Development of antimicrobial packaging materials using rosemary essential oil

In the context of increasing requirements for food safety and quality, it is important to develop effective methods of protection against microbial contamination. One of the innovative solutions is active packaging with natural antimicrobial additives that prevent the growth of microorganisms on the surface of products. These additives must retain their properties both during production and during further use. The main objective of this study was development of an active packaging film made of biopolymer with the introduction of rosemary essential oil in various concentrations, as well as determination of the antimicrobial, physical, mechanical and barrier properties of the resulting polymer material. The starch-based film was prepared by mechanical mixing of the initial reagents with the introduction of rosemary essential oil with a concentration of 0.5%; 1%; 3%; 5%. The antimicrobial properties of the polymer packaging material were determined by the disk-diffusion method in accordance with MUK 4.2.1890–04 in relation to Bacillus subtilis, Escherichia coli, Candida albicans, and Aspergillus niger. To assess the fungal resistance of the materials, the methods of GOST 9.049 (method 1) and GOST 9.048 (method 4) were selected. Determination of vapor permeability using the "PERME W3/030" device according to GOST GВ1037. The method for determining the physical and mechanical properties on a tensile testing machine according to GOST 28840–90. It was found that samples of packaging film based on starch with rosemary essential oil have antimicrobial activity against Candida albicans at concentrations of 3% and 5%, reducing the number of microorganisms on the film surface. In addition, its physical, mechanical and barrier properties are improved. Analysis of existing studies has shown that rosemary essential oil is an effective natural antimicrobial component. Its use in active starch-based packaging not only prevents the growth of microorganisms such as Candida albicans, but also helps improve the physical, mechanical and barrier properties of the packaging film. This makes it a promising solution for ensuring the safety and quality of food products.