A trilaminar edible film of nanocellulose, konjac glucomannan, and curcumin with pH-responsive and amphiphilic properties: preparation, characterization, and application.

A trilaminar edible composite film was prepared with kelp nanocellulose, konjac glucomannan, and curcumin. The addition of curcumin facilitated the formation of a trilaminar structure. At the same time, the water contact angle of 42.8° increased to 72.5°. The water vapor and oxygen permeability were reduced by 45 % and 55 %, respectively. The scavenging rate of DPPH and ABTS free radicals increased by 1.6-fold and 2.3-fold, respectively. The inhibition zone of the film in E. coli and S. aureus was extended by 1.79-fold and 1.83-fold, respectively. The film exhibited a hemolysis rate of merely 0.9 % and a degradation rate of 26 %. When the composite film was applied to peeled shrimp preservation, the film color changed with time extension, indicating the peeled shrimp's deterioration process. It maintained the peeled shrimp's pH and total volatile basic nitrogen. Peeled shrimp retained 3666 N hardness, 1653 N chewiness, and 1597 N stickiness after storage.