Antioxidant activities of chitosan-based films containing cinnamon (Cinnamomum cassia Blume) extract and its application on chicken preservation

The objective of this study is to investigate the effects of varying amounts of cinnamon extract (CE) on chitosan (CS) films in order to enhance their food packaging properties and antioxidant abilities. The findings revealed that all fillers, including citric acid, glycerol, and CE, were thoroughly mixed and uniformly dispersed within the CS-polymer substrate, resulting in a homogeneous composite film material through electrostatic interactions and hydrogen bonding. Multiple data analyses demonstrated that compared to the CS film alone, the CS film with 2.0% CE exhibited superior plasticity, light barrier properties, and antioxidant capabilities (a light transmittance of 74.7%, a DPPH scavenging rate of 47.33%, and a ferric reducing antioxidant power value of 0.465). Additionally, the content of total volatile base nitrogen (TVB-N) and the thiobarbituric acid value (TBARS) in the CS film containing 2.0% CE decreased by 30.86% and 59.44%, respectively, compared to the control CS film. These results suggest that the developed CS-CE composite films could effectively delay chicken meat spoilage and lipid oxidation, demonstrating significant potential for food-related applications.