ABSTRACT In response to the food market demand regarding enhance shelf life and preserve of the food quality, active packaging technologies are being increasingly significant. To expand the use of natural compounds as antimicrobials in food packaging, we developed a new mat of microfibers containing natural antimicrobial for food wrap by linking the cinnamaldehyde (CIN) to the poly methyl methacrylate polymer (PMMA) using hydrazide-hydrazone formation protocol. The IR spectroscopy data indicated the successful synthesis of hydrazide and then corresponding hydrazone compounds. The antimicrobial microfibers were fabricated by the electrospinning of the solutions containing appropriate amounts of the cinnamaldehyde and PMMA (to prepare cinnamaldehyde embedded PMMA (CIN-em-PMMA)) or a solution of the cinnamaldehyde covalently attached PMMA (CIN-co-PMMA) at optimized conditions. The SEM images showed that the electrospun fibers without knots and with uniform diameter of 5.6 and 6.9 microns are formed. Thermogravimetric analysis indicated that the CIN-co-PMMA is more stable than CIN-em-PMMA fibers up to 150°C, however both compounds degrade at lower temperature than neat PMMA. The release of the cinnamaldehyde in aqueous media was kinetically evaluated by UV/VIS spectroscopy in an unbuffered aqueous solution. The CIN-co-PMMA exhibited more durable anti spoilage properties for preservation of highly perishable and vulnerable fruits during storage.
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