In this study, a novel bioactive film based on Artemisia sphaerocephala Krasch. gum was developed by incorporating β-cyclodextrin/curcumin inclusion complex at different concentrations to improve film physico-chemical properties and extend the shelf life of lamb and chicken meat at 4 °C. The results revealed that the incorporation of β-cyclodextrin/curcumin inclusion complex significantly enhanced the DPPH and ABTS radical scavenging activity and the antibacterial activity against pathogenic bacteria (Escherichia coli and Staphylococcus aureus). The thickness, moisture absorption, water solubility, color and barrier properties against oxygen (1.52–0.76 cm³/m²·24 h·0.1 MPa) and water vapor (4.7 × 10⁻¹¹ - 3.1 × 10⁻¹¹ g s⁻¹ m⁻¹ pa⁻¹) of the film were improved. The film also showed satisfactory mechanical and UV-blocking properties, but little changes in thermal stability. The Fourier transform infrared and scanning electron microscopy results showed proper combination and distribution of β-cyclodextrin/curcumin inclusion complex in the film matrix, while the X-ray diffraction study showed a new crystal phase corresponding to the presence of β-cyclodextrin/curcumin inclusion complex. Compared with the control film, the active film more significantly reduced total volatile basic nitrogen, thiobarbituric acid reactive substances, total bacterial count, and pH value of lamb and chicken meat samples and improved their color and texture during the nine-day storage at 4 °C. These results demonstrate the potential of the developed film in the preservation of lamb and chicken meat.

在这项研究中，一种基于圆头蒿的新型生物活性膜Krasch。胶是通过加入不同浓度的β-环糊精/姜黄素包合物而开发的，以改善薄膜的物理化学性质并延长羊肉和鸡肉在4°C下的保质期。结果表明，β-环糊精/姜黄素包合物的掺入显着增强了DPPH和ABTS自由基清除活性和对致病菌（大肠杆菌和金黄色葡萄球菌）的抗菌活性。^{对氧气（1.52-0.76 cm 3} /m ² ·24 h·0.1 MPa）和水蒸气（4.7 × 10）的厚度、吸湿性、水溶性、颜色和阻隔性^-11 - 3.1 × 10 ^-11  g s ^-1 m ^-1 pa ^-1) 的电影进行了改进。该薄膜还显示出令人满意的机械和紫外线阻挡性能，但热稳定性几乎没有变化。傅里叶变换红外和扫描电镜结果表明β-环糊精/姜黄素包合物在薄膜基质中的组合和分布适当，而X射线衍射研究表明存在对应于β-环糊精/姜黄素包合物的新晶相复杂的。与对照膜相比，活性膜更显着降低羊肉和鸡肉样品的总挥发性碱性氮、硫代巴比妥酸活性物质、细菌总数和pH值，并在4°贮藏9天期间改善其色泽和质地。 C。这些结果证明了开发的薄膜在保存羊肉和鸡肉方面的潜力。