Characterization of chitosan film with cinnamon essential oil emulsion co-stabilized by ethyl-Nα-lauroyl-L-arginate hydrochloride and hydroxypropyl-β-cyclodextrin

To improve the antimicrobial properties of chitosan films, cinnamon essential oil (CEO) nanoemulsion (1% and 3% v/v CEO) stabilized by ethyl-N-alpha-lauroyl-L-arginate hydrochloride (LAE) alone or co-stabilized by LAE and hydroxypropyl-beta-cyclodextrin (HPCD) were incorporated into chitosan matrix. The micromorphology, physical and antimicrobial properties of the composite films were compared. The dense structure of the CEO nano-emulsion co-stabilized by LAE and HPCD reduced the water vapor permeability and water content. The incorporation of the CEO nanoemulsion co-stabilized by LAE and HPCD, reduced the adverse effects of CEO on the mechanical properties and microstructure of the film, and even slightly increased the tensile strength. In addition, the antimicrobial properties of chitosan films were enhanced due to the encapsulation and emulsification effect of HPCD and LAE on CEO. This work indicated that the prepared chitosan based edible films had the potential to be used in the field of food packaging to improve food safety.

Automated summary

By incorporating cinnamon essential oil (CEO) nanoemulsion stabilized by ethyl-N-alpha-lauroyl-L-arginate hydrochloride (LAE) alone or co-stabilized by LAE and hydroxypropyl-beta-cyclodextrin (HPCD) into chitosan matrix, the antimicrobial properties and physical characteristics of the composite films were enhanced. The encapsulation and emulsification effect of HPCD and LAE on CEO helped improve the water barrier properties and mechanical strength of the chitosan films, suggesting potential for food packaging applications.