Evaluation of the chitosan films of essential oils from Origanum vulgare L (oregano) and Rosmarinus officinalis L (rosemary)

Abstract \nIntroduction: In recent years, the demand for safe materials derived from biodegradable compounds has increased in order to prolong the shelf life of food. Chitosan is a biological macromolecule that has been used alone or in combination with natural ingredients such as essential oils for its ability to prolong the shelf life of foods, represented by high antimicrobial and antioxidant properties. Origanum vulgare L. (Lamiaceae) and Rosmarinus officinalis L. (Lamiaceae) are two of the traditional plants used in Colombia for medicinal and nutritional purposes due to their bioactive and organoleptic properties. \nObjective: Research the blending of essential oils of O. vulgare and R. officinalis Colombian varieties with chitosan films, to introduce antioxidant and antimicrobial properties of chitosan films to prevent spoilage and deterioration of food. \nMethods: Chitosan films incorporated with essential oils were obtained. The essential oils were extracted by hydrodistillation of the leaves of Origanum vulgare L. and Rosmarinus officinalis L. and incorporated into the films in concentrations of 0.4 and 1.5% (v/v), their mechanical properties, total content of phenols (TPC), antioxidant capacity and antibacterial capacity against Escherichia coli K-12 MG 1655 and Bacillus subtillis 102 were evaluated. \nResults: It was found that the introduction of the essential oils in the chitosan matrix decreases the mechanical properties of the films (tensile strength), increases the opacity (Y) and the total content of phenols (TPC), improves the antioxidant and antibacterial properties of the films \nConclusion: The results suggest that the presence of essential oils of R. officinalis and O. vulgare can increase the antioxidant and antimicrobial properties of the films, useful properties for the preservation of foods, suggesting them as an interesting method for packaging applications. However, future experiments should consider the interactions of films with food to understand their effect on sensorial properties.