Sugar Palm Starch/Chitosan Bionanocomposite Films Incorporated with Anthocyanin and Curcumin: Thermal Properties and Release Kinetics

Abstract

The packaging industry responding to growing consumer demands for product safety, seeks active packaging that allows controlled antioxidant release through incorporating anthocyanin, curcumin, cinnamaldehyde, and other polyphenolic compounds to enhance functional properties of the film antimicrobial interfacial interaction. The research focuses on exploring the impact of adding curcumin and anthocyanin to sugar palm starch/chitosan bionanocomposite films, specifically examining the release kinetics of these bioactive compounds. The biocomposite film with added curcumin exhibits a smoother surface compared to the anthocyanin-based film. Although the thermal stability of the CH/SPS matrix remains unaffected by the addition of anthocyanin and curcumin, the inclusion of these compounds significantly reduces the melting enthalpy of the CH/SPS matrix. Specifically, the addition of curcumin decreases it from 142.96 J/g to 23.43 J/g, and the addition of anthocyanin reduces it to 33.22 J/g. Anthocyanin release from the CH/SPS matrix into water conforms to the Kosmeye-Peppas model (R 2 = 0.9808, n = 0.1177), while the release kinetics of curcumin compounds adhere to the Higuchi model (R 2 = 0.9968). These findings provide advantageous insights that potentially have implications for a variety of applications, particularly in areas such as sustainable food packaging.