Effects of cinnamon essential oil on the physical, mechanical, structural and thermal properties of cassava starch-based edible films

被引：145
|
作者：
Zhou, Yue [1 ]
Wu, Xuehui [1 ]
Chen, Jiahui [1 ]
He, Junhua [1 ]
机构：
[1] South China Agr Univ, Coll Food Sci, Guangzhou 510642, Guangdong, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2021年 / 184卷
关键词：
Cinnamon essential oil; Cassava starch; Edible film; SKIN GELATIN FILM; ANTIMICROBIAL ACTIVITY; CHITOSAN FILMS; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT ACTIVITY; ANTIBACTERIAL; BARRIER;
D O I：
10.1016/j.ijbiomac.2021.06.067
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The edible films were mainly made from oxidized hydroxypropyl cassava starch incorporated with cinnamon essential oil (CEO). The effects of CEO amount on the physical and mechanical properties of films were studied, and the structures of films with and without CEO were characterized. The results showed that the elongation at break, water resistance, water vapor transmission coefficient, as well as oxygen and ultraviolet barrier properties of the films (p < 0.05) significantly increased with addition of CEO, while the tensile strength of the films decreased. The field emission scanning electron microscopic (FE-SEM) images and infrared (IR) spectra showed that the CEO had good compatibility with other components and could be evenly dispersed in the film, which was conducive to the stable release of the active components. X-ray diffraction (XRD) patterns showed that the addition of CEO increased the crystallinity of the film, indicating that the compatibility and structural stability of the crystal structure of the film were improved. The thermogravimetric analysis results showed that CEO was beneficial to improve the thermal stability of the films. This study provided a potential to develop edible films from modified cassava starch with CEO.
引用
收藏
页码：574 / 583
页数：10
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