Evaluation of the Physicochemical Properties and Antimicrobial Activities of Bioactive Biodegradable Films

The use of edible films to release antimicrobial constituents in food packaging is a form of active packaging. Different extractions of Myrtus communis, Urtica urens, Ziziphus spina-christi, and Zygophyllum coccineum were tested for their antimicrobial activity against the food pathogenic microorganisms Escherichia coli, Salmonella typhimurium and Aspergillus niger by using agar diffusion assay method. Soy-starch and gelatin edible films were prepared and incorporated with Myrtus communis and Ziziphus spina-christi essential oils separately and as a mixture in different concentrations. The films were characterized for their antimicrobial activity by using agar diffusion assay method and their physico-chemical properties. The films were studied on different food applications (orange, apple, lemon, tomato, pizza dough, chicken salami, meat salami, artificial cheese, mayonnaise, yoghurt and skimmed cheese). The results showed that, the films extended the shelf-life of the food products depending on the effective chemical compounds of the essential oils α-pinene and limonene