Hydrophobic Cellulose Acetate Active Food Packaging: Enhanced with (E)-Cinnamaldehyde for Antimicrobial and Anti-browning Properties

Abstract

Enzymatic browning and microbial contamination are pervasive issues contributing to the spoilage of fresh-cut fruits and vegetables, presenting a major challenge in food preservation. This study focuses on addressing these challenges by incorporating enriched (E)-cinnamaldehyde extract (CIN) from cinnamon bark (0.5, 1.0 and 2.0 mg/cm²) into cellulose acetate–based active packaging (CA-based AP) to assess both tyrosinase inhibition and antimicrobial properties, alongside a comprehensive evaluation of the physicochemical, barrier and mechanical properties. The research revealed that increasing the concentration of CIN in CA-based AP films increased the tyrosinase inhibition activity (44.75 ± 1.71 to 62.07 ± 1.56%) and antimicrobial inhibition zone (7.89 ± 0.51 to 22.44 ± 0.51 mm) on selected bacterial and fungal strains. Additionally, the incorporation of CIN enhanced UV absorption and water vapour transmission rate but also influenced thickness, moisture content, opacity, colour profile, mechanical strength and surface structure. Despite these changes, the films maintained their semi-crystalline structure and demonstrated efficient release of CIN. The study concludes that a sustainable and bio-renewable CA-based AP film, particularly with an optimal CIN concentration of 1.0 mg/cm², exhibits balanced properties for the effective preservation of fresh-cut fruits and vegetables. This optimized innovative packaging solution not only combats spoilage mechanisms but also aligns with environmental sustainability goals.