This work  aimed to explore the effect of antibacterial pads containing cinnamaldehyde on the shelf life of cold fresh pork. A nonwovens polyethylene terephthalate (nonwovens PET) was used as the substrate, crosslinked on the surface by β-cyclodextrin embedded with cinnamaldehyde, to prepare the sustained-release antibacterial pad. Cinnamaldehyde in the antibacterial pads can be continuously and uniformly released in a fat food simulant. Antibacterial tests revealed that the antibacterial pads can inhibit the growth of Escherichia coli and Staphylococcus aureus. In combination with the tray packaging, the antibacterial pads were used to preserve cold fresh pork. The results showed that the antibacterial pads can effectively prolong the shelf life of cold fresh pork, and could maintain the quality of the pork. The antibacterial pads could control the sustained-release of cinnamaldehyde, allowing long-term antibacterial effect, with great potential in active packaging to extend the shelf life of cold fresh pork.
 Zhimin Zhou, Yilin Liu, Zhengjie Liu, Liyan Fan, Tungalag Dong, Ye Jin, Marleny D.A.Saldaña, Wenxiu Sun (2020) Sustained-release antibacterial pads based on nonwovens polyethylene terephthalate modified by β-cyclodextrin embedded with cinnamaldehyde for cold fresh pork preservation. Food Packaging and Shelf Life 26, 100554. https://doi.org/10.1016/j.fpsl.2020.100554