Robust microfluidic construction of konjac glucomannan-based micro-films for active food packaging

The objective of this study was to develop a novel active food packaging with high performance by using natural active compound. Here, a facile and green strategy was employed to construct the konjac glucomannan/polylactic acid/trans-cinnamic acid micro-films (KPTMF) via microfluidic spinning technology (MST). MST, a mild preparation approach, could remain the activities of natural compound during processing. Konjac glucomannan could drive the release of trans-cinnamic by using its hydrophilicity under our careful design. The results of fourier-transform infrared spectra and infrared images revealed that konjac glucomannan, polylactic acid, and trans-cinnamic acid had good compatibility through hydrogen bonds in the micro-films, which was consistent with the X-ray diffraction results. Also, the good swelling degree (81.36 +/- 5.79%) of KPTMF could promote the release of trans-cinnamic. Besides, the KPTMF had excellent mechanical properties (Tensile strength: 14.09 +/- 2.97 MPa, Elongation at break: 3.12 +/- 0.57%), thermal stabilities and hydrophobicity (Water vapor permeability: 4.81 x 10(-6) g/(m.h.kPa), Water contact angle: 99.2 degrees). The obtained micro-films with large specific surface areas exhibited great antibacterial activities against Staphylococcus aureus and Escherichia coli, which suggested the potential applications in active food packaging. (C) 2019 Published by Elsevier B.V.