Characterization of high amylose corn starch-cinnamaldehyde inclusion films for food packaging

[Display omitted] •CIN was encapsulated in the helical structure of HACS with the encapsulation efficiency of 39.19%.•The HACS-CIN inclusion films exhibited good mechanical properties, transparency, UV barrier and antibacterial activity.•The HACS-CIN inclusion films could release CIN and prolong the antibacterial effect.•The HACS-40 %CIN and HACS-60 %CIN inclusion films prolonged the shelf life of strawberries up to 15 days. The antibacterial films prepared from high amylose corn starch-cinnamaldehyde (HACS-CIN) inclusion complex were reported in this work and the different structural, mechanical, physicochemical and antibacterial properties of the films were investigated. The FT-IR results supported that the CIN was encapsulated in the helical structure of HACS by self-assembly. The encapsulation efficiency was as high as 39.19%, and the releasing rate results showed HACS-CIN inclusion films could slow down the volatilization of CIN. The films showed excellent mechanical properties with tensile strength of 14.77 MPa and elongation at break of 44.95%; and good transparency with visible light transmittance of 70%. UV transmittance test showed good UV-blocking property with UV light transmittance of 30%. Antibacterial test indicated an inhibitory effect on S. aureus and E. coli. Strawberry preservation experiment showed the films delayed the shelf life of strawberries. This work provides the HACS-CIN inclusion films are potential candidates for biodegradable food packaging.