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Cinnamon oil active packaging demonstrated in Spain

Scientists from the University of Zaragoza and from the packaging company Goglio have devised a new procedure to incorporate an antimicrobial agent into a multilayer active material.

They describe the method and the successful results with cinnamon essential oil in both inoculated culture media (in vitro) and tomato purée (in vivo) in a paper published in the October edition of the journal LWT-Food Science and Technology.

The material they use has three laminated substrates — polyester, aluminium, and polyethylene — joined by two adhesive layers. The antimicrobial substances are incorporated into the solvent-based adhesive that joins the polyethylene and aluminium layers.

Migration assays they carried out confirm that cinnamaldehyde – the major component of cinnamomum zeylanicum – is released progressively from the active material in high concentrations.

Among their conclusions the researchers say the procedure might be used for active packaging without a significant increase in the cost of production. They make an important point: the chemical composition of the adhesive is critical to get the reported antimicrobial activity.

This article comes from Food Contact World, which provides exclusive news and analysis on developments in digital print trends, markets, and technologies.