Effect of cinnamaldehyde incorporation on the structural and physical properties, functional activity of soy protein isolate‐egg white composite edible films

Abstract

Cinnamaldehyde (CIN) was added to edible composite films of soy protein isolate (SPI) and egg white (EW) to develop active food packaging. The effects of adding 2%–10% CIN on the structural, physical, and functional properties of the SPI/EW films were systematically evaluated. Fourier‐transform infrared spectroscopy and X‐ray diffraction suggested the excellent compatibility of the components because hydrogen bonding occurred. Scanning electron microscopy indicated CIN affected the structure of the films. The incorporation of CIN significantly improved the antioxidant and antimicrobial activities of the films, but reduced the tensile strength and water vapor permeability. In particular, the addition of CIN at different concentrations significantly increased the elongation at break, water resistant, and UV–vis light barrier properties of the films. Therefore, SPI/EW/CIN films can be used as eco‐friendly bioactive materials in food packaging. Practical applications In recent decades, many studies were devoted to the development of biodegradable and edible natural biopolymers to replace petroleum‐based polymer packaging. The edible bioactive packaging film can be prepared by adding active substances to the food packaging materials instead of directly adding it to the food, which not only maintains the original characteristics of the food, but also delays the deterioration and autoxidation of the food. This study evaluated the Microstructural, physical, and functional properties (antioxidant and antimicrobial activities) of composite films for use in food packaging and it is proved that it is possible in practical application.

Study on preservation method and mechanism of peeling waxy corn kernels treated with composite film

“…As shown in Figure 7, in comparison to sodium alginate film, the composite films had a glossy and continuous surface, without bubbles and wrinkles, it shows the great compatibility of sodium alginate and phytic acid (Zhao et al, 2020), moreover, Nisin and glycerin are evenly distributed in the film, thus forming an edible film with a good surface (El Miri et al, 2015). In Figure 6, we can also see many folds on the surface of sodium alginate, simple sodium alginate may tends to coating unevenly, for storing waxy corn kernels is a big disadvantage.…”

Development of a Sodium Alginate-Based Active Package with Controlled Release of Cinnamaldehyde Loaded on Halloysite Nanotubes

“…This might be attributed to the presence of CIN in the polymer matrix. A large number of previous studies have shown that CIN had inhibitory effects on the growth of a variety of bacteria, because CIN might damage the cell membrane of bacteria, leading to changes in cytoplasmic leakage and membrane permeability [ 41 , 42 ]. Similarly, for E. coli , the number of colonies in the film containing CIN was significantly reduced by 0.65 and 0.57 Log 10 CFU/mL, respectively, compared with the control group.…”