Preparation and characterization of chitosan-based antimicrobial films containing encapsulated lemon essential oil by ionic gelation and cranberry juice

Research about biodegradable antimicrobial films continues to receive a lot of attention due to the plastic pollution crisis and the need for environment-friendly and safe food products. In this study, we developed chitosan-based antimicrobial films using a combination of encapsulated lemon essential oil (LEO) by ionic gelation and cranberry juice and evaluated the performance of the films. Our results indicated that the incor-poration of LEO microspheres and cranberry juice into the chitosan films improved the UV barrier and thermal properties as well as antioxidant activity of the films. The increase in antioxidants was consistent with the chemical components in LEO and cranberry juice as determined by GC-MS; some of which possess antioxidant properties. Furthermore, following antimicrobial activity test, considerable inhibition halo of 11 and 20 mm were observed respectively against fungi Candida albicans and Penicillium roqueforti, particularly in presence of the film containing both LEO microspheres and cranberry juice.

Automated summary

This study developed chitosan-based biodegradable antimicrobial films by encapsulating lemon essential oil microspheres and cranberry juice using ionic gelation. The films showed improved UV barrier and thermal properties, as well as antioxidant activity. The presence of both lemon essential oil microspheres and cranberry juice in the films exhibited significant inhibition against Candida albicans and Penicillium roqueforti fungi.