Effect of Microwave on Physical, Mechanical and Functional Properties of Chitosan Film Incorporated with Curcumin

Abstract

Plastic pollution is a growing environmental issue that affects nearly every ecosystem on the planet. Currently, bio-based polymers are being used to replace non-renewable synthetic plastics, with chitosan being one of the most common polymers used. However, due to its poor water barrier and mechanical strength, chitosan's use as film packaging is limited in the food industry. Therefore, this study incorporated curcumin into chitosan to improve its water barrier, while also applying microwave treatment to improve the mechanical properties of the chitosan film. The objectives of this study are to determine the physical, mechanical, and functional properties of chitosan film incorporated with curcumin, as well as the duration of microwave that can improve those film's properties.