Preparation and characterization of a multifunctional film with excellent UV shielding, antibacterial and antioxidant capabilities containing cinnamaldehyde and titanium dioxide (TiO2)

Abstract

AbstractSoy protein isolated (SPI) have a wide application in the food packaging, but their water resistance, mechanical properties and antibacterial properties are not ideal for directly use. In our study, we developed a series of SPI composite films loaded with cinnamaldehyde and titanium dioxide (TiO2). X‐ray diffraction (XRD), UV scanning spectra (UV) and spectro colorimeter were applied to indicate the structure of films. The incorporation of TiO2 (0.5%) caused a subsequent effect on the tensile property, UV blocking properties and water vapor properties (WVP). On the other hand, SPI film composed with a constant amount of TiO2 and different concentration of cinnamaldehyde showed an excellent synergistic effect to improve the tensile property, moisture content, UV blocking properties, water vapor properties and morphological characteristics. Furthermore, the composite films exhibited superior antibacterial activity when tested against both S. aureus and E. coli. The microstructure of the composite film become heterogeneous and rough after addition of TiO2 and cinnamaldehyde compare to control film. The findings of the present study may facilitate a re‐evaluation of the potential of using multiple compounds to prepare active edible films.