Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 55, Issue 1, Pages 293-302Publisher
WILEY
DOI: 10.1111/ijfs.14276
Keywords
Antimicrobial activity; carvacrol; cinnamyl aldehyde; food packaging; polyurethane; sustained release
Categories
Funding
- National Key R&D Program of China [2016YFC0400702-5]
- Special Fund Project of Application-oriented for Science and Technology, Research and Development of Guangdong Province [2015B020230001]
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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.
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