This study aims to develop the gelatin-based packaging film incorporated with turmeric extract to enhance the shelf life of a minced chicken. The films were subjected to functional, morphological and physicochemical characterization. The results showed that ethanolic extract of turmeric has a higher amount of turmerone and ar-turmerone along with some other bioactive compounds. The antioxidant activity of turmeric extract (TE) was (TPC 15 ± 0.9 mg GAE/g, DPPH 87 ± 7.5 %, FRAP 4.8 ± 0.05 mmol Trolox eq/100 g, ABTS 714.48 ± 22 %). FTIR spectra showed slight changes in their amide regions with the addition of TE. XRD indicated that characteristic peak 2θ ≈ 13° in the control film and T while it disappeared in T. SEM micrographs showed that the control film and T have uniformity, while T showed some irregularities. UV transmission was decreased with the addition of TE in the films as compared to control films. The physical tests of the films showed that film solubility (16 ± 2.1-26 ± 3), moisture content (10 ± 1-16.1 ± 2.2), tensile strength (8.1 ± 1.3-8.8 ± 0.9) and WVP (8.4 ± 1.5-10 ± 1.7) decreased by increasing the concentration of turmeric extract while thickness (0.038 ± 0.002-0.045 ± 0.003) and EAB (68 ± 7-71.9 ± 8) increased. Meanwhile, the films effectively inhibited the lipid oxidation and growth of microbes to extend the shelf-life of meat.
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