Active film packaging based on bio-nanocomposite TiO2 and cinnamon essential oil for enhanced preservation of cheese quality

[Display omitted] •Titanium oxide nano-carrier is loaded with Cinnamon oil in a PLA-PBAT film.•UV barrier properties of PLA-PBAT-TiO2-7%cinnamon oil film enhanced by 99.63%.•Elongation at break of the film increased significantly by the addition of cinnamon oil.•Complete killing of E. coli &S. aureus was observed for 7% Cinnamon oil film.•Packaged cheese had enhanced antibacterial activity for up to 12 days of storage at 4 °C. This study involves the preparation of PLA/PBAT composite blend films incorporated with TiO2 and varying concentrations of cinnamon essential oil. The films were characterised for optical and mechanical properties, chemical composition, thermo-stability, surface hydrophobicity, inhibition of biofilm formation, anti-microbial efficiency against S. aureus and E. coli, and application on cheese. The thickness of the films increased with the increase in cinnamon oil concentration along with the water contact angle degree and highest UV-barrier properties with the PLA-PBAT-TiO2-7 %Cinn film. The best anti-bacterial activity was seen in the PLA-PBAT-TiO2-7 %Cinn film against S. aureus and E. coli. The cheese packed in PLA-PBAT-TiO2-7 %Cinn film has shown the least weight loss and enhanced antibacterial activity against E. coli for 12 days of storage. The use of cinnamon oil-loaded TiO2 incorporated in films showed positive effects on the shelf life, quality, and safety of a food product and has a high potential for use commercially.