4.7 Article

Self-stick membrane based on grafted gum Arabic as active food packaging for cheese using cinnamon extract

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DOI: 10.1016/j.ijbiomac.2021.08.071

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Polysaccharides; Emulsion polymerization; Antimicrobial; Active food packaging; Essential oil vapor phase

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Encapsulation of volatile essential oils in Gum Arabic-based adhesive membranes was investigated to develop a self-stick active food packaging material with controlled release of cinnamon essential oil. The membranes showed prolonged release of CEO for up to 2 days and exhibited superior antimicrobial activities against both Gram negative and positive bacteria, resulting in extended shelf-life of cheese samples. Cheese samples packed with the membranes also showed significant reduction in total bacteria counts when inoculated with E. coli O157:H7.
Encapsulation of volatile essential oils has been investigated to provide an active food packaging (AFP) material with more control over their fast release and pungent smell. In this work, Gum Arabic-based adhesive membrane was developed as a self-stick AFP material, delivering cinnamon essential oil (CEO) in vapor phase. Gum Arabic (GA) was grafted with butyl acrylate (BA) and hydroxyethyl methacrylate [GA-g-poly(BA-HEMA)]. Adhesive membrane was characterized by means of spectral, physicochemical and rheological analysis. GA-adhesive membrane made of 5% wt/v GA, 3.5 m mol HEMA, and 87 m mol BA with 21 N/m tack are loaded with 4, 8 and 10% v/v of CEO and used for antimicrobial bioassays. GA-g-poly(BA-HEMA) membrane prolonged CEO release up to 2 days. 8%v/v CEO showed superior activities against both Gram negative and positive bacteria. Shelf-life of cheese samples, packed with the self-stick membranes loaded with cinnamon extract, has extended from 3 to 8 weeks. Cheese samples that inoculated with shiga toxin producing E. coli O157:H7 and packed in plastic boxes with the self-stick AFP (4, 8 and 10 % CEO), showed significant reduction in the total bacteria counts.

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