Development of active packaging films based on liquefied shrimp shell chitin and polyvinyl alcohol containing β-cyclodextrin/cinnamaldehyde inclusion

To maintain the freshness of fruits and to meet environmental and consumer needs, a biobased packaging film with long-lasting antimicrobial activity was developed in this article. Liquefied ball-milled shrimp shell chitin/polyvinyl alcohol (LBSC/PVA) blend films containing varying concentrations (0, 1, 2, 3, 4, 5 wt%) of the beta-cyclodextrin/cinnamaldehyde (beta-CD/CA) inclusion were prepared and characterized. The association between beta-CD and CA and the sustained release behavior of CA were explored. The physicochemical property, antimicrobial activity and food preservation performance of the films were investigated. Results showed that CA was successfully encapsulated into the cavity of CD by host-guest interactions, which greatly improved the sustained release of CA. The 3 wt% beta-CD/CA/LBSC/PVA blend film showed optimized mechanical properties with a tensile strength of 41.5 MPa and an elongation at break of 810 %. In addition, the incorporation of beta-CD/CA inclusion significantly enhanced the antimicrobial activity and food preservation performance of the blend films. Moreover, the 3 wt% beta-CD/CA/LBSC/PVA blend film exhibited evidently longer lasting antimicrobial activity and cherry tomato preservation performance than the 3 wt% CA/LBSC/PVA blend film, further demonstrating the critical role of beta-CD in delaying CA release. These novel beta-CD/CA/LBSC/PVA blend films may have a potential use in active food packaging.

Automated summary

A biobased packaging film with long-lasting antimicrobial activity was developed using a blend of liquefied ball-milled shrimp shell chitin/polyvinyl alcohol and beta-cyclodextrin/cinnamaldehyde inclusion. The film showed improved sustained release of cinnamaldehyde and enhanced antimicrobial activity and food preservation performance. This film has potential applications in active food packaging.