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Release properties of cinnamaldehyde loaded by montmorillonite in chitosan‐based antibacterial food packaging.
- Source :
-
International Journal of Food Science & Technology . Aug2021, Vol. 56 Issue 8, p3670-3681. 12p. - Publication Year :
- 2021
-
Abstract
- Summary: 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. [ABSTRACT FROM AUTHOR]
- Subjects :
- *PACKAGED foods
*FOOD packaging
*ACTIVE food packaging
*PACKAGING film
*WATER vapor
Subjects
Details
- Language :
- English
- ISSN :
- 09505423
- Volume :
- 56
- Issue :
- 8
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 151661068
- Full Text :
- https://doi.org/10.1111/ijfs.14912