Blending technique‐determined distinct structured sodium alginate‐based films for cinnamon essential oils controlled release. (8th November 2018)

• Record Type: Journal Article
• Authors: Chen, Xi; Lu, Li‐xin; Qiu, Xiaolin; Tang, Yali
• Is Part Of: Journal of food process engineering. Volume 41:Number 8(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2018-11-08
• Subjects: Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.12905
• Languages: English
• ISSNs: 0145-8876

Abstract

Abstract: Sodium alginate (SA) bio‐based films with gelatin (G0 ) and Tween 80 (T) as emulsifiers for controlled release of cinnamon essential oils (CEOs) were fabricated via mechanical stirring emulsifying–blending technique (MB) and homogenized emulsifying‐blending technique (HB). Morphology results depicted distinct microstructures of MB‐prepared film (MBF) with symmetric porous oil‐rich cross‐sections, whereas HB‐prepared film (HBF) with asymmetric cross‐section consisted of compact polymer‐rich phase on top side (A) and porous oil‐rich phase on bottom side (B). The mechanical properties of HBF were significantly superior compared with MBF ( p < .05). The diffusion coefficient ( D ) representing the release rate of CEO presented no significant difference between CEO releasing through A and B of MBF, whereas D of CEO releasing through A of HBF was significantly smaller than through B of HBF and A of MBF ( p < .05). Moreover, D of CEO releasing through A of HBF decreased significantly with the increase in SA content ( p < .05). Practical applications: The blending technique‐controlled distinct structured films could be potentially applied as controlled release food packaging protecting the food inside. Sodium alginate content could also be potentially applied as control factor for controlled release food packaging protecting the food inside.