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org/10.1111/j.1365-2621.2011.02917.x
85. Debiagi F, Kobayashi RKT, Nakazato G, Panagio LA, Mali S (2014) Biodegradable active
packaging based on cassava bagasse, polyvinyl alcohol and essential oils. Ind Crop Prod
52:664–670. https://doi.org/10.1016/j.indcrop.2013.11.032
86. Wen P, Zhu DH, Wu H, Zong MH, Jing YR, Han SY (2016) Encapsulation of cinnamon
essential oil in electrospun nanofibrous film for active food packaging. Food Control
59:366–376. https://doi.org/10.1016/j.foodcont.2015.06.005
87. Silva F, Caldera F, Trotta F, Nerín C, Domingues FC (2019) Encapsulation of coriander
essential oil in cyclodextrin nanosponges: a new strategy to promote its use in controlledrelease active packaging. Innov Food Sci Emerg Technol 56:102177. https://doi.org/10.1016/j.
ifset.2019.102177
88. Gómez-Estaca J, López-de-Dicastillo C, Hernández-Muñoz P, Catalá R, Gavara R (2014)
Advances in antioxidant active food packaging. Trends Food Sci Technol 35(1):42–51.
https://doi.org/10.1016/j.tifs.2013.10.008
89. López-De-Dicastillo C, Gómez-Estaca J, Catalá R, Gavara R, Hernández-Muñoz P (2012)
Active antioxidant packaging films: development and effect on lipid stability of brined sardines.
Food Chem 131(4):1376–1384. https://doi.org/10.1016/j.foodchem.2011.10.002
126
B. Srinivasan and G. Kulshreshtha
11 and HNTs filled with lysozyme obtained by an electrospinning process. Nano 8(3):139.
https://doi.org/10.3390/nano8030139
75. Boyacı D, Yemenicioğlu A (2018) Expanding horizons of active packaging: design of
consumer-controlled release systems helps risk management of susceptible individuals. Food
Hydrocoll 79:291–300. https://doi.org/10.1016/j.foodhyd.2017.12.038
76. Hong Y-H, Lim G-O, Song KB (2009) Physical properties of gelidium corneum–gelatin blend
films containing grapefruit seed extract or green tea extract and its application in the packaging
of pork loins. J Food Sci 74(1):C6–C10. https://doi.org/10.1111/j.1750-3841.2008.00987.x
77. Kakaei S, Shahbazi Y (2016) Effect of chitosan-gelatin film incorporated with ethanolic red
grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria
monocytogenes and chemical, microbial and sensory properties of minced trout fillet. LWT
Food Sci Technol 72:432–438. https://doi.org/10.1016/J.LWT.2016.05.021
78. Kanmani P, Rhim J-W (2014) Antimicrobial and physical-mechanical properties of agar-based
films incorporated with grapefruit seed extract. Carbohydr Polym 102:708–716. https://doi.org/
10.1016/J.CARBPOL.2013.10.099
79. Ramos M, Jiménez A, Peltzer M, Garrigós MC (2012) Characterization and antimicrobial
activity studies of polypropylene films with carvacrol and thymol for active packaging. J
Food Eng 109(3):513–519. https://doi.org/10.1016/J.JFOODENG.2011.10.031
80. Kurek M, Moundanga S, Favier C, Galić K, Debeaufort F (2013) Antimicrobial efficiency of
carvacrol vapour related to mass partition coefficient when incorporated in chitosan based films
aimed for active packaging. Food Control 32(1):168–175. https://doi.org/10.1016/J.
FOODCONT.2012.11.049
81. Calo JR, Crandall PG, O’Bryan CA, Ricke SC (2015) Essential oils as antimicrobials in food
systems – a review. Food Control 54:111–119. https://doi.org/10.1016/J.FOODCONT.2014.
12.040
82. Hammer KA, Carson CF, Riley TV (1999) Antimicrobial activity of essential oils and other
plant extracts. J Appl Microbiol 86(6):985–990. https://doi.org/10.1046/j.1365-2672.1999.
00780.x
83. Seydim AC, Sarikus G (2006) Antimicrobial activity of whey protein based edible films
incorporated with oregano, rosemary and garlic essential oils. Food Res Int 39(5):639–644.
https://doi.org/10.1016/j.foodres.2006.01.013
84. Abdollahi M, Rezaei M, Farzi G (2012) Improvement of active chitosan film properties with
rosemary essential oil for food packaging. Int J Food Sci Technol 47(4):847–853. https://doi.
org/10.1111/j.1365-2621.2011.02917.x
85. Debiagi F, Kobayashi RKT, Nakazato G, Panagio LA, Mali S (2014) Biodegradable active
packaging based on cassava bagasse, polyvinyl alcohol and essential oils. Ind Crop Prod
52:664–670. https://doi.org/10.1016/j.indcrop.2013.11.032
86. Wen P, Zhu DH, Wu H, Zong MH, Jing YR, Han SY (2016) Encapsulation of cinnamon
essential oil in electrospun nanofibrous film for active food packaging. Food Control
59:366–376. https://doi.org/10.1016/j.foodcont.2015.06.005
87. Silva F, Caldera F, Trotta F, Nerín C, Domingues FC (2019) Encapsulation of coriander
essential oil in cyclodextrin nanosponges: a new strategy to promote its use in controlledrelease active packaging. Innov Food Sci Emerg Technol 56:102177. https://doi.org/10.1016/j.
ifset.2019.102177
88. Gómez-Estaca J, López-de-Dicastillo C, Hernández-Muñoz P, Catalá R, Gavara R (2014)
Advances in antioxidant active food packaging. Trends Food Sci Technol 35(1):42–51.
https://doi.org/10.1016/j.tifs.2013.10.008
89. López-De-Dicastillo C, Gómez-Estaca J, Catalá R, Gavara R, Hernández-Muñoz P (2012)
Active antioxidant packaging films: development and effect on lipid stability of brined sardines.
Food Chem 131(4):1376–1384. https://doi.org/10.1016/j.foodchem.2011.10.002
126
B. Srinivasan and G. Kulshreshtha