Effects of Cinnamaldehyde Concentrations on the Performance of Whey Protein Concentrate-Chitosan Composite Film
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Abstract:
Cinnamaldehyde was added into a whey protein concentrate-chitosan composite film to prepare an antibacterial composite film. The microstructures of the composite films were characterized by Fourier transform infrared spectroscopy (FT-IR), and the effects of cinnamaldehyde concentrations on the thickness, transmittance, mechanical properties, water vapor permeability, oxygen permeability, and antibacterial properties of the composite film were studied. Cinnamaldehyde was found to have a good compatibility with the whey protein concentrate-chitosan composite film. The results indicated that the transmittance and tensile strength of the film decreased with increasing cinnamaldehyde concentration. When the cinnamaldehyde concentration was 0.3%, the lowest water vapor permeability (1.15 × 10-13 g?cm/cm2?s?Pa) was obtained. The lowest film thickness and oxygen permeability (1.1 × 10-5 cm3/m2?d?Pa) were observed at a cinnamaldehyde concentration of 0.4%. When the cinnamaldehyde concentration was 0.5%, the elongation at break was the highest (57.5%). The antibacterial efficiency of the film increased with the increasing cinnamaldehyde concentration. The results obtained in this study can provide a new reference for optimizing the processing parameters in the production of cinnamaldehyde-whey protein concentrate-chitosan antimicrobial composite films.
