Evaluations of physicochemical and biological properties of pullulan-based films incorporated with cinnamon essential oil and Tween 80

Abstract

The effects of cinnamon essential oil (CEO) and Tween 80 addition on the structural, physical, antioxidant and antimicrobial properties of the pullulan-based edible films were investigated in this study. The results demonstrated that the incorporation of CEO in pullulan-based composite films decreased their tensile strength, transparency, water content and water vapor permeability, but considerably increased the antioxidant and antimicrobial properties. The films with 12% CEO exhibited the strongest antioxidant and antimicrobial capacities. With regard to the influences of Tween 80 on the films, SEM micrographs indicated that the submicroscopic micelle formed in the films by the addition of Tween 80. Tween 80 improved the stability of the composite films and reduced the loss of CEO, but weakened the physical properties including transparency and water barrier properties.

Keywords: Antimicrobial properties; Antioxidant properties; Cinnamon essential oil; Pullulan; Tween 80.