A New Cinnamaldehyde-based Active Paper Packaging against Bread Spoilage

he objective was to study on a new cinnamaldehyde-based active paper packaging against bread spoilage. This study incorporated different amount of cinnamaldehyde to solid wax paraffin as an active coating was applied on paper packaging. The antimicrobial activity against Rhizopus stolonifer in vitro was studied and the antifungal activity of active paper was evaluated with actual food,sliced bread. Qualitative analysis by gas chromatography-tandem mass spectrometry(GC-MS)coupled with solid-phase micro extraction for the content of cinnamaldehyde in the sliced bread was also performed. Results showed that 6%(w/w)of the cinnamaldehyde in the active solid wax paraffin coating formulation completely inhibited the growth of R. stolonifer,and 4%(w/w)of the cinnamaldehyde was the minimum concentration to inhibit the growth of R. stolonifer in vitro. Bread spoilage occurred until after 24 d of storage in the active paper packaging with 6% cinnamaldehyde,and it greatly extended the preservation time of bread. The inhibitory effect of the activity paper packaging on black bread mold was enhanced with the increase of the amount of cinnamaldehyde in the sliced bread,and it confirmed the strong correspondence between the inhibition of the mold and the amount of cinnamaldehyde in the bread. There was no significant difference in the concentration of cinnamaldehyde and the degree of mildew in the sliced bread of different positions,indicating that cinnamaldehyde was diffused to sliced bread to play an antibacterial role by indirect diffusion. The new cinnamaldehyde-based active paper packaging had antimicrobial activity against R. stolonifer,and it could inhibited bread spoilage,protected the quality of bread and extended the shelf life of bread.