Preparation of Hydrogel Films Loaded with Curcumin-Zinc Oxide Nanoparticles and Its Preservation Effect on Low-temperature Chilled Chicken Meat

This study aimed to extend the shelf-life of chilled chicken meat by preparing curcumin-zinc oxide nanoparticles (CUR-ZnO NPs) using curcumin and zinc oxide. Subsequently, the ratio of oxidised hyaluronic acid (OHA) to chitosan (CO) was optimized, and CUR-ZnO NPs were incorporated into the hydrogel membranes. The preservation effect of the OHA/CO/CUR-ZnO NPs hydrogel membranes on chilled chicken meat was then analysed. The results indicated that the mechanical properties of the OHA/CO hydrogel membrane improved with an increase in the CO content, although the hydrophilicity also increased. Consequently, the OHA/CO ratio of 1:1.5 was selected as the optimal ratio for loading CUR-ZnO NPs. Fourier infrared spectroscopy (FTIR) analysis confirmed that OHA and CO formed a crosslinked network through the Schiff base reaction. X-ray diffraction (XRD) analysis revealed that the OHA/CO/CUR-ZnO NPs hydrogel film exhibited a disordered amorphous structure. Furthermore, the OHA/CO/CUR-ZnO NPs hydrogel membrane demonstrated excellent bacteriostatic properties against Clostridium perfringens, Staphylococcus aureus, and Escherichia coli. The shelf life of chilled chicken was extended by 4 days at 4 ℃ by wrapping the hydrogel film around the chicken. Therefore, the prepared OHA/CO/CUR-ZnO NPs hydrogel membrane exhibited good mechanical properties, water vapour permeability, and low water permeability. Furthermore, it demonstrates an excellent preservation effect on chilled chicken meat, making it a promising candidate for applications in chilled meat preservation.