Edible films containing antimicrobials are gaining importance as potential treatment to extend product shelf life and reduce risk of pathogens. Antimicrobial activities of pullulan films incorporated silver nanoparticles (Ag NPs) 100 nm, zinc oxide nanoparticles (ZnO NPs) 110 nm, oregano oil (OR) 2% and rosemary oil (RO) 2%, against Listeria monocytogenes andStaphylococcus aureus, were evaluated during the preparation and storage at 4, 25, 37, and 55°C up to 49 days in plate overlay assays (in vitro). Moreover, the prior pullulan films were applied directly on turkey deli meat were inoculated by L.monocytogenes andS. aureus and stored at 4 °C for two weeks. The results from this study demonstrate that Ag NPs and OR edible films more active than ZnO NPs and RO, respectively. The optimum conditions for storage pullulan edible films incorporated nanoparticles (NPs) and/or essential oils (EOs) were 4 and 25°C. Ag NPs, ZnO NPs, OR, and RO based films were exhibited significant effects as antibacterial activity against pathogens. These results revealed that (NPs) and/or (EOs) have a good potential to be incorporated into pullulan to make an antimicrobial edible film or coating for various food applications.

Edible films and essential oil (EO) systems have the potency to enhance the microbial quality and shelf life of food. This investigation aimed to evaluate the efficacy of chitosan films including essential oils against spoilage bacteria and foodborne pathogens associated with meat. Antimicrobial activity (in vitro and in vivo) of chitosan films (CH) incorporated with oregano oil (OO) and thyme oil (TO) at 0.5 and 1% was done against spoilage bacteria and foodborne pathogens, compared to the control sample and CH alone. Preliminary experiments (in vitro) showed that the 1% OO and TO were more active against Staphylococcus aureus compared to Escherichia coli O157:H7 and Salmonella Typhimurium. In in vivo studies, CH containing OO and TO effectively inhibited the three foodborne pathogens and spoilage bacteria linked with packed beef meat which was kept at 4 °C/30 days compared to the control. The total phenolic content of the EOs was 201.52 mg GAE L⁻¹ in thyme and 187.64 mg GAE L⁻¹ in oregano. The antioxidant activity of thyme oil was higher than oregano oil. The results demonstrated that the shelf life of meat including CH with EOs was prolonged ~10 days compared to CH alone. Additionally, CH-OO and CH-TO have improved the sensory acceptability until 25 days, compared to the control. Results revealed that edible films made of chitosan and containing EOs improved the quality parameters and safety attributes of refrigerated or fresh meat.

The by-product of sesame seed coats from the tahini industry was used for the extraction of bioactive compounds as novel antioxidants. This study was designed to evaluate the effect of a natural antioxidant on the quality of refined olive oil (ROO) stored at 60 ± 1 °C for up to 48 days. The lyophilized sesame seed coats extract (LSSCE) was placed into fresh ROO at three levels, i.e., 200, 400, and 600 mg kg⁻¹, and compared with 200 mg kg⁻¹ BHT (reference) and without antioxidant (control). LSSCE exhibited high phenolic (105.9 mg GAE g⁻¹) and lignin (6.3 mg g⁻¹) contents as well as antioxidant activity based on HPLC/DAD. In ROO samples, Including LSSCE, the values of peroxide, p-anisidine, K₂₃₂, and K₂₇₀ were remarkably lower than control during storage. The kinetic rate constant (k) of oxidation indicators was the lowest in ROO samples containing BHT and LSSCE 600 mg kg⁻¹compared with other treatments. LSSCE improved the organoleptic acceptability of ROO samples up to 48 days of storage. Moreover, the shelf life (assuming a Q₁₀ value of 2.0 for lipid oxidation) of ROO treated with LSSCE was increased. The findings revealed that LSSCE is a promising natural antioxidant in delaying oxidation, enhancing oil stability, and prolonging the shelf life (~475 days at ambient temperature).