Abstract
This study aimed to develop gelatin/fucoidan (GF) and curcumin-loaded gelatin/fucoidan (CGF) electrospun, enhancing the shelf life of food products as an active packaging material. Simulation studies indicated the conversion of collagen-like to gelatin-like peptides at ∼75 °C and occurred hydrogen bonds between gelatin, fucoidan and curcumin. Morphological findings proved that optimum GF and CGF fibers had smooth and tubular morphology. Physicochemical results indicated possible hydrogen bonds between the compounds and enhanced thermostabilities using FTIR and TGA, respectively. Regarding antibacterial and antioxidant activities, CGF fibers demonstrated higher bactericidal (∼8 and 11 mm) and antioxidative (∼71 %) effects. During the 9-week storage test at 60 °C, lower values of PV and TBA values were observed for CGF and GF, endowing the peanuts decelerated lipid oxidation rate. These findings suggested a prospective active packaging material based on the incorporation of a bioactive molecule into a protein-carbohydrate composite, showing favorable active food packaging properties.