Table 2.
Starch-based polymer film incorporated with antimicrobial plant EOs for food packaging application.
| Starch | EOs | Inhibition Zone (%) | References | |
|---|---|---|---|---|
| S. aureus Gram (+) | E. coli Gram (-) | |||
| Corn/Wheat | Lemon | 47.72 ± 2.87 | 45.56 ± 3.15 | [56] |
| Corn/Wheat | Lemon | 45.89 ± 3.36 | 45.34 ± 3.48 | [56] |
| L. monocytogenes | ||||
| Modified Starch | Peppermint oil | - | - | [25] |
| P. commune | E. amstelodami | |||
| Cassava | Cinnamon | 25.94 ± 5.72 | 91.06 ± 15.48 | [7] |
| Escherichia coli | S. aureus | |||
| Cassava | Cinnamon | 12.17 ± 0.29 | 11.17 ± 0.29 | [57] |
| E.coli ATCC 25922 | S.aureus ATCC 25923 | |||
| Potato | Lavender | - | - | [58] |
| Aspergillus niger | Penicillium spp. | |||
| Amaranth/Chitosan/Starch | Mexican Oregano | - | - | [72] |
| A. niger | P. expansum | |||
| Pea | Oregano | - | - | [73] |
| Pea | Neem | 4.35 ± 0.10 | 4.34 ± 0.06 | [73] |
| Pseudomonas fluorescens | Aspergillus niger | |||
| Cassava | Lemon Grass (0.5%) | 25.89 ± 0.12 | 11.97 ± 0.176 | [1] |
| S. aureus Gram (+) | Candida albicans | |||
| Cassava | Tea tree (TTO) (1.5%) | 77 ± 0.24 | 65 ± 0.24 | [61] |
| Pseudomonas fluorescens | ||||
| Tapioca | Cinnamon bark (2.0%) | 28.6 ± 0.85 | [62] | |
| S. aureus | L. monocytogenes | |||
| Potato | Lavandula angustifolia (0.5%) | 13.69 ± 0.89 | 17.25 ± 0.59 | [74] |
| Potato | Mentha pulegium (0.5%) | 21.01 ± 0.42 | 22.90 ± 0.90 | [74] |
| A. niger | ||||
| Cassava | Tumeric (0.5%) | 17.02 ± 0.42 | [75] | |
| Escherichia coli | Candida albicans | |||
| Sodium Alginate (NaAlg) | Cinnamon (50%) | 6 ± 0.12 | 13 ± 0.06 | [76] |
| Lavender (50%) | 0.5 ± 0.89 | 2 0.90 | ||
| Tea tree (50%) | 0.5 ± 0.59 | 1.5 ± 0.10 | ||
| Peppermint (50%) | 1 ± 0.06 | 2 ± 0.12 | ||
| Escherichia coli | S. aureus | |||
| lime bagasse pectic extract | Lime (0.5%) | 11.8 ± 1.0 | 13.5 ± 0.8 | [77] |
| lime pomace pectic extract | Lime (0.5%) | 9.5 ± 0.9 | 8.3 ± 0.8 | |
| Escherichia coli | S. aureus | |||
| Fish gelatin/Chitosan nanoparticle | Origanum vulgare L. (1.2%) | 33.00 ± 1.00 | 26.33 ± 0.57 | [78] |
| B. Subtilis | S. aureus | |||
| Chitosan | Ziziphora clinopodioides (1%) | 5.4 ± 0.1 | 6.1 ± 0.1 | [79] |
| Grape seed (1%) | 1.7 ± 0.1 | 3.1 ± 0.1 | ||
| Gelatin | Ziziphora clinopodioides (1%) | 4.3 ± 0.2 | 5.6 ± 0.1 | |
| Grape seed (1%) | 1.3 ± 0.1 | 2.1 ± 0.1 | ||
| Escherichia coli | S. aureus | |||
| Hydroxypropyl methylcellulose (HPMC) | Oregano (0.75%) | 31.22 ± 0.24 | 35.46 ± 0.33 | [80] |
| Escherichia coli | ||||
| Alginate–apple puree | Oregano (0.1%) | 49.8 | [81] | |
| Cinnamon (0.5%) | 40.8 | |||
| Lemongrass (0.5%) | 19.6 | |||
| Escherichia coli | S. aureus | |||
| Polyvinyl alcohol nanofibre | Cinnamon nanophytosome (5%) | 12 ± 0.82 | 12 ± 2.12 | [82] |
| Escherichia coli | S. aureus | |||
| Carboxymethyl cellulose | Zataria multiflora Boiss (3%) | 56.33 ± 1.52 | 57.66 ± 1.15 | [83] |