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Article Abstract
For consumers and the food industry, monitoring food freshness poses significant challenges. This study successfully developed a smart composite film (PDTS-CEO-Cur) based on high amylose tigernut starch (TNS) to extend beef shelf-life and enable freshness monitoring. After 4 h of debranching TNS with pullulanase, the amylose content reached 48.81 %, and the resulting film's tensile strength doubled. The composite film demonstrated remarkable antibacterial and antioxidant properties by incorporating cinnamon essential oil (CEO) and curcumin (Cur). Specifically, the PDTS-CEO-Cur film exhibited a notably high DPPH scavenging rate of 44.36 % in a fat simulant. It also exhibited potent antibacterial activity, with inhibition zones of 9.24 mm and 10.26 mm against and , respectively. During the storage of beef, the PDTS-CEO-Cur film effectively delayed the increase in TVB-N values. Furthermore, the film's color transitioned from orange to dark orange, providing a visual indicator of beef freshness.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12155955 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2025.102552 | DOI Listing |
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