Studies on Mechanical and Release Properties of Sodium Alginate Bio-based Food Packaging Films Embedded with Cinnamon Essential Oil Microspheres Encapsulated in Mixed Emulsifiers

被引：0
作者：
Chen X. [1 ]
Lu L. [1 ,2 ]
Qiu X. [1 ,2 ]
Tang Y. [1 ,2 ]
机构：
[1] Department of Packaging Engineering, Jiangnan University, Wuxi, 214122, Jiangsu
[2] Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, 214122, Jiangsu
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 08期
关键词：
Cinnamon essential oil; Microsphere; Mixed emulsifiers; Release; Sodium alginate; Tween; 80;
D O I：
10.16429/j.1009-7848.2019.08.019
中图分类号：
学科分类号：
摘要：
Sodium alginate (SA) bio-based food packaging films embedded with cinnamon essential oil (CEO) microspheres encapsulated in mixed emulsifiers (ME) were fabricated and characterized. ME were composed of gelatin (G0)/gum acacia (A0), G0/tween 80(T) and G0 / A0 / T, respectively, compared with single bio-polymeric emulsifier G0 as control. Emulsion morphology and particle size distribution results suggested substantial microspheres were formed in all emulsions, and the incorporation of T caused agglomeration of microspheres and significant decrease in medium diameter of emulsions. The mechanical properties presented that the tensile strength (TS) of film GAT was significantly larger than film GA, indicating T had a significant influence on mechanical properties of film. The diffusion coefficient (D) representing release rate of CEO decreased significantly with the incorporation of A0 and T. © 2019, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：166 / 172
页数：6
相关论文
共 19 条
  • [1] Aider M., Chitosan application for active bio-based films production and potential in the food industry: Review, Lwt-Food Science and Technology, 43, 6, pp. 837-842, (2010)
  • [2] Irkin R., Esmer O.K., Novel food packaging systems with natural antimicrobial agents, J Food Sci Technol, 52, 10, pp. 6095-6111, (2015)
  • [3] Mastromatteo M., Mastromatteo M., Conte A., Et al., Advances in controlled release devices for food packaging applications, Trends in Food Science & Technology, 21, 12, pp. 591-598, (2010)
  • [4] Burt S., Essential oils: their antibacterial properties and potential applications in foods-a review, International Journal of Food Microbiology, 94, 3, pp. 223-253, (2004)
  • [5] Kordali S., Kotan R., Mavi A., Et al., Determination of the chemical composition and antioxidant activity of the essential oil of Artemisia dracunculus and of the antifungal and antibacterial activities of Turkish Artemisia absinthium, A-dracunculus, Artemisia santonicum, and Artemisia spicigera essential oils, Journal of Agricultural and Food Chemistry, 53, 24, pp. 9452-9458, (2005)
  • [6] Abd-El-Ghaffar M.A., Hashem M.S., El-Awady M.K., Et al., pH-sensitive sodium alginate hydrogels for riboflavin controlled release, Carbohydr Polym, 89, 2, pp. 667-675, (2012)
  • [7] Liakos I., Rizzello L., Bayer I.S., Et al., Controlled antiseptic release by alginate polymer films and beads, Carbohydr Polym, 92, 1, pp. 176-183, (2013)
  • [8] Alboofetileh M., Rezaei M., Hosseini H., Et al., Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens, Food Control, 36, 1, pp. 1-7, (2014)
  • [9] Arancibia M., Gimenez B., Lopez-Caballero M.E., Et al., Release of cinnamon essential oil from polysaccharide bilayer films and its use for microbial growth inhibition in chilled shrimps, LWT-Food Science and Technology, 59, 2, pp. 989-995, (2014)
  • [10] Tongnuanchan P., Benjakul S., Prodpran T., Characteristics and antioxidant activity of leaf essential oil-incorporated fish gelatin films as affected by surfactants, International Journal of Food Science & Technology, 48, 10, pp. 2143-2149, (2013)
12