Corn-Starch-Based Materials Incorporated with Cinnamon Oil Emulsion: Physico-Chemical Characterization and Biological Activity
Edaena Pamela Díaz-Galindo,
Aleksandra Nesic,
Silvia Bautista-Baños,
Octavio Dublan García,
Gustavo Cabrera-Barjas
Affiliations
Edaena Pamela Díaz-Galindo
Facultad de Química, Universidad Autónoma del Estado de México, Km 115 Carr. Toluca-Ixtlahuaca. El Cerrillo Piedras Blancas, Toluca 50295, Mexico
Aleksandra Nesic
Unidad de Desarrollo Tecnológico, UDT, Universidad de Concepción, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4191996, Chile
Silvia Bautista-Baños
Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos (CEPROBI), Carretera Yautepec-Jojutla, Km. 6, calle CEPROBI No. 8, Col. San Isidro, Yautepec, Morelos 62731, Mexico
Octavio Dublan García
Facultad de Química, Universidad Autónoma del Estado de México, Km 115 Carr. Toluca-Ixtlahuaca. El Cerrillo Piedras Blancas, Toluca 50295, Mexico
Gustavo Cabrera-Barjas
Unidad de Desarrollo Tecnológico, UDT, Universidad de Concepción, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4191996, Chile
Active packaging represents a large and diverse group of materials, with its main role being to prolong the shelf-life of food products. In this work, active biomaterials based on thermoplastic starch-containing cinnamon oil emulsions were prepared by the compression molding technique. The thermal, mechanical, and antifungal properties of obtained materials were evaluated. The results showed that the encapsulation of cinnamon oil emulsions did not influence the thermal stability of materials. Mechanical resistance to break was reduced by 27.4%, while elongation at break was increased by 44.0% by the addition of cinnamon oil emulsion. Moreover, the novel material provided a decrease in the growth rate of Botrytis cinerea by 66%, suggesting potential application in food packaging as an active biomaterial layer to hinder further contamination of fruits during the storage and transport period.