Innovative approach for active food packaging using cinnamaldehyde

In order to maintain food quality and freshness, it is necessary to select correct materials and packaging technologies. In this context, current tendencies include the development of packaging materials that interact with the product. Recently, increasing attention has been paid to develop and test films with antimicrobial properties that show promise in improving food safety and shelf life. The ultimate aim of this work is to develop a novel approach to improve food safety, by controlling the growth of food-borne and food-spoilage microorganisms, while reducing the use of synthetic preservatives. Bioactive films, based on chitosan and cinnamaldehyde, are envisaged for food packaging. Since the formation of the Schiff base between chitosan and cinnamaldehyde is reversible under suitable conditions, the films show the potential to activate the release of the antimicrobial cinnamaldehyde when necessary, and to control the release rate, thereby exerting either lethal or inhibitory effects against food pathogens or spoilage microorganisms present in foodstuffs. The studies demonstrate that small concentrations ofCAare sufficient to actively functionalize chitosan substrates. Moreover, active food packaging based on chitosan films incorporating CA molecules can increase the shelf life of the product.