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<p>This study develops novel antimicrobial camellia oil composite films based on konjac glucomannan (KGM) and κ-carrageenan (KC) incorporated with a curcumin (CUR)-loaded camellia oil nanoemulsion to address food packaging safety and sustainability. The composite solutions and films were systematically characterized. The results demonstrate that the integration of KGM significantly enhanced the rheological characteristics of the composite solution, while also improving the hydrophilicity of the resulting composite film. Thermogravimetric analysis (TGA) revealed that 0.4% KGM elevated the maximum thermal degradation temperature to 250.23&#xa0;°C, significantly enhancing thermal stability. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) analyses further demonstrated that KGM and KC established a stabilizing network structure through hydrogen bonding interactions. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) indicated that KGM concentrations between 0.1% and 0.3% promoted uniform emulsion droplet dispersion and a smooth film surface. It is noteworthy that when the concentration of KGM was 0.1%, the composite film showed a zone of inhibition of 4.64&#xa0;mm against <i>Escherichia coli</i> and 4.67&#xa0;mm for <i>Staphylococcus aureus</i>, which were significantly larger than those of other formulations. In summary, this research presents a theoretical framework designed to enhance the development of high-performance, multifunctional antimicrobial packaging materials, with the objective of fostering sustainable food practices.</p>

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Physicochemical characterization and antimicrobial properties of konjac glucomannan/κ-carrageenan composite films filled with curcumin nanoemulsion

  • 期刊论文

  • 发表日期：

    2025年12月18日

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  • Wei Xu,
  • Lala Li,
  • Yingying Xin,
  • Mengyao Kang,
  • Penglin Li,
  • Denglin Luo,
  • Lihua Zhang

摘要

This study develops novel antimicrobial camellia oil composite films based on konjac glucomannan (KGM) and κ-carrageenan (KC) incorporated with a curcumin (CUR)-loaded camellia oil nanoemulsion to address food packaging safety and sustainability. The composite solutions and films were systematically characterized. The results demonstrate that the integration of KGM significantly enhanced the rheological characteristics of the composite solution, while also improving the hydrophilicity of the resulting composite film. Thermogravimetric analysis (TGA) revealed that 0.4% KGM elevated the maximum thermal degradation temperature to 250.23 °C, significantly enhancing thermal stability. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) analyses further demonstrated that KGM and KC established a stabilizing network structure through hydrogen bonding interactions. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) indicated that KGM concentrations between 0.1% and 0.3% promoted uniform emulsion droplet dispersion and a smooth film surface. It is noteworthy that when the concentration of KGM was 0.1%, the composite film showed a zone of inhibition of 4.64 mm against Escherichia coli and 4.67 mm for Staphylococcus aureus, which were significantly larger than those of other formulations. In summary, this research presents a theoretical framework designed to enhance the development of high-performance, multifunctional antimicrobial packaging materials, with the objective of fostering sustainable food practices.