Preparation of starch/ sodium carboxymethylcellulose films incorporated with Carmine radish anthocyanin, tea polyphenol, and curcumin for pork and shrimp preservation

In this study, pea starch (PS) and sodium carboxymethylcellulose (CMC) were used as the base material, carmine radish anthocyanins (ANS) were incorporated as a pH-sensitive indicator, and tea polyphenols (TP) and curcumin (CUR) were further added to produce bioactive intelligent indicator films. FTIR and SEM analyses confirmed the homogeneous distribution of all the components, and the films exhibited excellent pH sensitivity. The films had good water resistance, and the incorporation of ANS, TP, and CUR improved the UV barrier, and WVP. The PC-ANS-TP, PC-ANS-CUR, and PC-ANS-TP-CUR films showed 64.26-71.32%, and 48.25-63.94% improvement in DPPH and ABTS radical scavenging respectively, compared to PC-ANS films. Meat samples packaged with PC-ANS-TP-CUR films showed significantly lower levels of TVB-N, POV, and TBARS in pork, and TVB-N in shrimp, compared to those packaged with PC-ANS films. In conclusion, the developed PC-ANS-TP-CUR composite films demonstrate significant potential as multifunctional bioactive packaging materials.