Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness
Preserving food freshness is fundamental for minimizing waste. Intelligent packaging offers valuable information, enhances safety, and improves food quality during storage and transit. This study aimed to develop biodegradable, intelligent food packaging for shrimp using curcumin (Cur), gelatin (Gel...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125001339 |
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| author | Kalpani Y. Perera Sneha Sabu Mathew Luana de S.C. Carnaval Dileswar Pradhan Amit K. Jaiswal Swarna Jaiswal |
| author_facet | Kalpani Y. Perera Sneha Sabu Mathew Luana de S.C. Carnaval Dileswar Pradhan Amit K. Jaiswal Swarna Jaiswal |
| author_sort | Kalpani Y. Perera |
| collection | DOAJ |
| description | Preserving food freshness is fundamental for minimizing waste. Intelligent packaging offers valuable information, enhances safety, and improves food quality during storage and transit. This study aimed to develop biodegradable, intelligent food packaging for shrimp using curcumin (Cur), gelatin (Gel), sodium alginate (SA), and nanoclay (NC) to enhance food safety and extend shelf life. The films with 1 % NC-Cur exhibited a 3.46-fold increase in UV barrier properties compared to the control, although Cur reduced transparency. Mechanical testing showed that films containing 0.5 % NC-Cur achieved optimal tensile strength (38.6 ± 30.9 MPa). The water contact angle (WCA) increased to 84.12 ± 3.14°, indicating enhanced hydrophobicity, while solubility decreased significantly. The films demonstrated pH-responsive color changes (yellow to brick red) and improved antioxidant activity, with 1 % NC-Cur scavenging 35.55 % radicals compared to 15.10 % in the control. Biodegradation studies confirmed complete degradation within 30 days, although films with higher NC levels showed slower curcumin migration. After six days, shrimp stored at 4 °C exhibited a yellow-to-orange color change due to microbial growth and pH fluctuations. Packaging with NC-Cur extended shrimp shelf life by two days. These findings demonstrate the potential of NC, Cur, Gel, and SA-based films for intelligent, eco-friendly packaging that enhances food quality, delays spoilage, and reduces environmental impact. |
| format | Article |
| id | doaj-art-b3abd9f0f94c444c8de33cdaee7056e1 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-b3abd9f0f94c444c8de33cdaee7056e12025-08-20T03:45:31ZengElsevierCurrent Research in Food Science2665-92712025-01-011010110210.1016/j.crfs.2025.101102Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshnessKalpani Y. Perera0Sneha Sabu Mathew1Luana de S.C. Carnaval2Dileswar Pradhan3Amit K. Jaiswal4Swarna Jaiswal5School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland; Centre for Sustainable Packaging and Bioproducts (CSPB), Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland; Sustainable and Health Research Hub (SHRH), Technological University Dublin-City Campus, Grangegorman, Dublin, D07 H6K8, IrelandSchool of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland; Centre for Sustainable Packaging and Bioproducts (CSPB), Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland; Sustainable and Health Research Hub (SHRH), Technological University Dublin-City Campus, Grangegorman, Dublin, D07 H6K8, IrelandSchool of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland; Centre for Sustainable Packaging and Bioproducts (CSPB), Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland; Sustainable and Health Research Hub (SHRH), Technological University Dublin-City Campus, Grangegorman, Dublin, D07 H6K8, IrelandSchool of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland; Centre for Sustainable Packaging and Bioproducts (CSPB), Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland; Sustainable and Health Research Hub (SHRH), Technological University Dublin-City Campus, Grangegorman, Dublin, D07 H6K8, IrelandSchool of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland; Centre for Sustainable Packaging and Bioproducts (CSPB), Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland; Sustainable and Health Research Hub (SHRH), Technological University Dublin-City Campus, Grangegorman, Dublin, D07 H6K8, Ireland; Health Engineering & Materials Science Research Hub, Technological University Dublin - City Campus, Grangegorman, Dublin, IrelandSchool of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland; Sustainable and Health Research Hub (SHRH), Technological University Dublin-City Campus, Grangegorman, Dublin, D07 H6K8, Ireland; Health Engineering & Materials Science Research Hub, Technological University Dublin - City Campus, Grangegorman, Dublin, Ireland; Corresponding author. School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin-City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland.Preserving food freshness is fundamental for minimizing waste. Intelligent packaging offers valuable information, enhances safety, and improves food quality during storage and transit. This study aimed to develop biodegradable, intelligent food packaging for shrimp using curcumin (Cur), gelatin (Gel), sodium alginate (SA), and nanoclay (NC) to enhance food safety and extend shelf life. The films with 1 % NC-Cur exhibited a 3.46-fold increase in UV barrier properties compared to the control, although Cur reduced transparency. Mechanical testing showed that films containing 0.5 % NC-Cur achieved optimal tensile strength (38.6 ± 30.9 MPa). The water contact angle (WCA) increased to 84.12 ± 3.14°, indicating enhanced hydrophobicity, while solubility decreased significantly. The films demonstrated pH-responsive color changes (yellow to brick red) and improved antioxidant activity, with 1 % NC-Cur scavenging 35.55 % radicals compared to 15.10 % in the control. Biodegradation studies confirmed complete degradation within 30 days, although films with higher NC levels showed slower curcumin migration. After six days, shrimp stored at 4 °C exhibited a yellow-to-orange color change due to microbial growth and pH fluctuations. Packaging with NC-Cur extended shrimp shelf life by two days. These findings demonstrate the potential of NC, Cur, Gel, and SA-based films for intelligent, eco-friendly packaging that enhances food quality, delays spoilage, and reduces environmental impact.http://www.sciencedirect.com/science/article/pii/S2665927125001339CurcuminNanoclayBiodegradable packagingIntelligent filmsShrimp shelf-life |
| spellingShingle | Kalpani Y. Perera Sneha Sabu Mathew Luana de S.C. Carnaval Dileswar Pradhan Amit K. Jaiswal Swarna Jaiswal Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness Current Research in Food Science Curcumin Nanoclay Biodegradable packaging Intelligent films Shrimp shelf-life |
| title | Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness |
| title_full | Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness |
| title_fullStr | Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness |
| title_full_unstemmed | Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness |
| title_short | Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness |
| title_sort | biodegradable curcumin nanoclay films for extending shrimp shelf life and freshness |
| topic | Curcumin Nanoclay Biodegradable packaging Intelligent films Shrimp shelf-life |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125001339 |
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