Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

Abstract

An active protein-based film was developed by incorporating cinnamon essential oil (CEO) into whey protein concentrate (WPC) at a level of 0.8 and 1.5% v/v. The effects of CEO on microstructure, physical, mechanical and antimicrobial properties of the films were evaluated. Adding CEO to the WPC matrix decreased the water vapor permeability of the films and water solubility by 38.03 and 29.4%, respectively. The films containing CEO also displayed lower affinity to water; the contact angle increased up to 89.61% in 1.5% CEO concentration. Films containing CEO showed notable antibacterial activity against both gram-positive and gram-negative strains, and exhibited good inhibitory effect on the studied fungi. However, CEO containing films showed a heterogeneous cracked structure which decreased their tensile strength. This combination of the results confirmed good potential to the film for application in food packaging. Practical Application As a result of the increased concerns about environmental problems caused by synthetic packaging material, the food industry has paid growing attention to biopolymer and edible films during the last two decades. They can control the transfer of moisture, gases, lipids and flavor components in the packaging environment. In addition, these films can function as carriers of many ingredients, such as antimicrobial and antioxidant agents. The present study prepares some information about production of an active protein-based film containing CEO. The film is environmental friendly and its antimicrobial and antioxidant properties make it useful for application in food preservation and packaging industry.