Sodium cinnamate: food packaging to create a new dynasty
To make the food easy to store and can be fresh corrosion, the usual practice is to add a preservative in food, or so-called "vacuum" and other special packaging materials, saying that special packaging for the "active packaging", as distinct from traditional passive single package. In the food packaging industry, the definition of active packaging are mainly based in Europe, particularly research center proposed to improve the conditions of the packaging system (through the release of substances, exclusion or suppression), extend the life of the packaging; improving health security; To improve the odor and taste characteristics, while maintaining its quality the same. Mainly refers to adding a variety of gases inside the bag and release agent absorbent, so that the packaging is suitable for food storage bag to maintain appropriate gas environment. Active packaging technology, recently started the decade by the people concerned, the global packaging market activity of approximately $ 100 million, and maintained a rapid growth trend.
However, both the gas inside the bag by adding absorbent or release agent, or the latest in packaging materials as an antibacterial coating on the coating layer of nisin and its analogues practice, there is the second food contamination is suspect. Recently, the U.S. Clemson University's K ? Cooksey single provision of the new tracks, have developed a plastic food packaging to add a kind of anti-bacterial activity of packaging materials, and have achieved good results, especially in humid environments with of PVC goods. The plastic can inhibit the function of micro-organisms, which contain a large number of formulations in the production of biodegradable plasticizer to make the plastic surface of the flow-forming and easy to kill bacteria. In other words, this packaging can maintain the contents of this package of features to make it from environmental factors may change. K ? Cooksey professor excitedly called "antimicrobial packaging," and it "creat a new era of food packing".
Antibacterial material ,which makes K ? Cooksey, Professor extremely excited, is sodium cinnamate. Sodium cinnamate safe non-toxic to humanbeings, and the propagation of micro-organisms can play a very strong inhibition of Aspergillus flavus, Aspergillus, orange Penicillium, Fusarium, Alternaria mold, Geotrichum mold rot and other common bacteria and kill pathogens have a strong antibacterial effect, while retaining beneficial to humans in food bacteria. Japanese researchers have used sodium cinnamate of 22 kinds of pathogenic fungi for the antibacterial test results showed that sodium cinnamate on the subjects of a variety of bacteria inhibition, while the PH value of itself, is not affected either in acidic or alkaline conditions, has a strong sterilization function. The cinnamon sodium food added packaging materials, food had no effect on the package, can well be extended shelf life.
Sodium will be added directly into the cinnamon packaging materials, provides the basis for the active packaging material, but also for the development of active packaging to open another new way.