Optimization of Chitosan-Based Film Performance by the Incorporation of Cinnamomum Zeylanicum Essential Oil

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-02-25 DOI:10.1007/s11483-025-09943-0

Anouar Mouhoub, Amine Guendouz, Zainab El Alaoui-Talibi, Saad Ibnsouda Koraichi, Cherkaoui El Modafar

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引用次数: 0

Abstract

Lately, Chitosan-based films (C-films) incorporating essential oils (EOs) have gained researchers' attention due to their biodegradability and excellent bioactivities. Nevertheless, the EOs' high cost is considered a constraint. Therefore, we aimed to develop C-films enriched with different concentrations of Cinnamomum zeylanicum EO (0.5% to 8%) and evaluate their global performance. The incorporation of the EO was verified by Fourier transform infrared spectroscopy analysis. As regards the physicochemical and mechanical analysis, experimental data revealed a considerable augmentation in the C-film opacity (from 1.50 to 6.10), thickness (from 15 to 195 μm), and tensile strength (TS) (from 5.12 to 21.74 MPa) following the enrichment with EO. However, the treated C-films showed a decrease in moisture content (MC) (from 40.06 to 10.91%), swelling level (SL) (from 763.20 to 5.12%), hydrosolubility (HS) (from 63.26 to 51.28%), hydrophobicity (from θ_W = 98.06° to θ_W = 20.53°), elongation at break (EB) (from 159.12 to 16.97%), and water vapor transmission rate (WVTR) (from 71.05 to 10.50 g/h.m²). The variation in these parameters was proportional to the EO concentration. Concerning the biological activities, the C-film incorporating EO at 8% inhibited over 80% of the tested radicals, while the antioxidant activity of the control C-film was negligible. Furthermore, the C-film enriched with EO at 8% exhibited great antibacterial activity against Enterococcus hirae, Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus, and inhibited their biofilm development by more than 95%. Ultimately, molecular docking revealed a high affinity between EO major constituents and bacterial proteins involved in biofilm establishment (< -4.9 kcal/mol). These encouraging findings indicate that the elaborated C-films present remarkable potential for application in the food sector as an alternative to fossil-based packaging and synthetic agents.

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.