Curcuma-, Mustard-, and Ginger-Infused PLA/TEC Films: A Comparative Study of Sustainable Active Packaging for Fresh Meat Preservation

Abstract

The growing demand for sustainable food packaging has spurred interest in biodegradable active films. This study aimed to develop novel polylactic acid/tetraethyl citrate (PLA/TEC) composite films reinforced with curcuma, mustard, and ginger powders for extending the shelf life of fresh minced meat. Films incorporating 5, 10, and 15 wt% of each powder were prepared via melt extrusion and compression, and characterized by XRD, FTIR, tensile testing, oxygen barrier measurements, DPPH antioxidant assays, and antibacterial tests against Listeria monocytogenes and Escherichia coli. Optimal 10 wt% formulations were applied to fresh minced pork and evaluated for microbial quality, lipid oxidation, and sensory properties over 8 days at 4 °C. Curcuma powder exhibited the strongest plasticizing effect, increasing elongation at break up to 410%, while ginger acted as a reinforcing filler. The 10 wt% formulations provided the best oxygen barrier (OTR: 55.4–61.8 cc/m2·day). Curcuma showed the highest antioxidant activity (EC50 = 34.4 mg/mL at 15 wt%), followed by ginger and mustard, while antibacterial activity was moderate for all films. In meat packaging tests, all three active films extended shelf life by approximately 2 days compared to PLA/TEC, with curcuma-based films showing the best overall performance in delaying microbial growth and lipid oxidation. The PLA/TEC matrix effectively accommodated high loadings of natural spice powders, yielding flexible, fully bio-based active films. Curcuma-containing films demonstrated the most promising balance of properties, offering a viable sustainable alternative for fresh meat packaging.