Abstract

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 (0.2, 0.4 and 0.6) on physico-mechanical and biological activity of soluble soy bean polysaccharide (SSPS)/TiO2nanocomposite films was investigated. Additionally, the release behavior of this bioactive compound from the developed film was tested. Finally, the anti-bacterial activity and pH Sensitivity of SSPS/TiO2/curcumin nanocomposites was examined. Results: When the curcumin concentration increased up to a certain point (0.4 ), the physical and mechanical properties of the film improved, but beyond this point, an opposite effect was observed. SSPS/TiO2 nanocomposite showed strong antibacterial activity against both gram positive and negative bacteria. Curcumin was released at low rate 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.