Evaluation of physical, mechanical, and antibacterial prop-erties of starch/ chitosan edible films incorporated with cinna-mon oil

Abstract

In the context of the global trend towards developing sustainable and efficient packaging materials, edible films are emerging as a promising alternative to traditional materials.

In this study, edible films were prepared from a starch–chitosan blend using the solvent casting technique. The aim was to evaluate the effect of incorporating cinnamon oil at varying concentrations (1%, 2%, and 3%) into the formulated films, in order to enhance their functional properties for active packaging applications, particularly for meat preservation.

The physical and mechanical properties of the films were assessed, with thickness ranging between 0.18 and 0.30 mm. Mechanical testing revealed that the highest tensile strength (7.4 MPa) was achieved at a cinnamon oil concentration of 3%, compared to 11 MPa in the control film. The elongation at break (Eb) reached 3.8%, indicating good flexibility of the prepared films.

Water vapor transmission rate (WVTR) decreased by 67% upon the addition of cinnamon oil, due to the formation of a more hydrophobic and less porous structure, which improved the film’s moisture barrier properties. This enhancement contributed to reduced moisture loss and a gradual increase in antioxidant activity. The film’s ability to scavenge free radicals reached 85% at 3% cinnamon oil, attributed to the presence of phenolic compounds such as cinnamaldehyde.

Antibacteria activity((E.coli و (S.aureus))also improved with increasing oil concentration, as demonstrated by the expansion of inhibition zones and reduced microbial growth on the surface of treated samples. This was reflected in the spoilage rate, Compared to the control samples, microbial growth decreased by 40% after 12 days. These findings confirm the film’s effectiveness in extending the shelf life of meat.

Overall, the starch/chitosan film enriched with cinnamon oil presents a promising candidate for active packaging, offering antioxidant and antimicrobial properties, and contributing to the improved quality and safety of food products during storage.