Multifunctional tetrahydrocurcumin reinforced methylcellulose films for shelf life evaluation of chicken meat

Varsha, Suresh Chandra and Bettadaiah, B. K. and Arunkumar, Panneerselvam (2026) Multifunctional tetrahydrocurcumin reinforced methylcellulose films for shelf life evaluation of chicken meat. Food Control, 182. pp. 1-11.

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Abstract

Tetrahydrocurcumin (THC) (0.5 %, 1.0 %, and 3.0 % concentrations) incorporated methylcellulose (MC) com- posite films were developed using the solution casting technique. THC, a colourless and more stable curcumin derivative, offers enhanced bioactivity while overcoming limitations of curcumin, such as poor photostability and strong pigmentation. Scanning electron microscopy revealed smooth morphology for neat MC and MC/THC (0.5–1.0 %) films, while the MC/3.0 % THC film exhibited a textured surface indicative of THC aggregation at higher loading. Water contact angle increased from ~45◦ (neat MC) to ~64◦ (MC/3.0 % THC), demonstrating improved hydrophobicity. Water vapour permeability was reduced by ~34.5 % for the MC/3.0 % THC film, highlighting better moisture barrier performance. The MC/THC films showed dose-dependent enhancement in antioxidant (DPPH and ABTS), UV-blocking, and antimicrobial activity against E. coli and S. aureus. The MC/THC film with 3.0 % THC extended the shelf life of raw chicken meat stored at 4 ± 2 ◦C, up to 5 days. Additionally, TBARS analysis revealed a slower increase in lipid oxidation in meat samples wrapped with MC/3.0 % THC film.

Item Type:	Article
Uncontrolled Keywords:	Active packaging, Antioxidant, Chicken meat, Methylcellulose, Tetrahydrocurcumin
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat 600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Food Packaging Technology Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	12 Nov 2025 09:50
Last Modified:	12 Nov 2025 09:50
URI:	http://ir.cftri.res.in/id/eprint/20080

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