Design and Evaluation of a Cinnamomum burmannii Essential Oil-Loaded Preservative Film for Enhancing the Quality and Shelf Life of Squaliobarbus curriculus Filets

Abstract

In this study, an edible matrix consisting of sodium alginate, gelatin, zein, and gum arabic was combined with Cinnamomum burmannii essential oil (CBEO) to produce a natural, eco-friendly, and bioactive food packaging preservation film. After the CBEO was extracted by hydrodistillation and analyzed using gas chromatography mass spectrometry, 55 chemicals were found, with the main ingredients being α-terpineol, borneol, and cinnamon aldehyde. Scanning electron microscopy and Fourier transform infrared spectroscopy were used to extensively evaluate the preservative coating, which demonstrated bacteriostatic activity. When compared to the control at a 3% CBEO loading, the film effectively maintained color stability while extending the shelf life of Squaliobarbus curriculus filets by around 3 times. Furthermore, compared to the blank film, the film showed a 23.8% increase in tensile strength and a 23.59% improvement in light transmittance. These results show how CBEO-loaded edible films can enhance meat preservation and offer fresh perspectives on the creation of useful, biodegradable food packaging materials.