Chicken head gelatin/curcumin composite active packaging film: effects on quality and shelf life of refrigerated chicken breast

Chicken head gelatin enabled high-value utilization of poultry by-products. • Curcumin improved multiple properties of gelatin-based composite films. • Curcumin exerted antibacterial activity via release and contact dual mechanisms. • The optimized film inhibited quality deterioration of refrigerated chicken breast. • Selected films prolonged shelf life from 4 days to 6 and 8 days versus the control. To address the spoilage susceptibility of poultry products during refrigerated storage, as well as the environmental limitations of conventional non-degradable packaging films and the single functionality of existing gelatin films with insufficient antioxidant and antibacterial activities, this study utilized chicken heads, a by-product of poultry processing, for gelatin extraction. Curcumin was incorporated as a natural active ingredient to develop an active packaging film for extending the shelf life of refrigerated chicken breast. The effects of different curcumin loadings (0, 5, 10, 15, and 20 g/kg) on the packaging and functional properties of gelatin-based composite films were investigated to determine the optimal concentration. The results indicated that films with 20 g/kg curcumin loading exhibited optimal performance, with significantly enhanced antioxidant (DPPH and ABTS radical scavenging rates were 87.95% and 95.21%, respectively) and antibacterial activities (bactericidal rates against Escherichia coli and Staphylococcus aureus were 74.43% and 75.35%, respectively). Under storage at 4 °C, films at this concentration effectively inhibited microbial growth, delayed protein decomposition and lipid oxidation, and extended the shelf life from 4 to 8 d. This study achieves high-value utilization of poultry processing by-products and provides a novel, green and efficient packaging solution for the refrigerated preservation of chicken breast.