Characterization of a sodium alginate-carboxymethylcellulose film incorporated with cinnamaldehyde, and its application for preservation of almond paste

Macit O., Yildirim-Yalcin M., Olcay H. S.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.17, sa.4, ss.244-256, 2025 (SCI-Expanded, Scopus)

Özet

Almond paste is a valuable traditional product that quickly deteriorates due to oxidative rancidity and microbiological spoilage. This study involved the enhancement of sodium alginate (SA)- and carboxymethylcellulose (CMC)-based edible films with varying concentrations of cinnamaldehyde (CN: 0.1%, 0.2%, and 0.3% w/v) to prolong the shelf life of almond paste. With the increase in CN concentration, the films showed higher opacity (1.64 +/- 0.05 A/mm-29.58 +/- 0.19 A/mm) and allowed a higher permeability to water vapor (0.18 +/- 0.01 gmm/(m2hkPa)-0.44 +/- 0.03 gmm/(m2hkPa)). Furthermore, CN enhanced the antibacterial efficacy of the films against food pathogens. On the other hand, sensory evaluations of almond paste samples showed that the coating with films containing 0.2% CN was preferable to the other coatings. The coated samples indicated an inhibition in total mesophilic aerobic count from 3.39 log colony-forming unit (CFU)/g to 2.87 log CFU/g and a decrease in peroxide value from 6.46 milli-equivalent (meq) O2/kg to 5.76 meq O2/kg after 15 days of storage at 25 degrees C. The results suggest that SA-CMC film enriched with CN may be useful in preserving foods with high lipid content.