Sustained-release film prepared by incorporation of cinnamon essential oil: Physicochemical properties and application in the preservation of mushroom (Agaricus bisporus)

Abstract

The chitosan/zein/cinnamon essential oil (CEO) sustained-release active film was developed. The rheological properties of film-forming solutions (FFS) and the physicochemical properties of films were investigated. The effects of active film on mushroom quality were evaluated. When CEO and Tween 80 were mixed in a ratio of 1:3, the particle size of the essential oil emulsion was the smallest and the distribution was more uniform. Rheological analysis showed that FFS was non-Newtonian fluids. With the increase of CEO, FFS became more viscous and the intermolecular entanglement was enhanced. CEO improved the UV-blocking activity and hydrophobicity of the composite film. The tensile strength increased from 16.54 to 21.22 MPa. Moreover, the active film inhibited the growth of Pseudomonas tolaasii. And the antioxidant property of film was improved with the addition of CEO. The SEM images, FTIR, and XRD spectra displayed that CEO had good compatibility with film matrix. TGA demonstrated the thermal stability of film was enhanced. In addition, the release of CEO in four simulants followed Fick's law of molecular diffusion. Compared with the control group and C/Z group, the L* value of mushrooms treated with C/Z-CEO0.6% films could be kept above 80 during storage, and the spoilage index of mushrooms was lower (31.2%). Mushroom treated with C/Z-CEO0.6% films showed the lowest weight loss and the highest firmness. All in all, the chitosan/zein-based active films containing CEO, as a new food packaging ma restrainterial, will play a good role in retaining the quality of food.