Effect of plasticizer type and essential oils on mechanical, physicochemical, and antimicrobial characteristics of gelatin, starch, and pectin‐based films

A novel active biopolymer coating of pectin, potato starch, and pyrogallol: Impact on postharvest quality of tomato (Solanum lycopersicum L.)

Recently, there has been an increasing interest in biodegradable films for extending food's shelf life. This study developed pectin-potato starch-based films incorporating varying pyrogallol concentrations and evaluated shelf life their physical, antioxidant, mechanical, optical, antibacterial, structural, biodegradation, and shelf-life properties. Among the tested films (F1, pectin; F2, pectin + potato starch; F3, pectin + potato starch + 0.5%pyrogallol; and F4, pectin + potato starch + 1%pyrogallol), F4 exhibited superior antibacterial activity against Staphylococcus aureus (42 mm), Klebsiella pneumoniae (20.5 mm), and Escherichia coli (25.5 mm), antioxidant activity (AA) (95% (diphenylpicrylhydrazyl), 76% (metal chelating activity), and 87% (hydroxyl radical scavenging assay)), mechanical, and soil biodegradation. Fourier transform infrared spectroscopy and field emission scanning electron microscopy confirmed biocompatibility, whereas differential scanning calorimetry studies showed thermal stability. Shelf-life studies on tomatoes at 30°C demonstrated that F4 film coating extended shelf life to 21 days by reducing weight loss (14.5%), total phenolic content (25 mg/100 g), AA (53.5%), firmness (46 N), and titratable acidity (0.38%) while maintaining the total soluble solids, pH, lycopene content, color, and microbial inhibition. This study introduces a novel active biodegradable film with enhanced antimicrobial, mechanical, and antioxidant properties for sustainable food packaging applications. PRACTICAL APPLICATION: This study introduces an eco-friendly biopolymer coating formulated to extend the shelf life of food by reducing spoilage and maintaining quality during storage. The coating is cost-effective, easy to produce, and can be used for industrial-scale applications by giving a sustainable alternative to synthetic packaging. It can provide consumers with long-lasting produce by maintaining freshness, reducing food waste, and promoting environmentally conscious food preservation practices.

Pectin-Based Active and Smart Film Packaging: A Comprehensive Review of Recent Advancements in Antimicrobial, Antioxidant, and Smart Colorimetric Systems for Enhanced Food Preservation

This review provides a comprehensive overview of recent advancements in biodegradable active and smart packaging utilizing pectin from various origins for food applications. It critically examines the challenges and limitations associated with these developments, initially focusing on the structural influences of pectin on the properties of packaging films. Methods such as spray drying, casting, and extrusion are detailed for manufacturing pectin films, highlighting their impact on film characteristics. In discussing active pectin films, the review emphasizes the effectiveness of incorporating essential oils, plant extracts, and nanoparticles to enhance mechanical strength, moisture barrier properties, and resistance to oxidation and microbial growth. Smart biodegradable packaging is a significant research area, particularly in monitoring food freshness. The integration of natural colorants such as anthocyanins, betacyanins, and curcumin into these systems is discussed for their ability to detect spoilage in meat and seafood products. The review details the specific mechanisms through which these colorants interact with food components and environmental factors to provide visible freshness indicators for consumers. It underscores the potential of these technologies to fulfill sustainability goals by providing eco-friendly substitutes for traditional plastic packaging.

Comparative Study of Crucial Properties of Packaging Based on Polylactide and Selected Essential Oils

In order to establish the differences in packaging containing various essential oils, polylactide (PLA)-based polymeric films incorporating poly(ethylene glycol) (PEG), clove (C), grapefruit (G), rosemary (R), and tea tree (T) essential oils were obtained and subsequently analyzed. In addition to examining structure and morphology, the polymer films underwent analyses that are particularly important with regard to contact with food. Mechanical and antioxidant properties, water vapor transmission rate (WVTR), and analysis of barrier properties against ultraviolet (UV) radiation, as well as the migration of ingredients into food simulants such as 10% v/v solutions of ethanol, 3% w/v acetic acid solution, and isooctane, were among the critical studies conducted. A comparison of the properties of the obtained materials allowed us to establish that the incorporation of essential oils significantly increases elongation at break and enhances UV barrier properties. In the case of materials containing clove oil and tea tree oil, a reduction in WVTR of about 1 g/m2/h was observed. The migration of the ingredients present in the films filled with clove oil, grapefruit oil, and tea tree oil into the acetic acid solution did not exceed 10 mg/kg, which is an acceptable value according to the European Union restrictions. Taking into account all of the studied properties, it should be stressed that the most promising packaging material is the film filled with clove oil.

Functionalized sodium alginate composite films based on double-encapsulated essential oil of wampee nanoparticles: a green preservation material

In this study, zein-pectin nanoparticles loaded with Wampee [Clausena lansium (Lour.) Skeels] (WEO) were developed. The particle size of the nanoparticles is 515.9 nm, polydispersity index is 0.4 and zeta potential is -39.3 mV. Subsequently, the ZWP was incorporated into sodium alginate (SA)-based film (ZWP-S). The films were then analyzed to determine their physical properties and thermal stability, and also to examine their microstructure and intermolecular forces using SEM, FTIR, and XRD techniques. Additionally, the films were evaluated for their antimicrobial and antioxidant activity, as well as their ability to sustain the release of WEO. Overall, the ZWP-S film conferred excellent functional properties, including UV barrier performance, mechanical properties (21 % increase in tensile strength), water sensitivity, stability, more compact structure, high antioxidant activity and long-lasting antimicrobial activity, surpassing those of the control film. Consequently, it was applied as a novel coating for preserving strawberries, rotting rate of strawberries was reduced by 43 % at 6d, yielding promising results in prolonging the freshness of the fruit.

Gelatine Blends Modified with Polysaccharides: A Potential Alternative to Non-Degradable Plastics

Non-degradable plastics of petrochemical origin are a contemporary problem of society. Due to the large amount of plastic waste, there are problems with their disposal or storage, where the most common types of plastic waste are disposable tableware, bags, packaging, bottles, and containers, and not all of them can be recycled. Due to growing ecological awareness, interest in the topics of biodegradable materials suitable for disposable items has begun to reduce the consumption of non-degradable plastics. An example of such materials are biodegradable biopolymers and their derivatives, which can be used to create the so-called bioplastics and biopolymer blends. In this article, gelatine blends modified with polysaccharides (e.g., agarose or carrageenan) were created and tested in order to obtain a stable biopolymer coating. Various techniques were used to characterize the resulting bioplastics, including Fourier-transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA)/differential scanning calorimetry (DSC), contact angle measurements, and surface energy characterization. The influence of thermal and microbiological degradation on the properties of the blends was also investigated. From the analysis, it can be observed that the addition of agarose increased the hardness of the mixture by 27% compared to the control sample without the addition of polysaccharides. In addition, there was an increase in the surface energy (24%), softening point (15%), and glass transition temperature (14%) compared to the control sample. The addition of starch to the gelatine matrix increased the softening point by 15% and the glass transition temperature by 6%. After aging, both compounds showed an increase in hardness of 26% and a decrease in tensile strength of 60%. This offers an opportunity as application materials in the form of biopolymer coatings, dietary supplements, skin care products, short-term and single-contact decorative elements, food, medical, floriculture, and decorative industries.

Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion

This paper focuses on the combination of gelatin (Gel), pectin (Pec), and Pistachio peel anthocyanins (PSAs) to develop a halochromic film for food applications (shrimp). The results of spectroscopic properties showed that the film components had proper interaction and compatibility. Furthermore, the addition of PSAs and Pec improved the thermal stability of films. The addition of Pec and PSAs significantly improved the physical properties and mechanical resistance of the films. So that, the permeability to water vapor and oxygen reduced from 2.81 to 2.74 (g‧s-1‧Pa-1‧m-1) and 5.25 to 4.70 (meq/kgO2), respectively. In addition, the strength and flexibility of halochromic film reached 0.7 MPa and 56 % compared to Gel film (0.62 MPa, and 46.96 %). Most importantly, the color changes of the smart film from cherry/pink to yellow/brown, which were proportional to the color changes of the anthocyanin solution at different pHs, were able to monitor the shrimp freshness and spoilage at room (20 °C) and refrigerated (4 °C) temperature for 14 days.

Synthesis and characterization of polysaccharide- and protein-based edible films and application as packaging materials for fresh fish fillets

The rising packaging industry together with global demand for sustainable production has increased the interest in developing biodegradable packaging materials. The aim of the study was to develop edible films based on pectin, gelatin, and hydroxypropyl methylcellulose and evaluate their applicability as biodegradable packaging materials for gilthead seabream fillets. Mechanical properties, water barriers, wettability of the films through contact angle measurement, optical, and UV-Vis barrier properties were evaluated for food packaging applications. The effective blend of polysaccharide and protein film-forming solutions was confirmed by the produced films with excellent optical properties, acceptable mechanical properties and adequate barriers to water vapor. The contact angle for pectin based and gelatin based films were higher than 90° indicating the hydrophobic films, while HPMC based films had contact angle lower than 90°. The produced films were tested as alternative and environmentally friendly packaging materials for gilthead seabream fillets during refrigerated storage. All tested packaging conditions resulted in similar shelf-life in packed gilthead seabream fillets (i.e. 7-8 days at 2 °C). The results showed that the developed films may reduce the use of conventional petroleum-based food packaging materials without affecting the shelf-life of fish.

Thymol@activated Carbon Nanohybrid for Low-Density Polyethylene-Based Active Packaging Films for Pork Fillets' Shelf-Life Extension

Τhe replacement of food packaging additives and preservatives with bio-based antioxidant/antibacterial compounds has been a common practice in recent years following the trend of bioeconomy and nanotechnology. Such bio-additives are often enclosed in nanocarriers for a controlled release process. Following this trend in this work, a thymol (TO)-rich activated carbon (AC) nanohybrid was prepared and characterized physicochemically with various techniques. This TO@AC nanohybrid, along with the pure activated carbon, was extruded with low-density polyethylene (LDPE) to develop novel active packaging films. The codenames used in this paper were LDPE/xTO@AC and LDPE/xAC for the nanohybrid and the pure activated carbon, respectively. X-ray diffractometry, Fourier-transform infrared spectroscopy, and scanning electron microscopy measurements showed high dispersity of both the TO@AC nanohybrid and the pure AC in the LDPE matrix, resulting in enhanced mechanical properties. The active film with 15 wt.% of the TO@AC nanohybrid (LDPE/15TO@AC) exhibited a 230% higher water/vapor barrier and 1928% lower oxygen permeability than the pure LDPE film. For this active film, the highest antioxidant activity referred to the DPPH assay (44.4%), the lowest thymol release rate (k₂ ≈ 1.5 s^-1), and the highest antibacterial activity were recorded, resulting in a 2-day extension of fresh pork fillets' shelf-life.

Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films

Edible films were produced by combining a pectin (PEC) matrix with chitosan nanopar-ticle (CSNP), polysorbate 80 (T80), and garlic essential oil (GEO) as an antimicrobial agent. CSNPs were analyzed for their size and stability, and the films, throughout their contact angle, scanning electron microscopy (SEM), mechanical and thermal properties, water vapor transmission rate, and antimicrobial activity. Four filming-forming suspensions were investigated: PGEO (control); PGEO@T80; PGEO@CSNP; PGEO@T80@CSNP. The compositions are included in the methodology. The average particle size was 317 nm, with the zeta potential reaching +21.4 mV, which indicated colloidal stability. The contact angle of the films exhibited values of 65°, 43°, 78°, and 64°, respec-tively. These values showed films with variations in hydrophilicity. In antimicrobial tests, the films containing GEO showed inhibition only by contact for S. aureus. For E. coli, the inhibition occurred in films containing CSNP and by direct contact in the culture. The results indicate a promising al-ternative for designing stable antimicrobial nanoparticles for application in novel food packaging. Although, it still shows some deficiencies in the mechanical properties, as demonstrated in the elongation data.

Antifungal Activity of Water-Based Adhesives Derived from Pineapple Stem Flour with Apple Cider Vinegar as an Additive

As a byproduct of bromelain extraction procedures, pineapple stem flour is underutilized. Since water glues derived from gelatinization typically have poor mold resistance, this study aims to produce flour-based value-added products, such as mold-resistant water-based adhesives. To address this issue, this study explored the use of apple cider vinegar (ACV) as a low-cost, non-toxic, commercially available antifungal agent to improve the mold resistance of adhesives. Furthermore, laurate flour was produced via a transesterification of the flour and methyl laurate using a K2CO3 catalyst. Both the unmodified flour and the functionalized flour were employed to prepare water-based adhesives. For both flour systems, adding ACV at concentrations of at least 2.0% v/v enhanced the mold resistance of the adhesives and completely inhibited the development of A. niger mycelia for up to 90 days of storage. The adhesives made from the transesterified flour exhibited a higher shear strength for the paper bonding (ca. 8%) than the unmodified ones. Additionally, the ACV additive had no negative effects on the shear strengths of the water-based adhesives. All of the flour-based adhesives developed in this study had a higher shear strength for paper substrates than two locally available commercial water glues.

The Role of Starch in Shaping the Rheo-Mechanical Properties of Fat-in-Water Emulsions

The DMA technique was used to conduct experiments on the rheo-mechanical properties of emulsified bovine fat meat products stabilised with potato starch. Starch gels with starch concentrations corresponding to the concentration of starch in water in the emulsions under analysis were used as control systems. The research showed that the rheo-mechanical properties of starch gels and starch–fat gels result from the conformational changes occurring within the structural elements of their spatial network. In starch gels, segments formed by complex associations of amylose chains are structural elements, whereas in starch–fat gels (emulsions) these are additionally amylose–fat complexes. Changes occurring during progressive retrogradation increase the degree of cross-linking in them. In starch gels, they are conditioned by the starch concentration, whereas in emulsions they are conditioned by the concentration of starch and the presence of fat. The parameters obtained by adjusting the Avrami equation to the data obtained with the DMA method enabled the determination of three forms of organisation of the dispersion structure of starch–fat systems. Each of these forms of structure organisation is conditioned by the concentration of starch in the emulsion system.

Polysaccharides: Sources, Characteristics, Properties, and Their Application in Biodegradable Films

Biodegradable films emerge as alternative biomaterials to conventional packaging from fossil sources, which, in addition to offering protection and increasing the shelf life of food products, are ecologically sustainable. The materials mostly used in their formulation are based on natural polysaccharides, plasticizing agents, and bioactive components (e.g., antimicrobial agents or antioxidants). The formulation of biodegradable films from polysaccharides and various plasticizers represents an alternative for primary packaging that can be assigned to specific food products, which opens the possibility of having multiple options of biodegradable films for the same product. This review describes the main characteristics of the most abundant polysaccharides in nature and highlights their role in the formulation of biodegradable films. The compilation and discussion emphasize studies that report on the mechanical and barrier properties of biodegradable films when made from pure polysaccharides and when mixed with other polysaccharides and plasticizing agents.

Effect of Kenaf Fibre as Reinforcing Fillers in Corn Starch-Based Biocomposite Film

Biocomposite films were prepared using corn starch (CS), sorbitol as a plasticiser, and multi-scale kenaf fibre as reinforcing filler. The microstructure and the physical, tensile, and water barrier properties of corn starch reinforced with kenaf fibre were characterised and investigated. The biocomposite films were developed via the solution casting technique using 10 g of CS with 0 to 8% kenaf fibre as filler treated with 30% (w/w, starch basis) of sorbitol. The increased amount of kenaf fibre introduced contributed to improvements in film thickness, weight, and density. Conversely, slight reductions in the biocomposite films’ moisture content, water absorption, and solubility rating were 9.86–5.88%, 163.13–114.68%, and 38.98–25.17%, respectively. An X-ray diffraction (XRD) test revealed that the films were amorphous and that there was no effect on the crystallinity structure of films with kenaf fibre reinforcement. Fourier transform infrared (FT-IR) and rheological analysis indicated that kenaf fibre could weaken the molecular interaction of the film matrix. Field emission scanning electron microscope (FESEM) revealed the arrangement and uniform distribution of kenaf fibre at 0.2–0.8%. The incorporation of kenaf increased the tensile strength, Young’s modulus, and elongation at break until (6% wt) of fibre. With the kenaf fibre incorporation, the optimal tensile strength, Young’s modulus, and elongation at break of the films reached 17.74 MPa, 1324.74 MPa, and 48.79%, respectively. Overall, the introduction of kenaf fibre as filler enhanced the physical and mechanical properties of CS films.

Lime Peel Oil–Incorporated Rosin-Based Antimicrobial In Situ Forming Gel

Localized intra-periodontal pocket drug delivery using an injectable in situ forming gel is an effective periodontitis treatment. The aqueous insoluble property of rosin is suitable for preparing a solvent exchange-induced in situ forming gel. This study aims to investigate the role of incorporating lime peel oil (LO) on the physicochemical properties of injectable in situ forming gels based on rosin loaded with 5% w/w doxycycline hyclate (DH) in dimethyl sulfoxide (DMSO) and N-methyl pyrrolidone (NMP). Their gel formation, viscosity, injectability, mechanical properties, wettability, drug release, and antimicrobial activities were evaluated. The presence of LO slowed gel formation due to the loose precipitate formation of gel with a high LO content. The viscosity and injectability were slightly increased with higher LO content for the DH-loaded rosin-based in situ forming gel. The addition of 10% LO lowered gel hardness with higher adhesion. LO incorporation promoted a higher drug release pattern than the no oil-added formulation over 10 days and the gel formation rate related to burst drug release. The drug release kinetics followed the non-Fickian diffusion mechanism for oil-added formulations. LO exhibited high antimicrobial activity against Porphyromonas gingivalis and Staphylococcus aureus. The DH-loaded rosin in situ forming gel with an addition of LO (0, 2.5, 5, and 10% w/w) inhibited all tested microorganisms. Adding 10% LO to rosin-based in situ forming gel improved the antimicrobial activities, especially for the P. gingivalis and S. aureus. As a result, the study demonstrates the possibility of using an LO amount of less than 10% loading into a rosin-based in situ forming gel for efficient periodontitis treatment.

Progress in Starch-Based Materials for Food Packaging Applications

The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are a promising alternative to non-renewable resins, offering a sustainable and environmentally friendly food packaging alternative for single-use products. This article provides a chronology of the development of starch-based materials for food packaging. Particular emphasis is placed on the challenges faced in processing these materials using conventional processing techniques for thermoplastics and other emerging techniques such as electrospinning and 3D printing. The improvement of the performance of starch-based materials by blending with other biopolymers, use of micro- and nano-sized reinforcements, and chemical modification of starch is discussed. Finally, an overview of recent developments of these materials in smart food packaging is given.

Zein-Based Films Containing Monolaurin/Eugenol or Essential Oils with Potential for Bioactive Packaging Application

Zein is renewable plant protein with valuable film-forming properties that can be used as a packaging material. It is known that the addition of natural cross-linkers can enhance a film’s tensile properties. In this study, we aimed to prepare antimicrobial zein-based films enriched with monolaurin, eugenol, oregano, and thyme essential oil. Films were prepared using the solvent casting technique from ethanol solution. Their physicochemical properties were investigated using structural, morphological, and thermal techniques. Polar and dispersive components were analyzed using two models to evaluate the effects on the surface free energy values. The antimicrobial activity was proven using a disk diffusion method and the suppression of bacterial growth was confirmed via a growth kinetics study with the Gompertz function. The films’ morphological characteristics led to systems with uniform distribution of essential oils or eugenol droplets combined with a flat-plated structure of monolaurin. A unique combination of polyphenolic eugenol and amphiphilic monoglyceride provided highly stretchable films with enhanced barrier properties and efficiency against Gram-positive and Gram-negative bacteria, yeasts, and molds. The prepared zein-based films with tunable surface properties represent an alternative to non-renewable resources with a potential application as active packaging materials.

Strategies and Challenges for Successful Implementation of Green Economy Concept: Edible Materials for Meat Products Packaging

Currently, the problem of pollution due to plastic waste is a major one. The food industry, and especially that of meat and meat products, is intensely polluting, both due to the raw materials used and also to the packaging materials. The aim of the present study was to develop, test, and characterize the biopolymeric materials with applications in the meat industry. To obtain natural materials which are completely edible and biodegradable, different compositions of agar, sodium alginate, water and glycerol were used, thus obtaining 15 films. The films were tested to identify physical properties such as smell, taste, film uniformity and regularity of edges, microstructure, color, transmittance, and opacity. These determinations were supplemented by the evaluation of mechanical properties and solubility. According to the results obtained and the statistical interpretations, three films with the best results were used for packing the slices of dried raw salami. The salami was tested periodically for three months of maintenance in refrigeration conditions, and the results indicate the possibility of substituting conventional materials with the biopolymer ones obtained in the study.

Corn Starch (Zea mays) Biopolymer Plastic Reaction in Combination with Sorbitol and Glycerol

The research included corn starch (CS) films using sorbitol (S), glycerol (G), and their combination (SG) as plasticizers at 30, 45, and 60 wt %, with a traditional solution casting technique. The introduction of plasticizer to CS film-forming solutions led to solving the fragility and brittleness of CS films. The increased concentration of plasticizers contributed to an improvement in film thickness, weight, and humidity. Conversely, plasticized films reduced their density and water absorption, with increasing plasticizer concentrations. The increase in the amount of the plasticizer from 30 to 60% showed a lower impact on the moisture content and water absorption of S-plasticized films. The S30-plasticized films also showed outstanding mechanical properties with 13.62 MPa and 495.97 MPa, for tensile stress and tensile modulus, respectively. Glycerol and-sorbitol/glycerol plasticizer (G and SG) films showed higher moisture content and water absorption relative to S-plasticized films. This study has shown that the amount and type of plasticizers significantly affect the appearances, physical, morphological, and mechanical properties of the corn starch biopolymer plastic.

Opportunities for the Use of Brazilian Biomass to Produce Renewable Chemicals and Materials

This Review highlights the principal crops of Brazil and how their harvest waste can be used in the chemicals and materials industries. The Review covers various plants; with grains, fruits, trees and nuts all being discussed. Native and adopted plants are included and studies on using these plants as a source of chemicals and materials for industrial applications, polymer synthesis, medicinal use and in chemical research are discussed. The main aim of the Review is to highlight the principal Brazilian agricultural resources; such as sugarcane, oranges and soybean, as well as secondary resources, such as andiroba brazil nut, buriti and others, which should be explored further for scientific and technological applications. Furthermore, vegetable oils, carbohydrates (starch, cellulose, hemicellulose, lignocellulose and pectin), flavones and essential oils are described as well as their potential applications.

Environmental knowledge, risk attitude, and households' willingness to accept compensation for the application of degradable agricultural mulch film: Evidence from rural China

The promotion and use of degradable agricultural mulch film are satisfactory means to realize the pollution control of agricultural mulch film. Today, when the cost of degradable agricultural mulch film is much higher than that of ordinary agricultural mulch film, appropriate policy tools must be identified. However, relevant research is relatively rare. This paper attempts to understand the acceptability of households of policy tools by investigating households' willingness to apply degradable agricultural mulch film to reduce agricultural mulch film pollution and their requirements for compensation proportion, to make this sector cleaner and pay more attention to the implementation of sustainability principles. The sample is five cities in Hubei province, China; the study is based on extended planned behavior (TPB) theory; and we use the double-hurdle model to analyze "whether to accept compensation" and "proportion of compensation" of households. The main results show that the more households know about policies, the higher the proportion of compensation required. However, households with high knowledge of ecological value are willing to adopt degradable agricultural mulch films even if the government provides less compensation. In addition, risk-biased households are willing to voluntarily bear more additional costs of degradable agricultural mulch films. The results obtained have multiple meanings. First, in today's rural areas of China, compared with the formal government regulations, informal regulations are the key factors to promote degradable agricultural mulch films application. Second, the enhancement of the understanding of the knowledge of ecological value can effectively improve households' consciousness of using degradable agricultural mulch film. Third, to realize the sustainability of policies, households' risk attitude must be strengthened.

Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review

Recently, many scientists and polymer engineers have been working on eco-friendly materials for starch-based food packaging purposes, which are based on biopolymers, due to the health and environmental issues caused by the non-biodegradable food packaging. However, to maintain food freshness and quality, it is necessary to choose the correct materials and packaging technologies. On the other hand, the starch-based film’s biggest flaws are high permeability to water vapor transfer and the ease of spoilage by bacteria and fungi. One of the several possibilities that are being extensively studied is the incorporation of essential oils (EOs) into the packaging material. The EOs used in food packaging films actively prevent inhibition of bacteria and fungi and have a positive effect on food storage. This work intended to present their mechanical and barrier properties, as well as the antimicrobial activity of anti-microbacterial agent reinforced starch composites for extending product shelf life. A better inhibition of zone of antimicrobial activity was observed with higher content of essential oil. Besides that, the mechanical properties of starch-based polymer was slightly decreased for tensile strength as the increasing of essential oil while elongation at break was increased. The increasing of essential oil would cause the reduction of the cohesion forces of polymer chain, creating heterogeneous matrix and subsequently lowering the tensile strength and increasing the elongation (E%) of the films. The present review demonstrated that the use of essential oil represents an interesting alternative for the production of active packaging and for the development of eco-friendly technologies.