ArticleFoods (Basel, Switzerland)2021
Development of a Sodium Alginate-Based Active Package with Controlled Release of Cinnamaldehyde Loaded on Halloysite Nanotubes.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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Who cites it
8 citing papers in PubMed, 36 citations in OpenAlex.
- Review
- A Novel Gellan Gum-Chitosan Composite Film Functionalized with Melatonin for Enhanced Preservation of Fresh Blueberries.Foods (Basel, Switzerland) · 2026Article
- Inhibition ofFoods (Basel, Switzerland) · 2023Article
- Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges.Foods (Basel, Switzerland) · 2023Review
- Nanoclays-containing bio-based packaging materials: properties, applications, safety, and regulatory issues.Journal of nanostructure in chemistry · 2023Review
- Antimicrobial Nanomaterials Based on Halloysite Clay Mineral: Research Advances and Outlook.Antibiotics (Basel, Switzerland) · 2022Review
- Preparation of Novel Nanomaterial and Its Application in Food Industry.Foods (Basel, Switzerland) · 2022Article
- Study of antimicrobial activity and mechanism of vapor-phase cinnamaldehyde for killingFrontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
The worsening environment and the demand for safer food have accelerated the development of new food packaging materials. The objective of this research is to prepare antimicrobial food packaging film with controlled release by loading cinnamaldehyde (CIN) on etched halloysite nanotubes (T-HNTs) and adding it to sodium alginate (SA) matrix. The effects of T-HNTs-CIN on the physical functional properties and antibacterial activity of the film were systematically evaluated, and the release of CIN in the film was also quantified. Transmission electron microscopy and nitrogen adsorption experiments showed that the halloysite nanotubes had been etched and CIN was successfully loaded into the T-HNTs. The addition of T-HNTs-CIN significantly improved the water vapor barrier properties and tensile strength of the film. Similarly, the presence of T-HNTs-CIN in the film greatly reduced the negative effects of ultraviolet rays. The release experiment showed that the diffusion time of CIN in SA/T-HNTs-CIN film to fatty food simulation solution was delayed 144 h compared with that of SA/CIN film. Herein, the antibacterial experiment also confirmed the controlled release effect of T-HNTs on CIN. In conclusion, SA/T-HNTs-CIN film might have broad application prospects in fatty food packaging.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.