Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate

Barzegar, Hasan; Azizi, Mohammad Hossein; Barzegar, Mohsen; Hamidi, Zohre

doi:10.22101/JRIFST.2013.09.16.225

Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate

Document Type : Original Paper

Authors

¹ PhD. Student, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University

² Associate professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbait Modares University

10.22101/JRIFST.2013.09.16.225

Abstract

In recent years using fresh foods that have undergone minimal processing, has become widespread. The use of active packaging is a new method for preserving of these products.In this study, active starch-clay nanocomposite films with addition of cinnamon essential oil or potassium sorbate (0, 5, 7.5 and 10% on the base of dry starch) were prepared. The physical, mechanical and antimicrobial properties of the active films were evaluated. For the evaluation of antimicrobial properties of the films, Aspergillus niger was used as one of the important spoilage fungi of bread. The results showed that 5% of the antimicrobial additives didn’t any antimicrobial activity. However, by increasing the concentration of the additives, antimicrobial activity also increased. In the same amounts of both additives, the films which contained cinnamon essential oil had stronger antimicrobial effects. The addition of potassium sorbate increased water vapor permeability of the films. However, cinnamon essential oil, didn’t affect this property of the films. These results showed that the films could be used as an active food packaging.

Keywords

References

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