Cellulose Nanospheres-Reinforced Gelatin/Chitosan-Lactate/Curcuma Hydroethanolic Extract Food Packaging Films for the Preservation of Chicken Meat

Abstract

The present study reports on the development of a food packaging film comprising gelatin (GE), chitosan-lactate (ChL), curcuma hydroethanolic extract (CEE), and cellulose nanosphere (CNS) at different concentrations. GE and ChL served as primary film-forming biopolymers, providing structural integrity and flexibility to the films. The inclusion of CNS enhanced the intermolecular interaction within the biopolymeric network by hydrogen bonding, resulting in a reinforced polymer matrix and improved physical, rheological, mechanical, barrier, microstructural, and thermal properties of the films. CNS in film matrix increased the tensile strength (48.62 ± 3.88 MPa), elastic modulus (22.44 ± 1.12 MPa), and reduced the water vapor permeability (3.93 ± 0.08 × 10–11 g m/s m2 Pa). The incorporation of CEE imparted a remarkable antimicrobial property to the films against Escherichia coli and Bacillus cereus. The films were used for the wrapping application of raw chicken meat stored at 4 °C up to 12 days and compared with the commercial packaging films.