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The study of diffusion kinetics of cinnamaldehyde from corn starch-based film into food simulant and physical properties of antibacterial polymer film

Author:
Ke, Jingxuan, Xiao, Liyuan, Yu, Guoxian, Wu, Hejun, Shen, Guanghui, Zhang, Zhiqing
Source:
International journal of biological macromolecules 2019 v.125 pp. 642-650
ISSN:
0141-8130
Subject:
antibacterial properties, cinnamon, corn, diffusivity, essential oils, ethanol, films (materials), polymers, temperature, tensile strength
Abstract:
Corn starch-based films containing cinnamon essential oil were prepared. The physical properties of the films, and the diffusion kinetics of cinnamaldehyde were analyzed. The results showed that the antibacterial polymer film containing 2.0% (w/v) cinnamon essential oil had the acceptable physical properties with the tensile strength and the elongation at break of 22.53 ± 0.16 MPa and 20.07 ± 1.18%, respectively. The diffusion kinetics of cinnamaldehyde followed Fick's diffusion law. The diffusion percentage of cinnamaldehyde into 10% ethanol was lower than that of 95% ethanol. For short-term diffusion into 95% ethanol, the estimated n-values were between 0.1736 and 0.3519 and the diffusion coefficient (Dp) was increased with the increase of temperature. For long-term diffusion into 95% ethanol, the Dp values were decreased by 105–106 times in relative to short-term diffusion, and the partition coefficient (KP,F) was decreased with the increase of temperature. The antibacterial polymer film containing 2.0% cinnamon essential oil exhibited antibacterial activity for over 120 days.
Agid:
6258123