Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water

被引：719

作者：

Ojagh, Seyed Mahdi ^{[1
]}

Rezaei, Masoud ^{[1
]}

Razavi, Seyed Hadi ^{[2
]}

Hosseini, Seyed Mohamad Hashem ^{[2
]}

机构：

[1] Tarbiat Modares Univ, Dept Fisheries, Fac Marine Sci, Noor, Iran

[2] Univ Tehran, Fac Engn & Agr Technol, Dept Food Sci & Engn, Tehran 14174, Iran

来源：

FOOD CHEMISTRY | 2010年 / 122卷 / 01期

关键词：

Chitosan film; Cinnamon; Antimicrobial; Physical; Mechanical; Scanning electron microscopy; PLANT ESSENTIAL OILS; ANTIBACTERIAL ACTIVITY; ANTIMICROBIAL ACTIVITY; COMPONENTS; GLYCEROL;

D O I：

10.1016/j.foodchem.2010.02.033

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Combining antimicrobial agents such as plant essential oils directly into a food packaging is a form of active packaging. In this work chitosan-based films containing cinnamon essential oil (CEO) at level of 0.4%,.0.8%, and 1.5% and 2% (v/v) were prepared to examine their antibacterial, physical and mechanical properties. Scanning electron microscopy was carried out to explain structure-property relationships. Incorporating CEO into chitosan-based films increased antimicrobial activity. CEO decreased moisture content, solubility in water, water vapour permeability and elongation at break of chitosan films. It is postulated that the unique properties of the CEO added films could suggest the cross-linking effect of CEO components within the chitosan matrix. Electron microscopy images confirmed the results obtained in this study. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：161 / 166

页数：6

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