As global warming and the energy crisis receive increasing attention, the development of ecofriendly functional food packaging materials has also garnered significant interest. In this study, curdlan was combined with foaming agents (Cremodan and xanthan) and a crosslinking agent (sodium trimetaphosphate) to form a porous curdlan hydrogel. The material properties of the curdlan hydrogels were characterized using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, and a thermogravimetric analysis (TGA). Results showed that the 2 % curdlan hydrogel exhibited a high water content (96.2 %), and swelling (89.2 %) and reswelling abilities (89.5 %), with a distinctly porous structure and excellent thermostability. These properties make it suitable for loading carvacrol, resulting in the formation of a carvacrol/curdlan hydrogel. In the results of antimicrobial testing, the carvacrol/curdlan hydrogel showed greater antimicrobial properties against Shewanella putrefaciens (32.3 mm) and Vibrio harveyi (33.1 mm) compared to V. parahaemolyticus (24.5 mm) in inhibition zone test. Noteworthy was the certain degree of antimicrobial ability of the carvacrol/curdlan hydrogel, which continuously exhibited microbial inhibition of the total viable count (TVC) of the no-inoculated and V. parahaemolyticus-inoculated group on sea bass fillets during 6 days of storage. In addition, the carvacrol/curdlan hydrogel inhibited the S. putrefaciens-caused microbial spoilage of fish. However, the continuous antibacterial ability of carvacrol/curdlan hydrogel needs to be improved. In future work, changing the porous size of curdlan hydrogel to control the carvacrol release for elongating the durability and long-term usage will be accomplished to fit the need in functional packaging applications.
Keywords: Active food packaging; Antimicrobial packaging; Carvacrol; Curdlan; Hydrogel.
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