Fabrication of curcumin-loaded soluble soy bean polysaccharide/TiO۲ bio-nanocomposite for improved antimicrobial activity

Objective(s): Bioactive compounds like curcumin can be incorporated into food packaging formulation either to enhance physico-mechanical properties or to improve the biological activity of the packaging systems. Furthermore, it enables the packaging to monitor the changes in food quality. Materials and Methods: In the present study, the effect of curcumin concentration (۰.۲, ۰.۴ and ۰.۶%) on physico-mechanical and biological activity of soluble soy bean polysaccharide (SSPS)/TiO۲ nanoparticles nanocomposites were investigated. Additionally, the release behavior of this bioactive compound from the developed film was tested. Finally, the color changing of SSPS/TiO۲ nanoparticles/curcumin nanocomposites in contact with different mediums were examined. Results: When the curcumin concentration increased up to a certain point (۰.۴ %), the physical and mechanical properties of the film improved, but beyond this point, an opposite effect was observed. SSPS/TiO۲ nanocomposite showed strong antibacterial activity against both gram positive and negative bacteria. Small amount of curcumin released in ethanol as a food simulant. Conclusion: The films incorporated by curcumin can be used as promising packaging systems for non-destructively detecting quality and freshness of foods.

Keywords:

Curcumin , Nanocomposite , SSPS , TiO۲ nanoparticles