Research of Physico-Chemical Properties on Curcumin-Gelatin-Calcium Caseinate Composite Films

In order to develop gelatin-calcium caseinate composite films with antioxidant activity, different concentration of curcumin was added to it. In addition, the mechanical properties, optical properties, surface topography, antioxidant activity and preservation effect of curcumin-gelatin-calcium caseinate were also inves-tigated and analyzed. The results indicated that the incorporation of curcumin caused interactions between gelatin and ingredients in curcumin, and the films showed increased thickness and elongation. After the addition of curcumin, the films showed darker appearance, and decreased tensile strength, water solubility and water vapor permeability. Meanwhile, the inhibition to food spoilage microorganisms and preservation effect on chilled fresh pork enhanced, and the surfaces became rougher by AFM with the increase of concentration of curcumin. In summary, gelatin-calcium caseinate composite films incorporated with curcumin presented application ca-pacity in food packing and preservation.