Antifungal mechanism of essential oil against foodborne fungi and its application in the preservation of baked food

Active food packages for cake conservation: Antifungal potential of bean starch biodegradable films with orange peel essential oil

This study aimed to apply antifungal films as biodegradable active packages for cake conservation. Native or octenyl succinic anhydride (OSA)-modified carioca bean starches (4 %, w/v) were used to produce films incorporated with orange peel essential oil (5 % and 10 %, v/w). d-limonene was determined as the major compound (94.25 %) in orange peel essential oil. Filmogenic solutions exhibited greater stability due to OSA modification. The films presented a continuous morphology, high luminosity (97.0 %), and low opacity (8.6 %), moisture content of 24.2 %, solubility in water of 38.0 %, and a water vapor permeability of 4.97 g.mm/m2.day.KPa. They remained intact after 24 h of immersion in water. The mechanical properties included a tensile strength (5.44 MPa) and an elongation at break (52.0 %). The antifungal activity of the essential oil and the films against Penicillium crustosum and Aspergillus flavus was high, with higher inhibition of A. flavus. Films produced from OSA-modified starch exhibited improved morphological properties, showing increased homogeneity over native starch films. The bean starch films with 10 % orange peel essential oil exhibited an enhanced antifungal effect. They were used for the application in cake conservation, displaying high inhibition of fungi with the potential for the formation of biodegradable active food packaging.

The Control of Postharvest Soft Rot Caused by Rhizopus stolonifer on Kokei No. 14 Organic Sweet Potato Roots by Carvacrol, Thymol, and Thyme Oil

Soft rotting caused by Rhizopus stolonifer is one of the most important postharvest decays in Kokei No. 14 organic sweet potato roots. While various methods have been explored for controlling this pathogen, there remains a need for effective, safe, and applicable alternatives, particularly using essential oils (EOs). This study evaluated the efficacy of EOs, specifically carvacrol, thymol, and thyme oil, in controlling Rhizopus soft rot. We conducted both in vitro and in vivo tests to assess their effects on fungal mycelial growth, spore germination, and the incidence and severity of soft rot in sweet potatoes, along with quality evaluations of the roots. The results indicated that the vapor phase of carvacrol, thymol, and thyme oil was more effective than the contact phase in inhibiting fungal growth and spore germination. In vivo tests revealed that all three EOs significantly reduced the incidence and severity of soft rot, with thymol and thyme oil at 300 mg/L, and carvacrol at 500 mg/L being the most effective. Quality assessments showed minimal impact on properties such as firmness, weight loss, color, starch, carotenoids, and flavonoids, although residual odors increased. GC/MS analysis confirmed that thyme oil contained high levels of both thymol and carvacrol, along with other antimicrobial compounds, suggesting that the cumulative activity of these volatile compounds enhanced their bacteriostatic effects. Thyme oil demonstrated greater efficacy in reducing soft rot development compared to its individual components, making it a promising biofumigant for controlling postharvest diseases in Kokei No. 14 organic sweet potato roots. These findings emphasized the potential for using thyme oil as a safe and effective approach to managing postharvest decay.

Synergistic anti-biofilm strategy based on essential oils and its application in the food industry

The microbial biofilm can induce a variety of food safety problems, and cause huge economic losses. Essential oils (EOs) not only have broad-spectrum antibacterial activity but also have a good ability to inhibit biofilm. However, the addition dose of EOs in practical application usually exceeds their flavor threshold, resulting in the appearance of undesired flavor. Therefore, synergistic antimicrobial may be a potential strategy to improve the antibacterial activity of EOs and to reduce their dosage. This paper focuses on the analysis of the synergistic anti-biofilm strategies based on EOs. Based on these, the action mechanism of EOs against biofilm and other commonly used anti-biofilm strategies in the food industry are summarized. The anti-biofilm mechanism of EOs is mainly related to inhibiting the synthesis of extracellular polysaccharides and proteins, destroying biofilm structure, inhibiting the metabolic activity of biofilm, inhibiting quorum sensing (QS) and regulating the formation of biofilm and the expression of toxicity-related genes. At present, the commonly used anti-biofilm strategies in the food industry mainly include physical strategies, chemical strategies and biological strategies, among which the combined application of different strategies is the future development trend. In particular, the synergistic anti-biofilm strategy based on EOs has shown great application value in the food industry. To sum up, some new information in this paper will give guidance and provide more reference for the development of efficient biofilm regulation strategies in future.

Anti-Candida albicans effect and mechanism of Pachysandra axillaris Franch

ETHNOPHARMACOLOGICAL RELEVANCE

Pachysandra axillaris Franch., a traditional herbal medicine in Yunnan, has been used to treat traumatic injuries and stomach ailments, some of which were related to microbial infections in conventional applications, but, to the best of our knowledge, the antifungal bioactivity of this plant and its main antifungal components have not been previously reported.

AIM OF THE STUDY

To identify the antifungal compounds of P. axillaris against fluconazole-resistant C. albicans in vitro and in vivo, and then elucidate the underlying mechanism of action.

MATERIALS AND METHODS

The antifungal compounds were obtained by bioguided isolation, and then they were investigated in vitro by MIC, growth curves, time-kill assay, and drug resistance induction. The antifungal mechanism was explored using combined network pharmacology and metabolomic analysis, and further supported by analyzing sterol composition using LC-MS/MS, scanning and transmission electron microscopy observation of fungal cell morphology, examining its effects on cell membranes using the fluorescent probes and RT-qPCR. Additionally, the antifungal effect in vivo was evaluated by a murine C. albicans skin infection model.

RESULTS

Three bioactive compounds from P. axillaris efficiently inhibited fluconazole-resistant C. albicans (MIC = 4 μg/mL), in which the major compound, pachysamine M, affected the ergosterol biosynthesis pathway by inhibiting ERG genes (ERG1, ERG4, ERG7, ERG9, and ERG24), leading to the accumulation of squalene, lanosterol, and zymosterol. So, pachysamine M targeted cell membranes in vitro by reducing the ergosterol level, to avoid drug resistance. In addition, it promoted wound healing, reduced fungal load, and alleviated inflammation in vivo.

CONCLUSIONS

Pachysamine M, an antifungal compound without reported before, inhibited fluconazole-resistant C. albicans efficiently in vitro and in vivo, and its mechanism targeted cell membranes, reducing the risk of drug resistance, which validated the traditional use of P. axillaris for the treatment of fungal skin infections.

Multi-functional reinforced food packaging using delivery carriers: A comprehensive review of preparation, properties, and applications

With the rapid development of globalization, food packaging takes on more responsibility, while guaranteeing product quality and safety. In this context, the health risks associated with chemically synthesized additives and inorganic nanoparticles have opened a new chapter in the reinforcement of food packaging with natural active ingredients. Various delivery carriers have been developed to overcome the limitations of poor stability, uneven dispersion, and low bioavailability of natural active ingredients. The combination of encapsulation technologies can increase the biocompatibility of the active ingredient with the packaging material. Moreover, the protective and slow-release effects of the carrier matrix on the active ingredients are desirable for the reinforcement of food packaging. This review presents the latest advances in the application of delivery systems in food packaging, including the types of delivery systems used in food packaging, reinforced properties of food packaging, and potential applications in the food industry. Previous scientific studies found that active ingredient-loaded delivery carriers increased the effectiveness of food packaging in preventing food spoilage. Furthermore, the integration of active packaging with smart food packaging exhibits the synergistic effects of freshness monitoring and quality preservation. This review also discusses the challenges and trends in reinforcing food packaging with delivery carriers under a synergistic strategy that will provide new ideas and insights for the development and application of innovative food packaging.

Antifungal bioactivity of Sarcococca hookeriana var. digyna Franch. against fluconazole-resistant Candida albicans in vitro and in vivo

ETHNOPHARMACOLOGICAL RELEVANCE

Sarcococca hookeriana var. digyna Franch. has been widely utilized in folk medicine by the Miao people in the southwestern region of China for treating skin sores which may be associated with microbial infection.

AIM OF THE STUDY

To investigate the antifungal bioactivity of S. hookeriana var. digyna against fluconazole-resistant Candida albicans in vitro and in vivo, as well as its underlying mechanism and the key bioactive component.

MATERIALS AND METHODS

The antifungal bioactivity of 80% ethanol extract of S. hookeriana var. digyna (SHE80) was investigated in vitro using the broth microdilution method, time-growth curve, and time-kill assay. Its key functional component and antifungal mechanism were explored with combined approaches including UPLC-Q-TOF-MS, network pharmacology and metabolomics. The antifungal pathway was further supported via microscopic observation of fungal cell morphology and examination of its effects on fungal biofilm and cell membranes using fluorescent staining reagents. In vivo assessment of antifungal bioactivity was conducted using a mouse model infected with C. albicans on the skin.

RESULTS

S. hookeriana var. digyna suppressed fluconazole-resistant C. albicans efficiently (MIC = 16 μg/mL, MFC = 64 μg/mL). It removed fungal biofilm, increased cell membrane permeability, induced protein leakage, reduced membrane fluidity, disrupted mitochondrial membrane potential, induced the release of reactive oxygen species, promoted cell apoptosis, and inhibited the transformation of fungi from the yeast state to the hyphal state significantly. In terms of mechanism, it affected sphingolipid metabolism and signaling pathway. Moreover, the predicted bioactive component, sarcovagine D, was supported by antifungal bioactivity evaluation in vitro (MIC = 4 μg/mL, MFC = 16 μg/mL). Furthermore, S. hookeriana var. digyna promoted wound healing, reduced the number of colony-forming units, and reduced inflammation effectively in vivo.

CONCLUSIONS

The traditional use of S. hookeriana var. digyna for fungal skin infections was supported by antifungal bioactivity investigated in vitro and in vivo. Its mechanism and bioactive component were predicted and confirmed by experiments, which also provided a new antifungal agent for future research.

Tangerine peel-derived nitrogen-doped carbon dots incorporated chitosan/pullulan-based active packaging film for bread packaging

Citrus peel waste carbon dots based on nitrogen-doped (N-TanCD) were developed by a hydrothermal strategy to deliver active packaging fillers and characterized by transmission electron microscopy, photoluminescence, and Fourier transform infrared analyses. The addition of N-TanCD into chitosan-pululan (CS/Pul@N-TanCD) polymer blend amplified the tensile strength of the composite film by 22.8 %, whereas the antioxidant activities against DPPH and ABTS reached 62.7 % and 91.6 %, respectively. The proposed film showed blocked 98.8 % of UV-A and 100 % of UV-B without affecting the film's transparency. The CS/Pul@N-TanCD film lowered the contamination of L. monocytogenes and E. coli by more than 4 and 5 log CFU/mL, respectively. Sliced bread was packaged using CS/Pul-based films and stored for 12 days at 50 % relative humidity and 25 °C to investigate changes in the quality of the bread. It was found that bread packaged with CS/Pul film integrated with N-TanCD maintained excellent bread quality relating to appearance, moisture content, hardness, weight loss, and total viable bacterial count.

Chemical composition of Artemisia argyi essential oil and its antifungal activity against dermatophytes by inhibiting oxidative phosphorylation and causing oxidative damage

ETHNOPHARMACOLOGICAL RELEVANCE

Dermatophytes are notorious pathogens capable of infecting various mammals skin, posing serious threats to human health and overall life quality worldwide. Artemisia argyi has been recorded and applied for over a thousand years to treat skin itching. Although it has the potential to be developed as a plant-based antifungal agent, it's antifungal activity and action mechanism of active ingredients are still unclear.

AIM OF THE STUDY

The aim of this study was to investigate the chemical composition, antifungal activity against skin fungi, and potential mechanisms of Artemisia argyi essential oil (AEO).

MATERIALS AND METHODS

The chemical composition of AEO was analyzed by gas chromatography-mass spectrometry (GC-MS) firstly. Flat growth restraint and double half dilution tests was performed to evaluate AEO antifungal activity against Microsporum gypseum, Trichophyton mentagrophytes, and Trichophyton rubrum. And then, the physiological mechanism of AEO inhibiting dermatophytes was systematically explored through scanning electron microscopy, relative conductivity, membrane leakage, ROS content, and antioxidant enzyme activity. Finally, the main pathways were screened through transcriptome sequencing, while the related genes expression levels and enzyme activity were validated.

RESULTS

Monoterpenes and sesquiterpenoids were the most highly representative class of AEO. AEO had powerful antifungal activity against M. gypseum, T. mentagrophytes, and T. rubrum, with minimum inhibitory concentration (MIC) values of 0.6, 1.2, and 1.2 μL/mL, respectively. Moreover, AEO can also damage the cell membrane integrity of T. mentagrophytes, resulting in cellular extravasation of intracellular substances. Transcriptome analysis revealed that the main target of AEO is to inhibit electron transfer and oxidative phosphorylation during respiration, ultimately leading to obstruction of normal ATP synthesis and energy metabolism in mitochondria. And a large amount of ROS will generate due to the incompletely catalysis of oxygen under mitochondrial complexes. Coupled with the decrease of antioxidant enzyme (SOD, POD) activity, excessive accumulation of ROS will cause serious oxidative damage to cells and eventually exhibiting antifungal activity against dermatophytes.

CONCLUSIONS

The present study demonstrated that Artemisia argyi was a valuable source of active compounds with antifungal activity. These findings support AEO as a potential agent to inhibit dermatophytes and prevent related dermatophytoses.

Application of nano-ZnO in the food preservation industry: antibacterial mechanisms, influencing factors, intelligent packaging, preservation film and safety

In recent years, how to improve the functional performance of food packaging materials has received increasing attention. One common inorganic material, nanometer zinc oxide (ZnO-NPs), has garnered significant attention due to its excellent antibacterial properties and sensitivity. Consequently, ZnO-NP-based functional packaging materials are rapidly developing in the food industry. However, there is currently a lack of comprehensive and systematic reviews on the use of ZnO-NPs as functional fillers in food packaging. In this review, we introduced the characteristics and antibacterial mechanism of ZnO-NPs, and paid attention to the factors affecting the antibacterial activity of ZnO-NPs. Furthermore, we systematically analyzed the application of intelligent packaging and antibacterial packaging containing ZnO-NPs in the food industry. At the same time, this paper also thoroughly investigated the impact of ZnO-NPs on various properties including thickness, moisture resistance, water vapor barrier, mechanical properties, optical properties, thermal properties and microstructure of food packaging materials. Finally, we discussed the migration and safety of ZnO-NPs in packaging materials. ZnO-NPs are safe and have negligible migration rates, simultaneously their sensitivity and antibacterial properties can be used to detect the quality changes of food during storage and extend its shelf life.

Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review

Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications.

Clove Essential Oil: Chemical Profile, Biological Activities, Encapsulation Strategies, and Food Applications

Plants have proven to be important sources for discovering new compounds that are useful in the treatment of various diseases due to their phytoconstituents. Clove (Syzygium aromaticum L.), an aromatic plant widely cultivated around the world, has been traditionally used for food preservation and medicinal purposes. In particular, clove essential oil (CEO) has attracted attention for containing various bioactive compounds, such as phenolics (eugenol and eugenol acetate), terpenes (β-caryophyllene and α-humulene), and hydrocarbons. These constituents have found applications in cosmetics, food, and medicine industries due to their bioactivity. Pharmacologically, CEO has been tested against a variety of parasites and pathogenic microorganisms, demonstrating antibacterial and antifungal properties. Additionally, many studies have also demonstrated the analgesic, antioxidant, anticancer, antiseptic, and anti-inflammatory effects of this essential oil. However, CEO could degrade for different reasons, impacting its quality and bioactivity. To address this challenge, encapsulation is viewed as a promising strategy that could prolong the shelf life of CEO, improving its physicochemical stability and application in various areas. This review examines the phytochemical composition and biological activities of CEO and its constituents, as well as extraction methods to obtain it. Moreover, encapsulation strategies for CEO and numerous applications in different food fields are also highlighted.

Chemical Composition and Biocontrol Activity of Different Essential Oils against Soil-Borne Fungal Pathogens

In this study, the efficacy of the essential oil of Mentha longifolia, Achillea arabica and Artemisia absinthium plants were evaluated against important soil-borne fungal pathogens as Verticillium dahliae, Rhizoctonia solani, and Fusarium oxysporum. Essential oils were obtained from plants by hydrodistillation method and the chemical components of essential oils were determined by analyzing by gas chromatography-mass spectrometry. The main components found as piperitone oxide (13.61%), piperitenone oxide (15.55%), pulegone (12.47%), 1-menthone (5.75%), and camphor (5.75%) in M. longifolia, á-selinene 13.38%, camphor 13.34%, L-4-terpineneol 8.40%, (-)-á-Elemene 7.01%, 1,8-cineole 4.71%, and (-)-spathulenol 3.84% in A. arabica, and á-thujone (34.64%), 1,8-cineole (19.54%), pulegone (7.86%), camphene (5.31%), sabinene (4.86%), and germacrene-d (3.67%) in A. absinthium. The antifungal activities of the oils were investigated 0.05, 0.1, 0.25, 0.5, 1.00, and 2.00 μl/ml concentrations with the contact effect method. M. longifolia oil (1.00 and 2.00 μl/ml) has displayed remarkable antifungal effect and provided 100% inhibition on mycelial growth of V. dahliae, R. solani and F. oxysporum. The results obtained from this study may contribute to the development of new alternative and safe methods against soil-borne fungal pathogens.

The significance of essential oils and their antifungal properties in the food industry: A systematic review

Essential oils (EOs) are natural products called volatile oils or aromatic and ethereal oils derived from various parts of plants. They possess antioxidant and antimicrobial properties, which offer natural protection against a variety of pathogens and spoilage microorganisms. Studies conducted in the last decade have demonstrated the unique applications of these compounds in the fields of the food industry, agriculture, and skin health. This systematic article provides a summary of recent data pertaining to the effectiveness of EOs and their constituents in combating fungal pathogens through diverse mechanisms. Antifungal investigations involving EOs were conducted on multiple academic platforms, including Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, spanning from April 2000 to October 2023. Various combinations of keywords, such as "essential oil," "volatile oils," "antifungal," and "Aspergillus species," were used in the search. Numerous essential oils have demonstrated both in vitro and in vivo antifungal activity against different species of Aspergillus, including A. niger, A. flavus, A. parasiticus, A. fumigatus, and A. ochraceus. They have also exhibited efficacy against other fungal species, such as Penicillium species, Cladosporium, and Alternaria. The findings of this study offer novel insights into inhibitory pathways and suggest the potential of essential oils as promising agents with antifungal and anti-mycotoxigenic properties. These properties could make them viable alternatives to conventional preservatives, thereby enhancing the shelf life of various food products.

Optimization of food-grade colloidal delivery systems for thermal processing applications: a review

Colloidal delivery systems are widely used in the food industry to enhance the dispersibility, stability, efficacy, or bioavailability. However, when exposed to the high temperature, delivery systems are often prone to degradation, which limits its application in thermal processing. In this paper, the effects of thermal processing on the performance of traditional protein-based or starch-based delivery systems are firstly described, including the molecular structure changes of proteins, starches or lipids, and the degradation of embedded substances. These effects are unfavorable to the application of the delivery system in thermal processing. Then, strategies of improving the heat resistance of food grade colloid delivery system and their use in frying, baking and cooking food are mainly introduced. The heat resistance of the delivery system can be improved by a variety of strategies, including the development of new heat-resistant materials, the addition of heat-resistant coatings to the surface of delivery systems, the cross-linking of proteins or starches using cross-linking agents, the design of particle structures, the use of physical means such as ultrasound, or the optimization of the ingredient formula. These strategies will help to expand the application of heat-resistant delivery systems so that they can be used in real thermal processing.

Recent advancements on use of essential oils as preservatives against fungi and mycotoxins spoiling food grains

Spoilage of grains by mycotoxigenic fungi poses a great threat to food security and human health. Conventionally used chemical agents to prevent grain fungi contamination cause increasingly significant problems such as microbial resistance, residual toxicity and environmental unfriendliness. In recent years, plant essential oils (EOs) have become a hot spot in the research of control of grain fungi and mycotoxins, due to their extensive sources, non-toxicity, environmental friendliness and good antifungal efficiency. The current review aims to provide an overview of the prevention of fungi and mycotoxins in grain through EOs. The antifungal and toxin inhibition efficiency of different EOs and their effective components are investigated. The inhibition mechanism of EOs on fungi and mycotoxins in grains is introduced. The influence of EOs treatment on the change of grain quality is also discussed. In addition, the formulations and techniques used to overcome the disadvantages of EOs application are introduced. The results of recent studies have confirmed that EOs provide great potential for controlling common fungi and mycotoxins in grains, and enhancing quantity and quality safety of grains.

Repair mechanism and application of self-healing materials for food preservation

The traditional packaging concept has reached its limits when it comes to ensuring the quality of food and extending its shelf life. Compared to traditional packaging materials, food packaging with self-healing function is becoming more and more popular. This is because they can automatically repair the damaged area, restore the original properties and prevent the decline of food quality and loss of nutrients. Materials based on various self-healing mechanisms have been developed and used on a laboratory scale in the form of coatings and films for food packaging. However, more efforts are needed for the commercial application of these new self-healing packaging materials. Understanding the self-healing mechanism of these packaging materials is very important for their commercial application. This article first discusses the self-healing mechanism of different packaging materials and compares the self-healing efficiency of self-healing materials under different conditions. Then, the application potential of self-healing coatings and films in the food industry is systematically analyzed. Finally, we give an outlook on the application of self-healing materials in the field of food packaging.

Antimicrobial and Antibiofilm Potential of Thymus vulgaris and Cymbopogon flexuosus Essential Oils against Pure and Mixed Cultures of Foodborne Bacteria

The spread of pathogenic and food spoilage microorganisms through the food chain still faces major mitigation challenges, despite modern advances. Although multiple cleaning and disinfection procedures are available for microbial load reduction in food-related settings, microbes can still remain on surfaces, equipment, or machinery, especially if they have the ability to form biofilms. The present study assessed the biofilm-forming properties of pure and mixed cultures of foodborne and spoilage bacteria (Listeria monocytogenes, Enterococcus faecalis, Aeromonas hydrophila, Brochothrix thermosphacta), using polystyrene and stainless steel contact surfaces. Subsequently, the antimicrobial and antibiofilm properties of Thymus vulgaris and Cymbopogon flexuosus essential oils—EOs—were evaluated against these bacteria. Moreover, in silico prediction of the absorption and toxicity values of the EOs’ major constituents was also performed, perceiving the putative application in food-related settings. Overall, biofilm formation was observed for all microbes under study, at different temperatures and both contact surfaces. In polystyrene, at 25 °C, when comparing pure with mixed cultures, the combination Listeria–Aeromonas achieved the highest biofilm biomass. Moreover, at 4 °C, increased biofilm formation was detected in stainless steel. Regarding thyme, this EO showed promising antimicrobial features (especially against A. hydrophila, with a MIC of 0.60 µg/µL) and antibiofilm abilities (MBEC of 110.79 µg/µL against L. monocytogenes, a major concern in food settings). As for lemongrass EO, the highest antimicrobial activity, with a MIC of 0.49 µg/µL, was also observed against L. monocytogenes. Overall, despite promising results, the in situ effectiveness of these essential oils, alone or in combination with other antimicrobial compounds, should be further explored.

The effect of essential oils mixture on chitosan-based film surface energy and antiadhesion activity against foodborne bacteria

In the food sector, the formation of biofilms as a result of microbial adherence on food-grade surfaces causes a major problem resulting in significant economic losses. Thereby, this work aimed to elaborate a biodegradable film using chitosan (CS-film) and reinforce its antiadhesion activity by incorporating pelargonium, clove, thyme, and cinnamon essential oils (EOs). Firstly, the antibacterial activity of these EOs alone and combined against four foodborne bacteria were analyzed by the microdilution method. Synergism was observed in the case of EOs combination. Secondly, the physicochemical characteristics and antiadhesion behavior of the CS-films were assessed by the contact angle method and ESEM, respectively. Results revealed that the EOs mixture treatment impacted considerably the physicochemical characteristics of the CS-film and reduced its qualitative and quantitative hydrophobicity. Moreover, the treated CS-film showed a strong antiadhesion behavior against Enterococcus hirae, Pseudomonas aeruginosa, Escherichia coli, and Staphylococcus aureus with percentages of non-covered surface equal to 97.65 ± 1.43%, 98.76 ± 0.32%, 99.68 ± 0.28%, and 95.63 ± 1.32% respectively. From all these results, the CS-film treated with the mixture of EOs presents a great potential for application as surface coating and food packaging preventing microbial adhesion and thus, avoiding food contamination and spoilage.