Development of cinnamon essential oil-loaded core-shell nano film for the preservation of chilled flesh foods

To extend the shelf-life of chilled flesh foods, an antimicrobial packaging incorporated with cinnamon essential oil (CEO) was developed by emulsion electrospinning using polyvinyl alcohol (PVA) and zein. The CEO demonstrated an encapsulation efficiency and loading capacity of 87.42 % and 13.83 %, respectively. Electron microscopy and Fourier transform infrared spectra confirmed the successful encapsulation of CEO in the core part of nanofiber with a diameter on average of 976.12 nm. Furthermore, the results of antimicrobial studies showed that the inhibition zones of nano film against E. coli, S. aureus, P. fluorescens, and L. monocytogenes were 8.41, 26.77, 18.93, and 36.24 mm, respectively, and the non-contact inhibition rates were 100 %. Preservation studies revealed that the nano film could effectively extend shelf life of the pork loin and shrimp to 10 and 6 days, along with the released contents of CEO being 90.9 % and 80.4 %, respectively. Therefore, the nano film exhibits a potential application for the preservation of chilled flesh foods.