The development of active packaging is a relevant topic demanding the development of films with diverse
properties to preserve specific foodstuff. The objective of this work was to obtain extruded TPCS/PBAT films
containing curcumin and evaluate it as an active antimicrobial and antioxidant packaging to protect chia oil
from oxidative degradation. Morphology, thermal, mechanical, antimicrobial, and antioxidant evaluation of the
films were conducted to determine whether the presence of curcumin affected the film’s properties. Infrared
Spectroscopy indicated that curcumin addition affected the crosslinking reaction between citric acid and starch,
which explains the changes in hydrophilicity and mechanical strength of the films. The incorporation of curcumin
conferred antimicrobial activity against Gram-positive (Staphylococcus aureus) and Gram-negative
(Pseudomonas aeruginosa and Escherichia coli) bacteria, as well as antioxidant activity. Films were tested as chia
oil packaging, being verified that they successfully prevented oil degradation under accelerated stability test
(60 °C for 7 days), demonstrating the feasibility of using TPCS/PBAT biodegradable films containing curcumin to
obtain active packaging materials.Authors thank to CNPq (Chamada Universal– MCTI/CNPq Nº 14/2014, Processo 447768/2014-0), CAPES (Coordenação de Pessoal de
Nível Superior Master's scholarship) and Fundação Araucária
(Programa Universal/Pesquisa Básica e Aplicada 24/2012, protocolo
7334133700514041013) for the finantial support. This work was financially
supported by Associate Laboratory LSRE-LCM (UID/EQU/50020/2019) funded by national funds through FCT/MCTES (PIDDAC),
and Foundation for Science and Technology (FCT, Portugal). CIMO
(UID/AGR/00690/2019) through FEDER under Program PT2020. To
the national funding by FCT, P.I., through the institutional scientific
employment program-contract for I.P. Fernandes contract.info:eu-repo/semantics/publishedVersio
