Antimicrobial, Antioxidant and Physical Properties of Chitosan-Carboxymethyl Cellulose-Oleic Acid Based Films Incorporated with Cinnamon Essential Oil

Microbial contamination of food is one of the most reasons for the loss of food products around the world. Use of active packaging to reduce the microbial contamination of food, in order to eliminate the direct addition of chemical preservatives, is a promising method for preservation of food products.
Active films based on chitosan-carboxymethyl cellulose-oleic acid incorporated with different concentrations of cinnamon essential oil (CEO) were produced by casting method. The effect of different concentrations of CEO were examined on the structural, physical, thermal, antioxidant and antifungal properties of the films by methods of XRD, FTIR, contact angle, water vapor permeability, opacity, tensile test, DSC, DPPH and disc diffusion tests.
XRD results revealed a change in the crystalline index of polymer by adding CEO to the films. New bonding formation between the polymer and CEO were shown by FTIR. Addition of CEO increased the contact angle, opacity, elongation to break, and antioxidant properties and decreased ultimate tensile strength, and water vapor permeability of the films. Disc diffusion test results showed antifungal properties of the films containing CEO against Aspergillus niger.
According to the obtained results, due to the high antifungal and antioxidant properties, the produced films are favorable option to use in food packaging applications.