Intelligent food packaging from <i>Ganyong</i> starch ( <i>Canna Edulis Kerr.</i> ) modified with nanocellulose from corn husk ( <i>Zea mays</i> ) and curcumin as bioindicator

Abstract Consumer demand for food safety and quality is driving innovation in eco-friendly and intelligent food packaging. This intelligent packaging can monitor product quality and reduce the risk of spoilage. One innovation uses natural indicators, such as curcumin, which is sensitive to changes in pH and can detect food spoilage. Research on intelligent packaging with curcumin indicators based on ganyong starch with nanocellulose from corn husk has never been done. Isolation of nanocellulose from corn husk produced a yield of 40.84 %. Morphological analysis showed irregular shape and size, with crystallinity of 57.77 % and an average particle size of 230.9 nm. Tests on vaname shrimp ( Litopenaeus vannamei ) showed that the ganyong-nanocellulose-curcumin film can monitor the freshness of shrimp through color changes from yellow to red under alkaline conditions, indicating spoilage. Ammonia during spoilage caused weight loss, soft texture, and increased TVBN value. Curcumin-based indicators affect intelligent packaging properties, reducing moisture content, water vapor transmission rate, solubility, and elongation while increasing tensile strength, density, and thickness. This intelligent packaging film has great potential for monitoring seafood freshness, making it a promising innovation.