Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material

• Published in: Journal of food science and technology 2018-05, Vol.55 (5), p.1953-1959
• Main Authors: Iamareerat, Butsadee, Singh, Manisha, Sadiq, Muhammad Bilal, Anal, Anil Kumar
• Format: Article
• Language: English
• Subjects: Ambient temperature; Antiinfectives and antibacterials; Bentonite; Biodegradability; Biodegradable materials; Biodegradation; Cassava; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cinnamon; Clay; Clean technology; E coli; Essential oils; Food; Food industry; Food packaging; Food packaging industry; Food Science; Glycerol; Meatballs; Microorganisms; Nanoparticles; Nutrition; Oils & fats; Packaging materials; Salmonella; Shelf life; Short Communication; Sodium; Starch; Studies
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-018-3100-7

Biodegradable packaging in food materials is a green technology based novel approach to replace the synthetic and conventional packaging systems. This study is aimed to formulate the biodegradable cassava starch based films incorporated with cinnamon essential oil and sodium bentonite clay nanoparticles. The films were characterized for their application as a packaging material for meatballs. The cassava starch films incorporated with sodium bentonite and cinnamon oil showed significant antibacterial potential against all test bacteria; Escherichia coli , Salmonella typhimurium and Staphylococcus aureus. Antibacterial effect of films increased significantly when the concentration of cinnamon oil was increased. The cassava starch film incorporated with 0.75% (w/w) sodium bentonite, 2% (w/w) glycerol and 2.5% (w/w) cinnamon oil was selected based on physical, mechanical and antibacterial potential to evaluate shelf life of meatballs. The meatballs stored at ambient temperature in cassava starch film incorporated with cinnamon oil and nanoclay, significantly inhibited the microbial growth till 96 h below the FDA limits (10 6  CFU/g) in foods compared to control films that exceeded above the limit within 48 h. Hence cassava starch based film incorporated with essential oils and clay nanoparticles can be an alternate approach as a packaging material for food industries to prolong the shelf life of products.