Preparation of maleic anhydride-modified curcumin/PBAT composite film for food packaging

Abstract Polybutylene adipate terephthalate (PBAT) is popular due to its low cost, good biodegradability, and excellent mechanical properties. Maleic anhydride (SMA) can easily graft with curcumin (CUR), a substance known for its antibacterial and antioxidant properties, acting as a nucleating agent with high dispersibility, which has led to the successful production of the functional modifier CUR−SMA. This research involves the creation of PBAT composite films with various weight percentages of CUR−SMA (0.1, 0.3, 0.5, 0.7, and 0.9% w/w) using extrusion and blow molding techniques. The research chemically links CUR and SMA to form a robust and cohesive composite material. The study investigates the structure, mechanical properties, water vapor barrier capabilities, oxygen barrier properties, fracture morphologies, antibacterial and antioxidant properties, and biodegradability, as well as the freshness-preserving impact of the film. The composite shows an excellent effect, surpassing that of single-component blends, by minimizing CUR−SMA migration, enhancing mechanical properties, and increasing the barrier characteristics of composite films. The interaction between CUR−SMA and PBAT results in the formation of a cross-linked network structure through chain extension reactions. The tensile strength increased by 56%, from 17.5 to 27.3 MPa. The antioxidant activity reached up to 72.26%. The films exhibit significant antibacterial properties against Staphylococcus aureus . The films retain the biodegradability of PBAT. The PBAT/CUR−SMA films have successfully enhanced the shelf life of oyster mushrooms, strawberries, and apples due to their strong antioxidant, antibacterial, and waterproof qualities.