Abstract
Chitosan films containing cinnamon essential oil Pickering emulsions (CEO-PEs) stabilized by methyl tetrahydrophthalic anhydride esterified corn starch (MeCS) were prepared and characterized. The incorporation of CEO-PEs was confirmed by Fourier transform infrared spectroscopy and scanning electron microscopy. The cinnamon essential oil content affected the color of film significantly (p < 0.05), with higher concentrations resulting in a higher yellowness value. The films containing CEO-PEs had lower transparency and water vapor permeability. The antimicrobial activity of films against Escherichia coli and Staphylococcus aureus was enhanced by incorporating CEO-PEs. When used for pork preservation, the films containing CEO-PEs were more effective in limiting lipid oxidation, proteins decomposition, as well as total microbial growth. All these effects were proportional to the cinnamon essential oil content in the films. These results suggested that chitosan/MeCS-stablized CEO-PEs composite film have great potential in pork packaging.