Abstract
Alginate-based antibacterial biocomposite films were prepared by incorporating with cinnamon essential oil nanoemulsions (CEO-NE). CEO-NE was first prepared by mixing and homogenizing the oil phase and aqueous phase containing polysorbate 80 (Tween 80), using a probe-type ultrasonication equipment. The biocomposite films were then prepared by incorporating the CEO-NE to an aqueous solution of alginate and glycerol, homogenizing, casting, and drying. The mean droplet size, zeta potential, and polydispersity index of the CEO-NE were 92.2 nm, −15.58 mV, and 0.25, respectively. Young’s modulus of the CEO-NE/alginate biocomposite films was significantly increased with an increasing concentration of CEO-NE, while their elongation at break was significantly decreased. However, the tensile strength of the CEO-NE/alginate biocomposite films was not significantly changed. The maximum tensile strength and elongation at break of the biocomposite films were 15.63 MPa and 23.67%, respectively, corresponding to the biocomposite films containing 20% CEO-NE. The biocomposite films containing 20% CEO-NE also showed strong antibacterial effects against Salmonella typhimurium, Bacillus cereus, Escherichia coli, and Staphylococcus aureus, achieving inhibition zones from 29.7 to 53.0 mm. These results show the potential of the CEO-NE/alginate biocomposite films as antibacterial packaging for extending the shelf life of fresh foods.
Highlights
Active packaging has been defined as films or containers incorporating certain active compounds to maintain and extend the shelf-life of a food product [1]
Gas chromatography-mass spectrometry (GC-MS) analysis revealed that the main component in the Cinnamon essential oil (CEO) was (E)-cinnamaldehyde, representing 60.99% of the total peak area
Other major compounds in the CEO were cinnamaldehyde dimethyl acetal (10.48%), eugenol (5.36%), which is known for its antibacterial effects, and caryophyllene (4.26%)
Summary
Active packaging has been defined as films or containers incorporating certain active compounds to maintain and extend the shelf-life of a food product [1]. Examples of active packaging include polysaccharide-based biodegradable and edible films and composites that could be used as carriers of active compounds such as antimicrobials, antioxidants, and texture enhancers [2,3,4]. These films protect foods from dehydration and act as a gas barrier against the surrounding media [1, 2]. Since alginate films have a hydrophilic feature, cross-linking with calcium ions has been performed to improve their mechanical strength and water barrier properties [6]. Essential oils have been incorporated into the alginate film to improve its water barrier properties and antibacterial activities [5, 7]
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