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Temperature‐sensitive polyurethane ( TSPU ) film incorporated with carvacrol and cinnamyl aldehyde: antimicrobial activity, sustained release kinetics and potential use as food packaging for Cantonese‐style moon cake
Author(s) -
Dong Hao,
He Jiapeng,
Xiao Kaijun,
Li Chao
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14276
Subject(s) - carvacrol , active packaging , food packaging , antimicrobial , chemistry , food science , kinetics , cinnamaldehyde , aldehyde , polyurethane , food preservation , organic chemistry , chemical engineering , materials science , catalysis , physics , quantum mechanics , engineering
Summary Temperature‐sensitive polyurethane ( TSPU ) films incorporated with carvacrol and cinnamyl aldehyde were prepared for the potential use of food packaging. The antimicrobial properties and sustained release kinetics of carvacrol and cinnamyl aldehyde in TSPU film were investigated. Results indicated that cinnamyl aldehyde and carvacrol had favourable antimicrobial properties at relatively low addition ratio. The diffusion and release of carvacrol were linearly related to temperature and its addition ratio. The release rates of carvacrol from TSPU film increased from 0.6% to 2.2% with the increase of addition ratio and temperature. The first‐order kinetic equation could be used to describe its diffusion and sustained release process. TSPU films could significantly prolong the shelf life of Cantonese‐style moon cakes by effectively inhibiting microbial growth and decreasing lipid oxidation comparing with commonly used polyethylene food packaging. Results obtained in the present work can provide technical guide of sustained release food packaging films with antimicrobial properties.