Characterization and Application of (E)-Cinnamaldehyde-Infused Cellulose Acetate-Based Active Packaging Film on Fresh-cut Fruits and Vegetables

Abstract

The demand for fresh-cut fruits and vegetables (FFVs) has expanded due to consumer preferences for nutrition, safety, convenience, and ready-to-eat. However, FFVs are highly susceptible to surface browning and microbial spoilage. Active packaging (AP) offers a promising method to enhance shelf life and quality of FFVs. In this study, cellulose acetate-based active packaging films infused with (E)-Cinnamaldehyde (CIN) from cinnamon bark were prepared and evaluated, aiming to assess film’s characteristics and their potential as an antibrowning and antimicrobial of FFVs. Films were produced by incorporating CIN (0, 0.5, 1.0, and 2.0 mg/cm2) into a mixture of cellulose acetate (5% w/v), PEG 1450 (10% w/w of CA), and acetone (20 mL). CIN addition significantly affected film thickness, water vapor transmission rate (WVTR), tensile strength (TS), elongation at break (EAB), biodegradability, and antimicrobial activity. Findings showed CA-1.0-CIN effectively inhibited browning in FFVs with low total phenolic content, including ‘Gong’ pear (15.77 mg GAE/100 g FW) and ‘Gold Honey’ mango (30.64 mg GAE/100 g FW) for up to 4 and 7 days, respectively. It showed the highest L* value, lowest a* value and browning index. It obtained excellent film’s properties, with the thickness of 92.80 ± 0.40 μm, strong barrier against water vapor (WVTR of 9.02 ± 1.04 g/m2h), TS of 8.33 ± 0.26 MPa, EAB of 4.56 ± 0.22 %, and weight loss of 0.123 ± 0.007 % for 15 days. It exhibited moderate inhibition against Bacillus cereus (7.28 ± 0.42 mm), Staphylococcus aureus (7.22 ± 0.25 mm), Escherichia coli (7.33 ± 0.33 mm), Salmonella enterica (7.33 ± 0.33 mm), and strong inhibitory action against Aspergillus niger (20.11 ± 1.17 mm) and Saccharomyces cerevisiae (12.33 ± 0.88 mm). Therefore, CA-based AP film incorporating with CIN might be a promising method for the preservation of fresh-cut ‘Gong’ pear and ‘Gold Honey’ mango.