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. 2019 Sep 19;8(9):423.
doi: 10.3390/foods8090423.

Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation

Yue Wang  1 , Rui Li  2 , Rui Lu  3 , Jie Xu  4 , Ke Hu  5 , Yaowen Liu  6   7   8
Affiliations

Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation

Yue Wang et al. Foods. .

Abstract

In this study, the casting method was used to make chitosan (CS)/corn starch/cinnamaldehyde film, and the preservation performance of the film was examined. The results showed that the tensile strength of the film can reach to 31.24 ± 0.22 MPa when the mass ratios of CS, corn starch, and glycerin were 2.5%, 7%, and 0.5% respectively. The addition of cinnamaldehyde made the films have great inhibitory effect on Botrytis cinerea, Rhizopus, and Escherichia coli. In particular, the film had a significant fresh-keeping effect on strawberries, which reduced the loss of nutritional value, when aiming at soluble solids, titratable acid value, weight loss rate, and other indexes of strawberries. Thus, the films can slow down the physiological changes of strawberries and extend their shelf life to 11 days. Therefore, this work demonstrates the noteworthy potential of these novel films, incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend the shelf-life of food products.

Keywords: chitosan; cinnamaldehyde; corn starch.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Water-vapor transmission rate of different experimental groups (p < 0.05).
Figure 2
Figure 2
Mechanical properties of different experimental groups (p < 0.05).
Figure 3
Figure 3
Mechanical properties of CS/corn starch films with different cinnamaldehyde ratios (p < 0.05).
Figure 4
Figure 4
The bacteriostatic effects of CS/corn starch/cinnamaldehyde films (p < 0.05).
Figure 5
Figure 5
The effects of different films on (a) weight loss, (b) titratable acidity, (c) ascorbic acid content, (d) total soluble solids, (e) firmness of strawberries stored at room temperature, and (f) the visual appearance of packaged strawberries after 13 days storage at room temperature (p < 0.05).
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