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Soy protein isolate and pectin films with curcumin and eugenol offer enhanced active food packaging. The optimized film (SPC-E3) demonstrates superior antioxidant, antibacterial, and food preservation properties, extending shelf life.

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Area of Science:

  • Materials Science
  • Food Science
  • Polymer Science

Background:

  • Traditional petroleum-based food packaging poses environmental concerns.
  • Biodegradable and biocompatible active packaging films are emerging as sustainable alternatives.
  • Soy protein isolate (SPI) and pectin offer promising natural film-forming materials.

Purpose of the Study:

  • To develop and characterize novel active packaging films based on soy protein isolate (SPI) and pectin.
  • To investigate the effects of incorporating curcumin (Cur) and eugenol on film properties.
  • To evaluate the antioxidant, antibacterial, and food preservation efficacy of the developed films.

Main Methods:

  • Solution casting method was employed to prepare SPI/pectin films with varying eugenol concentrations (1%-5%) and curcumin.
  • Physicochemical properties (mechanical strength, hydrophobicity, UV blocking, water vapor barrier) were assessed.
  • Microstructural analysis (SEM), chemical interactions (FT-IR, XRD), antioxidant (DPPH, ABTS), and antibacterial activity (E. coli, S. aureus) were evaluated.

Main Results:

  • Incorporation of Cur and eugenol significantly enhanced film properties, particularly at 3% eugenol (SPC-E3).
  • SPC-E3 exhibited excellent antioxidant (DPPH: 90.44%, ABTS: 64.92%) and antibacterial activity against E. coli and S. aureus.
  • SEM, FT-IR, and XRD confirmed uniform eugenol distribution and intermolecular interactions within the polymer matrix.
  • SPC-E3 film effectively slowed degradation of grass carp, extending shelf life to 14 days under refrigeration.

Conclusions:

  • SPI/pectin composite films incorporating curcumin and eugenol show significant potential as active food packaging materials.
  • The SPC-E3 film demonstrates superior physicochemical, antioxidant, and antibacterial properties.
  • This active packaging effectively preserves fish quality, indicating a viable alternative to conventional packaging.