Preparation of carbohydrate-based functional composite films incorporated with curcumin

Functional films were made by solution casting using three different types of carbohydrates (agar, chitosan, and carrageenan) and curcumin. Field emission scanning electron microscopy (FE-SEM) and Fourier transform infrared spectroscopy (FTIR) test results showed that curcumin is homogeneously dispersed within the polymer matrix. Addition of a small amount of curcumin (1 wt%) increased the UV-blocking, swelling ratio, surface hydrophobicity, and water vapor barrier property of the carbohydrate-based films. The release rate of curcumin was influenced by the type of polymer matrix, i.e. the carrageenan-based film exhibited the fastest release of curcumin following agar and chitosan-based films. Also, the composite films exhibited high antioxidant activity and some antibacterial property depending on the type of carbohydrate, which was consistent with the release rate of curcumin, water solubility and swelling ratio of the composite films. The curcumin-incorporated carbohydrate films with increased physical and functional properties can be used for active food packaging films.