Document Type : Review article


1 Students’ Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

2 Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran

3 Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

4 Nutrition Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University Medical of Sciences, Tabriz, Iran


Over the last few years, the studies have been conducted to develop and to apply edible films from different agricultural commodities. A wide range of materials are used to produce edible films including polysaccharides, proteins, lipids and their blends; these materials are known as a supporter factor for various additives. In selecting an antimicrobial method, the beneficial effects against the target microorganism and their interactions with polymer matrix is essential. Generally, the active components of plant extracts inhibit microorganism's growth through disruption of the cytoplasmic membrane, disturbance the proton motive force and electron flow. Plant-derived essential oils (EOs) usually have a relatively high vapor pressure and are capable of reaching microbial pathogens through the liquid and the gas phase. Bioactivity of EOs in the vapor phase makes them useful as possible fumigants for stored commodity protection. Edible films containing plant-derived volatile EOs provide new ways to enhance microbial safety and shelf-life of foods. The main objective of this article is to evaluate the antimicrobial impact of plant extracts and essential oil used in edible films, based on the advantages and disadvantages of them.


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