Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof

In this study, cinnamon essential oil (CEO) nanocapsules were stabilized by means of bacterial cellulose nanocrystals (BCNCs) and encapsulated using fish gelatin as the main polymer phase. Emulsions prepared at pH 5 different CEO concentrations (0.03, 0.06, 0.12, 0.24, 0.36, 0.48% v/w) a fixed amount (3% w/w) BCNCs (0.06% w/w). The controlled release was assessed studies, which revealed that higher concentration, lower rate CEO. addition, modelling experimental data five equations showed best fitting obtained for Korsmeyer-Peppas model, according to obeyed non-Fickian behavior. Films from same formulations characterized in terms optical properties (light transmittance haze), surface wettability, barrier (oxygen, carbon dioxide, water vapor transmission rates) mechanical properties. It observed an increased films did not significantly affect both transparency haze, while it yielded increase hydrophobicity (~ 120% contact angle over control) elongation. Finally, performances against O2, CO2, suggest potential application CEO/GelA-BCNC matrices antimicrobial layers (in form coatings deposited on plastic or directly food) living foods have respiratory metabolism, such modified atmosphere-packaged crustaceans mollusks well fruits vegetables.Graphical abstract