Research On Preparation, Performance And Applications Of Chitosan-Cinnamon Oil Edible Film

In this paper, chitosan edible films were modified by the addition of cinnamon essential oil. Films of different cinnamon essential oil content were prepared,Tween 80 and potassium hydroxide aqueous solution were used as emulsifier and lye, respectively. Microstructures of films were characterized by scanning electron microscope, X-ray diffraction. Influences of different concentrations (0%,2%,4%,6%,8%,10% and 12%) of cinnamon essential oils to characters of the films, including appearance, thickness, tensile strength (TS), elongation at break (E), volatiles content (VC), water contact angle (WCA), water vapour permeability (WVP), total soluble matter content (TSMC) and Transmittance were investigated. In addition, the edible film was also applied to the preservation of spiced beef. The spiced beefs were packed by edible films and cling waps, respectively. The Sensory quality analysis, chemical indicators (water loss rate, volatile basic nitrogen, pH), microbial indicators (total number of colonies, the change of coliform group) and Texture profile analysis during the storage period of 15 days at 4? The results showed that the amount of cinnamon oil has a significant impact on the characterization of edible films and the best performance of the film was obtained when the cinnamon essential oil content was 8%. The WVP water vapor, elongation at break and volatiles content were 187.32± 1.96 mg·mm/(kPa·h·m2),4.16%±0.03%,7.84%±0.02%, respectively. It is found that the Cinnamon oil edible chitosan films have better preservation effect compared with the chitosan film, chitosan cinnamon oil can significantly improve the storage process sauce stewed beef quality. Finally, the best edible film was applied to the pilot production of enterprises, further verified the edible chitosan cinnamon oil membrane of sauce halogen meat preservation performance.