Journal
FOOD CHEMISTRY
Volume 299, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125109
Keywords
Multi-layer film; Layer-by-layer; Chitosan; Sodium alginate; Cinnamon essential oil
Funding
- National key RD projects [2018YFD0401302]
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The aim of this research is to develop, characterize and utilize a multi-layer antibacterial film using chitosan ( CS) and sodium alginate (SA) as biopolymers and cinnamon essential oil (CEO) as main antibacterial ingredients. The dense cross-section of SA layer in the scanning electron microscopy (SEM) analysis verified that layer-bylayer method improved physical and mechanical properties of CS-CEO single layer film. The thermogravimetric (TGA) and fourier transform infrared (FT-IR) analysis indicated that the layer-by-layer method changed the intermolecular interaction and the thermal stability. Importantly, the multi-layer film exhibited more sustained release and higher retention rate of CEO compared CS-CEO single layer film. The multi-layer coating showed a more significant and lasting inhibition of penicillium expansion which further demonstrated that the layer-bylayer method improved the release and retention of CEO in the multiphased system. To summarize, the multilayer film system is a promising controllable release system for loading essential oils.
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