Characterization of a sodium alginate–carboxymethylcellulose film incorporated with cinnamaldehyde, and its application for preservation of almond paste
Main Article Content
Keywords
Cinnamaldehyde; Sodium alginate; Carboxymethyl cellulose; Coating; Almond paste
Abstract
Almond paste is a valuable traditional product that quickly deteriorates due to oxidative rancidity and microbiological spoilage. This study involved the enhancement of sodium alginate (SA)- and carboxymethylcellulose (CMC)-based edible films with varying concentrations of cinnamaldehyde (CN: 0.1%, 0.2%, and 0.3% w/v) to prolong the shelf life of almond paste. With the increase in CN concentration, the films showed higher opacity (1.64 ± 0.05 A/mm–29.58 ± 0.19 A/mm) and allowed a higher permeability to water vapor (0.18 ± 0.01 g·mm/(m²·h·kPa)–0.44 ± 0.03 g·mm/(m²·h·kPa)). Furthermore, CN enhanced the antibacterial efficacy of the films against food pathogens. On the other hand, sensory evaluations of almond paste samples showed that the coating with films containing 0.2% CN was preferable to the other coatings. The coated samples indicated an inhibition in total mesophilic aerobic count from 3.39 log colony-forming unit (CFU)/g to 2.87 log CFU/g and a decrease in peroxide value from 6.46 milli-equivalent (meq) O2/kg to 5.76 meq O2/kg after 15 days of storage at 25°C. The results suggest that SA–CMC film enriched with CN may be useful in preserving foods with high lipid content.
References
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American Standard Testing Methods (ASTM). 2012. Standard test method for tensile properties of thin plastic sheeting – D882-12. In: Annual Book of American Standard Testing Methods. ASTM,West Conshohocken, PA.
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Amjadi, S., Nouri, S., Yorghanlou, R.A. and Roufegarinejad, L. 2022. Development of hydroxypropyl methylcellulose/sodium alginate blend active film incorporated with Dracocephalum moldavica L. essential oil for food preservation. Journal of Thermoplastic Composite Materials 35(12): 2354–2370. https://doi.org/10.1177/0892705720962153
Association of Official Analytical Chemists (AOAC). 2000. Official Method of Analysis, 17th ed. AOAC, Washington, DC.
Ayala‐Zavala, J.F., Silva‐Espinoza, B.A., Cruz‐Valenzuela, M.R., Leyva, J.M., Ortega‐Ramírez, L.A., Carrazco‐Lugo, D.K., ... and Miranda, M.R.A. 2013. Pectin–cinnamon leaf oil coatings add antioxidant and antibacterial properties to fresh‐cut peach. Flavour and Fragrance Journal 28(1): 39–45. https://doi.org/10.1002/ffj.3125
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Biswas, A., Furtado, R.F., Bastos, M.D.S.R., Benevides, S.D., Oliveira, M.D.A., Boddu, V. and Cheng, H.N. 2018. Preparation and characterization of carboxymethylcellulose films with embedded essential oils. Journal of Materials Science Research 7: 16–25. https://doi.org/10.5539/JMSR.V7N4P16
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Ciftci, D. and Ozilgen, S. 2019. Evaluation of kinetic parameters in prevention of quality loss in stored almond pastes with added natural antioxidant. Journal of Food Science and Technology 56: 483–490. https://doi.org/10.1007/s13197-018-3510-6
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Dashipour, A., Razavilar, V., Hosseini, H., Shojaee-Aliabadi, S., German, J.B., Ghanati, K., ... and Khaksar, R. 2015. Antioxidant and antimicrobial carboxymethylcellulose films containing Zataria multiflora essential oil. International Journal of Biological Macromolecules 72: 606–613. https://doi.org/10.1016/j.ijbiomac.2014.09.006
Dhankhar, J., Yadav, M., Kundu, P. and Kangampalayam Palaniswamy, I. 2022. Storage stability of almond paste fortified with almond skin as antioxidants. Journal of Food Processing and Preservation 46(3): e16410. https://doi.org/10.1111/jfpp.16410
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Eltabakh, M., Kassab, H., Badawy, W., Abdin, M. and Abdelhady, S. 2022. Active bio-composite sodium alginate/maltodextrin packaging films for food containing Azolla pinnata leaves extract as natural antioxidant. Journal of Polymers and the Environment 30: 1355–1365. https://doi.org/10.1007/s10924-021-02287-z
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Gao, C., Zheng, Y., Zhou, R. and Ma, M. 2024. Active whey protein/hydroxypropyl methylcellulose edible films incorporated with cinnamaldehyde: characterization, release kinetics and application to Mongolian cheese preservation. International Journal of Biological Macromolecules 266: 131061. https://doi.org/10.1016/j.ijbiomac.2024.131061
Ghiasi, F. and Golmakani, M.T. 2023. Innovative design of bio-functional Persian gum-based edible films by incorporating crocin and cinnamaldehyde: free versus single and double emulsion fabrication techniques. Food Hydrocolloids 135: 108164. https://doi.org/10.1016/j.foodhyd.2022.108164
Guo, X., Chen, B., Wu, X., Li, J. and Sun, Q. 2020. Utilization of cinnamaldehyde and zinc oxide nanoparticles in a carboxymethylcellulose-based composite coating to improve the post-harvest quality of cherry tomatoes. International Journal of Biological Macromolecules 160: 175–182. https://doi.org/10.1016/j.ijbiomac.2020.05.201
Haddi, K., Faroni, L.R. and Oliveira, E.E. 2017. Cinnamon oil. In: Nollet, L.M.L. and Rathore, H.S. (eds.) Green Pesticides Handbook. CRC Press, Boca Raton, FL, Ch. 7, pp. 117–150. https://doi.org/10.1201/9781315153131
Han, Y., Yu, M. and Wang, L. 2018. Physical and antimicrobial properties of sodium alginate/carboxymethylcellulose films incorporated with cinnamon essential oil. Food Packaging and Shelf Life 15: 35–42. https://doi.org/10.1016/j.fpsl.2017.11.001
He, T.F., Wang, L.H., Niu, D.B., Wen, Q.H. and Zeng, X.A. 2019. Cinnamaldehyde inhibit Escherichia coli associated with membrane disruption and oxidative damage. Archives of Microbiology 201: 451–458. https://doi.org/10.1007/s00203-018-1572-5
Keshvari, M., Asgary, S., Jafarian-Dehkordi, A., Najafi, S. and Ghoreyshi-Yazdi, S.M. 2013. Preventive effect of cinnamon essential oil on lipid oxidation of vegetable oil. ARYA Atherosclerosis 9(5): 280.
Lin, X., Wu, J., Zhu, R., Chen, P., Huang, G., Li, Y., ... and Ruan, R. 2012. California almond shelf life: lipid deterioration during storage. Journal of Food Science 77(6): C583–C593. https://doi.org/10.1111/j.1750-3841.2012.02706.x
McHugh, T.H., Avena‐Bustillos, R. and Krochta, J.M. 1993. Hydrophilic edible films: modified procedure for water vapor permeability and explanation of thickness effects. Journal of Food Science 58(4): 899–903. https://doi.org/10.1111/j.1365–2621.1993.tb09387.x
Noshirvani, N., Ghanbarzadeh, B., Gardrat, C., Rezaei, M.R., Hashemi, M., Le Coz, C. and Coma, V. 2017. Cinnamon and ginger essential oils to improve antifungal, physical and mechanical properties of chitosan-carboxymethylcellulose films. Food Hydrocolloids 70: 36–45. https://doi.org/10.1016/j.foodhyd.2017.03.015
Park, S.I. and Zhao, Y. 2004. Incorporation of a high concentration of mineral or vitamin into chitosan-based films. Journal of Agricultural and Food Chemistry 52(7): 1933–1939. https://doi.org/10.1021/jf034612p
Pelissari, F.M., Andrade-Mahecha, M.M., do Amaral Sobral, P.J. and Menegalli, F.C. 2013. Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca). Food Hydrocolloids 30(2): 681–690. https://doi.org/10.1016/j.foodhyd.2012.08.007
Qiu, C., Chen, B., Yin, W., McClements, D.J., Jin, Z. and Ji, H. 2025. Effect of cinnamaldehyde–tannic acid–zinc acetate nanoparticles and aldehyde cross-linking on properties of chitosan films and their application for beef preservation. Food Hydrocolloids 161: 110881. https://doi.org/10.1016/j.foodhyd.2024.110881
Rahemi, A. and Gradziel, T.M. 2024. Almond species classification. In: Rahemi, A. and Gradziel, T.M. (eds.) Almonds and Related Species: Identification, Characteristics and Uses. Springer International, Switzerland, Chap. 2, pp. 9–48. https://doi.org/10.1007/978-3-031-58938-6_2
Romeo, F.V., De Luca, S., Piscopo, A., Santisi, V. and Poiana, M. 2010. Shelf life of almond pastry cookies with different types of packaging and levels of temperature. Food Science and Technology International 16(3): 233–240. https://doi.org/10.1177/1082013209353836
Shao, W., Liu, H., Liu, X., Wang, S., Wu, J., Zhang, R., ... and Huang, M. 2015. Development of silver sulfadiazine loaded bacterial cellulose/sodium alginate composite films with enhanced antibacterial property. Carbohydrate Polymers 132: 351–358. https://doi.org/10.1016/j.carbpol.2015.06.057
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