Preparation and Sustained Release Properties of Cinnamon Edible Essential Oil Composite Film

ZHOU Yue; WU Xuehui; XIE Jiaxing; CHEN Jiahui; HE Junhua

doi:10.13386/j.issn1002-0306.2020110089

Volume 42 Issue 15

Jul. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(15): 170-176. > DOI: 10.13386/j.issn1002-0306.2020110089

ZHOU Yue, WU Xuehui, XIE Jiaxing, et al. Preparation and Sustained Release Properties of Cinnamon Edible Essential Oil Composite Film[J]. Science and Technology of Food Industry, 2021, 42(15): 170−176. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110089.

Citation:

PDF (767 KB)

Preparation and Sustained Release Properties of Cinnamon Edible Essential Oil Composite Film

College of Food Science, South China Agricultural University, Guangzhou 510642, China

More Information

Received Date: November 10, 2020
Available Online: May 31, 2021

Graphical Abstract

Abstract

Abstract

In order to expand the application of cinnamon essential oil (cinnamon essential oil, CEO), CEO was added to oxidized hydroxypropyl cassava starch as an active substance to prepare composite films. The mechanical properties and barrier properties were taken as the test index, the preparation process of CEO membrane was optimized by single factor and orthogonal experiments, and its release rate in different food simulations was determined. The study found that when the mass fraction of starch was 5.0% (m/v, based on the volume of distilled water), the mass fraction of cinnamon essential oil, glycerin and Tween-80 were 1.5%, 1.0% and 1.0%, respectively (m/v, based on the volume of starch solution), the film produced had the best performance. And then, the film had a higher elongation at break and higher tensile strength, which were 27.87% and 1.42 MPa, respectively. The water vapor transmission coefficient and oil permeability were relatively small, at 1.27×10⁻¹² g·cm/cm²·s·Pa and 0.2131 g·mm/mm²·d, light transmittance was 30.56%. In the same kind of food simulant, the time for the release of CEO to reach the maximum was prolonged as the content of CEO increases; among different food simulations, the fastest release rate of CEO was oil-in-water emulsion and alcoholic food simulator, and the slowest was fatty food simulator. The results showed that CEO could improve the barrier properties and mechanical properties of starch-based film. The prepared CEO composite film was conducive to the packaging of fatty foods, and the CEO could be released slowly and played an active role for a long time.
- cinnamon essential oil,
- composite film,
- mechanical properties,
- barrier properties,
- food simulations,
- release rate

FullText(HTML)

References (38)

References

[1]	周强, 刘蒙佳, 张宝善, 等. 肉桂精油-壳聚糖涂膜协同气调包装对冷鲜肉品质的影响[J]. 浙江大学学报(农业与生命科学版),2019,45(6):723−735.
[2]	Geng Shilei, Cui Zhaoxue, Huang Xinchao, et al. Variations in essential oil yield and composition during Cinnamomum cassia bark growth[J]. Industrial Crops & Products,2011,33(1):248−252.
[3]	S Van Haute, K Raes, P Van der Meeren, et al. The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products[J]. Food Control,2016,68:30−39. doi: 10.1016/j.foodcont.2016.03.025
[4]	李莉, 易醒, 肖小年. 肉桂油药理研究进展[J]. 江西食品工业,2010(4):43−46. doi: 10.3969/j.issn.1674-2435.2010.04.015
[5]	Xing Fuguo, Hua Huijuan, Jonathan Nimal Selvaraj, et al. Growth inhibition and morphological alterations of Fusarium verticillioides by cinnamon oil and cinnamaldehyde[J]. Food Control,2014,46:343−350. doi: 10.1016/j.foodcont.2014.04.037
[6]	王秋亚, 马艳阳. 肉桂精油的成分分析、抑菌和抗氧化活性及在食品保鲜中的应用进展[J]. 中国调味品,2020,45(3):183−187. doi: 10.3969/j.issn.1000-9973.2020.03.038
[7]	张赟彬, 李维迪, 王一非, 等. 肉桂精油复合微乳体系构建及其在酱牛肉加工中的应用[J]. 现代食品科技,2016,32(8):156−162, 133.
[8]	Saeed Ranjbaryan, Behboud Pourfathi, Hadi Almasi. Reinforcing and release controlling effect of cellulose nanofiber in sodium caseinate films activated by nanoemulsified cinnamon essential oil[J]. Food Packaging and Shelf Life,2019,21:100341. doi: 10.1016/j.fpsl.2019.100341
[9]	Xu Tian, Gao Cheng Cheng, Feng Xiao, et al. Structure, physical and antioxidant properties of chitosan-gum arabic edible films incorporated with cinnamon essential oil[J]. International Journal of Biological Macromolecules,2019,134:230−236. doi: 10.1016/j.ijbiomac.2019.04.189
[10]	Chen Huanle, Hu Xiaorong, Chen Enmin, et al. Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions[J]. Food Hydrocolloids,2016,61:662−671. doi: 10.1016/j.foodhyd.2016.06.034
[11]	Song Xiaoyong, Zuo Guanjie, Chen Fusheng. Effect of essential oil and surfactant on the physical and antimicrobial properties of corn and wheat starch films[J]. International Journal of Biological Macromolecules,2018,107(Pt A):1302−1309.
[12]	冯敏, 王瑾, 张嘉馨, 等. 淀粉基可食性包装膜的制备及应用研究进展[J]. 上海包装,2019(2):33−36.
[13]	田莉雯, 陈复生, 宋小勇, 等. 玉米淀粉与小麦淀粉复合可食用膜工艺研究[J]. 食品工业科技,2016,37(20):290−294.
[14]	肖力源, 张淑瑶, 周湘媛, 等. 肉桂精油-玉米淀粉基抗菌膜的制备及其性能[J]. 食品科学,2019,40(2):40−45. doi: 10.7506/spkx1002-6630-20171107-083
[15]	Arezoo Esfahani, Mohammadreza Ehsani, Maryam Mizani, et al. The synergistic effects of cinnamon essential oil and nano TiO₂ on antimicrobial and functional properties of sago starch films[J]. International Journal of Biological Macromolecules,2020,157:743−751. doi: 10.1016/j.ijbiomac.2019.11.244
[16]	Lian Huan, Shi Jingying, Zhang Xiaoyan, et al. Effect of the added polysaccharide on the release of thyme essential oil and structure properties of chitosan based film[J]. Food Packaging and Shelf Life,2020,23(C):1000467.
[17]	GB/T 1037-1988, 塑料薄膜和片材透水蒸气性试验方法杯试法[S].
[18]	GB/T 1040.3-2006, 塑料拉伸性能的测定第3部分: 薄膜和薄片的试验条件[S].
[19]	赵丹. 可食性淀粉抑菌膜的研究[D]. 长春: 吉林农业大学, 2013.
[20]	汪学荣. 可食包装膜的制膜工艺研究[D]. 重庆: 西南农业大学, 2004.
[21]	成淑君, 李秋铮, 曾瑶英, 等. 肉桂精油抗菌膜的制备及应用[J]. 食品工业,2020,41(6):19−23.
[22]	Phakawat Tongnuanchan, Soottawat Benjakul, Thummanoon Prodpran. Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils[J]. Food Chemistry,2012,134(3):1571−1579. doi: 10.1016/j.foodchem.2012.03.094
[23]	Zhang Yu, Zhou Libang, Zhang Chong, et al. Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending film and its application to chilled meat preservation[J]. Carbohydrate Polymers,2020,247:116670. doi: 10.1016/j.carbpol.2020.116670
[24]	Kanokrat Limpisophon, Munehiko Tanaka, Kazufumi Osako. Characterisation of gelatin–fatty acid emulsion films based on blue shark (Prionace glauca) skin gelatin[J]. Food Chemistry,2010,122:1095−1101. doi: 10.1016/j.foodchem.2010.03.090
[25]	Shen Zhu, Kamdem Donatien Pascal. Development and characterization of biodegradable chitosan films containing two essential oils[J]. International Journal of Biological Macromolecules,2015,74:289−296. doi: 10.1016/j.ijbiomac.2014.11.046
[26]	贾雪. 玉米淀粉基薄膜材料的制备及性质研究[D]. 无锡: 江南大学, 2018.
[27]	王程. 复合改性玉米淀粉成膜及应用特性研究[D]. 广州: 华南理工大学, 2012.
[28]	梅小虎, 向红, 吴迪, 等. 酱油渣与淀粉复合可食膜制备工艺[J]. 包装工程,2018,39(15):50−58.
[29]	许卉佳. 可食性马铃薯淀粉抑菌膜的研制[D]. 长春: 吉林农业大学, 2017.
[30]	刘鹏飞. 淀粉基薄膜的制备及其反应机理的研究[D]. 泰安: 山东农业大学, 2015.
[31]	黄洒. 复配精油的筛选及抗菌膜的制备研究[D]. 杭州: 浙江工商大学, 2019.
[32]	白旭, 王愈, 王宝刚, 等. 响应面法优化制备壳聚糖明胶活性膜[J]. 包装工程,2018,39(9):24−30.
[33]	杨柳, 张一, 王磊, 等. 绿豆改性淀粉复合膜阻水性的研究[J]. 粮食与饲料工业,2016(7):20−23.
[34]	刘匀昀. 干热变性紫薯淀粉制备工艺及其成膜特性的研究与应用[D]. 福州: 福建农林大学, 2015.
[35]	李鸿艳, 谢龙, 马越, 等. 秋葵-马铃薯淀粉复合膜的性能研究与表征[J]. 食品工业,2019,40(10):114−119.
[36]	王静平. 添加海藻酸钠的可食性淀粉膜的研究[D]. 天津: 天津大学, 2007.
[37]	姚沛琳, 马庆兰, 黄悦, 等. 含乳酸菌马铃薯淀粉膜的制备及抑菌性研究[J]. 廊坊师范学院学报(自然科学版),2019,19(2):73−76, 80.
[38]	Min Hyeock Lee, Seong Yeon Kim, Hyun Jin Park. Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil[J]. Food Hydrocolloids,2018,84:58−67. doi: 10.1016/j.foodhyd.2018.05.048