Pectin, a widely used polysaccharide in the food industry, faces limitations in antioxidant and antibacterial properties.This study aimed to address these limitations by preparing curcumin-pectin copolymers (Cu-Pe) using an environmentally friendly laccase-catalyzed grafting method.Curcumin was successfully grafted onto the pectin backbone, achieving a maximum grafting rate of 9.62%.The structure of the copolymer was characterized using UV-Vis, FTIR, and XPS, confirming the successful incorporation of curcumin into the pectin molecule.Antioxidant assays showed significant improvements, with DPPH radical scavenging rates increasing from 4.48% to 56.01% and β-carotene bleaching inhibition rates rising from 5.67% to 99.02%.Antibacterial tests demonstrated enhanced inhibition rates against Escherichia coli and Staphylococcus aureus, increasing from 21.93% and 17.68% to 55.99% and 53.85%, respectively.The research results indicated that the grafting of curcumin significantly enhances the antioxidant, anti-E.coli, and anti-S.aureus properties of pectin, providing a scientific basis for the development of novel natural food preservation materials.This modified pectin-based material was expected to achieve more efficient and greener food preservation solutions, with broad application prospects in the field of active food packaging films, potentially reducing and minimizing the use of preservatives.
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