CHARACTERIZATION AND ANTIBACTERIAL EFFECT OF<i> EX</i><i>-SITU</i> CURCUMIN-LOADED BC FILMS AS A FOOD PACKAGING MATERIAL

Saygi G., Sahin N. n., AVCIOĞLU N. H.

CELLULOSE CHEMISTRY AND TECHNOLOGY, vol.59, no.5-6, pp.537-546, 2025 (SCI-Expanded, Scopus)

Abstract

This study aimed to produce a food packaging material designed to protect food from pathogens by loading bacterial cellulose (BC) films with curcumin, an important antimicrobial agent. It was observed that BC treated with 0.4 mg/mL of curcumin resulted in bacterial reductions of 57.74%, 64.33%, and 72.67% against E. coli, Salmonella sp., and S. aureus, respectively. An increase in curcumin concentration was found to enhance the inhibitory effect on bacteria, with a 1% increase in curcumin concentration leading to reductions of over 99% in Salmonella sp. and S. aureus. This obtained bio-coating material was determined to extend the shelf life of tomatoes and strawberries. FT-IR analysis confirmed the presence of characteristic peaks of curcumin, and TGA revealed high thermal stability. FIB-SEM imaging showed that curcumin covered the surface of the porous, 3D nanofibrillar BC film. XRD analysis indicated that the obtained biomaterial had a crystallinity index of 59.95%, a crystalline size of 3.42 nm and exhibits type 1 cellulose. Its potential for industrial production and widespread use is supported by its eco-friendliness, sustainability, high thermal stability, and biodegradability, making it a viable option for extending the shelf life of foods, suggesting that it can be used as a food packaging material.