Smart edible films based on mucilage of seed incorporated with curcumin for freshness monitoring.

The objective of the present work was first to develop a smart packaging system based on seed gum (LISG)/curcumin and, subsequently, investigate its physicochemical characteristics and biological activity. Finally, the response of LISG/curcumin films against pH change and the spoilage of shrimp were tested. The barrier properties and mechanical performance of the films improved as the curcumin concentration increased.