Skip to main content
SpringerLink
Log in

Mechanical, Barrier and Antioxidant Properties of Chitosan Films Incorporating Cinnamaldehyde

  • Original Paper
  • Published:
Journal of Polymers and the Environment Aims and scope Submit manuscript

Abstract

Chitosan films (CF) [1 and 2% w/v] alone and with cinnamaldehyde (CNE) [0.25, 0.5 and 1% v/v] were prepared using an emulsion method, and the obtained films were characterized in terms of water vapor permeability (WVP), water solubility and optical, mechanical and antioxidant properties. The incorporation of CNE at 1% (v/v) significantly decreased the water solubility of the film by approximately 4% for the 1 and 2% CF films, whereas the WVP increased (2.5–3.5 times). The incorporation of CNE (0.25 and 0.5%) into 2% CF significantly increased the tensile strength (TS) (62 and 34%, respectively) and the percent elongation (%E) values, 26, 30 and 52% for CF that contained 0.25, 0.5 and 1% CNE, respectively. The largest value of the elasticity modulus (EM) was observed for 2% CF with 0.25% CNE. All films exhibited a yellow appearance (b*), but the CNE content had a marked impact on the coloration of the films. The CNE recoveries of the CF films (1 and 2%) with 1% of CNE were high (43 and 67%). The antioxidant activities indicated that the incorporation of 1% CNE into CF films (1 and 2%) increased the antioxidant activity. The protective effects of the films with and without CNE on erythrocytes were very strong (36–72% hemolysis inhibition). These results suggest there are potential applications for CF-CNE films as active packaging for the preservation of food products.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Nostro A, Scaffaro R, D’Arrigo M, Botta L, Filocamo A, Marino A, Bisignano G (2012) Study on carvacrol and cinnamaldehyde polymeric films: mechanical properties, release kinetics and antibacterial and antibiofilm activities. Appl Microbiol Biot 96:1029–1038

    Article  CAS  Google Scholar 

  2. Friedman M, Kozukue N, Harden LA (2000) Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry. J Agric Food Chem 48:5702–5709

    Article  CAS  Google Scholar 

  3. Carlotti M, Sapino S, Cavalli R, Trotta M, Trotta F, Martina K (2007) Inclusion of cinnamaldehyde in modified γ-cyclodextrins. J Incl Phenom Macrocycl Chem 57:445–450.

    Article  CAS  Google Scholar 

  4. Campos CA, Gerschenson LN, Flores SK (2001) Development of edible films and coatings with antimicrobial activity. Food Bioprocess Technol 4:849–875.

    Article  Google Scholar 

  5. Friedman M, Juneja VK (2010) Review of antimicrobial and antioxidative activities of chitosans in food. J Food Protect 73:1737–1761

    Article  CAS  Google Scholar 

  6. Lin D, Zhao Y (2007) Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. CRFSFS 6:60–75.

    CAS  Google Scholar 

  7. Vargas M, Albors A, Chiralt A, González-Martínez C (2006) Quality of cold-stored strawberries as affected by chitosan–oleic acid edible coatings. Postharvest Biol Technol 41:164–171.

    Article  CAS  Google Scholar 

  8. Rojas-Graü MA, Soliva-Fortuny R, Martín-Belloso O (2009) Edible coatings to incorporate active ingredients to fresh-cut fruits: a review. Trends Food Sci Technol 20:438–447.

    Article  Google Scholar 

  9. Azevedo EP, Kumar V (2012) Rheological, water uptake and controlled release properties of a novel self-gelling aldehyde functionalized chitosan. Carbohyd Polym 90:894–900.

    Article  CAS  Google Scholar 

  10. Jagadish R, Divyashree K, Viswanath P, Srinivas P, Raj B (2012) Preparation of N-vanillyl chitosan and 4-hydroxybenzyl chitosan and their physico-mechanical, optical, barrier, and antimicrobial properties. Carbohyd Polym 87:110–116.

    Article  CAS  Google Scholar 

  11. Hongpattarakere T, Riyaphan O (2008) Effect of deacetylation conditions on antimicrobial activity of chitosans prepared from carapace of black tiger shrimp (Penaeus monodon). Songkhlanakarin J Sci Technol 30:1–9.

    Google Scholar 

  12. López-Mata MA, Ruiz-Cruz S, Ornelas-Paz JJ, Cira-Chávez LA, Silva-Beltrán NP (2015) Antibacterial and antioxidant properties of edible chitosan coatings incorporated with essential oils. Int J Pharm Bio Sci 6(4):251–264

    Google Scholar 

  13. Casariego A, Souza BWS, Cerqueira MA, Teixeira JA, Cruz L, Díaz R, Vicente AA (2009) Chitosan/clay films’ properties as affected by biopolymer and clay micro/nanoparticles’ concentrations. Food Hydrocolloid 23:1895–1902

    Article  CAS  Google Scholar 

  14. Guillard V, Broyart B, Bonazzi C, Guilbert S, Gontard N (2003) Preventing moisture transfer in a composite food using edible films: experimental and mathematical study. J Food Sci 68:2267–2277

    Article  CAS  Google Scholar 

  15. ASTM (1995) Standard test methods for tensile properties of thin plastic sheeting.

  16. Han JH, Floros JD (1997) Casting antimicrobial packaging films and measuring their physical properties and antimicrobial activity. J Plast Film Sheet 13:287–298.

    Article  CAS  Google Scholar 

  17. Pereda M, Ponce A, Marcovich N, Ruseckaite R, Martucci J (2011) Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity. Food Hydrocolloid 25:1372–1381

    Article  CAS  Google Scholar 

  18. Du WX, Olsen C, Avena-Bustillos R, McHugh T, Levin C, Friedman M (2008). Antibacterial activity against E. coli O157: H7, physical properties, and storage stability of Novel carvacrol-containing edible tomato films. J Food Sci 73:M378–M383

    Article  Google Scholar 

  19. Carlotti ME, Sapino S, Cavalli R, Trotta M, Trotta F, Martina K (2007) Inclusion of cinnamaldehyde in modified γ-cyclodextrin. J Incl Phenom Macrocycl Chem 57:445–450

    Article  CAS  Google Scholar 

  20. Moein S, Moein M (2010) Relationship between antioxidant properties and phenolics in Zhumeria majdae. J Med Plants Res 4:517–521

    CAS  Google Scholar 

  21. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio Med 26:1231–1237

    Article  CAS  Google Scholar 

  22. Lu J, Jin Y, Liu G, Zhu N, Gui M, Yu A Li X (2010) Flavonoids from the leaves of Actinidia kolomikta. Chem Nat Compd 46:205–208

    Article  CAS  Google Scholar 

  23. Rotta J, Ozório RA, Kehrwald AM, de Oliveira-Barra GM, de Melo-Castanho-Amboni RD, Barreto PLM (2009) Parameters of color, transparency, water solubility, wettability and surface free energy of chitosan/hydroxypropylmethylcellulose (HPMC) films plasticized with sorbitol. Mater Sci Eng 29:619–623.

    Article  CAS  Google Scholar 

  24. Rubilar JF, Cruz RMS, Silva HD, Vicente, AA, Khmelinskii I, Vieira MC (2013) Physico-mechanical properties of chitosan films with carvacrol and grape seed extract. J Food Eng 115:466–474

    Article  CAS  Google Scholar 

  25. Abdollahi M, Rezaei M, Farzi G (2012) A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan. J Food Eng 111:343–350

    Article  CAS  Google Scholar 

  26. Acevedo-Fani A, Salvia-Trujillo L, Rojas-Graü MA, Martín-Belloso O (2015) Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocoll 47:168–177.

    Article  CAS  Google Scholar 

  27. Berger J, Reist M, Mayer J, Felt O, Gurny R (2004) Structure and interactions in chitosan hydrogels formed by complexation or aggregation for biomedical applications. Eur J Pharm Biopharm 57:35–52

    Article  CAS  Google Scholar 

  28. Chen H, Hu X, Chen E, Wu S, McClements DJ, Liu S, Li B, Li Y (2016) Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions. Food Hydrocoll 61:662–671.

    Article  CAS  Google Scholar 

  29. Rodríguez-Núñez JR, Madera-Santana TJ, Sánchez-Machado DI, López-Cervantes J., Valdez HS (2014) Chitosan/hydrophilic plasticizer-based films: preparation, physicochemical and antimicrobial properties. J Polym Environ 22:41–51.

    Article  Google Scholar 

  30. Schauer CL, Chen MS, Chatterley M, Eisemann K, Welsh ER, Price RR, Schoen PE, Ligler FS (2003) Color changes in chitosan and poly (allyl amine) films upon metal binding. Thin Solid Films 434:250–257

    Article  CAS  Google Scholar 

  31. Soliman EA, Khalil AA, Deraz SF, El-Fawal G, Elrahman SA (2012) Synthesis, characterization and antibacterial activity of biodegradable films prepared from Schiff bases of zein. J Food Sci Technol 51(10): 2425–2434. doi:10.1007/s13197-012-0792-y.

    Article  Google Scholar 

  32. Marin L, Stoica I, Mares M, Dinu V, Simionescu BC, Barboiu M (2013) Antifungal vanillin-imino-chitosan biodynameric films. J Mater Chem B 1(27):3353–3358.

    Article  CAS  Google Scholar 

  33. Fernandez-Saiz P, Lagaron J, Ocio M (2009) Optimization of the film-forming and storage conditions of chitosan as an antimicrobial agent. J Agric Food Chem 57(8):3298–3307. doi:10.1021/jf8037709

    Article  CAS  Google Scholar 

  34. Seydim A, Sarikus G (2006) Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Res Int 39:639–644

    Article  CAS  Google Scholar 

  35. Rivero S, García M, Pinotti A (2009) Composite and bi-layer films based on gelatin and chitosan. J Food Eng 90:531–539

    Article  CAS  Google Scholar 

  36. Sánchez-Moreno C (2002) Review: methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Sci Technol Int 8:121–137.

    Article  Google Scholar 

  37. Yen TB, Chang ST (2008) Synergistic effects of cinnamaldehyde in combination with eugenol against wood decay fungi. Bioresource Technol 99:232–236

    Article  CAS  Google Scholar 

  38. Torres E, Marín V, Aburto J, Beltrán HI, Shirai K, Villanueva S, Sandoval G (2012) Enzymatic modification of chitosan with quercetin and its application as antioxidant edible films. Appl Biochem Micro 48:151–158

    Article  CAS  Google Scholar 

  39. Park S, Marsh K, Rhim J (2002) Characteristics of different molecular weight chitosan films affected by the type of organic solvents. J Food Sci 67:194–197

    Article  CAS  Google Scholar 

  40. Xie W, Xu P, Liu Q (2001) Antioxidant activity of water-soluble chitosan derivatives. Bioorg Med Chem Lett 11:1699–1701

    Article  CAS  Google Scholar 

  41. Youn SK, Kim YJ, Ahn DH (2001) Antioxidative effects of chitosan in meat sausage. J Korean Soc Food Sci Nutr 30:477–481.

    CAS  Google Scholar 

  42. Kyung WK, Thomas RL (2007) Antioxidative activity of chitosan with varying molecular weights. Food Chem 101:308–313

    Article  Google Scholar 

  43. Hirano S, Zhang M, Nakagawa M, Miyata T (2000) Wet spun chitosan–collagen fibers, their chemical N-modifications, and blood compatibility. Biomaterials 21:997–1003

    Article  CAS  Google Scholar 

  44. Otoni CG, de Moura MR, Aouada FA, Camilloto GP, Cruz RS, Lorevice MV, Soares FF, Mattoso LH (2014) Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films. Food Hydrocoll 41:188–194.

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Financial support from ITSON (PROFAPI 00500) is gratefully acknowledged.

Author information

Authors and Affiliations

  1. Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Col. Centro, CP 85000, Ciudad Obregón, Sonora, México

    Marco A. López-Mata, Saúl Ruiz-Cruz & Luis A. Cira-Chávez

  2. Departamento de Ciencias de la Salud, Universidad de Sonora, Campus Cajeme, Blvd. Bordo Nuevo, Ejido Providencia, CP 85040, Cajeme, Sonora, México

    Marco A. López-Mata & Norma P. Silva-Beltrán

  3. Centro de Investigación en Alimentación y Desarrollo A.C., Av. Río Conchos S/N parque industrial, CP 31570, Cuauhtémoc, Chihuahua, México

    José de Jesús Ornelas-Paz

  4. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n Colonia Centro, CP 83000, Hermosillo, Sonora, México

    Carmen Lizette Del Toro-Sánchez & Enrique Márquez-Ríos

  5. Departamento de Investigación en Polímeros y Materiales, Universidad de Sonora, Unidad Centro, Apdo. postal 83000, Hermosillo, Sonora, México

    Silvia E. Burruel-Ibarra

Authors
  1. Marco A. López-Mata
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Saúl Ruiz-Cruz
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. José de Jesús Ornelas-Paz
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Carmen Lizette Del Toro-Sánchez
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Enrique Márquez-Ríos
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Norma P. Silva-Beltrán
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Luis A. Cira-Chávez
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Silvia E. Burruel-Ibarra
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Saúl Ruiz-Cruz.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

López-Mata, M.A., Ruiz-Cruz, S., de Jesús Ornelas-Paz, J. et al. Mechanical, Barrier and Antioxidant Properties of Chitosan Films Incorporating Cinnamaldehyde. J Polym Environ 26, 452–461 (2018). https://doi.org/10.1007/s10924-017-0961-1

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10924-017-0961-1

Keywords

Search

Navigation