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<p>Biodegradable chitosan-based membranes were successfully developed by incorporating diverse concentrations of Chinese Cassia oil (0, 20, 50, and 80% w/w) using a solvent-casting approach. Although numerous essential oils have been incorporated into chitosan films, the specific potential of Chinese cassia oil to act simultaneously as a bioactive agent and structural modifier in chitosan-based packaging membranes has not been systematically explored. Comprehensive characterization revealed that the incorporation of Cassia oil significantly (<i>p</i> &lt; 0.05) modified the membranes’ properties. Spectroscopic (UV–Vis), thermal (DSC), and ion‑exchange analyses, together with literature on chitosan–cinnamaldehyde systems, are consistent with the possible formation of partial Schiff‑base‑type linkages between chitosan amino groups and aldehydic constituents of the oil, suggesting a chemical cross‑linking contribution in addition to hydrophobic interactions. This interaction was associated with a progressive enhancement of hydrophobicity, evidenced by a significant decrease in moisture content, water uptake, water solubility, and ion-exchange capacity as the oil concentration increased. In contrast, the biological functionality was markedly improved. The composite membranes exhibited a concentration-dependent increase in antibacterial efficacy against <i>Escherichia coli</i> and <i>Bacillus subtilis</i>, with <i>E. coli</i> demonstrating greater susceptibility, reaching 90%. Furthermore, the antioxidant capacity, as measured by ABTS•⁺ radical scavenging, was significantly enhanced. This study demonstrates that Chinese Cassia oil effectively serves as a multifunctional natural modifier for chitosan, simultaneously improving its water resistance and bioactive performance. The resulting chitosan/Cassia oil composites show high potential as sustainable, Active packaging materials to prolong the shelf life of perishable food items.</p>

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Enhancing the physicochemical, antimicrobial, and antioxidant performance of chitosan membranes via incorporation of Chinese cassia oil

  • 期刊论文

  • 发表日期：

    2026年6月30日

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  • Tamer M. Tamer,
  • Mohamed E. Hassan,
  • Na Wang,
  • Peng Wang,
  • Xiaoshuai Yu,
  • Ahmed S. M. Saleh,
  • Zhigang Xiao,
  • Yumin Duan

摘要

Biodegradable chitosan-based membranes were successfully developed by incorporating diverse concentrations of Chinese Cassia oil (0, 20, 50, and 80% w/w) using a solvent-casting approach. Although numerous essential oils have been incorporated into chitosan films, the specific potential of Chinese cassia oil to act simultaneously as a bioactive agent and structural modifier in chitosan-based packaging membranes has not been systematically explored. Comprehensive characterization revealed that the incorporation of Cassia oil significantly (p < 0.05) modified the membranes’ properties. Spectroscopic (UV–Vis), thermal (DSC), and ion‑exchange analyses, together with literature on chitosan–cinnamaldehyde systems, are consistent with the possible formation of partial Schiff‑base‑type linkages between chitosan amino groups and aldehydic constituents of the oil, suggesting a chemical cross‑linking contribution in addition to hydrophobic interactions. This interaction was associated with a progressive enhancement of hydrophobicity, evidenced by a significant decrease in moisture content, water uptake, water solubility, and ion-exchange capacity as the oil concentration increased. In contrast, the biological functionality was markedly improved. The composite membranes exhibited a concentration-dependent increase in antibacterial efficacy against Escherichia coli and Bacillus subtilis, with E. coli demonstrating greater susceptibility, reaching 90%. Furthermore, the antioxidant capacity, as measured by ABTS•⁺ radical scavenging, was significantly enhanced. This study demonstrates that Chinese Cassia oil effectively serves as a multifunctional natural modifier for chitosan, simultaneously improving its water resistance and bioactive performance. The resulting chitosan/Cassia oil composites show high potential as sustainable, Active packaging materials to prolong the shelf life of perishable food items.