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. 2025 May 29:10:101102.
doi: 10.1016/j.crfs.2025.101102. eCollection 2025.

Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness

Kalpani Y Perera  1   2   3 , Sneha Sabu Mathew  1   2   3 , Luana de S C Carnaval  1   2   3 , Dileswar Pradhan  1   2   3 , Amit K Jaiswal  1   2   3   4 , Swarna Jaiswal  1   3   4
Affiliations

Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness

Kalpani Y Perera et al. Curr Res Food Sci. .

Abstract

Preserving food freshness is fundamental for minimizing waste. Intelligent packaging offers valuable information, enhances safety, and improves food quality during storage and transit. This study aimed to develop biodegradable, intelligent food packaging for shrimp using curcumin (Cur), gelatin (Gel), sodium alginate (SA), and nanoclay (NC) to enhance food safety and extend shelf life. The films with 1 % NC-Cur exhibited a 3.46-fold increase in UV barrier properties compared to the control, although Cur reduced transparency. Mechanical testing showed that films containing 0.5 % NC-Cur achieved optimal tensile strength (38.6 ± 30.9 MPa). The water contact angle (WCA) increased to 84.12 ± 3.14°, indicating enhanced hydrophobicity, while solubility decreased significantly. The films demonstrated pH-responsive color changes (yellow to brick red) and improved antioxidant activity, with 1 % NC-Cur scavenging 35.55 % radicals compared to 15.10 % in the control. Biodegradation studies confirmed complete degradation within 30 days, although films with higher NC levels showed slower curcumin migration. After six days, shrimp stored at 4 °C exhibited a yellow-to-orange color change due to microbial growth and pH fluctuations. Packaging with NC-Cur extended shrimp shelf life by two days. These findings demonstrate the potential of NC, Cur, Gel, and SA-based films for intelligent, eco-friendly packaging that enhances food quality, delays spoilage, and reduces environmental impact.

Keywords: Biodegradable packaging; Curcumin; Intelligent films; Nanoclay; Shrimp shelf-life.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
FTIR spectrum of SA-Gel (control), NC (control), Cur (control), and 1 % NC-Cur intelligent food packaging films.
Fig. 2
Fig. 2
SEM surface images, 10 kV × 15 mm x 1k of intelligent food packaging materials (a) NC (control), (b) Cur (control), (c) 0.5 %NC-Cur and (d) 1 %NC-Cur.
Fig. 3
Fig. 3
XRD patterns of NC (control), Cur (control), and 1 % NC-Cur intelligent food packaging films.
Fig. 4
Fig. 4
pH sensitive studies of intelligent food packaging materials NC (control), Cur (control), 0.5 % NC-Cur and 1 %NC-Cur against different pH solutions from a range of 1–14.
Fig. 5
Fig. 5
Antioxidant activity of NC (control), Cur (control), 0.5 %NC-Cur and 1 %NC-Cur intelligent food packaging films.
Fig. 6
Fig. 6
Migration of Cur into food stimulants (a) Olive oil and (b) 3 % acetic acid in NC (control), Cur (control), 0.5 % NC-Cur and 1 %NC-Cur food packaging materials during a time period of 10 days and (c) the standard curve of Cur.
Fig. 7
Fig. 7
Biodegradation of NC (control), Cur (control), 0.5 %NC-Cur and 1 %NC-Cur food packaging films for a time period of 30 days.
Fig. 8
Fig. 8
Application study of shrimp with food packaging materials packaged with NC (control), Cur (control), 0.5 % NC-Cur, and 1 % NC-Cur during a 14-day time period at 4 °C.
Fig. 9
Fig. 9
Changes in shrimp when packaged in NC (control), Cur (control), 0.5 %NC-Cur and 1 %NC-Cur (a) total bacterial count, (b) pH changes and (c) TVB-N levels.
See this image and copyright information in PMC

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