Development of edible biofilm containing cinnamon to control food-borne pathogen

Abstract

Edible films of pectin and whey protein containing antimicrobials i.e. Cinnamic acid, Cinnamon leaf essential oil and Cinnamon bark powder were developed and functionally characterized. The cinnamon essential oil showed significant antimicrobial activity against the common food borne pathogens viz. Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. The edible films were further structurally characterized for the transparency of visible and UV light, functional group characterization using FTIR analysis and determination of total moisture content. Antimicrobial activity of these films made from the edible source and cinnamon essential oil were further examined toward the associated food contaminants such as E. coli, L. monocytogenes and S. aureus. Edible films of pectin and whey showed significant level of antimicrobial potential against the food associated pathogens and could be used as a sustainable solution to the conventional packaging material specifically used in food processing.