Application of edible films with essential oil to food system

The aim of this study was to investigate the effect of essential oil addition obtained from different plant (Santolina chamaecyparissus (S), Schinus molle (SM), and Eucalyptus globulus (E) on the physicochemical, mechanic, antioxidant and antimicrobial properties of carboxymethyl cellulose (CMC) based films. Furthermore, these films were applied onto chicken breast meat and the changes in the physicochemical, microbiological and sensory properties of chicken meat samples were studied. The main component of the esssential composition of S, SM ve E plants was found as Artemisia (30.61%), α-Phellandrene (23.95%) ve 1,8-Cineol (69.32%), respectively. The essential oil with the highest antimicrobial activity on tested microorganisms E.coli, P. aeruginosa, S. typhi, B.subtilis, E. fecalis ve S. aureus was determined as SM (19.75±0.25 mm), E (16.50±0.05 mm), E (19.50±0.50 mm), S (20.00±5.00 mm), E (19.50±0.5 mm) and S (17.50±2.50 mm). Although the increase in essential oil content of films from %1 to %3 resulted in the increase in the thickness, decrease in the moisture content and solubility in water of films, it caused both a decrease and an increase in water vapor permeability of films. While the tensile strength values (29.43±3.28-77.05±0.02 MPa) of films containing essential oil was determined higher than the control (24.60±0.54 MPa), the elongation at break values (%20.08±0.05-%33.01±0.01) of films cointaning essential oil were lower than the control (%37.06±0.85). The film microstructures were seen with a better homogenity in the films containing 1% and 2% essential oil. The inhibition zone diameter was measured between 2.00±3.46-19.33±1.15 mm in the antimicrobial activity of films. The microbial load was reached up to 4 log in the chicken meat coated with films after storage time of 5 days. As a result, CMC films gained antimicrobial activity with the addition of essential oils and these films have the potential for applying to different foods.