Release properties of cinnamaldehyde loaded by montmorillonite in chitosan-based antibacterial food packaging

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.

Automated summary

This study aimed to prepare a controlled-release antibacterial food packaging film using chitosan and acidified modified montmorillonite loaded with CIN. The coordination of acid-MMt-CIN significantly enhanced the barrier properties of CS film, and the addition of acid-MMt-CIN had a significant inhibitory effect on Staphylococcus aureus and Escherichia coli. Overall, the CS/acid-MMt-CIN film showed potential as an antibacterial active food packaging film with improved UV resistance.