Release properties of cinnamaldehyde loaded by montmorillonite in chitosan‐based antibacterial food packaging
Rui Cui, Jiatong Yan, Jianxin Cao, Yuyue Qin, Minglong Yuan, Lin Li
Abstract
Summary 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 aureu s and Escherichia coli . In short, CS/acid‐MMt‐CIN film could potentially be used as an antibacterial active food packaging film.