Synthesis and characterization of antibacterial polylactic acid film incorporated with cinnamaldehyde inclusions for fruit packaging

Abstract

To maintain the quality of postharvest fruits continuously and meet the health requirements of consumers, a high barrier and long-lasting antibacterial polylactic acid film as packaging material was developed in this study. Polylactic acid-based antibacterial films incorporated with Cinnamaldehyde inclusions were used to achieve long-lasting antibacterial activity and improve the barrier properties. Cinnamaldehyde inclusions were prepared via the inclusion method and used as a sustained-release antibacterial agent and reinforcement to be incorporated into polylactic acid-based films within a concentration range of 0-30 wt%. The FT-IR spectrum demonstrated that the Cinnamaldehyde inclusions was physically interacting with PLA. The XRD results showed that the cinnamaldehyde inclusions at a concentration of 10 wt% enhanced the crystallinity of the antibacterial film. The oxygen and water vapor barrier properties of the film were respectively 14.29% and 12.38% higher than those of a pure PLA film. The tensile strength of the antibacterial film increased by 20%. And the antibacterial activity against Escherichia coli and Listeria monocytogenes was 100%. The release rate of cinnamaldehyde of the antibacterial film was slow and varied smoothly for 20 d.

Keywords: Antibacterial; Cinnamaldehyde inclusions; Film; Polylactic acid.