Development of antimicrobial films based on poly(lactic acid) incorporated with Thymus vulgaris essential oil and ethanolic extract of Mediterranean propolis

Antimicrobial activity, mechanical and thermal properties of cassava starch films incorporated with beeswax and propolis

Edible films can be formed from different polymeric compounds. The use of starch has gained extra value; because it can be used in combination with plasticizers and lipids, helping to improve mechanical properties. Besides, with the addition of an antimicrobial, the function of these films can be extended. The objective of this research was to evaluate the effect of native cassava starch, beeswax and ethanolic propolis extract (EPE) on the mechanical, thermal and inhibitory properties against the Aspergillus niger fungus. An experimental Box-Behnken design with three factors: cassava starch concentration (2-4%w/v), beeswax (0.5-0.9%w/w) and EPE (1-4%v/w) was used. The films obtained were opaque and with low mechanical properties. EPE concentration affected tensile strength, elongation at break (EB) and Young's modulus (YM), and cassava starch content only affected EB and YM. In thermal properties, the weight loss was affected by the cassava starch-beeswax interaction, where the most loss occurred at high levels of these factors in the temperature range of 200-360 °C. The films reduced the growth of the Aspergillus niger by 51%, where the beeswax-EPE interaction had a significant positive effect. The characteristics of the developed films suggest that they would be more acceptable as fruit and vegetable coatings.

Properties of active packaging of PLA-PCL film integrated with chitosan as an antibacterial agent and syzygium cumini seed extract as an antioxidant agent

Active packaging is becoming increasingly significant in the food industry. The present study aims to explore the use of Syzygium Cumini Seed Extract (SCSE) as an antioxidant and chitosan as an antibacterial agent to produce active packaging based on polylactic acid (PLA), poly ε-caprolactone (PCL), and polyethylene glycol (PEG) blend. Using advanced characterization techniques, active packaging (PLA/PCL/PEG) incorporating with 0.5 g chitosan-0.5 mL SCSE was evaluated for its mechanical, physical, structural, and antibacterial-antioxidant properties. The addition of chitosan-SCSE caused an 18.57 % increase in tensile strength and decreased the Water Vapor Transmission Rate (WVTR) by up to 52 %, whereas smooth surface microscopy indicated good compatibility between polymers and active agents. Active packaging incorporating chitosan-SCSE reduced 96.66 % of Gram-positive bacteria Staphylococcus aureus and 73.98 % of Gram-negative bacteria, Escherichia coli. During 15 days of storage, the active packaging was able to slow the increase in Total Volatile Basic Nitrogen (TVBN) in beef and prevent the decrease in vitamin C contents in pineapple.

Recent advances in edible coatings and their application in food packaging

The food packaging industries are facing the challenge of food waste generation. This can be addressed through the use of edible coating materials. These coatings aid in extending the shelf life of food products, reducing waste. The key components of these coatings include food-grade binding agents, solvents, and fillers. The integration of polysaccharide, protein, lipids, bioactive and composite-based materials with edible coating matrix aids to combat substantial post-harvest loss of highly perishable commodities and elevates the quality of minimally processed food. The aim of this review is to introduce the concept of edible coatings and discuss the different coating materials used in the food industry, along with their properties. Additionally, this review aims to classify the coating types based on characteristic features and explore their application in various food processing industries. This review provides a comprehensive overview of edible coatings, including the integration of polysaccharides, proteins, lipids, bioactive, and composite-based materials into the coating matrix. This review also addresses the significant post-harvest loss of highly perishable commodities and emphasizes the enhancement of quality in minimally processed food. Furthermore, the antimicrobial, anti-corrosive, and edible characteristics are highlighted, showcasing their potential applications in different food packaging industries. Moreover, it also discusses the challenges, safety and regulatory aspects, current trends, and future perspectives, aiming to shed light on the commercialization and future investigation of edible coatings.

Effect of thymol on properties of bionanocomposites from poly (lactic acid)/poly (butylene succinate)/nanofibrillated cellulose for food packaging application

The present study developed the formulation of active bionanocomposites films endowed with the abilities of high biodegradability and antimicrobials for active packaging applications. The aim of this work was to prepare poly (lactic acid)/poly (butylene succinate) (PLA/PBS) blended films reinforced with different concentrations of nanofibrillated cellulose (NFC) and 9 % of thymol essential oil (EO) using the casting method. The active films were further evaluated through Fourier transform infrared spectroscopy (FTIR); as well as mechanical, physical, water vapour permeability (WVP), thermal analysis (TGA), biodegradation, morphological, and antimicrobial (% reduction of bacteria) testing. The tensile strength (TS) of PLA/PBS blend films increased by 12 % with the incorporation of 2 wt% of NFC. The PLA/PBS/NFC with 9 % thymol EO has a good water barrier performance with its tensile strength, elongation at break, and tensile modulus was 13.2 MPa, 13.1 %, and 513 MPa respectively. The presence of NFC promoted the disintegration of PLA/PBS films by 70.5 %. These films promoted the antibacterial activity against S. aureus and E. coli. The study demonstrates that the developed films improved the qualities of chicken fillets and have great potential to be used as active bionanocomposites in food packaging applications.

Smart Packaging Based on Polylactic Acid: The Effects of Antibacterial and Antioxidant Agents from Natural Extracts on Physical-Mechanical Properties, Colony Reduction, Perishable Food Shelf Life, and Future Prospective

Changes in consumer lifestyles have raised awareness of a variety of food options and packaging technologies. Active and smart packaging is an innovative technology that serves to enhance the safety and quality of food products like fruit, vegetables, fish, and meat. Smart packaging, as a subset of this technology, entails the integration of additives into packaging materials, thereby facilitating the preservation or extension of product quality and shelf life. This technological approach stimulates a heightened demand for safer food products with a prolonged shelf life. Active packaging predominantly relies on the utilization of natural active substances. Therefore, the combination of active substances has a significant impact on the characteristics of active packaging, particularly on polymeric blends like polylactic acid (PLA) as a matrix. Therefore, this review will summarize how the addition of natural active agents influences the performance of smart packaging through systematic analysis, providing new insights into the types of active agents on physical-mechanical properties, colony reduction, and its application in foods. Through their integration, the market for active and smart packaging systems is expected to have a bright future.

Development and characterization of antioxidant bilayer film based on poly lactic acid-bitter vetch (Vicia ervilia) seed protein incorporated with Pistacia terebinthus extract for active food packaging

This study focuses on designing an active bilayer food package film based on polylactic acid (PLA) and bitter vetch seed protein incorporated with Pistacia terebinthus extract (PTE). The effect of PTE on the physicochemical, barrier, structural, mechanical, and antioxidant properties of the active film was determined. Moisture content, water solubility, and water vapor permeability (WVP) of the active films indicated that the addition of PTE increased its suitability for food packaging. FE-SEM micrographs illustrated that the resulting films had a smooth and dense surface, describing a continuous network of protein molecules within the film structure. FTIR analysis displayed the physical interaction between PTE and the film polymer. XRD revealed an increase in the crystallinity of the active films. The resulting active film had a low migration rate (<7%) of phenolic compounds into fatty food simulant. Notably, the addition of PTE significantly (P ≤ 0.05) decreased the tensile strength and Young's modulus (from 15.13 and 315.98 MPa to 14.07 and 254.07 MPa, respectively). Concurrently, there was an increase in the elongation at break of the active films (from 23.19 to 75.60%), indicating higher flexibility compared to control films. Additionally, the incorporation of PTE improved the thermal properties of active films. The antioxidant capacity of the designed films was measured based on their DPPH radical scavenging activity, revealing that the antioxidant capacity of the control film increased from 44.65% to 59.72% in the active film containing 15% PTE. In conclusion, the prepared bilayer film can effectively be used as an active food package for sensitive foods to oxidation.

Development of active packaging film based on poly (lactic acid) incorporated with Piper betel leaf ethanolic extract and its application in the shelf-life extension of tuna meat

Active packaging films based on poly (lactic acid) (PLA) were developed by adding different concentrations (5 wt% and 10 wt%) of betel leaf (Piper betel) ethanolic extract (BLEE). The extract showed excellent antioxidant (80.2 %) and antimicrobial properties (18.05 and 16.05 mm against S. aureus and E. coli respectively). The films' structural, functional, and mechanical attributes were studied, along with their potential for extending the shelf life of tuna meat. The water solubility and water permeability were reduced with the incorporation of BLEE; while the tensile strength showed an inverse relationship with the concentration, 214.5 kg/cm2 (5 wt%), and to 307.6 kg/cm2 (10 wt%). The lipid oxidation in PLA-BLEE-packed tuna meat stored under refrigeration (7 days) showed a significant reduction, which could be attributed to the phenolic migration from the films. The new PLA-BLEE films with significant antibacterial and film attributes could be used in food packaging and to extend the shelf life of commodities that have been packaged.

Advances in propolis and propolis functionalized coatings and films for fruits and vegetables preservation

Propolis, as a natural active substance, is rich in polyphenols, with low toxicity, antioxidant, antifungal and antibacterial properties, which can be applied to the post-harvest preservation of fruits and vegetables. Propolis extracts and propolis functionalized coatings and films have exhibited good freshness in various types of fruits and vegetables as well as fresh-cut vegetables. They are mainly used to prevent water loss after harvesting, to inhibit the infestation of bacteria and fungi after harvesting and to enhance the firmness and apparent quality of fruits and vegetables. Moreover, propolis and propolis functionalized composites have a small or even insignificant effect on the physicochemical parameters of fruits and vegetables. Furthermore, how to cover the special smell of propolis itself so that it does not affect the flavor of fruits and vegetables, and the application of propolis extract in wrapping paper and packaging bag of fruits and vegetables, are worthwhile to further investigate.

Egyptian propolis extract for functionalization of cellulose nanofiber/poly(vinyl alcohol) porous hydrogel along with characterization and biological applications

Bee propolis is one of the most common natural extracts and has gained significant interest in biomedicine due to its high content of phenolic acids and flavonoids, which are responsible for the antioxidant activity of natural products. The present study report that the propolis extract (PE) was produced by ethanol in the surrounding environment. The obtained PE was added at different concentrations to cellulose nanofiber (CNF)/poly(vinyl alcohol) (PVA), and subjected to freezing thawing and freeze drying methods to develop porous bioactive matrices. Scanning electron microscope (SEM) observations displayed that the prepared samples had an interconnected porous structure with pore sizes in the range of 10-100 μm. The high performance liquid chromatography (HPLC) results of PE showed around 18 polyphenol compounds, with the highest amounts of hesperetin (183.7 µg/mL), chlorogenic acid (96.9 µg/mL) and caffeic acid (90.2 µg/mL). The antibacterial activity results indicated that both PE and PE-functionalized hydrogels exhibited a potential antimicrobial effects against Escherichia coli, Salmonella typhimurium, Streptococcus mutans, and Candida albicans. The in vitro test cell culture experiments indicated that the cells on the PE-functionalized hydrogels had the greatest viability, adhesion, and spreading of cells. Altogether, these data highlight the interesting effect of propolis bio-functionalization to enhance the biological features of CNF/PVA hydrogel as a functional matrix for biomedical applications.

Investigating functional properties of halloysite nanotubes and propolis used in reinforced composite film based on soy protein/basil seed gum for food packaging application

This study aimed to investigate the effect of halloysite nanotubes (HNTs) on the physicochemical characteristics of the soy protein isolated/basil seed gum (SPI/BSG) film activated with propolis (PP). The obtained results of scanning electron microscope (SEM), thermal gravimetric analysis (TGA), and tensile investigations illustrated that the addition of HNTs as nanofiller led to positive changes in the morphology, thermal stability, and mechanical characteristics of SPI/BSG films. The barrier properties of films considerably decreased with incorporation of HNTs. Furthermore, the encapsulation of PP as bioactive agent into the produced films significantly increased (P < 0.05) the antioxidant potential of the samples in DPPH radical-scavenging activity assays. The antibacterial effects of film also significantly increased (P < 0.05) after the encapsulation of PP. In conclusion, the produced films illustrated acceptable efficiency for usage in food packaging system.

Obtaining poly (lactic acid) nanofibers encapsulated with peppermint essential oil as potential packaging via solution-blow-spinning

The development of active packaging based on biodegradable material and incorporating active compounds, such as essential oil, is a new technique to ensure food safety without harming the environment. In this study, nanofiber mats of poly (lactic acid)/ polyethylene glycol (PLA/PEG) blend incorporated with peppermint essential oil (PO) at different ratios (5-20 % v/w) were produced by solution-blow-spinning (SBS) for potential packaging application. Electron microscopy showed a cylindrical and interlaced morphology for PLA/PEG/PO and a significant increase in the diameter (139-192 nm) of the nanofibers by increasing PO content. All nanofibers showed high thermal stability (278-345 °C) suitable for use in the food industry. Nuclear magnetic resonance (¹³C NMR) spectrum confirmed PO in the nanofibers after SBS. ATR-FTIR spectral analysis supported the chemical composition of the nanofiber mats. PO addition led to obtaining hydrophobic nanofibers, enhancing the contact angle to 122° and decreasing water vapor permeability (60 % reduction compared to the PLA/PEG (3.0 g.mm.kPa^-1.h^-1.m^-2). Although the PLA/PEG/20%PO nanofibers did not show halo formation in 24 h, they effectively extended the strawberries' shelf-life at 25 °C, evidencing PO release over time. It also reduced weight loss (2.5 % and 0.3 % weight loss after 5 days for PLA/PEG and PLA/PEG/20%PO, respectively) and increased firmness (8-12 N) for strawberries packed with the nanofiber mats. It is suggested that PLA/PEG films incorporating PO may be used as an active, environmentally friendly packaging material.

Development of active and biodegradable film of ternary-based for food application

The effectiveness of plastic packaging in protecting food is quite appreciable, but its non-biodegradable characteristic raises concerns about environmental impacts. This has drawn attention to the development of alternative materials for food packaging from bio-based polymers. Chitosan, a polysaccharide with biodegradable, biocompatible, and non-toxic properties, is widely used in the formulation of food films. The objective of this work was to create a biodegradable and sustainable chitosan-based film whose active and intelligent action is obtained from red cabbage anthocyanins and the addition of propolis. The edible film’s thickness and total polyphenol content were 61.0 ±0.1μm and 20.08 ±0.5 mgAG g-1, respectively. The content of phenolic compounds and the biodegradation showed significant results (p <0.05), besides the good thermal stability to 200 °C and transparency. The proposed formulation developed an edible, biodegradable, and active (antioxidant) film with interesting heat-sealing resistance, moisture barrier and gas transfer, which contributes to increasing food shelf life.

Antimicrobial Compounds in Food Packaging

This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was on one of the groups of bioactive components that are used in these packaging, namely antimicrobial agents. Among the antimicrobial agents, we selected those that have already been used in packaging and that promise to be used elsewhere, e.g., in the production of antimicrobial biomaterials. Main groups of antimicrobial agents (i.e., metals and metal oxides, organic acids, antimicrobial peptides and bacteriocins, antimicrobial agents of plant origin, enzymes, lactoferrin, chitosan, allyl isothiocyanate, the reuterin system and bacteriophages) that are incorporated or combined with various types of packaging materials to extend the shelf life of food are described. The further development of perspectives and setting of new research directions were also presented.

An Active Bio-Based Food Packaging Material of ZnO@Plant Polyphenols/Cellulose/Polyvinyl Alcohol: DESIGN, Characterization and Application

Active packaging materials protect food from deterioration and extend its shelf life. In the quest to design intriguing packaging materials, biocomposite ZnO/plant polyphenols/cellulose/polyvinyl alcohol (ZnPCP) was prepared via simple hydrothermal and casting methods. The structure and morphology of the composite were fully analyzed using XRD, FTIR, SEM and XPS. The ZnO particles, plant polyphenols (PPL) and cellulose were found to be dispersed in PVA. All of these components share their unique functions with the composite's properties. This study shows that PPL in the composite not only improves the ZnO dispersivity in PVA as a crosslinker, but also enhances the water barrier of PVA. The ZnO, PPL and cellulose work together, enabling the biocomposite to perform as a good food packaging material with only a 1% dosage of the three components in PVA. The light shielding investigation showed that ZnPCP-10 can block almost 100% of both UV and visible light. The antibacterial activities were evaluated by Gram-negative Escherichia coli (E. coli) and Gram-positive staphylococcus aureus (S. aureus), with 4.4 and 6.3 mm inhibition zones, respectively, being achieved by ZnPCP-10. The enhanced performance and easy degradation enables the biocomposite ZnPCP to be a prospect material in the packaging industry.

Novel silver-modified carboxymethyl chitosan antibacterial membranes using environment-friendly polymers

The rapid reproduction of foodborne bacteria in food packaging threatens the health of consumers, the massive use and waste of packaging also causes serious environmental pollution. In this study, novel biodegradable antibacterial membranes based on silver-modified carboxymethyl chitosan (Ag-CMCS) were prepared. Polylactic acid (PLA) and polybutylene adipate-co-terephthalate (PBAT) were used as the base membrane materials. Characterization of the prepared membranes was performed by scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDS), atomic force microscope (AFM), X-ray photoelectron spectroscopy (XPS), water contact angle, and so on. Especially, the silver on the surface of Ag-CMCS was proved to be metallic silver. For the first cycle of zone of inhibition test, the diameter of inhibition zone could reach up to 17 mm while the mass of silver released was negligible. The prepared antibacterial membranes could kill almost 100% of bacteria under certain conditions and inhibition zone still existed after more than 7 cycles of tests, indicating the prepared antibacterial membranes were effective. This study could provide new ideas for preparing efficient and environment-friendly antibacterial food packaging membranes.

Nanoemulsion as an Effective Inhibitor of Biofilm-forming Bacterial Associated Drug Resistance: An Insight into COVID Based Nosocomial Infections

Antibiotic overuse has resulted in the microevolution of drug-tolerant bacteria. Understandably it has become one of the most significant obstacles of the current century for scientists and researchers to overcome. Bacteria have a tendency to form biofilm as a survival mechanism. Biofilm producing microorganism become far more resistant to antimicrobial agents and their tolerance to drugs also increases. Prevention of biofilm development and curbing the virulency factors of these multi drug resistant or tolerant bacterial pathogens is a newly recognised tactic for overcoming the challenges associated with such bacterial infections and has become a niche to be addressed. In order to inhibit virulence and biofilm from planktonic bacteria such as, Pseudomonas aeruginosa, Acinetobacter baumannii, and others, stable nanoemulsions (NEs) of essential oils (EOs) and their bioactive compounds prove to be an interesting solution. These NEs demonstrated significantly greater anti-biofilm and anti-virulence activity than commercial antibiotics. The EO reduces disease-causing gene expression, which is required for pathogenicity, biofilm formation and attachment to the surfaces. Essential NE and NE-loaded hydrogel surface coatings demonstrates superior antibiofilm activity which can be employed in healthcare-related equipments like glass, plastic, and metal chairs, hospital beds, ventilators, catheters, and tools used in intensive care units. Thus, anti-virulence and anti-biofilm forming strategies based on NEs-loaded hydrogel may be used as coatings to combat biofilm-mediated infection on solid surfaces.

Recent Advances in PLA-Based Antibacterial Food Packaging and Its Applications

In order to reduce environmental pollution and resource waste, food packaging materials should not only have good biodegradable ability but also effective antibacterial properties. Poly(lactic acid) (PLA) is the most commonly used biopolymer for food packaging applications. PLA has good physical properties, mechanical properties, biodegradability, and cell compatibility but does not have inherent antibacterial properties. Therefore, antibacterial packaging materials based on PLA need to add antibacterial agents to the polymer matrix. Natural antibacterial agents are widely used in food packaging materials due to their low toxicity. The high volatility of natural antibacterial agents restricts their application in food packaging materials. Therefore, appropriate processing methods are particularly important. This review introduces PLA-based natural antibacterial food packaging, and the composition and application of natural antibacterial agents are discussed. The properties of natural antibacterial agents, the technology of binding with the matrix, and the effect of inhibiting various bacteria are summarized.

Polylactide-Based Films with the Addition of Poly(ethylene glycol) and Extract of Propolis-Physico-Chemical and Storage Properties

Polymeric films based on polylactide (PLA) with the addition of poly(ethylene glycol) (PEG) and a chloroformic extract of propolis were obtained. In the case of the studied films, polylactide (PLA) played the role of polymeric matrix and poly(ethylene glycol) was used as a plasticizer, while the extract of propolis was incorporated as a compound that could significantly affect the properties of the obtained materials, especially the water vapour permeation rate and the stability of the food products. Moreover, changes in structure, morphology, mechanical and storage properties as well as differences in colour, thickness and transparency after introducing propolis into the PLA-PEG system were determined. Based on the obtained results, it was established that the addition of the chloroformic extract of propolis significantly influences the most important properties taken into account during food packaging. It was also noticed that films with incorporated propolis were characterised by a significant improvement in the water vapour barrier property. Moreover, the obtained results prove that packaging containing a chloroformic propolis extract allow for the maintenance of the quality of the fruit stored for an extended period of time. To summarise, the application of a chloroformic propolis extract enables the formation of packaging materials that extend the shelf life of stored food products.

Preparation and Characterization of New Electrospun Poly(lactic acid) Nanofiber Antioxidative Active Packaging Films Containing MCM-41 Mesoporous Molecular Sieve Loaded with Phloridzin and Their Application in Strawberry Packaging

Health concerns about food safety have increased in recent years. In order to ensure the safety and increase the shelf-life of food, many methods have been used to slow down the oxidation rate of food fat. In order to solve this problem, a new type of antioxidant-active packaging has emerged. Poly(lactic acid) (PLA) films containing phloridzin adsorbed on to an MCM-41 mesoporous molecular sieve were prepared by electrostatic spinning, using PLA as a film-forming substrate, phloridzin as an antioxidant, and MCM-41 as the adsorption and controlled release carrier. The physical properties of the new films—including microscopic structure, water vapor transmission rate, and fresh-keeping effects, as well as the mechanical, thermal, antioxidant, and antibacterial properties—were studied. When the mass ratio of MCM-41 to phloridzin is 1:2, the nanofiber membrane achieves a 53.61% free-radical scavenging rate and better antibacterial performance (85.22%) due to the high content of phloridzin (30.54%). Additionally, when the mass ratio of the molecular sieve to phloridzin is 1:2 and 3:4 (with the best antibacterial performance of 89.30%), the films significantly delay lipid oxidation in the strawberry packaging, allowing the fresh-keeping time to be extended to up to 21 days before mildew appears. In this study, an MCM-41 mesoporous molecular sieve was used to load phloridzin for the first time. The packaging film with phloridzin, MCM-41, and poly(lactic acid) were used as the raw materials and electrospinning technology was used to prepare the packaging film with antioxidant activity. The packaging film was used for the first time in the packaging of strawberries.

Origanum majorana L. Essential Oil-Coated Paper Acts as an Antimicrobial and Antioxidant Agent against Meat Spoilage

This study first-ever tested the impact of active packaging paper coated with cationic starch containing Origanum majorana L. essential oil with 69.26% carvacrol polyphenol on the physical, chemical, and microbiological quality of minced beef stored at +4 °C for 0, 6, and 12 days. An analysis of electron scanning microscopy and infrared spectroscopy showed origanum oil entrapment on paper. Meat samples packaged without origanum oil at 6th and 12th days of storage were unfit for consumption. In contrary, origanum oil significantly reduced microbial counts by 2.5 log 10 CFU/g, the peroxide value by 22%, lipid oxidation by 22, the pH-dependent meat spoilage value by 27%, dry matter losses by 7%, and antioxidant activity losses by 40% and restored color and odor reductions. Origanum oil extended the shelf-life of minced beef up to the 6th day of cold storage with no negative effect on meat color and odor.

Combining carvacrol and nisin in biodegradable films for antibacterial packaging applications

In this work, the feasibility of antibacterial biopolymeric films containing carvacrol (CRV) and a nisin commercial formulation (Nis) for potential food packaging applications was investigated. As polymer matrix, a commercial biodegradable polymer formulation of Mater-Bi (MB) was chosen due to its significant food packaging applications. CRV and Nis were chosen due to their well-established antibacterial properties and their potential synergistic effect. MB/CRV, MB/Nis, and MB/CRV/Nis systems were produced by melt mixing and compression molding. The mechanical properties of the films were evaluated by tensile tests. Differential scanning calorimetry was assessed aiming at investigating the effect of the two compounds and their mixture on the thermal properties of MB. The release profile of CRV and Nis from the MB-based films was evaluated in water at 4 °C by UV-Vis measurements and it was fitted with a power-law model. The antibacterial activity of MB-based films was tested in vitro against Listeria monocytogenes, Salmonella enteritidis, Escherichia coli, and Staphylococcus aureus. The combination of CRV and Nis strongly affected the properties of the MB-based films and ensured higher antibacterial activity if compared to MB/CRV and MB/Nis systems.