Effects of different essential oil nanoemulsions co-stabilized by two emulsifiers on the structure and properties of chitosan active films

Abstract

To enhance the performance of chitosan-based material as active food packaging, the nanoemulsions containing four kinds of essential oils (EOs) co-stabilized by ethyl-Nα-lauroyl-L-arginate hydrochloride (LAE) and hydroxypropyl-β-cyclodextrin (HP-β-CD) were incorporated into chitosan film. The structure, physicochemical, and antibacterial activities of the active films were studied. All nanoemulsions with particle size of < 100 nm and polydispersity index of ≤ 0.2 were distributed uniformly in chitosan film and presented good compatibility with the matrix. The presence of 5 % all nanoemulsion increased the mechanical properties, thermal stability, water vapor barrier property, and antibacterial activity of the chitosan active films. In particular, the film containing 5 % cinnamon essential oil nanoemulsion showed the highest tensile strength and antibacterial activities. However, when the amount of the cinnamon essential oil nanoemulsion in films was too high (10 % and 15 %), the nanoemulsion appeared aggregation and thus resulted in a decrease in tensile properties and thermal stability. In summary, the presence of 5 % essential oil nanoemulsions co-stabilized by LAE and HP-β-CD benefited to the physicochemical and functional characteristics of chitosan active films, especially for cinnamon essential oil nanoemulsion. This work indicates that the chitosan films have potential to be used as active food packaging.