria was inhibited (Zheng et al.,
2020). In a previous report, the growth of S. aureus and E. coli was
inhibited by permeabilizing their cell membrane through CUR (Wu
et al., 2019). The β-CD/CUR displays a better antibacterial effect by the
release from the films and diffusion, suggesting its potential application
in food preservation.

3.12. Color analysis of films

The color parameters of ASKG film incorporating β-CD/CUR complex

at different concentrations are shown in Table 1. The ASKG film was
transparent and colorless, but the films containing β-CD/CUR complex
Fig. 9. Light transmission spectra of control ASKG film and the prepared displayed yellow color and became darker with the increase of β-CD/
bioactive films. CUR complex concentrations and the decrease of the L* value. The a*
values, which indicate chromaticity from red (+) to green (− ), of ASKG
3.11. Antibacterial activity analysis film, ACC 3% film, ACC 5% film, and ACC 7% film were statistically
different. The ASKG film had a* value (+0.56) that represented slight
The antimicrobial activity of the films manifests as their ability to redness. The incorporation of β-CD/CUR complex turned the ASKG film
fight against pathogenic bacteria, i.e., E. coli and S. aureus, and can be slightly green. The lowest a* value (− 0.37) representing greenness was
evaluated based on the zone of microbial growth inhibition. As ex­ shown in ACC 3% film, while the highest a* value (− 1.89) representing
pected, the control ASKG film did not affect microbial growth, leaving greenness was recorded in ACC 7% film. The b* value indicated that all
no inhibitory zone, as shown in Fig. 11 and Table 1. The incorporation of the films were yellow. The highest b* value (11) was displayed by ACC
β-CD/CUR at different concentrations into films significantly inhibited 7% film, followed by ACC 5% film and ACC 3% film, while the minimum
microbial growth, as shown by large inhibitory zones. The ACC 7% film value (0.44) was shown by the control ASKG film. The results of a pre­
exhibited a maximum zone of 21.3 mm and 19.9 mm against S. aureus vious study on the use of β-CD/CUR complex for food preservation
and E. coli, respectively, followed by ACC 5% film and ACC 3% film. It (Mangolim, 2015) were consistent with our results.

Fig. 10. Surface and cross-sectional morphology of the films.

9
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

Fig. 11. Antimicrobial assay of the prepared bioactive films against S. aureus and E. coli.

Table 1
Antimicrobial essay and color parameters of the prepared bioactive films.
Treatment Inhibition zone Colour parameters

E. coli S. aureus L* a* b*

Control ASKG film 0 0 83.84 ± 1.19a 0.56 ± 0.11a 0.44 ± 0.11a

ACC 3% film 15.1 ± 0.2a 16.6 ± 0.7a 79.82 ± 0.28a 0.37 ± 0.03b 4.55 ± 0.24b
ACC 5% film 17.2 ± 0.45b 17.8 ± 0.3b 77.63 ± 0.09a − 1.36 ± 0.05c 8.55 ± 1.06c
ACC 7% film 19.7 ± 0.8c 21.3 ± 0.8c 75.46 ± 0.19a − 1.89 ± 0.16d 11 ± 0.47d

Note: The values with different superscript letter in the same column indicates significant different (P < 0.05).

3.13. Effect of bioactive film on lamb and chicken meat preservation chicken meat was 9.07 mg/100 g. However, at the end of the storage, the
content was significantly increased to 28.81 mg/100 g and 25.20 mg/
3.13.1. pH value 100 g, respectively, for the samples wrapped with control ASKG film.
The initial pH of lamb (Fig. 12A) and chicken (Fig. 13A) was 5.81 This value exceeded the maximum limit of 25 mg/100 g for meat after 9
and 5.90, respectively. The pH of all meat samples was increased with days. However, the samples covered with ACC 3%, ACC 5%, and ACC
storage time, especially that of meat wrapped with control ASKG film. 7% films showed lower TVB-N contents than this limit. The relatively
On day 9, the pH of the lamb meat covered with ASKG, ACC 3%, ACC rapid increase in TVB-N values for the control samples might be asso­
5%, and ACC 7% films was 6.92, 6.47, 6.21, and 5.98, respectively, ciated with protein decomposition and accumulation of non-protein
whereas that of the chicken meat was 6.96, 6.36, 6.18, and 6.08, nitrogen compounds like ammonia and primary, secondary, and ter­
respectively. The increase in pH values is generally attributed to the tiary amines resulting from bacterial and proteolytic enzyme activity
accumulation of biogenic amines and ammonia produced by the (Khezrian & Shahbazi, 2018). In contrast, the samples wrapped with
decomposition of meat protein by microorganisms and endogenous active films showed lower TVB-N values due to the antibacterial activ­
enzymes (Ma, Chen, Zhi, & Du, 2021). The meat wrapped with the active ities of CUR. Our finding demonstrated that β-CD/CUR complex incor­
films had a lower pH value than that wrapped with the control film poration could slow TVB-N production and keep lamb and chicken meat
because the antimicrobial properties of CUR slowed down the produc­ fresh at 4 ◦ C for nine days. The nanofiber-based film with CUR, poly­
tion of alkaline substances. It was suggested that the developed active ethylene oxide, and chitosan was effective in retarding TVB-N produc­
films could be used for lamb and chicken meat preservation. The pork tion in chicken meat (Yildiz, Sumnu, & Kahyaoglu, 2021). Similarly,
meat packed by gelatin/chitosan composite film (Liu et al., 2022) and κ-carrageenan-based film incorporating CUR slowed TVB-N production
chicken and fish meat covered with rice starch-based film incorporating in shrimp and pork meat (Liu et al., 2018).
CUR displayed a similar increase in pH value with storage time (Erna
et al., 2022). 3.13.3. TBARS value
TBARS value is widely used to evaluate lipid oxidation as it increases
3.13.2. TVB-N with the formation of secondary products of lipid oxidation. The TBARS
The TVB-N is a common indicator of meat freshness. The TVB-N value of lamb (Fig. 12C) and chicken meat (Fig. 13C) were expressed as
value conveys information about nitrogenous compounds produced mean MDA per unit mass of meat. The initial TBARS values of lamb and
during the storage period, which reflects bacterial activity, endogenous chicken were 0.65 and 0.31 mg MDA/kg, respectively, which were in the
enzymes, and spoilage. The TVB-N values of lamb and chicken meat normal range of freshness, as reported by Khezrian and Shahbazi
after nine-day storage are shown in Figs. 12B and 13B, respectively. The (Khezrian & Shahbazi, 2018). The highest increment in TBARS value
initial TVB-N content of lamb meat was 8.06 mg/100 g, and that of was observed in meat wrapped with control ASKG film during storage

10
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

Fig. 12. pH (A), TVB-N (B), TBARS (C) and TBC (D) values of lamb meat wrapped with the prepared bioactive films at different time.

Fig. 13. pH (A), TVB-N (B), TBARS (C) and TBC (D) values of chicken meat wrapped with the prepared bioactive films at different time.

time, whereas the lowest increment in TBARS value (1.148 mg MDA/kg & Mohamed, 2018). Similar phenomena were observed in fish fillets
for lamb and 0.71 mg MDA/kg for chicken) was presented by samples wrapped with gelatin coating enriched with β-CD/CUR emulsion during
wrapped with ACC 7% film, followed those wrapped by ACC 5% film storage at 4 ◦ C (Sun et al., 2019).
and ACC 3% film. The results suggested that the ASKG film incorpo­
rating β-CD/CUR complex had excellent antioxidant properties. The 3.13.4. Microbiological analysis
increase was in agreement with that in the report on CUR incorporation Microbial growth and chemical and enzymatic activities are
into essential oils in pectin for chicken preservation (Abdou, Galhoum, commonly responsible for meat and meat product deterioration. The

11
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

Table 2
Texture parameters of lamb meat wrapped with the prepared bioactive films.
Treatment Parameters Storage time (day)

0 3 6 9
a a a
Control ASKG film Hardness (N) 32.36 ± 0.85 24.45 ± 0.80 21.69 ± 2.21 17.91 ± 0.69a
ACC 3% film 32.9 ± 1.58a 28.79 ± 4.40ab 23.39 ± 3.05a 21.10 ± 0.32a
ACC 5% film 33.70 ± 1.68a 27.73 ± 4.22bc 26.57 ± 5.12ab 24.17 ± 0.35c
ACC 7% film 33.32 ± 3.60a 32.88 ± 1.56c 28.97 ± 4.05b 24.75 ± 1.49c

Control ASKG film Cohesiveness 0.40 ± 0.01a 0.33 ± 0.005a 0.29 ± 0.01ab 0.23 ± 0.02a
ACC 3% film 0.39 ± 0.06a 0.33 ± 0.01a 0.27 ± 0.02a 0.25 ± 0.02a
ACC 5% film 0.38 ± 0.06a 0.35 ± 0.02ab 0.29 ± 0.01ab 0.26 ± 0.02a
ACC 7% film 0.37 ± 0.01a 0.35 ± 0.02ab 0.33 ± 0.01b 0.28 ± 0.01ab

Control ASKG film Springiness (mm) 1.37 ± 0.05a 1.15 ± 0.02a 0.95 ± 0.05a 0.79 ± 0.08a
ACC 3% film 1.53 ± 0.08c 1.10 ± 0.04a 1.13 ± 0.04c 0.94 ± 0.07b
ACC 5% film 1.47 ± 0.15b 1.24 ± 0.14a 1.15 ± 0.08c 0.94 ± 0.03b
ACC 7% film 1.39 ± 0.02ab 1.20 ± 0.06b 1.04 ± 0.12b 0.93 ± 0.07b

Control ASKG film Gumminess (N) 13.09 ± 0.63c 10.40 ± 0.23a 8.30 ± 0.89a 7.32 ± 0.13a
ACC 3% film 12.58 ± 0.45a 10.003 ± 0.45a 9.0 ± 1.74ab 7.68 ± 0.29ab
ACC 5% film 11.56 ± 0.79b 10.26 ± 1.04a 9.72 ± 1.4b 8.41 ± 0.17b
ACC 7% film 12.74 ± 1.88c 10.76 ± 0.53a 10.06 ± 0.76bc 9.25 ± 0.42c

Control ASKG film Chewiness (mj) 13.63 ± 2.85a 9.32 ± 1.10a 7.69 ± 0.50a 6.86 ± 0.14a
ACC 3% film 13.88 ± 0.18a 11.23 ± 0.40ab 9.73 ± 1.01b 8.11 ± 0.10b
ACC 5% film 14.51 ± 1.50a 12.48 ± 2.66b 10.87 ± 1.18bc 8.98 ± 0.16c
ACC 7% film 13.96 ± 0.93a 13.19 ± 2.74b 11.18 ± 0.32c 10.48 ± 0.14cd

Note: The values in each group with different superscript letter in the same column indicates significant different (P < 0.05).

initial total bacterial count (TBC) of lamb meat (Fig. 12D) ranged from 3.13.5. Texture analysis
3.942 to 4.339 log10 CFU/g, and that of chicken meat (Fig. 13D) ranged The texture is an important parameter directly linked with the
from 6.321 to 6.513 log10 CFU/g. The TBC values of all samples freshness of the meat. The texture profiles, including hardness, cohe­
increased with the storage period. However, the TBC values of samples siveness, springiness, gumminess and chewiness, of lamb (Table 2) and
wrapped with control ASKG film grew faster than those wrapped with chicken (Table 3) showed a maximum decrease after nine days of stor­
active films. On day 9, the meat wrapped with ACC 7% film presented age at 4 ◦ C. The lamb and chicken meat wrapped with control ASKG film
the minimum TBC value (5.941 log10 CFU/g for lamb meat and 7.169 presented deterioration in meat textural parameters during storage,
log10 CFU/g for chicken meat). The results showed that the increase in while the meat wrapped with ACC 7% film showed a minimum decrease
β-CD/CUR concentration in films slowed down microbial growth due to in these parameters, followed by the meat wrapped with ACC 5% film
the presence of phenolic groups in CUR (Subbuvel & Kavan, 2022). and ACC 3% film. The results suggest that β-CD/CUR complex incor­
Therefore, the developed active films are ideal food packaging poration into ASKG film can slow down texture degradation during meat
materials. storage. The chemical and biochemical activities of meat during storage

Table 3
Texture parameters of chicken meat wrapped with the prepared bioactive films.
Treatment Parameters Storage time (day)

0 3 6 9

Control ASKG film Hardness (N) 20.58 ± 1.11a 15.82 ± 1.34a 14.66 ± 0.82a 11.99 ± 0.63a
ACC 3% film 21.55 ± 2.37a 16.38 ± 1.32a 14.73 ± 0.92a 12.71 ± 1.06a
ACC 5% film 23.5 ± 4.99a 18.65 ± 0.59ab 16.22 ± 0.94a 16.22 ± 0.94b
ACC 7% film 23.65 ± 1.83a 20.80 ± 0.65bc 17.94 ± 0.85ab 17.94 ± 0.85c

Control ASKG film Cohesiveness 0.44 ± 0.01a 0.36 ± 0.01a 0.31 ± 0.02a 0.25 ± 0.01a
ACC 3% film 0.43 ± 0.02a 0.37 ± 0.02a 0.32 ± 0.02ab 0.26 ± 0.02a
ACC 5% film 0.44 ± 0.06a 0.39 ± 0.04b 0.34 ± 0.01b 0.31 ± 0.04ab
ACC 7% film 0.45 ± 0.01a 0.43 ± 0.02c 0.39 ± 0.02b 0.34 ± 0.02b

Control ASKG film Springiness (mm) 1.28 ± 0.18a 0.99 ± 0.15a 0.77 ± 0.05a 0.58 ± 0.04a
ACC 3% film 1.26 ± 0.07a 1.05 ± 0.2ab 0.90 ± 0.03b 0.76 ± 0.07b
ACC 5% film 1.43 ± 0.02b 1.12 ± 0.03ab 0.96 ± 0.05bc 0.83 ± 0.05b
ACC 7% film 1.20 ± 0.1a 0.98 ± 0.07a 0.84 ± 0.04ab 0.72 ± 0.03b

Control ASKG film Gumminess (N) 9.87 ± 3.46ab 7.38 ± 1.01a 6.94 ± 0.26ab 6.01 ± 0.14a
ACC 3% film 8.85 ± 0.75a 7.71 ± 0.1a 6.62 ± 0.27a 6.08 ± 0.2a
ACC 5% film 10.69 ± 0.17ab 9.68 ± 0.17b 8.25 ± 0.27ab 6.91 ± 0.17b
ACC 7% film 9.2 ± 0.63a 7.95 ± 0.12a 7.82 ± 1.75ab 6.84 ± 0.33b

Control ASKG film Chewiness (mj) 10.58 ± 0.97a 8.11 ± 0.35a 6.99 ± 0.12a 5.41 ± 0.13a
ACC 3% film 10.44 ± 1.59a 8.67 ± 0.45ab 7.79 ± 0.32ab 6.27 ± 0.25b
ACC 5% film 10.18 ± 0.82a 8.50 ± 0.51ab 8.03 ± 0.10ab 7.23 ± 0.23c
ACC 7% film 10.13 ± 0.90a 9.29 ± 0.56ab 8.94 ± 0.47ab 7.71 ± 0.16c

Note: The values in each group with different superscript letter in the same column indicates significant different (P < 0.05).

12
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

help soften the muscles, which can lead to spoilage. However, the films 4. Conclusion
containing β-CD/CUR complex could prevent muscle softening by
restricting microbial and chemical activities, indicating their potential In this study, novel ASKG-based bioactive films were prepared by
to be used as packaging materials to improve the texture of meat. The incorporating β-CD/CUR inclusion complex at different concentrations.
textural profiles of grass carp surimi during storage (Sun et al., 2017) The addition of β-CD/CUR inclusion complex significantly improved the
showed a similar decrease. properties of these films, especially antioxidant activity, antibacterial
activity, and barrier properties against oxygen and water vapor. The
3.13.6. Color analysis of meat samples SEM and FTIR results demonstrated the compatibility of β-CD/CUR in­
Color is an important indicator of meat freshness. The meat un­ clusion complex with ASKG contributes to the excellent surface and
dergoes some changes during storage, including color changes. The mechanical properties of the films. Additionally, the UV-blocking
color of lamb and chicken meat is reflected by L*, a* and b* values, as properties and thermal stability were satisfactory. The active films
shown in Table 4. The initial L* values of all lamb and chicken meat significantly reduced the TVB-N, TBARS, TBC, and pH values of lamb
samples were similar and were around 32.5 and 48.0, respectively. L* and chicken meat and maintained their color and texture during the
values of all samples decreased with the storage time. However, the nine-day storage at 4 ◦ C. The ACC 7% film showed better performance
control sample showed a maximum L* value, and the samples wrapped than other films. In conclusion, ASKG films incorporating β-CD/CUR
with ACC 7% film showed a similar L* value. The a* value of lamb and inclusion complex have the potential to be used as packaging materials
chicken meat increased with storage time. At the end of the storage, the to extend the shelf life of meat.
samples wrapped with films incorporating β-CD/CUR inclusion com­
plex, especially those wrapped with ACC 7% film, showed a lower a* Author contributions
value than ASKG (control) sample. According to a previous study (Meral
et al., 2019), meat will produce undesirable smells and tastes after Tieqiang Liang and Zhisheng Zhang conceived and designed the
several days of storage and turn red over time. The CUR loaded in the experiments; Sohail Khan performed the experiments; Sohail Khan and
films probably delayed red color development by inhibiting bacterial Han Wang analyzed the data; Sohail Khan wrote the original manu­
activity. Similarly, the b* values of all samples also increased with script; Ying Shu and Zhisheng Zhang proofed the technical content;
storage. However, the ASKG sample showed a higher b* value than Tieqiang Liang review & editing the final manuscript. All authors have
samples wrapped with films incorporating β-CD/CUR inclusion com­ read and agreed to the published version of the manuscript.
plex. The increase of b* value is associated with intensified lipid
oxidation, supported by the increase of TBARS values (Figs. 12C and Declaration of competing interest
13C) of lamb and chicken meat in this study. The study suggests that the
CUR in developed films stabilizes color by inhibiting microorganism The authors declare that they have no known competing financial
activity. interests or personal relationships that could have appeared to influence
the work reported in this paper.

Table 4
Color parameters of lamb and chicken meat wrapped with the prepared bioactive films.
Treatment Parameter Storage time (day)

0 3 6 9

Lamb meat
Control ASKG film L* 32.10 ± 0.53a 29.35 ± 0.79a 28.68 ± 0.24a 26.66 ± 1.01a
ACC 3% film 32.56 ± 2.00a 30.72 ± 0.15b 29.13 ± 2.74a 29.06 ± 0.58b
ACC 5% film 32.47 ± 0.97a 31.07 ± 1.52b 30.67 ± 0.18a 29.77 ± 0.76bc
ACC 7% film 32.95 ± 0.71a 32.08 ± 0.10b 31.53 ± 0.84a 31.18 ± 0.58c

Control ASKG film a* 9.04 ± 0.60a 10.03 ± 0.27a 11.58 ± 0.20c 14.06 ± 0.28c
ACC 3% film 9.18 ± 0.71a 9.90 ± 0.37a 11.10 ± 0.30bc 12.79 ± 0.36b
ACC 5% film 9.22 ± 0.66a 9.67 ± 0.66a 10.33 ± 048a 12.42 ± 0.64ab
ACC 7% film 9.26 ± 0.36a 9.53 ± 0.24a 10.71 ± 0.28ab 11.83 ± 0.58a

Control ASKG film b* 6.03 ± 0.25ab 7.10 ± 0.15b 8.09 ± 0.22c 9.34 ± 0.43c
ACC 3% film 5.80 ± 0.49a 6.66 ± 0.13ab 7.55 ± 0.09bc 8.58 ± 0.20b
ACC 5% film 6.01 ± 0.20ab 6.42 ± 0.15a 7.27 ± 0.23ab 8.37 ± 0.38ab
ACC 7% film 6.03 ± 0.60ab 6.27 ± 0.51a 6.73 ± 0.32a 8.10 ± 0.08a

Chicken meat
Control ASKG film L* 45.69 ± 1.55a 39.01 ± 0.17a 35.84 ± 1.08a 35.84 ± 1.08a
ACC 3% film 48.14 ± 0.53b 43.19 ± 0.62b 41.46 ± 0.63b 41.46 ± 0.63c
ACC 5% film 48.41 ± 0.95b 44.77 ± 1.00c 42.61 ± 3.41b 39.04 ± 0.77b
ACC 7% film 48.99 ± 0.95b 46.03 ± 0.25c 44.20 ± 4.28b 41.81 ± 0.92c

Control ASKG film a* 2.63 ± 0.39a 2.75 ± 0.05a 3.77 ± 0.18b 4.81 ± 0.17b
ACC 3% film 2.51 ± 0.47a 2.59 ± 0.17a 3.39 ± 0.21ab 4.12 ± 0.18a
ACC 5% film 2.41 ± 0.42a 2.57 ± 0.18a 3.29 ± 0.14ab 3.96 ± 0.09a
ACC 7% film 2.47 ± 0.42a 2.51 ± 0.14a 3.06 ± 0.37a 3.53 ± 0.29a

Control ASKG film b* 7.58 ± 0.28b 9.13 ± 0.28b 10.57 ± 0.74b 11.81 ± 0.27c
ACC 3% film 7.18 ± 2.09a 8.58 ± 0.32a 9.62 ± 0.17a 10.99 ± 0.19b
ACC 5% film 7.13 ± 0.19a 8.45 ± 0.11a 9.32 ± 0.41a 10.05 ± 0.17b
ACC 7% film 7.29 ± 0.29a 8.30 ± 0.48a 9.08 ± 0.73a 9.92 ± 0.08a

Note: The values in each group with different superscript letter in the same column indicates significant different (P < 0.05).

13
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

Data availability tuning the molar ratio of cross-linker to β-cyclodextrin. Carbohydrate Polymers, 213,
70–78. https://doi.org/10.1016/j.carbpol.2019.02.075
Guo, Z., Wu, X., Zhao, X., Fan, J., Lu, X., & Wang, L. (2020). An edible antioxidant film of
No data was used for the research described in the article. Artemisia sphaerocephala Krasch. gum with sophora japonica extract for oil
packaging. Food Packaging and Shelf Life, 24, Article 100460. https://doi.org/
10.1016/j.fpsl.2019.100460
Acknowledgments Haq, M. A., Hasnain, A., & Azam, M. (2014). Characterization of edible gum cordia film:
Effects of plasticizers. LWT - Food Science and Technology, 55(1), 163–169. https://
This work was supported by the Natural Science Foundation of Hebei doi.org/10.1016/j.lwt.2013.09.027
Issa, A., Ibrahim, S. A., & Tahergorabi, R. (2017). Impact of sweet potato starch-based
Province (C2021204038), Research Foundation for the Introduced Tal­ nanocomposite films activated with thyme essential oil on the shelf-life of baby
ents of Hebei Agricultural University (YJ2020023), Hebei Layer and spinach leaves. Foods, 6(6), 43. https://doi.org/10.3390/foods6060043
Broiler Innovation Team of Modern Agro-industry Technology Research Jambhekar, S. S., & Breen, P. (2016). Cyclodextrins in pharmaceutical formulations I:
Structure and physicochemical properties, formation of complexes, and types of
System (HBCT2018150210), Hebei Province Modern Agricultural In­
complex. Drug Discovery Today, 21(2), 356–362. https://doi.org/10.1016/j.
dustrial Technology System Sheep Industry Innovation Team Special drudis.2015.11.017
(HBCT2018140203) and Hebei Layer Industry Technology Research Kanatt, S. R., Rao, M., Chawla, S., & Sharma, A. (2012). Active chitosan–polyvinyl
Institute (225676150H). alcohol films with natural extracts. Food Hydrocolloids, 29(2), 290–297. https://doi.
org/10.1016/j.foodhyd.2012.03.005
Kaolaor, A., Phunpee, S., Ruktanonchai, U. R., & Suwantong, O. (2019). Effects of
References β-cyclodextrin complexation of curcumin and quaternization of chitosan on the
properties of the blend films for use as wound dressings. Journal of Polymer Research,
26(2), 1–12. https://doi.org/10.1007/s10965-019-1703-y
Abdou, E. S., Galhoum, G. F., & Mohamed, E. N. (2018). Curcumin loaded
Khezrian, A., & Shahbazi, Y. (2018). Application of nanocompostie chitosan and
nanoemulsions/pectin coatings for refrigerated chicken fillets. Food Hydrocolloids,
carboxymethyl cellulose films containing natural preservative compounds in minced
83, 445–453. https://doi.org/10.1016/j.foodhyd.2018.05.026
camel’s meat. International Journal of Biological Macromolecules, 106, 1146–1158.
Andrade, R. M., Ferreira, M. S., & Gonçalves, É. C. (2016). Development and
https://doi.org/10.1016/j.ijbiomac.2017.08.117
characterization of edible films based on fruit and vegetable residues. Journal of Food
Kono, H., & Teshirogi, T. (2015). Cyclodextrin-grafted chitosan hydrogels for controlled
Science, 81(2), E412–E418. https://doi.org/10.1111/1750-3841.13192
drug delivery. International Journal of Biological Macromolecules, 72, 299–308.
Antoniou, J., Liu, F., Majeed, H., & Zhong, F. (2015). Characterization of tara gum edible
https://doi.org/10.1016/j.ijbiomac.2014.08.030
films incorporated with bulk chitosan and chitosan nanoparticles: A comparative
Liang, T., Sun, G., Cao, L., Li, J., & Wang, L. (2018). Rheological behavior of film-forming
study. Food Hydrocolloids, 44, 309–319. https://doi.org/10.1016/j.
solutions and film properties from Artemisia sphaerocephala Krasch. gum and purple
foodhyd.2014.09.023
onion peel extract. Food Hydrocolloids, 82, 124–134. https://doi.org/10.1016/j.
Arya, P., & Raghav, N. (2021). In-vitro studies of Curcumin-β-cyclodextrin inclusion
foodhyd.2018.03.055
complex as sustained release system. Journal of Molecular Structure, 1228, Article
Liang, T., Sun, G., Cao, L., Li, J., & Wang, L. (2019). A pH and NH3 sensing intelligent
129774. https://doi.org/10.1016/j.molstruc.2020.129774
film based on Artemisia sphaerocephala Krasch. gum and red cabbage anthocyanins
Aziz, M. S. A., Salama, H. E., & Sabaa, M. W. (2018). Biobased alginate/castor oil edible
anchored by carboxymethyl cellulose sodium added as a host complex. Food
films for active food packaging. LWT - Food Science and Technology, 96, 455–460.
Hydrocolloids, 87, 858–868. https://doi.org/10.1016/j.foodhyd.2018.08.028
https://doi.org/10.1016/j.lwt.2018.05.049
Liang, T., & Wang, L. (2017). A pH-sensing film from tamarind seed polysaccharide with
Ballesteros, L. F., Cerqueira, M. A., Teixeira, J. A., & Mussatto, S. I. (2018). Production
litmus lichen extract as an indicator. Polymers, 10(1), 13. https://doi.org/10.3390/
and physicochemical properties of carboxymethyl cellulose films enriched with
polym10010013
spent coffee grounds polysaccharides. International Journal of Biological
Liang, T., & Wang, L. (2018). Preparation and characterization of a novel edible film
Macromolecules, 106, 647–655. https://doi.org/10.1016/j.ijbiomac.2017.08.060
based on Artemisia sphaerocephala Krasch. gum: Effects of type and concentration of
Basu, A., Kundu, S., Sana, S., Halder, A., Abdullah, M. F., Datta, S., et al. (2017). Edible
plasticizers. Food Hydrocolloids, 77, 502–508. https://doi.org/10.1016/j.
nano-bio-composite film cargo device for food packaging applications. Food
foodhyd.2017.10.028
Packaging and Shelf Life, 11, 98–105. https://doi.org/10.1016/j.fpsl.2017.01.011
Lim, L. M., Tran, T. T., Wong, J. J. L., Wang, D., Cheow, W. S., & Hadinoto, K. (2018).
Cao, T. L., & Song, K. B. (2020). Development of bioactive Bombacaceae gum films
Amorphous ternary nanoparticle complex of curcumin-chitosan-hypromellose
containing cinnamon leaf essential oil and their application in packaging of fresh
exhibiting built-in solubility enhancement and physical stability of curcumin.
salmon fillets. LWT - Food Science and Technology, 131, Article 109647. https://doi.
Colloids and Surfaces B: Biointerfaces, 167, 483–491. https://doi.org/10.1016/j.
org/10.1016/j.lwt.2020.109647
colsurfb.2018.04.049
Celebioglu, A., & Uyar, T. (2020). Fast-dissolving antioxidant curcumin/cyclodextrin
Liu, J., Cui, L., Kong, N., Barrow, C. J., & Yang, W. (2014). RAFT controlled synthesis of
inclusion complex electrospun nanofibrous webs. Food Chemistry, 317, Article
graphene/polymer hydrogel with enhanced mechanical property for pH-controlled
126397. https://doi.org/10.1016/j.foodchem.2020.126397
drug release. European Polymer Journal, 50, 9–17. https://doi.org/10.1016/j.
Chen, L., Dong, Q., Shi, Q., Du, Y., Zeng, Q., Zhao, Y., et al. (2021). Novel 2, 3-dialdehyde
eurpolymj.2013.10.015
cellulose-based films with photodynamic inactivation potency by incorporating the
Liu, J., Li, K., Chen, Y., Ding, H., Wu, H., Gao, Y., et al. (2022). Active and smart biomass
β-cyclodextrin/curcumin inclusion complex. Biomacromolecules, 22(7), 2790–2801.
film containing cinnamon oil and curcumin for meat preservation and freshness
https://doi.org/10.1021/acs.biomac.1c00165
indicator. Food Hydrocolloids. , Article 107979. https://doi.org/10.1016/j.
Chen, F. P., Ou, S. Y., Chen, Z., & Tang, C. H. (2017). Soy soluble polysaccharide as a
foodhyd.2022.107979
nanocarrier for curcumin. Journal of Agricultural and Food Chemistry, 65(8),
Liu, J., Wang, H., Wang, P., Guo, M., Jiang, S., Li, X., et al. (2018). Films based on
1707–1714. https://doi.org/10.1021/acs.jafc.6b05087
κ-carrageenan incorporated with curcumin for freshness monitoring. Food
Chen, S., Wu, M., Wang, C., Yan, S., Lu, P., & Wang, S. (2020). Developed chitosan/
Hydrocolloids, 83, 134–142. https://doi.org/10.1016/j.foodhyd.2018.05.012
oregano essential oil biocomposite packaging film enhanced by cellulose nanofibril.
Li, N., Wang, N., Wu, T., Qiu, C., Wang, X., Jiang, S., et al. (2018). Preparation of
Polymers, 12(8), 1780. https://doi.org/10.3390/polym12081780
curcumin-hydroxypropyl-β-cyclodextrin inclusion complex by cosolvency-
Dehghani, P., Hosseini, S. M. H., Golmakani, M. T., Majdinasab, M., & Esteghlal, S.
lyophilization procedure to enhance oral bioavailability of the drug. Drug
(2018). Shelf-life extension of refrigerated rainbow trout fillets using total Farsi gum-
Development and Industrial Pharmacy, 44(12), 1966–1974. https://doi.org/10.1080/
based coatings containing clove and thyme essential oils emulsions. Food
03639045.2018.1505904
Hydrocolloids, 77, 677–688. https://doi.org/10.1016/j.foodhyd.2017.11.009
Ma, T., Chen, Y., Zhi, X., & Du, B. (2021). Cellulose laurate films containing curcumin as
Erna, K. H., Felicia, W. X. L., Rovina, K., Vonnie, J. M., & Huda, N. (2022). Development
photoinduced antibacterial agent for meat preservation. International Journal of
of curcumin/rice starch films for sensitive detection of hypoxanthine in chicken and
Biological Macromolecules, 193, 1986–1995. https://doi.org/10.1016/j.
fish meat. Carbohydrate Polymer Technologies and Applications, 3, Article 100189.
ijbiomac.2021.11.029
https://doi.org/10.1016/j.carpta.2022.100189
Mangolim, C. S. (2015). Curcumin-cyclodextrin inclusion complex: Stability, solubility,
Ezati, P., & Rhim, J. W. (2020). pH-responsive chitosan-based film incorporated with
characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic
alizarin for intelligent packaging applications. Food Hydrocolloids, 102, Article
spectroscopy. Food Application, 153(2014), 361–370. https://doi.org/10.1016/j.
105629. https://doi.org/10.1016/j.foodhyd.2019.105629
foodchem.2013.12.067
Gahruie, H. H., Ziaee, E., Eskandari, M. H., & Hosseini, S. M. H. (2017). Characterization
Meira, S. M. M., Zehetmeyer, G., Werner, J. O., & Brandelli, A. (2017). A novel active
of basil seed gum-based edible films incorporated with Zataria multiflora essential
packaging material based on starch-halloysite nanocomposites incorporating
oil nanoemulsion. Carbohydrate Polymers, 166, 93–103. https://doi.org/10.1016/j.
antimicrobial peptides. Food Hydrocolloids, 63, 561–570. https://doi.org/10.1016/j.
carbpol.2017.02.103
foodhyd.2016.10.013
Gaikwad, K. K., Singh, S., & Lee, Y. S. (2018). Oxygen scavenging films in food
Meral, R., Alav, A., Karakas, C., Dertli, E., Yilmaz, M. T., & Ceylan, Z. (2019). Effect of
packaging. Environmental Chemistry Letters, 16(2), 523–538. https://doi.org/
electrospun nisin and curcumin loaded nanomats on the microbial quality, hardness
10.1007/s10311-018-0705-z
and sensory characteristics of rainbow trout fillet. LWT - Food Science and Technology,
Gharibzahedi, S. M. T., & Mohammadnabi, S. (2017). Effect of novel bioactive edible
113, Article 108292. https://doi.org/10.1016/j.lwt.2019.108292
coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life
Narasagoudr, S. S., Hegde, V. G., Chougale, R. B., Masti, S. P., Vootla, S., &
of Beluga sturgeon fillets. International Journal of Biological Macromolecules, 95,
Malabadi, R. B. (2020). Physico-chemical and functional properties of rutin induced
769–777. https://doi.org/10.1016/j.ijbiomac.2016.11.119
chitosan/poly (vinyl alcohol) bioactive films for food packaging applications. Food
Gholibegloo, E., Mortezazadeh, T., Salehian, F., Ramazani, A., Amanlou, M., &
Khoobi, M. (2019). Improved curcumin loading, release, solubility and toxicity by

14
S. Khan et al. Food Hydrocolloids 136 (2023) 108296

Hydrocolloids, 109, Article 106096. https://doi.org/10.1016/j. biodegradable materials for active food packaging. International Journal of Biological
foodhyd.2020.106096 Macromolecules, 99, 746–753. https://doi.org/10.1016/j.ijbiomac.2017.03.065
Nelson, K. M., Dahlin, J. L., Bisson, J., Graham, J., Pauli, G. F., & Walters, M. A. (2017). Subbuvel, M., & Kavan, P. (2022). Preparation and characterization of polylactic acid/
The essential medicinal chemistry of curcumin: Miniperspective. Journal of Medicinal fenugreek essential oil/curcumin composite films for food packaging applications.
Chemistry, 60(5), 1620–1637. https://doi.org/10.1021/acs.jmedchem.6b00975 International Journal of Biological Macromolecules, 194, 470–483. https://doi.org/
Niazmand, R., & Razavizadeh, B. M. (2021). Active polyethylene films incorporated with 10.1016/j.ijbiomac.2021.11.090
β-cyclodextrin/ferula asafoetida extract inclusion complexes: Sustained release of Sun, X., Guo, X., Ji, M., Wu, J., Zhu, W., Wang, J., et al. (2019). Preservative effects of
bioactive agents. Polymer Testing, 95, Article 107113. fish gelatin coating enriched with CUR/βCD emulsion on grass carp
Peng, Z., Wang, G., Zeng, Q. H., Li, Y., Wu, Y., Liu, H., et al. (2021). Synthesis, (Ctenopharyngodon idellus) fillets during storage at 4 oC. Food Chemistry, 272,
antioxidant and anti-tyrosinase activity of 1, 2, 4-triazole hydrazones as 643–652. https://doi.org/10.1016/j.foodchem.2018.08.040
antibrowning agents. Food Chemistry, 341, Article 128265. https://doi.org/10.1016/ Sun, L., Sun, J., Thavaraj, P., Yang, X., & Guo, Y. (2017). Effects of thinned young apple
j.foodchem.2020.128265 polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during
Pereira, V. A., Jr., de Arruda, I. N. Q., & Stefani, R. (2015). Active chitosan/PVA films cold storage. Food Chemistry, 224, 372–381. https://doi.org/10.1016/j.
with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature foodchem.2016.12.097
Indicators for application in intelligent food packaging. Food Hydrocolloids, 43, Wu, J., Sun, X., Guo, X., Ji, M., Wang, J., Cheng, C., et al. (2018). Physicochemical,
180–188. https://doi.org/10.1016/j.foodhyd.2014.05.014 antioxidant, in vitro release, and heat sealing properties of fish gelatin films
Plappert, S. F., Quraishi, S., Pircher, N., Mikkonen, K. S., Veigel, S., Klinger, K. M., et al. incorporated with β-cyclodextrin/curcumin complexes for apple juice preservation.
(2018). Transparent, flexible, and strong 2, 3-dialdehyde cellulose films with high Food and Bioprocess Technology, 11(2), 447–461. https://doi.org/10.1007/s11947-
oxygen barrier properties. Biomacromolecules, 19(7), 2969–2978. https://doi.org/ 017-2021-1
10.1021/acs.biomac.8b00536 Wahid, F., Wang, F. P., Xie, Y. Y., Chu, L. Q., Jia, S. R., Duan, Y. X., et al. (2019).
Prakash, B., Kedia, A., Mishra, P. K., & Dubey, N. (2015). Plant essential oils as food Reusable ternary PVA films containing bacterial cellulose fibers and ε-polylysine
preservatives to control moulds, mycotoxin contamination and oxidative with improved mechanical and antibacterial properties. Colloids and Surfaces B:
deterioration of agri-food commodities–Potentials and challenges. Food Control, 47, Biointerfaces, 183, 110486. https://doi.org/10.1016/j.colsurfb.2019.110486
381–391. https://doi.org/10.1016/j.foodcont.2014.07.023 Wu, C., Zhu, Y., Wu, T., Wang, L., Yuan, Y., Chen, J., et al. (2019). Enhanced functional
Qian, J. Y., Chen, W., Zhang, W. M., & Zhang, H. (2009). Adulteration identification of properties of biopolymer film incorporated with curcurmin-loaded mesoporous silica
some fungal polysaccharides with SEM, XRD, IR and optical rotation: A primary nanoparticles for food packaging. Food Chemistry, 288, 139–145. https://doi.org/
approach. Carbohydrate Polymers, 78(3), 620–625. https://doi.org/10.1016/j. 10.1016/j.foodchem.2019.03.010
carbpol.2009.05.025 Yang, Y., Lu, Y. T., Zeng, K., Heinze, T., Groth, T., & Zhang, K. (2021). Recent progress on
Raveendran, R., Mullen, K. M., Wellard, R. M., Sharma, C. P., Hoogenboom, R., & cellulose-based ionic compounds for biomaterials. Advanced Materials, 33(28),
Dargaville, T. R. (2017). Poly (2-oxazoline) block copolymer nanoparticles for Article 2000717. https://doi.org/10.1002/adma.202000717
curcumin loading and delivery to cancer cells. European Polymer Journal, 93, Yildiz, E., Sumnu, G., & Kahyaoglu, L. N. (2021). Monitoring freshness of chicken breast
682–694. https://doi.org/10.1016/j.eurpolymj.2017.02.043 by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an
Rivero, S., Garcia, M. A., & Pinotti, A. (2010). Crosslinking capacity of tannic acid in intelligent package. International Journal of Biological Macromolecules, 170, 437–446.
plasticized chitosan films. Carbohydrate Polymers, 82(2), 270–276. https://doi.org/ https://doi.org/10.1016/j.ijbiomac.2020.12.160
10.1016/j.carbpol.2010.04.048 Zahedi, Y., Fathi-Achachlouei, B., & Yousefi, A. R. (2018). Physical and mechanical
Sani, I. K., Pirsa, S., & Tağı, Ş. (2019). Preparation of chitosan/zinc oxide/Melissa properties of hybrid montmorillonite/zinc oxide reinforced carboxymethyl cellulose
officinalis essential oil nano-composite film and evaluation of physical, mechanical nanocomposites. International Journal of Biological Macromolecules, 108, 863–873.
and antimicrobial properties by response surface method. Polymer Testing, 79, Article https://doi.org/10.1016/j.ijbiomac.2017.10.185
106004. https://doi.org/10.1016/j.polymertesting.2019.106004 Zhang, J., Gao, Y., Wu, J., & Wang, Y. (2007). Chemical characterization and water
Saputra, E., Kismiyati, H. P., AA, A., & MA, A. (2015). An edible film characteristic of absorption of artemisia seed polysaccharide. Polymers and Polymer Composites, 15(5),
chitosan made from shrimp waste as a plasticizer. Journal of Natural Sciences 415–423. ISSN 0967-3911.
Research, 5(4), 118–124. ISSN 2224-3186. Zhang, L., Man, S., Qiu, H., Liu, Z., Zhang, M., Ma, L., et al. (2016). Curcumin-
Sarıcaoglu, F. T., & Turhan, S. (2020). Physicochemical, antioxidant and antimicrobial cyclodextrin complexes enhanced the anti-cancer effects of curcumin. Environmental
properties of mechanically deboned chicken meat protein films enriched with Toxicology and Pharmacology, 48, 31–38. https://doi.org/10.1016/j.
various essential oils. Food Packaging and Shelf Life, 25, Article 100527. https://doi. etap.2016.09.021
org/10.1016/j.fpsl.2020.100527 Zhang, C. Y., Zhang, L., Yu, H. X., Bao, J. D., Sun, Z., & Lu, R. R. (2013). Curcumin
Sattari, S., Tehrani, A. D., Adeli, M., & Azarbani, F. (2018). Development of new inhibits invasion and metastasis in K1 papillary thyroid cancer cells. Food Chemistry,
nanostructure based on poly (aspartic acid)-g-amylose for targeted curcumin 139(1–4), 1021–1028. https://doi.org/10.1016/j.foodchem.2013.02.016
delivery using helical inclusion complex. Journal of Molecular Liquids, 258, 18–26. Zheng, D., Huang, C., Huang, H., Zhao, Y., Khan, M. R. U., Zhao, H., et al. (2020).
https://doi.org/10.1016/j.molliq.2018.02.116 Antibacterial mechanism of curcumin: A review. Chemistry and Biodiversity, 17(8),
Shahbazi, Y. (2017). The properties of chitosan and gelatin films incorporated with Article e2000171. https://doi.org/10.1002/cbdv.202000171
ethanolic red grape seed extract and Ziziphora clinopodioides essential oil as

15