臺灣博碩士論文加值系統

牛至精油為常見香辛料，研究顯示具減緩油脂氧化及抑制微生物生長的功效。另幾丁聚醣，為天然帶正電多醣聚合物，亦具抗菌功效，適用於增進食品品質與安全。本研究目的以生物降解材質-聚乳酸酯為基質，配合天然的抑菌物質 (幾丁聚醣/牛至精油)，製作抗菌活性包材，探討其抗菌功效及物理性質，並評估肉品包裝應用可行性。研究藉由溶劑法製備抗菌膜，並測定抗菌物質釋放效率及抗菌效果。同時也分析添加物對包材之機械性質（如抗張強度、延展性、和楊氏係數），通透性（水蒸氣及氧氣通透率）及吸水率的影響，以評估食品包裝適用性。結果顯示，抗菌膜厚度約介於 0.11~0.13 mm。添加3%幾丁聚醣與牛至精油（1:1，w/w）混合物之包裝膜片 ，相較於對照組可分別對 S. aureus、E. coli 及生菌數可下降 4，3及7 log CFU/mL，且合用呈現加乘性效果。此外，抗菌物質五小時內釋放量，即達到抑菌的效果。添加抗菌物質於3% 時，無顯著影響膜的透明度。但造成吸水率上升約10%，另降解率則無顯著差異。而含抗菌物質的活性包材，水蒸氣滲透率約上升 1.1 g/m2/day，氧氣穿透率（oxygen transmission rate）減少約 5 mL/m2/day。而抗張強度、延展性及楊氏係數分別從360.13 ± 45.12 MPa、17.04 ± 1.63%、22.36 ± 4.34，降低至 286.86 ± 39.89 MPa、15.01 ± 0.47% 及 19.19 ± 1.78。抗菌膜片相較於市售保鮮膜對抑制 S. aureus 及 E. coli 可下降0.5~0.8 及 0.2~0.5 log CFU/mL，但未符合市場需求。本研究開發之包材有利於減少抗菌物質添加量，並避免影響包材機械性質及影響食品的風味。

Oregano essential oil (OEO) is widely used as a food flavoring, and also shows antimicrobial and antioxidative capacities. Additionally, Chitosan (CH) has been demonstrated as an active polymer with antimicrobial activity, which is beneficial to food quality and safety. The objectives of this research aimed to prepare an active packaging material using biodegradable polylactide film incorporating with antimicrobial substances (chitosan and/or oregano), and evaluate its mechanical properties and antimicrobial potential. Solvent casting technique was accomplished to prepare antimicrobial film, then its functionality was determined according to releasing rate and inhibition of microbial growth. Mechanical properties (tensile strength, elongation at break and Young’s module), permeability (water vapor and O2 permeation), and stability (water absorption and degradability), as well as feasibility of food application were evaluated. Results showed that thickness of active films ranged 0.11~0.15 mm. Sufficient antimicrobial agent diffusing into agar plate to cause antimicrobial activity was found within 5 hours. In addition, PLA film incorporated with 3% blend of OEO and CH (1:1, w/w) resulted 4, 3 and 7 log CFU/mL reduction on S. aureus, E. coli and total total viable count, respectively, and those revealed a synergistic effect. With 3% antimicrobial agent incorporation, no significant difference in transparency was found. Moreover, this incorporation led to increase water absorption about 10%, however, no significant difference was found between pure PLA and 3% antimicrobial agent incorporation on degradability. Water vapor permeability increased about 1.5 g/m2/day while O¬2 permeation has 5 mL/m2/day reduction with 3% antimicrobial agent incorporation. Decrease of tensile strength, elongation at break and Young’s module was determined from 360.13 ± 45.12 MPa, 17.04 ± 1.63% and 22.36 ± 4.34 to 286.86 ± 39.89 MPa, 15.01 ± 0.47% and 19.19 ± 1.78, respectively. Antimicrobial films caused 0.5~0.8 and 0.2~0.5 log CFU/mL reduction of growth of S. aureus and E. coli, respectively, on packaged meat; however, the inbhitory effect is not sufficient to meet industrial demand. The findings in the present study demonstrated that antimicrobial film incorporatied with chitosan and oregano essential oil is characterized less substances addition, and no effectiveness on similar mechanical properties and flavor.

目錄
第一章 續言 1
第二章 文獻回顧 6
一、活性包裝 6
二、抗菌物質 10
(一) 幾丁聚醣 10
(二) 牛至精油 30
三、聚乳酸酯 47
第三章 材料與方法 57
一、藥品與儀器 57
二、實驗架構 59
三、試驗方法 60
(一) 聚乳酸酯/幾丁聚醣/牛至精油抗菌膜製備 60
(二) 抑菌試驗 60
(三) 擴散試驗 64
(四) 抗菌膜特性分析 65
(五) 食品包裝應用 69
(六) 統計分析 69
第四章 結果與討論 70
一、抑菌試驗 70
二、擴散試驗 90
三、抗菌膜理化性質 97
四、肉品包裝應用 108
第五章 結論 114
第六章 參考文獻 116

王芳玉。2003。幾丁聚醣與其相關材料之製備與物性分析。南台科技大學化學工程系 碩士論文。台南縣。
李兆彥。2006。聚乳酸熱安定性之研究。高苑科技大學高分子環保材料研究所 碩士論文。高雄。
美國肉類出口協會。淺談生肉之微生物。http://www.usmef.org.tw/trade/sell_data/s_product03.asp。Accessed on 2014, 06, 13。
胡書瑋。2010。探討添加幾丁聚醣對聚乳酸酯奈米複合材質機械特性的影響。私立輔仁大學食品科學系碩士論文。臺北。
宮紹凱。2008。不同品系金黃色葡萄球菌與 E. coli對低分子量幾丁聚醣敏感差異性及抗菌機制之初步研究。國立宜蘭大學生物技術研究所 碩士論文。宜蘭。
袁國芳。2000。幾丁質/幾丁聚醣在膳食與醫療之助益及潛在問題。食品工業月刊。32（4）: 1-7。
偉盟工業網。PLA簡介。http://www.weimon.com.tw/。Accessed on 2014, 06, 24。
張碧姿。2005。奈米幾丁聚醣微粒對降血脂藥物包覆與釋放研究。國立雲林科技大學化學工程系 碩士論文。雲林縣。
陳美惠。1996。幾丁聚醣的物化特性。食品工業月刊。31（10）：1-6。
陳榮輝。2001。幾丁質、幾丁聚醣的生產製造、檢測與應用。National Science Council Monthly 29: 39-52。
普羅美爾企業有限公司。PLA介紹。http://www.premier-group.com.tw/。Accessed on 2010. 06. 24。
劉琳。2007。可食性抗菌膜在肉類食品保鮮中的應用。西南大學食品科學學院。重慶。
Abdollahi M, Rezaci M, Farzi G. 2012. Improvement of active chitosan film properties with rosemary essential oil for food packaging. Int J Food Sci Technol 47: 847-853.
Adam K, Sivropoulou A, Kokkini S, Lanaras T, Arsenakis M. 1998. Antifungal activities of Origanum vulgare subsp. Hirtum, Mentha spicata, Lavandula angustifolia, and Salvia fruticosa essential oils against human pathogenic fungi. J Agric Food Chem 46: 1739–45.
Alexandre M, Dubois P. 2000. Polymer–layered silicate nanocomposites: preparation, properties and uses of a new class of materials. Mater Sci Eng 28: 1-63.
Appendini P, Hotchkiss JH. 1997. Immobilization of lysozyme on food contact polymers as potential antimicrobial films. Packag Technol Sci 10:271–9.
Appendini P, Hotchkiss JH. 2002. Review of antimicrobial food packaging. Innov Food Sci Emerg Technol 3: 113–26.
Arai K, Kinumaki T, Fujita T. 1968. Toxicity of chitosan. Bull Tokai Regional Fisheries Res Lab. 56: 89–92.
Asensio C M, Grosso N R, Juliani H R. 2015. Quality preservation of organic cottage cheese using oregano essential oils. LWT - Food Sci Technol 60: 664-71.
ASTM. 2005. Standard test method for oxygen gas transmission rate through plastic film and sheeting using a colorimetric sensor (D3985). In Annual book of ASTM. Philadelphia, PA: American Society for Testing and Materials.
Auras R, Harte B, Selke S, Hernandez R. 2003. Mechanical, physical, and barrier properties of poly(lactide) films. J Plastic Film Sheet 19: 123–35.
Auras R, Harte B, Selke S. 2004a. Effect of water on the oxygen barrier properties of poly(ethylene terephthalate) and polylactide films. J Appl Polym Sci 92: 1790-803.
Auras R, Harte B, Selke S. 2004b. An overview of polylactides as packaging materials. Macromol Biosci 4: 835-64.
Azaz AD, Kurkcuoglu M, Satil F, Baser HC, Tumen G. 2005. In vitro antimicrobial activity and chemical composition of some Satureja essential oils. Flavour Frag J 20: 587–91.
Bahrami S B, Kordestani S S, Mirzadeh H, Mansoori P. 2003. Poly (vinyl alcohol) - chitosan blends: preparation, mechanical and physical properties. Iranian Polym J 12: 139-46.
Bakkali F, Averbeck S, Averbeck D, Idaomar I. 2008. Biological effects of essential oils – a review. Food Chem Toxicol 46: 446–75.
Benavides S, Carvajal VR, Reyes JE. 2012. Physical, mechanical and antibacterial properties of alginate film: effect of the crosslinking degree and oregano essential oil concentration. J Food Eng 110: 232–239.
Baser K and Kirimer N. 1993. Composition of the essential oil of Origanum majorana L. from Turkey. J Essen Oil Res 5: 577–9.
Bastarrachea L, Dhawan S, Sablani SS. 2011. Engineering properties of polymeric-based antimicrobial films for food packaging. Food Eng Rev 3: 79-93.
Baydar H, Sagdiç O, Özkan G, Karadogan T. 2004. Antibacterial activity and composition of esential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey. Food Cont 15: 169–72.
Begin A, Van CMR. 1999. Antimicrobial films produced from chitosan. Int J of Biol Macromol 26: 63–67.
Benavides S, Villalobos-Carvajal R, Reyes J E. 2012. Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. J Food Eng 110: 232–9.
Bhaskara MV, Angers P, Gosselin A, Arul J. 1998. Characterization and use of essential oil from Thymus vulgaris against Botrytis cinerea and Rhizopus stolonifer in strawberry fruits. Phytochem 47: 1515–20.
Biagini G, Bertani A, Muzzarelli R, Damadei A, DiBenedetto G, Belligolli A, Riccotti G, Zucchini C, Rizzoli C. 1991. Wound management with N-carbxybutyl chitosan. Biomater 12: 281-6.
Bonilla J, Fortunati E, Atares L, Chiralt A, Kenny JM. 2014. Physical, structural and antimicrobial properties of polyvinyl alcohol – chitosan biodegradable films. Food Hydrocol 35: 463-70.
Bonilla J, Fortunati E, Vargas M, Chiralt A, Kenny JM. 2013. Effects of chitosan on the physicochemical and antimicrobial properties of PLA films. J Food Eng 119: 236-43.
Botsoglou NA, Grigoropoulou SH, Botsoglou E, Govaris A, Papageorgiou G. 2003. The effect of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked chicken during refrigerated storage. Meat Sci 65: 1193–200.
Bounatirou S, Smiti S, Miguel MG, Faleiro L, Rejeb MN, Neffati M, Costa MM, Figueiredo AC, Barroso JG, Pedro LG. 2007. Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link. Food Chem 105: 146–55.
Brody A, Bugusu B, Han JH, Sand CK, McHugh TH. 2008. Innovative food packaging solutions. J Food Sci 73: 107-16.
Brul S and Coote P. 1999. Preservative agents in foods: Mode of action and microbial resistance mechanisms. Int J Food Microbiol 50: 1-17.
Burt SA and Reinders RD. 2003. Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7. Lett Appl Microbiol 36: 162–7.
Burt S, Vlielander R, Haagsman PH, Veldhuizen JAE. 2005. Increase in activity of essential oil components carvacrol and thymol against Escherichia coli O157:H7 by addition of food stabilizers. J Food Prot 68: 919−26.
Burt S. 2004. Essential oils: Their antibacterial properties and potential applications in foods—A review. Int J Food Microbiol 94: 223−53.
Butler BL, Vergano PJ, Testin JM, Bunn JM, Wiles JL. 1996. Mechanical and barrier properties of edible chitosan films as affected by composition and storage. J Food Sci 61: 953–5.
Caner C and Cansiz O. 2007. Effectiveness of chitosan-based coating in improving shelf-life of eggs. J Sci Food Agric 87: 227-32.
Caner C and Cansiz O. 2008. Chitosan coating minimises eggshell breakage and improves egg quality. J Sci Food Agric 88: 56-61.
Cao R, Xue C, Liu Q. 2009. Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan. Int J Food Microbiol 131: 272 – 6.
Carson CF, Mee BJ, Riley TV. 2002. Mechanism of action of Melaleuca alternifolia (tea tree) oil on Staphylococcus aureus determined by time-kill, lysis, leakage and salt tolerance assays and electron microscopy. Antimicrob Agents Chemother 46: 1914–20.
Carvalho CB, Madrona GS, Mitcha JG, Valero MV, Guerrero A, Scapim MRS, Yamashita F, Prado IN. 2015. Effect of active packaging with oregano oil on beef burgers with low sodium content. J Food sci (forth coming).
Catiker E. 2000. Degradation of PLA, PLGA homo- and copolymer in presence of serum albumin: Aspectroscopic investigation. Polym Int 49: 728-34.
Cha DS, Chinnan MS. 2004. Biopolymer-based antimicrobial packaging: a review. Crit Rev Food Sci Nutr 44: 223–37.
Chami F, Chami N, Bennis S, Bouchikhi T, Remmal A. 2005. Oregano and clove essential oils induce surface alteration of Saccharomyces cerevisiae. J Phytotherapy Res 19: 405–8.
Chen C, Dong L, Cheung MK. 2005. Preparation and characterization of biodegradable poly(L-lactide)/chitosan blends. Eur Polym J 41: 958–66.
Chen CH, Wang FY, Mao CF, Liao WT, Hsieh CD. 2008. Studies of chitosan: II. Preparation and characterization of chitosan/poly(vinyl alcohol)/gelatin ternary blend films. Int J Biol Macromol 43: 37–42.
Chen MC, Yeh GHC, Chiang BH. 1996. Antimicrobial and physicochemical properties of methylcellulose and chitosan films containing a preservative. J Food Proc Preserv 20: 279-90.
Chen YM, Chung TC, Wang LW, Chen KT, Li SY. 2002. Antibacterial properties of chitosan in waterborne pathogen. J Environ Sci Health 37: 1379-90.
Chi S, Zivanovic S, Penfield MP. 2006. Application of chitosan films enriched with oregano essential oil on bologna – active compounds and sensory attributes. Int J Food Sci Technol 12: 111–7.
Chien PJ, Sheu F, Huang WT, Su MS. 2007. Effect of molecular weight of chitosans on their antioxidative activities in apple juice. Food Chem 102: 1192-8.
Choi SK and Kim D. 2002. Drug-releasing behavior of MPEG-PLA block copolymer micelles and solid particles controlled by component block length. J Appl Polym Sci 83: 435-45.
Chung LY, Schmidt RJ, Hamlyn PF, Sagar BF, Andrews AM, Turner TD. 1994. Biocompatibility of potential wound management products: fungal mycelia as a source of chitin/chitosan and their effect on the proliferation of human F1000 fibroblasts in culture. J Biomed Mater Res 28: 463-9.
Clarinval AM, Halleux J. 2005. Classification of biodegradable polymers. In: Smith R, editor. Biodegradable polymers for industrial applications. 1st ed. Boca Raton, FL, USA: CRC Press. p 3–31.
Coma V, Martial-Gros A, Garreau S, Copinet F, Salin F, Deschamps A. 2002. Edible antimicrobial films based on chitosan matrix. J Food Sci 67: 1162-9.
Coma V. 2008. Bioactive packaging technologies for extended shelf life of meat-based products. Meat Sci 78: 90–103.
Comtois PP. 2010. Chitosan application for active bio-based films production and potential in the food industry: Review. LWT – Food Sci Technol 43: 837–42.
Conn RE, Kolstad JJ, Borzelleca JF, Dixler DS, Filer LJ, LaDu BN. 1995. Safety assessment of polylactide (PLA) for use as a food-contact polymer. Food Chem Toxicol 33: 273–83.
Conte A, Buonocore G G, Sinigaglia M, Lopez L C, Favia P, D'Agostino R, Del Nobile M A. 2008. Antimicrobial activity of immobilized lysozyme on plasma-treated polyethylene films. J. Food Prot 71: 119–25.
Cooksey K. 2005. Effectiveness of antimicrobial food packaging materials. Food Addi Contam 22: 980-7.
Cooksey K. 2010. Active packaging and the shelf life of foods. In Robertson G L. Food packaging and shelf life, a practical guide. Boca Raton, Florida: CRC Press 82: 373-4.
Correlo VM, Boesel LF, Bhattacharya M, Mano JF, Neves NM, Reis RL. 2005. Properties of melt processed chitosan and aliphatic polyester blends. Materials. Sci Eng A 403: 57–68.
Couladis M, Tzakou O, Kujundzic S, Sokovic M, Mimica-Dukic N. 2004. Chemical analysis and antifungal activity of Thymus striatus. Phytother Res 18: 40–2.
Cox SD, Mann CM, Markham JL, Bell HC, Gustafson JE, Warmington JR, Wyllie SG. 2000. The mode of antimicrobial action of essential oil of Melaleuca alternifola (tea tree oil). J Appl Microbiol 88: 170–5.
Cuero RG. 1999. Antimicrobial action of exogenous chitosan. In: Jollés, P.Muzzarelli, R.A.A. Chitin and Chitinases. Birkhäuser Verlag, Basel Siwitzerland, pp 315–33.
Cui M, Liu L, Guo N, Su R,Ma F. 2015. Preparation, cell compatibility and degradability of collagen-modified poly(lactic acid). Molecules 20: 595-607.
Cutter CN. 2006. Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed. Meat Sci 74: 131–42.
Dadalioglu I, Evrendilek G. 2004. Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. J Agric Food Chem 52: 8255–60.
Davidson PM, Sofos JN, Branen AL. 2005. Antimicrobials in foods. Boca Raton, Fla.: CRC Press, Taylor & Francis Group. p 706.
Davidson PM, Taylor MT. 2007. Chemical preservatives and natural antimicrobial compounds. In: Doyle P, Beuchat LR, Montville TJ, editors. Food microbiology: fundamentals and frontiers. Washington, D.C. American Society for Microbiol Press. pp 713–34.
de Oliveira TM, de F´atima Ferreira Soares N, Magela Pereira R, de Freitas Fraga K. 2007. Development and evaluation of antimicrobial natamycin-incorporated film in gorgonzola cheese conservation. Packag Technol Sci 20: 147–53.
de Oliveira TLC, de Carvalho SM, de Araújo Soaresa R, Andradeb MA, Cardoso dG, Ramos MEM. 2012. Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite. LWT - Food Sci Technol 45: 204-12.
de Braak V and Leijten G. 1999. Essential oils and oleoresins: A survey in the netherlands and other major markets in the European nion. CBI, centre for the promotion of imports from developing countries, Rotterdam: 116.
Deans JG and Ritchie G. 1987. Antimicrobial properties of plant essential oils. Int J Food Microbiol 5: 165–80.
Delaquis PJ, Stanich K, Girard B, Mazza G.2002. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. Int J Food Microbiol 74: 101–9.
Denyer SP, Hugo WB. 1991. Biocide-induced damage to the bacterial cytoplasmic membrane. In: Denyer, S.P., Hugo, W.B. (Eds.), Mechanisms of Action of Chemical Biocides. The Society for Applied Bacteriology, Technical Series No 27. Oxford Blackwell Scientific Publication, Oxford, pp. 171–88.
Deuchi K, Kananuchi O, Imasato Y, Kobayashi E. 1994. Decreasing effect of chitosan on the apparent fat digestibility by rats fed on a high-fat diet. Biosci Biotechnol Biochem 58: 1613-6.
Devlieghere F, Vermeiren L, Debevere J. 2004. New preservation technologies: possibilities and limitations. Int Dairy J 14:273–85.
Dorman HJD and Deans SG. 2000. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J Appl Microbiol 88: 308-16.
Dorman HJD. 1999. Phytochemistry and bioactive properties of plant volatile oils: antibacterial, antifungal and antioxidant activities. PhD Dissertation, University of Strathclyde, Glasgow.
Drumright R E, Gruber P R, Henton D E. 2000. Polylactic Acid Technology. Adv Mater 12: 1841-46.
Du Plooy W, Regnier T, Combrinck S. 2009. Essential oil amended coatings as alternatives to synthetic fungicides in citrus postharvest management. Postharv Biol Technol 53: 117–22.
Duan J, Cherian G, Zhao Y. 2010. Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings. Food Chem 119: 524 – 32.
Duke JA, Beckstrom-Sternberg SM. 1992. Potential synergistic action of phytochemicals in spices. In G. Charalambous (Ed.), Spices, herbs and edible fungi. New York: Elsevier Sci Dev Food Sci: 201–24.
Durango AM, Soares NFF, Benevides S, Teixeira J, Carvalho M, Wobeto C, Andrade NJ. 2006. Development and evaluation of an edible antimicrobial film based on yam starch and chitosan. Packag Technol Sci 19: 55–9.
Dutta PK, Tripathi S, Mehrotra GK, Dutta J. 2009. Perspectives for chitosan based antimicrobial films in food applications. Food Chem 114: 1173-82.
Dutta PK, Tripathi S, Mehrotra GK, Dutta J. 2009. Perspectives for chitosanbased antimicrobial films in food applications. Food Chem 114: 1173-82.
Hernández-Muñoza P, Almenarb E, Vallea VD, Veleza D, Gavaraa R. 2008. Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria X ananassa) quality during refrigerated storage. Food Chem 110: 428-35.
EÇa KS, Sartori T, Menegalli F C. 2014. Films and edible coatings containing antioxidants – a review. Brazil J Food Technol http://dx.doi.org/10.1590/bjft.2014.017.
El GA, Arul J, Ponnampalam R, Boulet M. 1991. Chitosan coating effect on storability and quality of fresh strawberries. J Food Sci 56: 1618–31.
El GA, Arul J, Wilson C, Benhamou N. 1994. Ultrastructural and cytochemical aspects of the effect of chitosan on decay of bell pepper fruit. Physiol Mol Plant Pathol 44: 417–32.
Elsabee MZ, Abdou ES. 2013. Chitosan based edible films and coatings: a review. Mater Sci Eng C 33: 1819-41.
Ettayebi K, El Yamani J, Rossi-Hassani BD. 2000. Synergistic effects of nisin and thymol on antimicrobial activities in Listeria monocytogenes and Bacillus subtilis. FEMS Microbiol Lett 183: 191–5.
Eswaranandams S, Hettiarachchy N S, Johnson MG. 2004. Antimicrobial activity of citric, lactic, malic, or tartaric acids and nisin-incorporated soy protein film against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara. J Food Sci 69: 79-84.
Fan W, Sun J, Chen Y, Qiu J, Zhang Y, Chi Y. 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chem 115: 66-70.
Fang SW, Li CF, Shih DYC. 1994. Antifungal activity of chitosan and its preservative effect on low-sugar candied kumquat. J Food Prot 57: 136-40.
FDA. 2002. Inventory of Effective Food Contact Substance (FCS) Notifications No. 178. http://www.accessdata.fda.gov/scripts/fcn/cnDetailNavigation.cfm?rpt=fcsListing&id=178.
Fernandes I P, Amaral J S, Pinto V, Ferreira M J, Barreiro M F. 2013. Development of chitosan-based antimicrobial leather coatings. Carbohydr Polym 98: 1229–35.
Fernandez-Saiz P, Lagaron JM, Hernandez-Muñoz P, Ocio MJ. 2008. Characterization of antimicrobial properties on the growth of S. aureus of novel renewable blends of gliadins and chitosan of interest in food packaging and coating applications. Int J Food Microbiol 124: 13-20.
Fernandez-Saiz P, Lagaron JM, Ocio MJ. 2009. Optimization of the biocide properties of chitosan for its application in the design of active films of interest in the food area. Food Hydrocol 23: 913-21.
Fernandez-Saiz P, Ocio MJ, Gavara R, Hernandez-Munoz P. 2006a. Development and Characterization of gliadin-chitosan acetate blend films. Proceedings of the 15th IAPRI World Conference on Packaging p53.
Fernandez-Saiz P, Ocio MJ, Lagaron JM. 2006b. Film forming and biocideassessment of high molecular weight chitosan as determined by combined ATR-FTIRspectroscopy and antimicrobial assays. Biopolym 83: 577–83.
Fischer K, Phillips C. 2006. The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. J Appl Microbiol 101: 1232–40.
Fortunati E, Armentano I, Iannoni A, Kenny JM. 2010. Development and thermal behaviour of ternary PLA matrix composites. Polym Degrad Stab 95: 2200–6.
Freepons D. 1997. Enhancing food production with chitosan seed-coating technology. In: Goosen MFA, editor. Applications of chitin and chitosan. 1st ed. Technomic Publishing Co., Lancaster, PA. pp129–39.
Friedman M, Henika PR, Mandrell RE. 2002. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica. J Food Prot 65: 1545–60.
Garlotta, D. 2001. A literature review of poly(lactic acid). J Polym Environ 9: 63–84.
Giatrakou V, Ntzimani A, Zwietering M, Savvaidis I N. 2010. Combined chitosan-thyme treatments with modified atmosphere packaging on a Greek Ready-to-Cook (RTC) poultry product. J Food Prot 73: 663–9.
Gómez-Estaca J, Bravo L, Gómez-Guillén MC, Alemán A, Montero P. 2009. Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts. Food Chem 112:18-25.
Gómez-Estaca J, Gimnez B, Montero P, Gómez-Guillén MC. 2009. Incorporation of antioxidant borage extract into edible films based on sole skingelatin or a commercial fish gelatin. J Food Eng 92: 78-85.
Grande R, Carvalho, AJF. 2011. Compatible ternary blends of chitosan/poly(vinylalcohol)/poly(lactic acid) produced by oil-in-water emulsion processing. Biomacromol 12: 907–14.
Griffin G J L. 1974. Biodegradable fillers in thermoplastic. in: Deanin R D and Schott N R. Chemistry Series Advances in Fillers and Rein-forcements for Plastics. American Chemical Society: Washington, DC. 134: 159-170.
Gustafson JE, Liew YC, Chew S, Markham JL, Bell HC, Wyllie SG, Warmington JR. 1998. Effects of tea tree oil on Escherichia coli. Lett Appl Microbiol 26: 194–8.
Gutierrez J, Barry-Ryan C, Bourke P. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int J Food Microbiol 124: 91–7.
Hadwiger L, Kendra D, Fristensky B, Wagoner W. 1986. Chitosan both activates genes in plants and inhibits RNA synthesis in fungi. Chitin Nature Technol 209-14.
Hammer KA, Carson CF, Riley TV. 1999. Antimicrobial activity of essential oils and other plant extracts. J Appl Microbiol 86: 985−90.
Han J, Castell-Perez ME, Moreira RG. 2005. Antimicrobial films as a potential technology to increase pathogen radiation sensitivity. Proceedings of IFT Annual Meeting. New Orleans, La. Jul 15–20.
Han, J. H. 2000. Antimicrobial food packaging. Food Technol 54: 56-5.
Honary S, Ghajar K, Khazaeli P, Shalchian P. 2011. Preparation, characterization and antibacterial properties of silver-chitosan nanocomposites using different molecular weight grades of chitosan. Tropical J Pharm Res 10: 69-74.
Harada M, Ohya T, Iida K, Hayashi H, Hirano K, Fukuda H. 2007. Increased impact strength of biodegradable poly(lactic acid)/poly(butylenes succinate) blend composites by using isocyanate as a reactive processing agent. J Appl Polym Sci 106: 1813–20.
Harpaz S, Glatman L, Drabkin V, Gelman A. 2003. Effects of herbal essential oils used to extend the shelf life of freshwaterreared Asian sea bass fish (Lates calcarifer). J Food Prot 66: 410–7.
Helander IM, Nurmiaho-Lassila EL, Ahvenainen R, Rhoades J, Roller S. 2001. Chitosan disrupts the barrier properties of the outer membrane of gram negative bacteria. Int J Food Microbiol 71: 235-44.
Helander IM, Alakomi HL, Latva-Kala K, Mattila-Sandholm T, Pol I, Smid EJ, Gorris LGM, Von Wright A. 1998. Characterization of the action of selected essential oil components on Gram-negative bacteria. J Agric Food Chem 46: 3590–5.
Hernández-MuñozP, Almenar E, Valle VD, Del Velez V, Gavara R. 2008, Hirano S. 1996. Chitin biotechnology applications. Biotechnol Annu Rev 2: 237-58.
Higueras L, López-Carballo G, Cerisuelo J P, Gavara R, Hernández-Muñoz P. 2013. Preparation and characterization of chitosan/HP-β-cyclodextrins composites with high sorption capacity for carvacrol. Carbohydr Polym 97: 262–8.
Higueras L, López-Carballo G, Gavara R, Hernández-Muñoz P. 2014. Incorporation of HP-β-cyclodextrins into chitosan films to tailor loading capacity for active aroma compound carvacrol. Food Hydrocol 43: 603-11.
Holley RA and Patel D. 2005. Improvement of self-life and safety of perishable foods by plant essential oils and smoked antimicrobials. Food Microbiol 22: 273–92.
Holm VK, Ndoni S, Risbo J. 2006. The stability of poly(lactic acid) packaging films as influenced by humidity and temperature. J Food Sci 71: 40-4.
Huang R, Mendis E, Kim SK. 2005. Factors affecting the free radical scavenging behavior of chitosan sulfate. Int J Biol Macromol 36: 120-7.
Imelouane B, Amhamdi H,Wathelet J P, Ankit M, Khedid K, Bachiri A El. 2009. Chemical composition and antimicrobial activity of essential oil of thyme (Thymus vulgaris) from Eastern Morocco. Int J Agric Biol 2: 205–8.
Ishaug SL, Crane GM, Miller MJ, Yasko AW, Yaszemski MJ, Mikos AG. 1997. Bone formation by three-dimensional stromal osteoblast culture in biodegradable polymer scaffolds. J Biomed Mater Res 36: 17-28.
Jamshidian M, Tehrany EA, Lmran M, Jacquot M, Desobry S. 2010. Poly-lactic acid: production, applications, nanocomposites, and release studies. Comp Rev Food Sci Food Safety 9: 552-71.
Jarerat A and Tokiwa Y. (2001). Degradation of poly( L -lactide) by a fungus. Macromol Biosci 1: 136–40.
Jeon Y J, Kamil J Y V A, Shahidi F. 2002. Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. J Agric Food Chem 50: 5167 – 78.
Jideani VA and Vogt K. 2015. Antimicrobial packaging for extending the shelf life of bread – a review. Crit Rev Food Sci Nutr. DOI: 10.1080/10408398.2013.768198.
Juliano C, Mattana A, Usai M. 2000. Composition and in vitro antimicrobial activity of the essential oil of Thymus herba-barona Loisel growing wild in Sardinia. J Essen Oil Res 12: 516–22.
Juven BJ, Kanner J, Schved F, Weisslowicz H. 1994. Factors that interact with the antibacterial action of thyme essential oil and its active constituents. J Appl Bacteriol 76: 626–631.
Kale G, Kijchavengkul T, Auras R, Rubino M, Selke SE, Singh SP. 2007. Compostability of bioplastic packaging materials: an overview. Macromol Biosci 7: 255-77.
Kanatt S R, Rao M S, Chawla S P, Sharma A. 2012. Active chitosan-polyvinyl alcohol films with natural extracts. Food Hydrocol 29: 290-7.
Karabagias I, Badeka A, Kontominas M G. 2011. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Sci 88: 109–16.
Karapimar M, Aktug SE. 1987. Inhibition of food-borne pathogens by thymol, eugenol, enthol and anet-hole. Int J Food Microbiol 4: 161–6.
Kerry J P, O'Grady M N, Hogani S A. 2006. Past, current and potential utilization of active and passive packaging systems for meat and muscle-based products: A review. Meat Sci 74: 113−30.
Kim JM, Marshall MR, Cornell JA, Preston JF, Wei CI. 1995. Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium on culture medium and on fish cubes. J Food Sci 60: 1364–74.
Kim KW, Min BJ, Kim YT, Kimmel RM, Cooksey K, Park SI. 2011. Antimicrobial activity against foodborne pathogens of chitosan biopolymer films of different molecular weights. LWT – Food Sci Technol 44: 565-69.
Kim KW, Thomas RL. 2007. Antioxidative activity of chitosans with varying molecular weights. Food Chem 101: 308-13.
Kintzios KE. 2004. Handbook of herbs and spices, Vol. 2, Greece: Agricultural University of Athens.
Knobloch K, Weigand H, Weis N, Schwarm HM, Vigenschow H. 1986. Action of terpenoids on energy metabolism. In: Brunke, E.J. (Ed.), Progress in Essential Oil Research: 16th International Symposium on Essential Oils. De Gruyter Berlin, pp 429–45.
Koide S, Shi J. 2007. Microbial and quality evaluation of green peppers stored in biodegradable film packaging. Food Cont 18: 1121-5.
Kolsarici N, Candogan K. 1995. Effects of potassium sorbate and lactic acid on the shelf life of vacuum-packed chicken meats. Poultry Sci 74: 1884−94.
Kozlowski M, Masirek R, Piorkowska E, Gazicki-Lipman M. 2007. Biodegradable blend poly(L-lactide) and starch. J Appl Polym Sci 105: 269-277.
Krochta JM and De Mulder-Johnston C. 1997. Edible and biodegradable polymer films. Food Technol 51: 61–74.
Kuorwel KK, Cran MJ, Sonneveld K, Miltz J, Bigger SW. 2011. Antimicrobial activity of biodegradable polysaccharide and protein-based films containing active agents. J Food Sci 76: 90-102.
Kurita K, Sannan T, Iwakura Y. 1977. Studies on chitin, 4. Evidence for formation of block and random copolymers of N-acetyl-D-glucosamine and D-glucosamine by hetero- and homogeneous hydrolyses. Die Makromolekulare Chem 178: 3197-202.
Lambert RJW, Skandamis PN, Coote P, Nychas GJE. 2001. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J Appl Microbiol 91: 453–62.
Leane MM, Nankervis R, Smith A, Illum L. 2004. Use of the ninhydrin assay to measure the release of chitosan from oral solid dosage forms. Int J Pharm 271: 241–9.
Lehermeier HJ, Dorgan JR, Way JD. 2001. Gas permeation properties of poly(lactic acid). J Membr Sci 190: 243-51.
Lei SG, Hoa SV, Ton-That MT. 2006. Effect of clay types on the processing properties of polypropylene nanocomposites. Comp Sci Technol 66: 1274-1279.
Li L, Ding S, Zhou C. 2004. Preparation and Degradation of PLA/Chitosan Composite Materials. J Appl Polym Sci 91: 274–7.
Li Y, Chen XG, Liu N, Liu CS, Liu CG, Meng XH, Yu LJ, Kenendy JF. 2007. Physicochemical characterization and antibacterial property of chitosan acetates. Carbohydr Polym 67: 227-32.
Liu H, Du Y, Wang X, Sun L. 2004. Chitosan kills bacteria through cell membrane damage. Int J Food Microbiol 95: 147-55.
Lopez-Malo A, Barreto-Valdivieso J, Palou E, San F. 2007. Aspergillus flavus growth response to cinnamon extract and sodium benzoate mixtures. Food Cont 18:1358-62.
López P, Sánchez C, Batlle R, Nerín C. 2007a. Vapor-phase activities of cinnamon, thyme, and oregano essential oils and key constituents against foodborne microorganisms. J Agric Food Chem 55: 4348−56.
López P, Sánchez C, Batlle R, Nerín C. 2007b. Development of flexible antimicrobial films using essential oils as active agents. J Agric Food Chem 55: 8814–24.
López P, Sánchez, C, Batlle, R, Nerín C. 2005. Solid- and vapor-phase antimicrobial activities of six essential oils: Susceptibility of selected foodborne bacterial and fungal strains. J Agric Food Chem 53: 6939−46.
López-Rubio A, Almenar E, Pilar Hernandez-Muñoz, Lagarón JM, Catalá R, Gavara R. 2004. Overview of active polymer-based packaging technologies for food applications. Food Rev Int 20: 357-87.
Lorenzo D, Loayza I, Dellacassa E. 2003. Composition of the essential oils from leaves of two Hedyosmum spp. and bolovia. Flavour Frag J 18: 32–5.
Maeda M, Murakami H, Ohta H, Tajima M. 1992. Stimulation of IgM production in human-human hybridoma HB4C5 cells by chitosan. Biosci Biotechnol Biochem 56: 427-31.
Maizura M, Fazilah A, Norziah M, Karim A. 2008. Antibacterial activity of modified sago starch–alginate based edible film incorporated with lemongrass (Cymbopogon citratus) oil. Int Food Res J 15: 233–6.
Marques A, Encarnac¸ ão S, Pedro S, Nunes M. 2008. In vitro antimicrobial activity of garlic, oregano and chitosan against Salmonella enterica. World J Microbiol Biotechnol 24: 2357–60.
Matan N, Rimkeeree H, Mawson AJ, Chompreeda P, Haruthaithanasan V, Parker M. 2006. Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions. Int J Food Microbiol 107: 180–5.
Matche RS, Kulkarni G, Ray B. 2004. Modification of ethylene acrylic acid film for antimicrobial activity. J Appl Polym Sci 100: 3063–8.
Matsugo S, Mizuie M, Matsugo M, Ohwa R, Kitano H, Konishi T. 1998. Synthesis and antioxidant activity of water-soluble chitosan derivatives. IUBMB Life 44: 939-48.
Mejlholm O, Dalgaard P. 2002. Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products. Lett Appl Microbiol 34: 27–31.
Mellegård H, Strand SP, Christensen BE, Granum PE, Hardy SP. 2011. Antibacterial activity of chemically defined chitosans: Influence of molecular weight, degree of acetylation and test organism. Int J Food Microbiol 148: 48-54.
Miltz J, Passy N, Manneheim CH. 1995. Trends and applications of active packaging systems. In: Ackermann P, Jagerstad M, Ohlsson T, editors. Foods and packaging materials: chemical interactions. Cambridge, UK: Royal Soc Chem 201–10.
Mohamed HMH and Mansour HA. 2012. Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT – Food Sci Technol 45: 79-87.
Mohan C O, Ravishankar C N, Lalitha K V, Srinivasa Gopal T K. 2012. Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocol 26: 167 – 74.
Möller H, Grelier S, Pardon P, Coma V. 2004. Antimicrobial and physicochemical properties of chitosan-HMPC based films. J Agric Food Chem 52: 6585-91.
Moore-Neibel K, Gerber C, Patel J, Friedman M, Jaroni D, Ravishankar S. 2013. Antimicrobial activity of oregano oil against antibiotic-resistant Salmonella enterica on organic leafy greens at varying exposure times and storage temperatures. Food Microbiol 34: 123-29.
Mourey A. and Canillac N. 2002. Anti-Listeria monocytogenes activity of essential oils components of conifers. Food Cont 13: 289–92.
Muller R. 2008. Biodegradability of polymers: Regulations and methods of testing.In: Steinbüchel, A. (Ed.), Biopolymers, General Aspects and Special Applications, vol. 10. Wiley Publishers 12: 366–388.
Muriel-Galet V, Cerisuelo JP, Lopez-Carballo G, Lara M, Gavara R, Hernandez-Munoz P. 2012. Development of antimicrobial films for microbiological control of packaged salad. Int J Food Microbiol 157: 195-210.
Muriel-Galet V, Talbert J N, Hernandez-Munoz P, Gavara R, Goddard J M. 2013. Covalent immobilization of lysozyme on ethylene vinyl alcohol films for nonmigrating antimicrobial packaging applications. J Agric Food Chem 61: 6720–7.
Muzzarelli R, Tarsi R, Filippini O, Giovanetti E, Biagini G, Varaldo P R. 1990. Antimicrobial properties of N-carboxybutyl chitosan. Antimicrobial Agents Chemother 34: 2019–23.
Muzzarelli RAA and Rocchetti R. 1985. Determination of the degree of acetylation of chitosans by first derivative ultraviolet spectrophotometry. Carbohydr Polym 5: 461-72.
Muzzarelli RAA. 1996. Chitosan-based dietary foods. Carbohydr Polym 29: 309-316.
Nakamura T, Hitomi S, Watanabe S, Shimizu Y, Jamshidi K, Hyon S H, Ikada Y. 1989. Bioabsorption of polylactides with different molecular properties. J Biomed Mater Res 23: 1115-30.
Natrajan N, Sheldon BW. 2000. Efficacy of nisin-coated polymer films to inactivate Salmonella typhimurium on fresh broiler skin. J Food Prot 63: 1189–96.
Natural News. Natural health and science discoveries. Oil of Oregano: A Powerhouse for the Alternative Medicine Cabinet. http://www.naturalnews.com/024685_oregano_oil_of.html. Accessed on 2014, 06, 14.
Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH. 2010a. Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chem 122: 161–6.
Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH. 2010b. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem 120: 193 –8.
Olivas G, Barbosa-Canovas G. 2009. Edible films and coatings for fruits and vegetables. In: Embuscado M, Huber K, editors. Edible films and coatings for food appl. New York: Springer, pp 211–38.
Oosterhaven K, Poolman B, Smid EJ. 1995. S-carvone as a natural potato sprout inhibiting, fungistatic and bacteriostatic compound. Ind Crops Products 4: 23–31.
Ouattara B, Sabato SF, Lacroix M. 2001. Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.). Int J Food Microbiol 68: 1–9.
Ouattara B, Simard RE, Piette G, B´egin A, Holley RA. 2000. Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. Int J Food Microbiol 62: 139–48.
Oussalah M, Caillet S, Salmieri S, Saucier L, Lacroix M. 2004. Antimicrobial and antioxidant effects of milk protein based film containing essential oils for the preservation of whole beef muscle. J Agric Food Chem 52: 5598−605.
Oussalah M, Caillet S, Salmieri S, Saucier L, Lacroix M. 2006a. Antimicrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle. J Food Prot 69: 2364−9.
Oussalah M, Caillet S, Saucier L, Lacroix M. 2006b. Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat. Meat Sci 73: 236–44.
Ozkoc G, Kemaloglu S. 2009. Morphology, biodegradability, mechanical, and thermal properties of nanocomposite films based on PLA and plasticized PLA. J Appl Polym Sci 114: 2481–7.
Padgett T, Han IY, Dawson PL. 1998. Incorporation of food-grade antimicrobial compounds into biogradable packaging films. J Food Prot 61: 1330–5.
Park SY, Marsh KS, Rhim JW. 2002. Characteristics of different molecular weight chitosan films affected by the type of organic solvents. J Food Sci 76:194–7.
Park P J, Je J Y, Byun H G, Moon S H, Kim S E. 2004. Antimicrobial activity of hetero-chitosans and their oligosaccharides with different molecular weights. J Microbiol Biotech 14: 317–23.
Paster N, Juven BJ, Shaaya E, Menasherov M, Nitzan R, Weisslowiez H, Ravid U. 1990. Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria. Lett Appl Microbiol 11: 33–7.
Pelissari F M, Grossmann M V E, Yamashita F, Pineda E A G. 2009. Antimicrobial, Mechanical, and Barrier Properties of Cassava Starch - Chitosan Films Incorporated with Oregano Essential Oil. J Agric Food Chem 57: 7499-504.
Pereda M, Ponce AG, Marcovich NE, Ruseckaite RA, Martucci JF. 2011. Chitosanegelatin composites and bi-layer films with potential antimicrobial activity. Food Hydrocol 25: 1372-81.
Petersen K, Væggemose Nielsen P, Bertelsen G, Lawther M, Olsen MB, Nilsson NH, Mortensen G. 1999. Potential of biobased materials for food packaging. Trends Food Sci Technol 10: 52–68.
Petrou S, Tsiraki M, Giatrakou V, Savvaidis I N. 2012. Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. Int J Food Microbiol 156: 264–71.
Pluta M, Paul MA, Alexandre M, Dubois P. 2006. Plasticized polylactide/clay nanocomposites. I. The role of filler content and its surface organo-modification on the physico-chemical properties. J Polym Sci B: Polym Phys 44: 299- 311.
Pranoto Y, Salokhe V, Rakshit S. 2005. Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. LWT-Food Sic Technol 38: 859–65.
Qin C, Li H, Xiao Q, Liu Y, Zhu J, Du Y. 2006. Water-solubility of chitosan and its antimicrobial activity. Carbohydr Polym 63: 367–74.
Quintavalla S, Vicini L. 2002. Antimicrobial food packaging in the meat industry. Meat Sci 62: 373–80.
Ray SS, Bousmina M. 2005. Biodegradable polymers and their layered silicate nanocomposites: in greening the 21st century materials world. Prog Mater Sci 50: 962–1079.
Ray SS, Okamoto M. 2003. Biodegradable polylactide and its nanocomposites: opening a new dimension for plastics and composites. Macromol Rapid Comm 24: 815-40.
Ray SS, Quek SY, Easteal A, Chen XD. 2006. The potential use of polymer–clay nanocomposites in food packaging. Int J Food Eng 4: 1-11.
Rege PR, Garmise RJ, Block LH. 2003. Spray-dried chitosans: Part I: preparation and characterization. Int J Pharm 252: 41-51.
Rhim JW, Hong SI, Ha CS. 2009. Tensile, water vapor barrier and antimicrobial properties of PLA/nanoclay composite films. LWT – Food Sci Technol 42: 612–7.
Rhim JW, Mohanty AK, Singh SP, Perry KWNg. 2006a. Preparation and properties of biodegradable multilayerfilms based on soy protein isolate and poly(lactide). Ind Eng Chem Res 45: 3059–3066.
Rhim JW, Mohanty AK, Singh SP, Perry KWNg. 2006b. Effect of the processing methods on the performance of polylactide films: thermocompression versus solvent casting. J Appl Polym Sci 101: 3736–3742.
Rinaudo M. 2006. Chitin and chitosan: Properties and application. Prog Polym Sci 31: 603-32.
Roberston GL. 2006. Food Packaging: Principles and Practice, 2nd ed. CRC Taylor and Francis, Boca Raton, FL.
Rojas-Graü MA, Avena-Bustillos RJ, Friedman M, Henika PR, Martı´n-Belloso O, McHugh TH. 2006. Mechanical, barrier, and antimicrobial properties of apple puree edible films containing plant essential oils. J Agric Food Chem 54: 9262 – 7.
Roller S, Seedhar P. 2002. Carvacrol and cinnamic acid inhibit microbial growth in fresh-cut melon and kiwifruit at 4°C and 8°C. Lett Appl Microbiol 35: 390–4.
Rooney ML. 1995. Active food packaging. Glasgow, UK: Blackie Academic, Professional.
Rupika LAS, Sonneveld K, Miltz J, Bigger SW. 2005. Development and evaluation of low-density polyethylene-based antimicrobial food packaging polymers containing thymol and carvacrol. Proceedings of 22nd IAPRI Symposium on Packaging. Campinas, Brazil, May 22–24.
Russo M, Galletti G C, Bocchini P, Carnacini A. 1998. Essential Oil Chemical Composition of Wild Populations of Italian Oregano Spice (Origanum vulgare ssp. hirtum (Link) Ietswaart): A Preliminary Evaluation of Their Use in Chemotaxonomy by Cluster Analysis. 1. Inflorescences. J Agric Food Chem 46: 3741 – 6.
Sabnis S, Block LH. 2000. Chitosan as an enabling excipient for drug delivery system I.Molecular modification. J. Membra Sci 142: 13-26.
Sagdiç O and Özcan M. 2003. Antibacterial activity of turkish spice hydrosols. Food Cont 14: 141–3.
Saiki I, Murata J, Naakjima M, Tokura S, Azuma I. 1990. Inhibition by sulfated chitin derivatives invasion through extracellular matrix and enzymatic degradation by metastatic melanoma cells. Cancer Res 50: 3631-7.
Salama MM, Taher EE, El-Bahy MM. 2012. Molluscicidal and mosquitocidal activities of the essential oils of Thymus capitatus Hoff et link and Marrubium vulgare L. Inst Med Trop 54: 281-286.
Salgado PR, Fernández GB, Drago SR, Mauri AN. 2011. Addition of bovine plasma hydrolysates improves the antioxidant properties of soybean and sunflower protein-based films. Food Hydrocol 25: 1433-40.
Salleh E, Muhamadi l, Khairuddinr N. 2007. Inhibition of Bacillus subtilis and Escherichia coli by antimicrobial starch-based film incorporated with lauric acid and chitosan. Proceedings of the 3 rd CIGR Section Vl International Symposium on Food and Agric Products: Processing and Innovation. Naples, ltaly.
Salmieri S, Islam F, Khan R A, Hossain F M, Ibrahim H M M, Miao C, Hamad W Y, Lacroix M. 2014. Antimicrobial nanocomposite films made of poly(lactic acid)–cellulose nanocrystals (PLA–CNC) in food applications—part B: effect of oregano essential oil release on the inactivation of Listeria monocytogenes in mixed vegetables. Cellul 21: 4271–85.
Sanchez-Gonzalez L, Chafer M, Hernandez M, Chiralt A, Gonzalez-Martinez C. 2011. Antimicrobial activity of polysaccharide films containing essential oils. Food Cont 22: 1302-10.
Sánchez-González L, González-Martínez C, Chiralt A, González-Martínez C. 2010a. Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydr Polym 82: 277-283.
Sánchez-González L, González-Martínez C, Chiralt A, González-Martínez C. 2010b. Physical and antimicrobial properties of chitosan–tea tree essential oil composite films. J Food Eng 98: 443-52.
Sébastien F, Stéphane G, Copinet A, Coma V. 2006. Novel biodegradable films made from chitosan and poly(lactic acid) with antifungal properties against mycotoxinogen strains. Carbohydr Polym 65: 185–193.
Seydim AC, Sarikus G. 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Res Int 39: 639–44
Shahidi F, Arackchi UJK, Jeon YJ. 1999. Food applications of chitin and chitosans. Trends Food Sci Technol 10: 37–51.
Shen XL, Wu JM, Chen Y, Zhao G. 2010. Antimicrobial and physical properties of sweet potato starch films incorporated with potassium sorbate or chitosan. Food Hydrocol 24: 285–90.
Shibata Y, Foster LA, Metager WJ, Myrvik QN. 1997. Alveolar macrophage proming by intravenous administration of chitin particles, polymers of N-acetyl-D-glucosamine, in mice. Infect Immun 65: 1734-41.
Shikanov A, Kumar D, Domb AJ. 2005. Biodegradable polymers: an update. Isr J Chem 45: 393-9.
Sikkema J, De Bont JAM, Poolman B. 1994. Interactions of cyclic hydrocarbons with biological membranes. J Biological Chem 269: 8022–8.
Simpson BK, Gagne N, Ashie IN, Nornnzi E. 1997. Utilization of chitosan for preservation of raw shrimp. Food Biotechnol 6: 257-72.
Siripatrawan U and Noipha S. 2012. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocol 27: 102-8.
Siripatrawan U, Harte B R. 2010. Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocol 24: 770-5.
Sivropoulou A, Papanicolaou E, Nikolaou C, Kokkini S, Lanaras T, Arsenakis M. 1996. Antimicrobial and cytotoxic activities of Origanum essential oils. J Agric Food Chem 44: 1202–5.
Skandamis P, Koutsoumanis K, Fasseas K, Nychas GJE. 2001. Inhibition of oregano essential oil and EDTA on Escherichia coli O157:H7. Italian J Food Sci 13: 65–75.
Skandamis PN, Nychas GJE. 2001. Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres. J Appl Microbiol 91: 1011–22.
Smith-Palmer A, Stewart J, Fyfe L. 1998. Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Lett Appl Microbiol 26: 118–22.
Snook J B. 1994. Biodegradation of polylactide film in simulated composting environments. Michigan State University: East Lansing, MI,pp 130.
Solomakos N, Govaris A, Koidis P, Botsoglou N. 2008. The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat Sci 80: 159−66.
Sorrentino A, Gorrasi G, Vittoria V. 2007. Potential perspectives of bio-nanocomposites for food packaging applications. Trends Food Sci Technol 18: 84-95.
Soysal Ç, Bozkurt H, Dirican E, Güçlü M, Bozhüyük E D, Uslu A E, Kaya S. 2015. Effect of antimicrobial packaging on physicochemical and microbial quality of chicken drumsticks. Food Cont 54: 294-9.
Sozer N, Kokini JL. 2009. Nanotechnology and its applications in the food sector. Trends Biotechnol 27: 82–9.
Sung SY, Sin LT, Tee TT, Bee ST, Rahmat AR, Rahman WAWA, Tan AC, Vikhraman M. 2013. Antimicrobial agents for food packaging applications. Trends Food Sci Technol 33: 110-23.
Suppakul P, Miltz JM, Sonneveld K, Bigger SW. 2003. Active packaging technologies with an emphasis on antimicrobial packaging and its applications. J Food Sci 68: 408-20.
Suyatma NE, Copinet A, Tighzert L, Coma V. 2004. Mechanical and Barrier Properties of Biodegradable Films Made from Chitosan and Poly (Lactic Acid) Blends. J Polym Environ 12: 1-6.
T, Pol I, Smid EJ, Gorris LGM,Wright AV. 1998. Characterization of the action of selected essential oil components on Gram-negative bacteria. J Agric Food Chem 46: 3590–5.
Souza B W S, Cerqueira M A, Ruiz H A, Martins J T, Casariego A, Teixeira J A, Vicente A A. 2010. Effect of chitosan-based coatings on the shelf life of salmon (Salmo salar). J Agric Food Chem 58: 11456 – 62.
Tharanathan RN. 2003. Biodegradable films and composite coatings: past, present and future.Trends Food Sci Technol 14: 71–8.
Thoroski J, Blank G, Biliaderis C. 1989. Eugenol induced inhibition of extracellular enzyme production by Bacillus cereus. J Food Prot 52: 399–403.
Torlak E. Nizamlioglu M. 2011. Antimicrobial effectiveness of chitosan-essential oil coated plastic films against foodborne pathogens. J Plast Film Sheet 27: 235-48.
Tsai G, Su WC, Hen H, Pan C. 2000. Antimicrobial activity of shrimp chitin and chitosan from different treatments and application of fish preservation. Fish Sci 68: 170-7.
Tsigarida E, Skandamis P, Nychas G-JE, 2000. Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5°C. J Appl Microbiol 89: 901–9.
Tsukada K, Matsumoto T, Aizawa K, Akio T, Naruse R, Shigeo S, Masuko S. 1990. Antimetastatic and growth-inhibitory effects of N-acetylchitohexaose in mice bearing lewis lung carcinoma. Cancer Sci 81: 259-65.
Uchida Y, Izume M, Ohtakara A, et al. 1989. Preparation of chitosan oligomerswith purified chitosanase and its application. In G. Skjak-Bræk (Ed.), Chitin andchitosan: Sources, chemistry, biochemistry, physical properties and applications. London, UK: Elsevier Appl Sci. pp 373-82.
Uhrich KE, Cannizzaro SM, Langer RS, Shakesheff KM. 1999. Polymeric systems for controlled drug release. Chem Rev 99: 3181-98.
Ultee A, Bennik MHJ, Moezelaar R. 2002. The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus. Appl Environ Microbiol 68: 1561–8.
Ultee A, Smid EJ. 2001. Influence of carvacrol on growth and toxin production by Bacillus cereus. Int J Food Microbiol 64: 373–8.
Ultee A. 2000. Bactericidal action of carvacrol towards the food pathogen Bacillus cereus. A Case Study of a Novel Approach to Mild Food Preservation. Wageningen University, Wageningen, The Netherlands, p 97.
Ultee A, Kets EPW, Alberda M, Hoekstra FA, Smid EJ. 2000a. Adaptation of the food-borne pathogen Bacillus cereus to carvacrol. Archives Microbiol 174: 233–8.
Ultee A, Slump RA, Steging G, Smid EJ. 2000b. Antimicrobial activity of carvacrol toward Bacillus cereus on rice. J Food Prot 63: 620–4.
Ultee A, Kets EPW, Smid EJ. 1999. Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus. Appl Environ Microbiol 65: 4606–10.
Ultee A, Gorris LGM, Smid EJ. 1998. Bactericidal activity of carvacrol towards the food-borne pathogen Bacillus cereus. J Appl Microbiol 85: 211–8.
Vermeiren L, Devlieghere F, Debevere J. 2002. Effectiveness of some recent antimicrobial packaging concepts. Food Addit Contam 19:163–71.
Vermeiren L, Devlieghere F, Beest MV, Kruijf ND, Debevere J. 1999. Developments in the active packaging of foods. Trends Food Sci Technol 10: 77–86.
Vernet P, Gouyon P H, Valdeyron G. 1986. Genetic control of the oil content in Thymus vulgaris L.: A case of polymorphism in a biosynthetic chain. Genetica 69: 227–231.
Viuda-Martos M, Ruiz-Navajas Y, Fernandez-Lopez J, Perez-Alvarez J. 2008. Antibacterial activity of different essential oils obtained from spices widely used in mediterranean diet. Int J Food Sci Technol 43: 526–31.
Wang C, Lee Y and Lee SY. 2014. Consumer acceptance of model soup system with varying levels of herbs and salt. J Food Sci 79: 2098-106.
Wan C, Qiao Z, Zhang Y, Zhang Y. 2003. Effect of different clay treatment on morphology and mechanical properties of PVC–clay nanocomposites. Polym Testing Stab 22: 241-52.
Wang GH. 1992. Inhibition and inactivation of five species of foodborne pathogens by chitosan. Food Contam Toxicol 55: 916-9.
Wang L, Liu F, Jian, Y, Chai Z, Li P, Cheng Y, Jing H, Leng X. 2011. Synergistic antimicrobial activities of natural essential oils with chitosan films. J Agric Food Chem 59: 12411 – 9.
Wan Y, Wu Q, Wang S, Zhang S, Hu Z. 2007. Mechanical properties of porous polylactide/chitosan blend membranes. Macromol Mater Eng 292: 598-607.
Wan Y, Wu H, Yu A, Wen D. 2006. Biodegradable polylactide/chitosan blend membranes. Biomacromol 7: 1362-72.
Weber CJ. 2000. Biobased packaging materials for the Food Industry. In: Weber CJ, editor.Frederiksberg, C Denmark: The Royal Veterinary and Agricultural Univ.
Weng YM, Chen MJ, Chen W. 1999. Antimicrobial food packaging materials from poly(ethylene-co-methacrylic acid). LWT—Food Sci Technol 32: 191–5.
WHO 2002. World health report 2002: Reducing risks, promoting healthy life. Geneva, World Health Organization, 30 October 2002. 1020-3311: 248.
Xie W, Xu P, Liu Q. 2001. Antioxidant activity of water-soluble chitosan derivatives. Bioorg Med Chem Lett 11: 1699-701.
Xie W, Xu P, Liu Q. 2001. Antioxidant activity of water-soluble chitosan derivatives. Bioorg Med Chem Lett 11: 1699-701.
Xue C, Yu G, Hirata T, Terao JHL. 1998. Antioxidant activities of several marine polysaccharides evaluated in a phosphatidylcholine-liposomal suspension and organic solvents. Biosci Biotechnol Biochem 62: 206-9.
Yang KK, Wang XL, Wang YZ. 2007. Progress in nanocomposite of biodegradable polymer. J Ind Eng Chem 13: 485-500.
Yen MT, Tseng YH, Li RC, Mau JL. 2007. Antioxidant properties of fungal chitosan from shiitake stipes. LWT-Food Sci Technol 40: 255-61.
Yingyuad S., Ruamsin S, Leekprokok T, Douglas S, Pongamphai S, Siripatrawan U. 2006. Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork. Packaging Technol Sci 19: 149-57.
Youdim KA, Dorman HJD, Deans SG. 1999. The antioxidant effectiveness of thyme oil, a-tocopherol and ascorbyl palmitate on evening primrose oil oxidation. J Essential Oil Res 11: 643–8.
Zaika LL. 1988. Spices and herbs: their antimicrobial activity and its determination. J Food Safety 9: 97–118.
Zivanovic S, CHI S, Darughon AF. 2005. Antimicrobial Activity of Chitosan films enriched with essential oils. J Food Sci 70: 45-51.
Zi XL, Zhong SM, Jing W, Huan L. 2012. Preparation and characterization of immobilized lysozyme and evaluation of its application in edible coatings. Proc Biochem 47: 201–8.