Insect-Resistant Food Packaging Film Development Using Cinnamon Oil and Microencapsulation Technologies

In Hah Kim, Jaejoon Han, Ja Hyun Na, Pahn Sik Chang, Myung Sub Chung, Ki Hwan Park, Sea C. Min

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

Insect-resistant films containing a microencapsulated insect-repelling agent were developed to protect food products from the Indian meal moth (Plodia interpunctella). Cinnamon oil (CO), an insect repelling agent, was encapsulated with gum arabic, whey protein isolate (WPI)/maltodextrin (MD), or poly(vinyl alcohol) (PVA). A low-density polyethylene (LDPE) film was coated with an ink or a polypropylene (PP) solution that incorporated the microcapsules. The encapsulation efficiency values obtained with gum arabic, WPI/MD, and PVA were 90.4%, 94.6%, and 80.7%, respectively. The films containing a microcapsule emulsion of PVA and CO or incorporating a microcapsule powder of WPI/MD and CO were the most effective (P < 0.05) at repelling moth larvae. The release rate of cinnamaldehyde, an active repellent of cinnamaldehyde, in the PP was 23 times lower when cinnamaldehyde was microencapsulated. Coating with the microcapsules did not alter the tensile properties of the films. The invasion of larvae into cookies was prevented by the insect-repellent films, demonstrating potential for the films in insect-resistant packaging for food products.

Original languageEnglish
Pages (from-to)E229-E237
JournalJournal of Food Science
Volume78
Issue number2
DOIs
Publication statusPublished - 2013 Feb
Externally publishedYes

Keywords

  • Cinnamaldehyde
  • Cinnamon oil
  • Indian meal moth
  • Insect-resistant packaging
  • Microencapsulation

ASJC Scopus subject areas

  • Food Science

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