Study on techno-functional properties of cress seed gum-based composite films incorporated with cinnamon essential oil nanoemulsion

The main idea of this study was to investigate the effect of incorporating cinnamon essential oil (CEO), CEO emulsion (CEOE) and CEO nanoemulsion (CEONE) on physicochemical and functional properties of cress seed gum (CSG) film. Optical, microstructural, mechanical, antioxidant and antimicrobial properties as well as chemical structure of the films were evaluated. Fourier transform infrared (FT-IR) analysis revealed the presence of CEO in the composite films. The addition CEOE and CEONE to the films increased the elongation at break (EB) of the films from 32 to 43% and 100%, respectively. Water vapor permeability (WVP) and solubility in water of the films showed a decreasing trend with addition of CEOE and CEONE (p<0.05). Moisture content of the films incorporated with CEO (7.3%) was lower than the control film (14.2%) (p<0.05). The films incorporated with CEOE and CEONE had smooth surface. The addition of CEOE and CEONE to the films led to increase of whiteness index and lightness and decrease of a* and b* parameters. CEONE-loaded films showed greater antioxidant and antimicrobial capacities than the control sample. In conclusion, the developed films can be used as an active packaging system to extend the shelf life of foods.