Development of active gelatin-based films incorporating V-type granular starch-curcumin complex and ε-polylysine for short-term refrigerated preservation of salmon fillets

Active gelatin-based films (CUR-PLLF) incorporating V-type granular starch-curcumin complex (VGS-C) and ε-polylysine (PLL) were developed for the short-term refrigerated preservation of salmon fillets. The experiment demonstrates that the composite film (CUR-PLLF), exhibits an enhanced elongation at break by 36.67%, accompanied by a marked increase in DPPH radical scavenging activity from 2.40% to 9.07%. The water vapor permeability and oxygen permeability of CUR-PLLF film were reduced by 14.02% and 18.09%, respectively, and it can be completely degraded in soil within 14 d, demonstrating significant environmental advantages. In salmon fillets refrigeration experiments, CUR-PLLF inhibited bacterial proliferation and fat oxidation, resulting in a 17.25% reduction in Total volatile base nitrogen level, which were below the spoilage threshold of 25 mg/100 g. Additionally, the content of thiobarbituric acid-reactive substances decreased by 30.77%. These findings suggest that the developed gelatin-based film exhibits comprehensive advantages in antibacterial properties, antioxidant activity , and biodegradability, offering an efficient and environmentally friendly solution for the preservation of salmon during short-term refrigeration. • V-type granular starch-curcumin and ε-polylysine were incorporated into gelatin films. • The composite films showed good thermal stability and antioxidant properties. • Active films exhibited remarkable performance in preserving salmon fillets. • Active films could be completely degraded by the soil within two weeks.