Characterization of high amylose corn starch-cinnamaldehyde inclusion films for food packaging. (1st March 2023)

• Record Type: Journal Article
• Authors: Wan, Shoumei; Liu, Qun; Yang, Danmin; Guo, Panjie; Gao, Yahui; Mo, Renli; Zhang, Yucang
• Is Part Of: Food chemistry. Volume 403(2023)
• Publication Date: 2023-03-01
• Subjects: High amylose corn starch -- Cinnamaldehyde -- Inclusion complex -- Antibacterial -- Releasing rate -- Food packaging; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134219
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: CIN was encapsulated in the helical structure of HACS with the encapsulation efficiency of 39.19%. The HACS-CIN inclusion films exhibited good mechanical properties, transparency, UV barrier and antibacterial activity. The HACS-CIN inclusion films could release CIN and prolong the antibacterial effect. The HACS-40 %CIN and HACS-60 %CIN inclusion films prolonged the shelf life of strawberries up to 15 days. Abstract: The antibacterial films prepared from high amylose corn starch-cinnamaldehyde (HACS-CIN) inclusion complex were reported in this work and the different structural, mechanical, physicochemical and antibacterial properties of the films were investigated. The FT-IR results supported that the CIN was encapsulated in the helical structure of HACS by self-assembly. The encapsulation efficiency was as high as 39.19%, and the releasing rate results showed HACS-CIN inclusion films could slow down the volatilization of CIN. The films showed excellent mechanical properties with tensile strength of 14.77 MPa and elongation at break of 44.95%; and good transparency with visible light transmittance of 70%. UV transmittance test showed good UV-blocking property with UV light transmittance of 30%. Antibacterial test indicated an inhibitory effect on S. aureus and E. coli . Strawberry preservation experiment showed the films delayed the shelf life of strawberries. This work provides the HACS-CIN inclusion films are potential candidates for biodegradable food packaging.