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

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.