Antimicrobial and Mechanical Properties of β-Cyclodextrin Inclusion with Octyl Gallate in Chitosan Films and their Application in Fresh Vegetables

To guarantee the safety and quality of food and prolong its shelf life, a novel multi-functionalized chitosan-based film with the outstanding antimicrobial property was prepared by incorporating with β -cyclodextrin ( β CD) and octyl gallate (OG). The OG encapsulation with β CD to form inclusion complexes ( β CD/OG-IC) endows OG with improved water-solubility and physicochemical stability. The formation of β CD/OG-IC has been proved through analytical techniques including FTIR, XRD, DSC and 1 H NMR. Then the chitosan (CS) films containing β CD/OG-IC were fabricated and their mechanical, physical properties and antimicrobial activities against four foodborne pathogens ( E. coli , S. aureus , L. monocytogenes and P. fluorescens ) were evaluated. The increased antibacterial activities of the CS film containing β CD/OG-IC were demonstrated by measuring the diameter of the inhibition zone. Meanwhile, the composite films showed higher tensile strength, more excellent water vapor resistance in contrast to pure CS films. Additionally, the composite films showed slow-release capacity and enhanced antibacterial efficacy to remarkably extend the shelf life of blueberry and asparagus. Our results substantially suggest that CS film containing β CD/OG-IC is a potential candidate for use as a multi-functionalized layer in the food-packaging system.