Monitoring food quality ‐ effect of curcumin in the development of polyethylene/thermoplastic starch based smart packaging

Abstract

AbstractSmart packaging relies on the one‐to‐one interaction of food with its packaging or its environment to monitor food quality and safety. Colorimetric pH indicators (synthetic, natural) working in a smart food packaging system are particularly striking when used with fresh foodstuffs such as fish and meat that perish quickly and require real‐time freshness monitoring. In this study, curcumin (Cur) was used as a natural pH indicator to produce sustainable smart packaging material. Towards this objective, low‐density polyethylene (LDPE) and thermoplastic starch (TPS) blend‐based films containing Cur were prepared using a twin screw extrusion and hot‐pressing processes. Besides, two different compositions of LDPE/TPS mixture (50/50 and 70/30) were used as the matrix. Thermal, mechanical, morphological properties, an affinity for water, and color change properties of LDPE/TPS/Cur films were investigated. They showed a significant color change from yellow to brown at pH: 10 at the end of the seventh day, especially in the 50 LDPE/50 TPS mixture. 50 LDPE/50 TPS mixture with 7% curcumin content gave the highest tensile strength of 8.03 Mpa. When the same mixture was used to monitor chicken meat spoilage at 25°C, meat samples have shown color changes from light yellow to light brown due to the increased content of total volatile basic amines. As a result, it has been suggested that 50 LDPE/50 TPS mixture containing 7% Cur can be used as a smart packaging material.