Release properties of cinnamaldehyde loaded by montmorillonite in chitosan-based antibacterial food packaging

被引:39
作者
Cui, Rui [1 ]
Yan, Jiatong [1 ]
Cao, Jianxin [1 ]
Qin, Yuyue [1 ]
Yuan, Minglong [2 ]
Li, Lin [3 ]
机构
[1] Kunming Univ Sci & Technol, Inst Agr & Food Engn, Kunming 650550, Yunnan, Peoples R China
[2] Yunnan Nationalities Univ, Engn Res Ctr Biopolymer Funct Mat, Kunming 650550, Yunnan, Peoples R China
[3] Dongguan Univ Technol, Sch Chem Engn & Energy Technol, Dongguan 523830, Peoples R China
基金
中国国家自然科学基金;
关键词
Chitosan; cinnamaldehyde; montmorillonite; release behaviour; CINNAMON ESSENTIAL OIL; ANTIMICROBIAL PROPERTIES; ANTIOXIDANT PROPERTIES; MECHANICAL-PROPERTIES; PROTEIN ISOLATE; FILMS; NANOPARTICLES; CARRIERS; SAFETY; PLA;
D O I
10.1111/ijfs.14912
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This work aimed to prepare a controlled-release antibacterial food packaging film by solvent volatilisation using chitosan (CS) and acidified modified montmorillonite (MMt) loaded with CIN (acid-MMt-CIN). MMt was successfully acidified and CIN was successfully loaded into acid-MMt, which had been confirmed by X-ray diffraction. The coordination of acid-MMt-CIN significantly increased the barrier properties of CS film to water vapour, as well as the rigidity and ductility of the film. Furthermore, the CS/acid-MMt-CIN film could significantly improve their UV resistance. It was found that the CIN release time of CS/acid-MMt-CIN film in isooctane (simulated fatty food) could reach 168 h, which was 72 h longer than that of CS/CIN film. The addition of acid-MMt-CIN had a significant inhibitory effect on Staphylococcus aureus and Escherichia coli. In short, CS/acid-MMt-CIN film could potentially be used as an antibacterial active food packaging film.
引用
收藏
页码:3670 / 3681
页数:12
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