Antimicrobial activity and preliminary characterization of κ-carrageenan films containing cinnamon essential oil

Abstract

κ-Carrageenan (CA) based films containing Cinnamon Essential Oil (CEO) at 0.025, 0.05, 0.1, 1 and 2%, respectively (v/v) levels were evaluated their physical and antimicrobial properties. The addition of 1 and 2% CEO significantly (p < 0.05) increased film thickness and opacity. Only CA-2% CEO film showed inhibition effect againstEscherichia coli (inhibition zone diameter was 1.59 mm) and Staphylococcus aureus (inhibition zone diameter was 12.64 mm), possibly by damaging cell membrane. Wrapping of pork slices with CA-based films reduced Total Viable Count (TVC) by 0.71-2.82 logarithm units at the end of 4°C storage, when compared with the control. The lowest TVC value (6.90 log CFU/g) was detected in samples wrapped with CA-2% CEO film. This study pointed to the effectiveness of CA-based films for antimicrobial purposes in pork preservation.