首页|Development and characterisation of polylactic acid/cinnamon bark oil films: Phenolic migration into various food simulants

Development and characterisation of polylactic acid/cinnamon bark oil films: Phenolic migration into various food simulants

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  • NETL
  • NSTL
  • Elsevier
In this study, polylactic acid (PLA)/cinnamon bark oil (CBO) films were prepared via solvent casting method andcharacterised for their physical, optical, mechanical, and antioxidant properties. A 15 % loading of CBOsignificantly (p < 0.05) improved the water vapour barrier, tensile strength, and elongation at break, while itseffects on film thickness and water solubility were insignificant (p ≥ 0.05). At a 30 % CBO concentration, thefilms exhibited over 99 % UV light blockage at wavelengths of 200, 280, and 400 nm. Antioxidant assaysdemonstrated strong radical scavenging activities, with maximum DPPH and ABTS scavenging values of 93.30 %and 99.40 %, respectively. Controlled phenolic migration studies were conducted using aqueous (10 % ethanol),lipophilic (50 % ethanol), and acidic (3 % acetic acid solution) food simulants to investigate the behaviour of thePLA/CBO film and their antioxidant activities in various food systems. The migration results followed anexponential time-dependent trend, with the highest migration in 50 % ethanol, indicating the films’ efficacy inpreventing oxidative deterioration in fatty foods. These findings demonstrate the potential of PLA/CBO films asactive and sustainable packaging materials, offering enhanced barrier, mechanical, and antioxidant propertiescompared to pure PLA films, making them promising candidates for reducing food waste and extending productshelf life.

Biodegradable filmsPolylactic acid filmCinnamon bark oilAntioxidant activitiesPhenolic migrationActive packaging

Han Lyn Foong、Rabiha Sulaiman、Ezzat Mohamad Azman、Rozzamri Ashari、Furkan Turker Sarıcaoglu、H.C. Langowski、Z.A. Nur Hanani

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Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, Serdang, Selangor Darul Ehsan 43400, Malaysia

Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa 16310, Turkey

Technical University of Munich, TUM School of Life Sciences Weihenstephan, Chair of Food Packaging Technology, Weihenstephaner Steig 22, Freising 85354, Germany||Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str.35, Freising 85354, Germany

Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, Serdang, Selangor Darul Ehsan 43400, Malaysia||Halal Products Research Institute, Universiti Putra Malaysia, UPM, Serdang, Selangor Darul Ehsan 43400, Malaysia

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2025

10.1016/j.fpsl.2025.101455

Food Packaging and Shelf Life

Food Packaging and Shelf Life

ISSN：
年,卷(期)：2025.48(1)
  • 85