The antibacterial films prepared from high amylose corn starch-cinnamaldehyde (HACS-CIN) inclusion complex were reported in this work and the different structural, mechanical, physicochemical and antibacterial properties of the films were investigated. The FT-IR results supported that the CIN was encapsulated in the helical structure of HACS by self-assembly. The encapsulation efficiency was as high as 39.19%, and the releasing rate results showed HACS-CIN inclusion films could slow down the volatilization of CIN. The films showed excellent mechanical properties with tensile strength of 14.77 MPa and elongation at break of 44.95%; and good transparency with visible light transmittance of 70%. UV transmittance test showed good UV-blocking property with UV light transmittance of 30%. Antibacterial test indicated an inhibitory effect on S. aureus and E. coli. Strawberry preservation experiment showed the films delayed the shelf life of strawberries. This work provides the HACS-CIN inclusion films are potential candidates for biodegradable food packaging.
Keywords: Antibacterial; Cinnamaldehyde; Food packaging; High amylose corn starch; Inclusion complex; Releasing rate.
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