This study involves the preparation of PLA/PBAT composite blend films incorporated with TiO and varying concentrations of cinnamon essential oil. The films were characterised for optical and mechanical properties, chemical composition, thermo-stability, surface hydrophobicity, inhibition of biofilm formation, anti-microbial efficiency against S. aureus and E. coli, and application on cheese. The thickness of the films increased with the increase in cinnamon oil concentration along with the water contact angle degree and highest UV-barrier properties with the PLA-PBAT-TiO-7 %Cinn film. The best anti-bacterial activity was seen in the PLA-PBAT-TiO-7 %Cinn film against S. aureus and E. coli. The cheese packed in PLA-PBAT-TiO-7 %Cinn film has shown the least weight loss and enhanced antibacterial activity against E. coli for 12 days of storage. The use of cinnamon oil-loaded TiO incorporated in films showed positive effects on the shelf life, quality, and safety of a food product and has a high potential for use commercially.
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| http://dx.doi.org/10.1016/j.foodchem.2022.134798 | DOI Listing |
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