Active film packaging based on bio-nanocomposite TiO 2 and cinnamon essential oil for enhanced preservation of cheese quality.

Autor: Sharma S; School of Food Science and Environmental Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute (ESHI), Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland; Centre for Research in Engineering and Surface Technology (CREST), FOCAS Institute, Technological University Dublin - City Campus, Kevin Street, Dublin D08 CKP1, Ireland., Byrne M; School of Food Science and Environmental Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland., Perera KY; School of Food Science and Environmental Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute (ESHI), Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland., Duffy B; Centre for Research in Engineering and Surface Technology (CREST), FOCAS Institute, Technological University Dublin - City Campus, Kevin Street, Dublin D08 CKP1, Ireland., Jaiswal AK; School of Food Science and Environmental Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute (ESHI), Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland., Jaiswal S; School of Food Science and Environmental Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute (ESHI), Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland. Electronic address: swarna.jaiswal@tudublin.ie.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2023 Mar 30; Vol. 405 (Pt A), pp. 134798. Date of Electronic Publication: 2022 Nov 01.
DOI: 10.1016/j.foodchem.2022.134798
Abstrakt: This study involves the preparation of PLA/PBAT composite blend films incorporated with TiO 2 and varying concentrations of cinnamon essential oil. The films were characterised for optical and mechanical properties, chemical composition, thermo-stability, surface hydrophobicity, inhibition of biofilm formation, anti-microbial efficiency against S. aureus and E. coli, and application on cheese. The thickness of the films increased with the increase in cinnamon oil concentration along with the water contact angle degree and highest UV-barrier properties with the PLA-PBAT-TiO 2 -7 %Cinn film. The best anti-bacterial activity was seen in the PLA-PBAT-TiO 2 -7 %Cinn film against S. aureus and E. coli. The cheese packed in PLA-PBAT-TiO 2 -7 %Cinn film has shown the least weight loss and enhanced antibacterial activity against E. coli for 12 days of storage. The use of cinnamon oil-loaded TiO 2 incorporated in films showed positive effects on the shelf life, quality, and safety of a food product and has a high potential for use commercially.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2022 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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