Advances and perspectives on the application of essential oils in food packaging films, coatings, and nanoencapsulated materials

Cesca, Rafaela Silva; Fonseca, Gustavo Graciano; Paz, Marcelo Fossa da; Cortez-Vega, William Renzo

doi:10.1590/1678-4499.20230132

Acessibilidade / Reportar erro

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

POST HARVEST TECHNOLOGY | Review Article • Bragantia 83 • 2024 • https://doi.org/10.1590/1678-4499.20230132 copy

Advances and perspectives on the application of essential oils in food packaging films, coatings, and nanoencapsulated materials

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Natural additives, particularly essential oils, have gained widespread recognition for their role in enhancing the attributes of natural edible polymers. Comprising a wealth of hydrophobic and volatile compounds, essential oils exhibit notable antioxidant and antimicrobial properties owing to their rich composition of terpenes and aromatic constituents. This review underscores the multifaceted biological properties of essential oils, encompassing their incorporation into films, edible coatings, and nanoencapsulated materials. The effect of utilizing several essential oils as natural additives in combination with different raw materials and plasticizers was compared to the evaluation of their impact on the material properties of films and edible coatings, offering an in-depth analysis of the specific essential oil variants featured in the recent literature. Among the essential oils reviewed, those derived from clove, cinnamon, and oregano emerge as the predominant choices, representing some of the most promising natural additives for biodegradable packaging. Nanoencapsulation techniques have also expanded the role of essential oils in sustainable food packaging by increasing their stability.

Key words
natural additive; foods; biodegradable; biopolymers

Popular name	Scientific name	Ingestion	Non ingestion	Biochemical family	Properties
Balsam fir	Abies balsamea	X		Sesquiterpene; terpene	Antifungal, antibacterial, antiviral
Celery	Apium graveolens	X		Sesquiterpene; phthalide	Antioxidant, tonic, sedative
Rosemary	Salvia rosmarinus	X		Terpene ketone; terpene oxide; terpene ester	Antioxidant, anti-inflammatory, antimycotic, antimicrobial, healing, analgesic/refreshing, anti-dandruff, mental stimulant
Garlic	Allium sativum	X		Disulfide; cysteine	Antiviral, antimicrobial, antifungal
Angelica	Angelica archangelica	X		Nitrogen compound; cymarin	Antifungal, antibacterial, immunostimulant, antispasmodic, carminative, tonic
Star anise	Illicium verum	X		Methyl-ester-phenol	Antiseptic, antiviral, antispasmodic, antioxidant
Bergamot	Citrus bergamia	X		Terpene aldehyde; coumarin	Antibacterial, anti-inflammatory
Chamomile	Matricaria chamomilla	X		Sesquiterpene alcohol; terpene ketone; terpene ester; sesquiterpene; coumarin	Analgesic, anti-inflammatory, antiseptic, bactericidal, soothing, healing, relaxing, sedative
Cinnamon	Cinnamomum verum	X		Phenol; aromatic aldehyde; coumarin	Antibacterial, antifungal, antidiabetic, antioxidant, anti-inflammatory
Lemongrass	Cymbopogon citratus		X	Terpene aldehyde	Antibacterial, antifungal, anti-inflammatory, antioxidant, analgesic, anxiolytic
Cardamom	Elettaria cardamomum	X		Terpene ester	Antiseptic, stimulant, aphrodisiac, diuretic, muscle relaxant, digestive stimulant, tonic
Cedar	Cedrela fissilis		X	Sesquiterpene	Anxiolytic, antiseptic, anti-inflammatory, antispasmodic, antifungal,
Carrot	Daucus carota	X		Sesquiterpene alcohol; terpene	Anti-inflammatory, antioxidant, moisturizing, healing
Cypress	Cupressus sempervirens		X	Sesquiterpene alcohol; terpene; sesquiterpene	Anti-inflammatory, antifungal, antitussive, antioxidant, antimicrobial
Citronella	Cymbopogon (lemongrass)		X	Terpene aldehyde	Anti-infectious, antibacterial, antiseptic, acaricidal
Coriander	Coriandrum sativum	X		Terpenic alcohol; terpene	Digestive, antiflatulent, antispasmodic
Copaiba	Copaifera langsdorffii	X		Sesquiterpene	Healing, antiseptic, antibacterial, diuretic, anti-inflammatory, expectorant, analgesic, antirheumatic, antidiarrheal
Comin	Cuminum cyminum	X		Aromatic aldehyde	Antioxidant, antiseptic, antispasmodic, antitoxic, aphrodisiac, bactericidal, carminative, depurative, digestive, diuretic, emmenagogue, larvicide, nervine, stimulant, tonic
Clove	Eugenia caryophyllata	X		Phenol; terpene ester	Analgesic, anti-inflammatory, antibacterial, antiparasitic, antifungal, antioxidant, aphrodisiac, antidiabetic, antitumor, antiviral,
Curcuma	Curcuma longa	X		Sesquiterpene	Immunostimulants, anti-inflammatory, antalgic, antioxidant, antiallergic, antibacterial, antifungal, antiviral, anticancer
Anise	Pimpinella anisum	X		Terpene aldehyde; methyl-ester-phenol	Anticoagulant, antithrombotic, anti-inflammatory, analgesic, sedative
Eucalyptus	Eucalyptus staigeriana		X	Phenol; terpenic alcohol; aromatic aldehyde; terpene aldehyde; terpene ketone	Analgesic, antiseptic, antibacterial, antispasmodic, antiviral, expectorant, antipyretic
Fennel	Foeniculum vulgare	X		Methyl-ester-phenol	Herbicide, insecticide, antioxidant, antimicrobial
Ginger	Zingiber officinale	X		Sesquiterpene	Antiseptic, anti-inflammatory, antioxidant, anti-infective, analgesic, digestive
Geranium	Pelargonium	X		Terpenic alcohol; terpene aldehyde; terpene ester	Antioxidants, bactericidal, anti-inflammatory, antiseptic, astringent
Hyssop	Hyssopus officinalis	X		Terpene ketone; terpenic oxide; methyl-ester-phenol	Expectorant, mucolytic, anti-asthmatic, antibacterial, antifungal, antiviral
Spearmint	Mentha spicata	X		Terpenic alcohol; terpene ketone; terpenic oxide; terpene ester	Antimicrobial, decongestant, digestive, anti-inflammatory, antioxidant, analgesic, tonic, disinfectant, anticonvulsant
Jasmine	Jasminum officinale		X	Terpene ester	Antidepressant, anti-inflammatory, antiseptic, healing, sedative, moisturizing, anxiolytic
Lavender	Lavandula spica	X		Terpenic alcohol; terpene ketone; terpene ester; terpene; coumarin	Antispasmodic, soothing, relaxing, sedative, anti-inflammatory, analgesic, healing, antihypertensive, anti-infectious, antifungal, antiseptic, bactericidal, skin regenerating
Orange	Citrus × sinensis	X		Terpene; coumarin	Antioxidant, digestive, antipyretic, bactericide, antiseptic, respiratory decongestant, antilipid, anti-stress
Key lime	Citrus × aurantiifolia	X		Terpene; coumarin	Antiseptic, antiviral, astringent, bactericidal, disinfectant, febrifuge, hemostatic, restorative, tonic
Lemon	Citrus limon	X		Terpene; coumarin	Antibacterial, antifungal, antiviral, astringent, anticoagulant, immunosuppressive, antistress, hypotensive
Laurel	Laurus nobilis	X		Methyl-ester-phenol; terpene ester; terpenic oxide; lactone	Bactericidal, fungicidal, anti-infectious, analgesic
Basil	Ocimum basilicum	X		Methyl-ester-phenol	Antiseptic, bactericidal, antiviral, fungicidal, anti-inflammatory, analgesic
Marjoram	Origanum majorana	X		Terpenic alcohol	Anxiolytic, analgesic, antispasmodic, tonic
Lemon balm	Melissa officinalis	X		Terpene aldehyde; coumarin	Antispasmodic, analgesic, diaphoretic, mild laxative, antiviral, antibacterial, choleretic, carminative, expectorant, antipyretic, healing
Myrrh	Commiphora myrrha	X		Sesquiterpene	Antifungal, tonic, sedative, antimicrobial, astringent, anti-inflammatory, antiseptic, aromatic, healing, deodorant, disinfectant, anesthetic
Spikenard	Nardostachys jatamansi		X	Terpene; sesquiterpene	Anti-inflammatory, antipyretic, bactericidal, deodorant, fungicidal, laxative, sedative, cardiac and nervous system tonic
Frankincense	Boswellia carterii		X	Terpene; sesquiterpene; ketone	Analgesic, anti-inflammatory, expectorant, soothing
Oregano	Origanum vulgare	X		Phenol; sesquiterpene	Antifungal, antiviral, antibacterial, immunostimulant, analgesic, antioxidant
Palmarosa	Cymbopogon martinii	X		Terpenic alcohol	Antigenotoxic, antioxidant, antiseptic, antiviral, bactericidal, cytophylactic, febrifuge, aphrodisiac, antifungal, aromatic, soothing, healing, stimulant
Black sprice	Picea mariana		X	Terpene	Anti-inflammatory, analgesic, expectorant, astringent, healing, detoxifying, deodorant, bactericidal, fungicide, antiseptic for the genitourinary system
Black pepper	Piper nigrum	X		Sesquiterpene	Analgesic, antiseptic, antispasmodic, carminative, detoxifying, diuretic, antipyretic, laxative, rubefacient, stomachic
Damask rose	Rosa × damascena		X	Nitrogen compound; sulfur compound	Antidepressant, anti-inflammatory, antiseptic, antispasmodic, aphrodisiac, bactericidal, cholagogue, depurative, diuretic, emmenagogue, hemostatic, liver and stomach stimulant, laxative, sedative, spleen, tonic
Sage	Salvia officinalis	X		Sesquiterpene alcohol; terpene ketone; sulfur compound	Relaxing, astringent, antiseptic, aromatic, cell regenerator, antidepressant, antispasmodic
Indian sandalwood	Santalum album	X		Sesquiterpene alcohol	Anxiolytic, antiseptic, anti-inflammatory, antispasmodic, aphrodisiac, expectorant, hypotensive
Mandarin orange	Citrus reticulata	X		Terpene	Antidepressant, antispasmodic, carminative
Tea tree	Melaleuca alternifolia		X	Terpenic alcohol; terpene aldehyde	Curative, antiseptic, analgesic, anti-inflammatory, antispasmodic, bactericidal, healing, expectorant, fungicidal, balsamic, antiviral, febrifuge, insecticide, immunostimulant, diaphoretic, parasiticide, vulnerary
Bitter orange	Citrus aurantium	X		Terpene	Antidepressant, antiseptic, diuretic, disinfectant, lymphatic stimulant, tonic, anti-infective
Thyme	Thymus vulgaris	X		Phenol; terpenic alcohol	Antibacterial, fungicidal, antiviral, analgesic
Thuja	Thuja occidentalis		X	Terpene ketone	Immunostimulant, antiviral, antimycotic
Verbena	Verbena officinalis	X		Terpene aldehyde, sesquiterpene alcohol	Antidepressant, analgesic, antispasmodic, fungicide, antiseptic
Wintergreen	Gaultheria procumbens		X	Terpene ester	Analgesic, anti-rheumatic, antiseptic
Ylang Ylang	Cananga odorata	X		Terpene ester; sesquiterpene	Bactericide, fungicide
Yuzu	Citrus junos	X		Terpene	Anxiolytic, anti-inflammatory, antioxidant
Juniper	Juniperus communis	X		Terpene	Antioxidant, antiseptic, anti-inflammatory, anti-rheumatic

Essential oil (g.100 g^-1)	Other compounds (g.100 g^-1)	Sw (%)	WVP (g.mm.d^-1.kPa^-1.m^-2)	TS (Mpa)	EB (%)	Reference
Anise, 0.5	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0; Tween 80, nd	21.66 ± 0.51	21,168^* * data obtained from graph/unit conversion;	15.85 ± 0.06	7.81 ± 0.04	Mahdavi et al. (2017)Mahdavi, V., Hosseini, S. E. and Sharifan, A. (2017). Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Science & Nutrition, 6, 269-279. https://doi.org/10.1002/fsn3.544 https://doi.org/10.1002/fsn3.544...
Anise, 1.0	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0; Tween 80, nd	16.14 ± 0.25	19,613^* * data obtained from graph/unit conversion;	16.75 ± 0.56	9.24 ± 0.08	Mahdavi et al. (2017)Mahdavi, V., Hosseini, S. E. and Sharifan, A. (2017). Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Science & Nutrition, 6, 269-279. https://doi.org/10.1002/fsn3.544 https://doi.org/10.1002/fsn3.544...
Anise, 1.5	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0; Tween 80, nd	12.01 ± 0.65	9,504^* * data obtained from graph/unit conversion;	18.71 ± 0.32	10.61 ± 0.35	Mahdavi et al. (2017)Mahdavi, V., Hosseini, S. E. and Sharifan, A. (2017). Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Science & Nutrition, 6, 269-279. https://doi.org/10.1002/fsn3.544 https://doi.org/10.1002/fsn3.544...
Anise, 2.0	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0; Tween 80, nd	9.49 ± 0.32	7,776^* * data obtained from graph/unit conversion;	21.38 ± 0.26	12.32 ± 0.05	Mahdavi et al. (2017)Mahdavi, V., Hosseini, S. E. and Sharifan, A. (2017). Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Science & Nutrition, 6, 269-279. https://doi.org/10.1002/fsn3.544 https://doi.org/10.1002/fsn3.544...
Apricot kernel, 0.125	Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2	12.50 ± 1.67	48.0	13.92 ± 0.70	11.03 ± 1.34	Priyadarshi et al. (2018)Priyadarshi, R., Sauraj, Kumar, B., Deeba, F., Kulshreshtha, A. and Negi, Y. S. (2018). Chitosan films incorporated with apricot (Prunus armeniaca) kernel essential oil as active food packaging material. Food Hydrocolloids, 85, 158-166. https://doi.org/10.1016/j.foodhyd.2018.07.003 https://doi.org/10.1016/j.foodhyd.2018.0...
Apricot kernel, 0.25	Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2	8.82 ± 1.21	46.4	14.41 ± 0.81	5.46 ± 0.59	Priyadarshi et al. (2018)Priyadarshi, R., Sauraj, Kumar, B., Deeba, F., Kulshreshtha, A. and Negi, Y. S. (2018). Chitosan films incorporated with apricot (Prunus armeniaca) kernel essential oil as active food packaging material. Food Hydrocolloids, 85, 158-166. https://doi.org/10.1016/j.foodhyd.2018.07.003 https://doi.org/10.1016/j.foodhyd.2018.0...
Apricot kernel, 0.5	Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2	6.52 ± 0.95	29.5	17.67 ± 0.98	4.02 ± 0.14	Priyadarshi et al. (2018)Priyadarshi, R., Sauraj, Kumar, B., Deeba, F., Kulshreshtha, A. and Negi, Y. S. (2018). Chitosan films incorporated with apricot (Prunus armeniaca) kernel essential oil as active food packaging material. Food Hydrocolloids, 85, 158-166. https://doi.org/10.1016/j.foodhyd.2018.07.003 https://doi.org/10.1016/j.foodhyd.2018.0...
Apricot kernel, 1.0	Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2	4.76 ± 1.03	26.2	19.36 ± 1.06	3.76 ± 0.43	Priyadarshi et al. (2018)Priyadarshi, R., Sauraj, Kumar, B., Deeba, F., Kulshreshtha, A. and Negi, Y. S. (2018). Chitosan films incorporated with apricot (Prunus armeniaca) kernel essential oil as active food packaging material. Food Hydrocolloids, 85, 158-166. https://doi.org/10.1016/j.foodhyd.2018.07.003 https://doi.org/10.1016/j.foodhyd.2018.0...
Basil, 1.0	Chitosan, 3.0 in hydrochloric acid, 0.3; glycerol, 0.9	nd	nd	13.0 ± 4.3	23.0 ± 0.7	Amor et al. (2021)Amor, G., Sabbah, M., Caputo, L., Idbella, M., De Feo, V., Porta, R., Fechtali, T. and Mauriello, G. (2021). Basil essential oil: Composition, antimicrobial properties, and microencapsulation to produce active chitosan films for food packaging. Foods, 10, 121. https://doi.org/10.3390/foods10010121 https://doi.org/10.3390/foods10010121...
Basil, 2.0	Chitosan, 3.0 in hydrochloric acid, 0.3; glycerol, 0.9	nd	nd	10.8 ± 1.7	22.0 ± 5.4	Amor et al. (2021)Amor, G., Sabbah, M., Caputo, L., Idbella, M., De Feo, V., Porta, R., Fechtali, T. and Mauriello, G. (2021). Basil essential oil: Composition, antimicrobial properties, and microencapsulation to produce active chitosan films for food packaging. Foods, 10, 121. https://doi.org/10.3390/foods10010121 https://doi.org/10.3390/foods10010121...
Basil, 3.0	Chitosan, 3.0 in hydrochloric acid, 0.3; glycerol, 0.9	nd	nd	10.5 ± 2.3	22.0 ± 4.8	Amor et al. (2021)Amor, G., Sabbah, M., Caputo, L., Idbella, M., De Feo, V., Porta, R., Fechtali, T. and Mauriello, G. (2021). Basil essential oil: Composition, antimicrobial properties, and microencapsulation to produce active chitosan films for food packaging. Foods, 10, 121. https://doi.org/10.3390/foods10010121 https://doi.org/10.3390/foods10010121...
Bergamot, 0.15	Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.6; Tween 20, 0.0225	93.37 ± 0.57	10.9 ± 0.2	36.34 ± 3.14	8.76 ± 3.45	Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
Bergamot, 0.3	Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.45; Tween 20, 0.045	93.14 ± 0.37	16.2 ± 0.3	30.8 ± 6.41	7.33 ± 2.12	Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
Bergamot, 0.45	Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.3; Tween 20, 0.0675	93.07 ± 0.45	16.8 ± 0.5	27.94 ± 3.34	7.18 ± 4.60	Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
Bergamot, 0.6	Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.15; Tween 20, 0.09	90.04 ± 0.46	16.2 ± 0.9	27.96 ± 7.24	3.70 ± 2.04	Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
Bergamot, 0.75	Unicorn leatherjacket skin gelatin, 3.0; Tween 20, 0.1125	89.82 ± 0.96	15.9 ± 1.1	23.75 ± 6.85	3.06 ± 2.00	Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
Bergamot, 0.5	Chitosan, 1.0 in acetic acid, 0.5	nd	112.5^* * data obtained from graph/unit conversion;	65 ± 10	7 ± 4	Sánchez-González et al. (2010)Sánchez-González, L., Cháfer, M., Chiralt, A. and González-Martínez, C. (2010). Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydrate Polymers, 82, 277-283. https://doi.org/10.1016/j.carbpol.2010.04.047 https://doi.org/10.1016/j.carbpol.2010.0...
Bergamot, 1.0	Chitosan, 1.0 in acetic acid, 0.5	nd	74.3^* * data obtained from graph/unit conversion;	63 ± 21	5.5 ± 0.7	Sánchez-González et al. (2010)Sánchez-González, L., Cháfer, M., Chiralt, A. and González-Martínez, C. (2010). Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydrate Polymers, 82, 277-283. https://doi.org/10.1016/j.carbpol.2010.04.047 https://doi.org/10.1016/j.carbpol.2010.0...
Bergamot, 2.0	Chitosan, 1.0 in acetic acid, 0.5	nd	79.5^* * data obtained from graph/unit conversion;	50 ± 8	6 ± 2	Sánchez-González et al. (2010)Sánchez-González, L., Cháfer, M., Chiralt, A. and González-Martínez, C. (2010). Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydrate Polymers, 82, 277-283. https://doi.org/10.1016/j.carbpol.2010.04.047 https://doi.org/10.1016/j.carbpol.2010.0...
Bergamot, 3.0	Chitosan, 1.0 in acetic acid, 0.5	nd	56.2^* * data obtained from graph/unit conversion;	22 ± 8	1.7 ± 0.4	Sánchez-González et al. (2010)Sánchez-González, L., Cháfer, M., Chiralt, A. and González-Martínez, C. (2010). Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydrate Polymers, 82, 277-283. https://doi.org/10.1016/j.carbpol.2010.04.047 https://doi.org/10.1016/j.carbpol.2010.0...
Black pepper, 0.05	Gelatin, 5.0; cloisite Na⁺, 0.05; Tween, 0.0375	nd	14.64^* * data obtained from graph/unit conversion;	64.05 ± 2.61	7.77 ± 0.91	Saranti et al. (2021)Saranti, T. F. S., Melo, P. T. S., Cerqueira, M. A., Aouada, F. A. and Moura, M. R. (2021). Performance of gelatin films reinforced with cloisite Na+ and black pepper essential oil loaded nanoemulsion. Polymers, 13, 4298. https://doi.org/10.3390/polym13244298 https://doi.org/10.3390/polym13244298...
Caraway, 1.0	Chitosan, 1.0 in acetic acid, 1.0	18.14 ± 4.03	3.36^* * data obtained from graph/unit conversion;	44.47 ± 4.40	31.53 ± 4.28	Hromiš et al. (2015)Hromiš, N. M., Lazić, V. L., Markov, S. L., Vaštag, Ž. G., Popović, S. Z., Šuput, D. Z., Džinić, N. R., Velićanski, A. S. and Popović, L. M. (2015). Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. Journal of Food Engineering, 158, 86-93. https://doi.org/10.1016/j.jfoodeng.2015.01.001 https://doi.org/10.1016/j.jfoodeng.2015....
Caraway, 1.0	Chitosan, 1.0 in acetic acid, 1.0; beeswax, 1.8; Tween 20, 0.5	17.33 ± 1.98	4.02^* * data obtained from graph/unit conversion;	8.78 ± 0.88	14.74 ± 2.96	Hromiš et al. (2015)Hromiš, N. M., Lazić, V. L., Markov, S. L., Vaštag, Ž. G., Popović, S. Z., Šuput, D. Z., Džinić, N. R., Velićanski, A. S. and Popović, L. M. (2015). Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. Journal of Food Engineering, 158, 86-93. https://doi.org/10.1016/j.jfoodeng.2015.01.001 https://doi.org/10.1016/j.jfoodeng.2015....
Caraway, 1.0	Chitosan, 1.0 in acetic acid, 1.0; beeswax, 3.6; Tween 20, 0.5	9.08 ± 1.68	4.10^* * data obtained from graph/unit conversion;	3.90 ± 0.29	10.97 ± 1.48	Hromiš et al. (2015)Hromiš, N. M., Lazić, V. L., Markov, S. L., Vaštag, Ž. G., Popović, S. Z., Šuput, D. Z., Džinić, N. R., Velićanski, A. S. and Popović, L. M. (2015). Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. Journal of Food Engineering, 158, 86-93. https://doi.org/10.1016/j.jfoodeng.2015.01.001 https://doi.org/10.1016/j.jfoodeng.2015....
Caraway, 1.0	Chitosan, 1.0 in acetic acid, 1.0; beeswax, 5.4; Tween 20, 0.5	6.11 ± 0.95	5.08^* * data obtained from graph/unit conversion;	2.75 ± 0.46	6.04 ± 1.67	Hromiš et al. (2015)Hromiš, N. M., Lazić, V. L., Markov, S. L., Vaštag, Ž. G., Popović, S. Z., Šuput, D. Z., Džinić, N. R., Velićanski, A. S. and Popović, L. M. (2015). Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. Journal of Food Engineering, 158, 86-93. https://doi.org/10.1016/j.jfoodeng.2015.01.001 https://doi.org/10.1016/j.jfoodeng.2015....
Caraway, 1.0	Chitosan, 1.0 in acetic acid, 1.0; beeswax, 7.2; Tween 20, 0.5	1.86 ± 0.40	3.61^* * data obtained from graph/unit conversion;	2.14 ± 0.14	4.92 ± 1.22	Hromiš et al. (2015)Hromiš, N. M., Lazić, V. L., Markov, S. L., Vaštag, Ž. G., Popović, S. Z., Šuput, D. Z., Džinić, N. R., Velićanski, A. S. and Popović, L. M. (2015). Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. Journal of Food Engineering, 158, 86-93. https://doi.org/10.1016/j.jfoodeng.2015.01.001 https://doi.org/10.1016/j.jfoodeng.2015....
Caraway, 1.0	Chitosan, 1.0 in acetic acid, 1.0; beeswax, 9.0; Tween 20, 0.5	2.21 ± 1.47	3.36^* * data obtained from graph/unit conversion;	2.04 ± 0.25	5.55 ± 1.62	Hromiš et al. (2015)Hromiš, N. M., Lazić, V. L., Markov, S. L., Vaštag, Ž. G., Popović, S. Z., Šuput, D. Z., Džinić, N. R., Velićanski, A. S. and Popović, L. M. (2015). Optimization of chitosan biofilm properties by addition of caraway essential oil and beeswax. Journal of Food Engineering, 158, 86-93. https://doi.org/10.1016/j.jfoodeng.2015.01.001 https://doi.org/10.1016/j.jfoodeng.2015....
Cedarwood, 0.045	Sugar beet lignocellulose, 0.9; glycerol, 0.1; Span 80, 0.01	25.9 ± 1.5	22.5 ± 0.9	47.4 ± 5.0	11.4 ± 1.6	Shen and Kamdem (2015a)Shen, Z. and Kamdem, D. P. (2015a). Antimicrobial activity of sugar beet lignocellulose films containing tung oil and cedarwood essential oil. Cellulose, 22, 2703-2715. https://doi.org/10.1007/s10570-015-0679-y https://doi.org/10.1007/s10570-015-0679-...
Cedarwood, 0.09	Sugar beet lignocellulose, 0.9; glycerol, 0.1; Span 80, 0.01	24.9 ± 0.9	21.6 ± 0.9	36.1 ± 5.1	9.9 ± 1.5	Shen and Kamdem (2015a)Shen, Z. and Kamdem, D. P. (2015a). Antimicrobial activity of sugar beet lignocellulose films containing tung oil and cedarwood essential oil. Cellulose, 22, 2703-2715. https://doi.org/10.1007/s10570-015-0679-y https://doi.org/10.1007/s10570-015-0679-...
Cedarwood, 0.135	Sugar beet lignocellulose, 0.9; glycerol, 0.1; Span 80, 0.01	21.8 ± 1.2	19.9 ± 0.9	28.1 ± 2.9	6.4 ± 0.5	Shen and Kamdem (2015a)Shen, Z. and Kamdem, D. P. (2015a). Antimicrobial activity of sugar beet lignocellulose films containing tung oil and cedarwood essential oil. Cellulose, 22, 2703-2715. https://doi.org/10.1007/s10570-015-0679-y https://doi.org/10.1007/s10570-015-0679-...
Cedarwood, 0.1	Chitosan, 1.0 in acetic acid, 1.0; Tween 80, 0.001	nd	27.6^* * data obtained from graph/unit conversion;	36.54 ± 3.78	25.80 ± 1.53	Shen and Kamdem (2015b)Shen, Z. and Kamdem, D. P. (2015b). Development and characterization of biodegradable chitosan films containing two essential oils. International Journal of Biological Macromolecules, 74, 289-296. https://doi.org/10.1016/j.ijbiomac.2014.11.046 https://doi.org/10.1016/j.ijbiomac.2014....
Cedarwood, 0.2	Chitosan, 1.0 in acetic acid, 1.0; Tween 80, 0.002	nd	23.3^* * data obtained from graph/unit conversion;	28.47 ± 1.42	18.33 ± 2.17	Shen and Kamdem (2015b)Shen, Z. and Kamdem, D. P. (2015b). Development and characterization of biodegradable chitosan films containing two essential oils. International Journal of Biological Macromolecules, 74, 289-296. https://doi.org/10.1016/j.ijbiomac.2014.11.046 https://doi.org/10.1016/j.ijbiomac.2014....
Cedarwood, 0.3	Chitosan, 1.0 in acetic acid, 1.0; Tween 80, 0.003	nd	13.8^* * data obtained from graph/unit conversion;	22.29 ± 0.83	5.07 ± 1.01	Shen and Kamdem (2015b)Shen, Z. and Kamdem, D. P. (2015b). Development and characterization of biodegradable chitosan films containing two essential oils. International Journal of Biological Macromolecules, 74, 289-296. https://doi.org/10.1016/j.ijbiomac.2014.11.046 https://doi.org/10.1016/j.ijbiomac.2014....
Cinnamon, 0.025	Soy protein isolate, 1.0; glycerol, 0.3	nd	15.36 ± 0.48	11 ± 4	3.4 ± 1.8	Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
Cinnamon, 0.05	Soy protein isolate, 1.0; glycerol, 0.3	nd	11.04 ± 1.2	17.6 ± 1.6	7.5 ± 0.4	Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
Cinnamon, 0.075	Soy protein isolate, 1.0; glycerol, 0.3	nd	12 ± 1.2	15.2 ± 1.3	7.2 ± 1.6	Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
Cinnamon, 0.1	Soy protein isolate, 1.0; glycerol, 0.3	nd	13.2 ± 2.4	14.1 ± 1	7.5 ± 0.6	Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
Cinnamon, 0.1	Pullulan polysaccharides, 2.0; glycerol, 0.3	nd	1,776^* * data obtained from graph/unit conversion;	49.3	2.8	Feng et al. (2020)Feng, X., Wang, W., Chu, Y., Gao, C., Liu, Q. and Tang, X. (2020). Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films. LWT - Food Science and Technology, 134, 110123. https://doi.org/10.1016/j.lwt.2020.110123 https://doi.org/10.1016/j.lwt.2020.11012...
Cinnamon, 0.2	Pullulan polysaccharides, 2.0; glycerol, 0.3	nd	1,464^* * data obtained from graph/unit conversion;	48.8	2.9	Feng et al. (2020)Feng, X., Wang, W., Chu, Y., Gao, C., Liu, Q. and Tang, X. (2020). Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films. LWT - Food Science and Technology, 134, 110123. https://doi.org/10.1016/j.lwt.2020.110123 https://doi.org/10.1016/j.lwt.2020.11012...
Cinnamon, 0.3	Pullulan polysaccharides, 2.0; glycerol, 0.3	nd	1,344^* * data obtained from graph/unit conversion;	47.1	3.3	Feng et al. (2020)Feng, X., Wang, W., Chu, Y., Gao, C., Liu, Q. and Tang, X. (2020). Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films. LWT - Food Science and Technology, 134, 110123. https://doi.org/10.1016/j.lwt.2020.110123 https://doi.org/10.1016/j.lwt.2020.11012...
Cinnamon, 0.4	Sodium starch octenyl succinate, 4.0; corn oil, 1.6; glycerol, 1.6; sodium alginate, 1.2	nd	3.18^* * data obtained from graph/unit conversion;	17.18 ± 0.14	22.58 ± 1.59	Sun et al. (2020)Sun, H., Li, S., Chen, S., Wang, C., Liu, D. and Li, X. (2020). Antibacterial and antioxidant activities of sodium starch octenylsuccinate-based pickering emulsion films incorporated with cinnamon essential oil. International Journal of Biological Macromolecules, 159, 696-703. https://doi.org/10.1016/j.ijbiomac.2020.05.118 https://doi.org/10.1016/j.ijbiomac.2020....
Cinnamon, 0.8	Sodium starch octenyl succinate, 4.0; corn oil, 1.2; glycerol, 1.6; sodium alginate, 1.2	nd	2.69^* * data obtained from graph/unit conversion;	10.80 ± 0.62	35.25 ± 2.21	Sun et al. (2020)Sun, H., Li, S., Chen, S., Wang, C., Liu, D. and Li, X. (2020). Antibacterial and antioxidant activities of sodium starch octenylsuccinate-based pickering emulsion films incorporated with cinnamon essential oil. International Journal of Biological Macromolecules, 159, 696-703. https://doi.org/10.1016/j.ijbiomac.2020.05.118 https://doi.org/10.1016/j.ijbiomac.2020....
Cinnamon, 1.2	Sodium starch octenyl succinate, 4.0; corn oil, 0.8; glycerol, 1.6; sodium alginate, 1.2	nd	2.47^* * data obtained from graph/unit conversion;	10.29 ± 0.32	39.62 ± 2.26	Sun et al. (2020)Sun, H., Li, S., Chen, S., Wang, C., Liu, D. and Li, X. (2020). Antibacterial and antioxidant activities of sodium starch octenylsuccinate-based pickering emulsion films incorporated with cinnamon essential oil. International Journal of Biological Macromolecules, 159, 696-703. https://doi.org/10.1016/j.ijbiomac.2020.05.118 https://doi.org/10.1016/j.ijbiomac.2020....
Cinnamon, 1.6	Sodium starch octenyl succinate, 4.0; corn oil, 0.4; glycerol, 1.6; sodium alginate, 1.2	nd	1.79^* * data obtained from graph/unit conversion;	8.77 ± 0.35	45.22 ± 1.80	Sun et al. (2020)Sun, H., Li, S., Chen, S., Wang, C., Liu, D. and Li, X. (2020). Antibacterial and antioxidant activities of sodium starch octenylsuccinate-based pickering emulsion films incorporated with cinnamon essential oil. International Journal of Biological Macromolecules, 159, 696-703. https://doi.org/10.1016/j.ijbiomac.2020.05.118 https://doi.org/10.1016/j.ijbiomac.2020....
Cinnamon, 2.0	Sodium starch octenyl succinate, 4.0; glycerol, 1.6; sodium alginate, 1.2	nd	2.22^* * data obtained from graph/unit conversion;	8.65 ± 0.21	53.25 ± 3.65	Sun et al. (2020)Sun, H., Li, S., Chen, S., Wang, C., Liu, D. and Li, X. (2020). Antibacterial and antioxidant activities of sodium starch octenylsuccinate-based pickering emulsion films incorporated with cinnamon essential oil. International Journal of Biological Macromolecules, 159, 696-703. https://doi.org/10.1016/j.ijbiomac.2020.05.118 https://doi.org/10.1016/j.ijbiomac.2020....
Cinnamon, 0.5	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 30.0; Tween 80, 20.0	17.28 ± 0.97	147,024.0^* * data obtained from graph/unit conversion;	43.11 ± 6.39	28.05 ± 2.91	Zhang et al. (2019)Zhang, W., Shu, C., Chen, Q., Cao, J. and Jiang, W. (2019). The multi-layer film system improved the release and retention properties of cinnamon essential oil and its application as coating in inhibition to penicillium expansion of apple fruit. Food Chemistry, 299, 125109. https://doi.org/10.1016/j.foodchem.2019.125109 https://doi.org/10.1016/j.foodchem.2019....
Cinnamon, 0.4	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.5; Tween 80, 0.0008	21.06 ± 0.65	11.68^* * data obtained from graph/unit conversion;	13.35 ± 1.23	16.57 ± 0.77	Ojagh et al. (2010)Ojagh, S. M., Rezaei, M., Razavi, S. H. and Hosseini, S. M. H. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122, 161-166. https://doi.org/10.1016/j.foodchem.2010.02.033 https://doi.org/10.1016/j.foodchem.2010....
Cinnamon, 0.8	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.5; Tween 80, 0.0016	16.8 ± 0.85	10.66^* * data obtained from graph/unit conversion;	17.43 ± 1.08	11.26 ± 1.39	Ojagh et al. (2010)Ojagh, S. M., Rezaei, M., Razavi, S. H. and Hosseini, S. M. H. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122, 161-166. https://doi.org/10.1016/j.foodchem.2010.02.033 https://doi.org/10.1016/j.foodchem.2010....
Cinnamon, 1.5	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.5; Tween 80, 0.003	13.6 ± 1.55	8.76^* * data obtained from graph/unit conversion;	24.10 ± 1.47	6.42 ± 0.63	Ojagh et al. (2010)Ojagh, S. M., Rezaei, M., Razavi, S. H. and Hosseini, S. M. H. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122, 161-166. https://doi.org/10.1016/j.foodchem.2010.02.033 https://doi.org/10.1016/j.foodchem.2010....
Cinnamon, 2.0	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.5; Tween 80, 0.004	10.4 ± 0.94	8.67^* * data obtained from graph/unit conversion;	19.23 ± 2.25	3.58 ± 0.35	Ojagh et al. (2010)Ojagh, S. M., Rezaei, M., Razavi, S. H. and Hosseini, S. M. H. (2010). Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry, 122, 161-166. https://doi.org/10.1016/j.foodchem.2010.02.033 https://doi.org/10.1016/j.foodchem.2010....
Cinnamon, 1.0	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 20, 0.1	39.02 ± 3.17	7.7^* * data obtained from graph/unit conversion;	38.7^* * data obtained from graph/unit conversion;	12.2^* * data obtained from graph/unit conversion;	Peng and Li (2014)Peng, Y. and Li, Y. (2014). Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36, 287-293. https://doi.org/10.1016/j.foodhyd.2013.10.013 https://doi.org/10.1016/j.foodhyd.2013.1...
Cinnamon, 0.8	Sugar palm (SP) starch, 10.0; SP cellulose, 0.05; glycerol, 1.5; sorbitol, 1.5; Tween 80, 1.5	nd	nd	4.81	17.2475	Syafiq et al. (2021)Syafiq, R., Sapuan, S. M. and Zuhri, M. R. M. (2021). Antimicrobial activity, physical, mechanical and barrier properties of sugar palm based nanocellulose/starch biocomposite films incorporated with cinnamon essential oil. Journal of Materials Research and Technology, 11, 144-157. https://doi.org/10.1016/j.jmrt.2020.12.091 https://doi.org/10.1016/j.jmrt.2020.12.0...
Cinnamon, 1.2	Sugar palm (SP) starch, 10.0; SP cellulose, 0.05; glycerol, 1.5; sorbitol, 1.5; Tween 80, 1.5	nd	nd	4.94	16.350	Syafiq et al. (2021)Syafiq, R., Sapuan, S. M. and Zuhri, M. R. M. (2021). Antimicrobial activity, physical, mechanical and barrier properties of sugar palm based nanocellulose/starch biocomposite films incorporated with cinnamon essential oil. Journal of Materials Research and Technology, 11, 144-157. https://doi.org/10.1016/j.jmrt.2020.12.091 https://doi.org/10.1016/j.jmrt.2020.12.0...
Cinnamon, 1.6	Sugar palm (SP) starch, 10.0; SP cellulose, 0.05; glycerol, 1.5; sorbitol, 1.5; Tween 80, 1.5	nd	nd	5.08	15.575	Syafiq et al. (2021)Syafiq, R., Sapuan, S. M. and Zuhri, M. R. M. (2021). Antimicrobial activity, physical, mechanical and barrier properties of sugar palm based nanocellulose/starch biocomposite films incorporated with cinnamon essential oil. Journal of Materials Research and Technology, 11, 144-157. https://doi.org/10.1016/j.jmrt.2020.12.091 https://doi.org/10.1016/j.jmrt.2020.12.0...
Cinnamon, 2.0	Sugar palm (SP) starch, 10.0; SP cellulose, 0.05; glycerol, 1.5; sorbitol, 1.5; Tween 80, 1.5	nd	nd	5.3 ± 0.27	13.9 ± 5.57	Syafiq et al. (2021)Syafiq, R., Sapuan, S. M. and Zuhri, M. R. M. (2021). Antimicrobial activity, physical, mechanical and barrier properties of sugar palm based nanocellulose/starch biocomposite films incorporated with cinnamon essential oil. Journal of Materials Research and Technology, 11, 144-157. https://doi.org/10.1016/j.jmrt.2020.12.091 https://doi.org/10.1016/j.jmrt.2020.12.0...
Cinnamon, 0.5	Silver carp skin gelatin, 4.0; glycerol, 1.0; Tween 80, 0.5	nd	10.80	17.77 ± 1.93	125.60 ± 2.50	Wu et al. (2017)Wu, J., Sun, X., Guo, X., Ge, S. and Zhang, Q. (2017). Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil. Aquaculture and Fisheries, 2, 185-192. https://doi.org/10.1016/j.aaf.2017.06.004 https://doi.org/10.1016/j.aaf.2017.06.00...
Cinnamon, 1.0	Silver carp skin gelatin, 4.0; glycerol, 1.0; Tween 80, 0.5	nd	13.56	12.66 ± 1.47	119.05 ± 1.41	Wu et al. (2017)Wu, J., Sun, X., Guo, X., Ge, S. and Zhang, Q. (2017). Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil. Aquaculture and Fisheries, 2, 185-192. https://doi.org/10.1016/j.aaf.2017.06.004 https://doi.org/10.1016/j.aaf.2017.06.00...
Cinnamon, 2.0	Silver carp skin gelatin, 4.0; glycerol, 1.0; Tween 80, 0.5	nd	13.13	8.55 ± 0.39	95.55 ± 2.54	Wu et al. (2017)Wu, J., Sun, X., Guo, X., Ge, S. and Zhang, Q. (2017). Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil. Aquaculture and Fisheries, 2, 185-192. https://doi.org/10.1016/j.aaf.2017.06.004 https://doi.org/10.1016/j.aaf.2017.06.00...
Cinnamon, 4.0	Silver carp skin gelatin, 4.0; glycerol, 1.0; Tween 80, 0.5	nd	17.02	5.03 ± 0.32	122.17 ± 0.05	Wu et al. (2017)Wu, J., Sun, X., Guo, X., Ge, S. and Zhang, Q. (2017). Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil. Aquaculture and Fisheries, 2, 185-192. https://doi.org/10.1016/j.aaf.2017.06.004 https://doi.org/10.1016/j.aaf.2017.06.00...
Cinnamon, 6.0	Silver carp skin gelatin, 4.0; glycerol, 1.0; Tween 80, 0.5	nd	15.64	4.64 ± 1.19	84.33 ± 5.37	Wu et al. (2017)Wu, J., Sun, X., Guo, X., Ge, S. and Zhang, Q. (2017). Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil. Aquaculture and Fisheries, 2, 185-192. https://doi.org/10.1016/j.aaf.2017.06.004 https://doi.org/10.1016/j.aaf.2017.06.00...
Cinnamon, 0.05 / perilla, 0.45	Chitosan, 3.0 in acetic acid, 2.0; collagen, 3.0; glycerol, 0.5; anthocyanidin 0.4	nd	32.12 ± 2.68	7.20^* * data obtained from graph/unit conversion;	140.00 ± 8.43	Zhao et al. (2022)Zhao, R., Guan, W., Zhou, X., Lao, M. and Cai, L. (2022). The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions. LWT - Food Science and Technology, 153, 112506. https://doi.org/10.1016/j.lwt.2021.112506 https://doi.org/10.1016/j.lwt.2021.11250...
Cinnamon, 0.1 / perilla, 0.9	Chitosan, 3.0 in acetic acid, 2.0; collagen, 3.0; glycerol, 0.5; anthocyanidin 0.4	nd	31.40 ± 3.65	4.56^* * data obtained from graph/unit conversion;	140.96 ± 7.65	Zhao et al. (2022)Zhao, R., Guan, W., Zhou, X., Lao, M. and Cai, L. (2022). The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions. LWT - Food Science and Technology, 153, 112506. https://doi.org/10.1016/j.lwt.2021.112506 https://doi.org/10.1016/j.lwt.2021.11250...
Cinnamon, 0.15 / perilla, 1.35	Chitosan, 3.0 in acetic acid, 2.0; collagen, 3.0; glycerol, 0.5; anthocyanidin 0.4	nd	19.49 ± 2.22	6.00^* * data obtained from graph/unit conversion;	114.29 ± 5.10	Zhao et al. (2022)Zhao, R., Guan, W., Zhou, X., Lao, M. and Cai, L. (2022). The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions. LWT - Food Science and Technology, 153, 112506. https://doi.org/10.1016/j.lwt.2021.112506 https://doi.org/10.1016/j.lwt.2021.11250...
Cinnamon, 0.2 / perilla, 1.8	Chitosan, 3.0 in acetic acid, 2.0; collagen, 3.0; glycerol, 0.5; anthocyanidin 0.4	nd	19.46 ± 1.53	7.68^* * data obtained from graph/unit conversion;	91.61 ± 5.28	Zhao et al. (2022)Zhao, R., Guan, W., Zhou, X., Lao, M. and Cai, L. (2022). The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions. LWT - Food Science and Technology, 153, 112506. https://doi.org/10.1016/j.lwt.2021.112506 https://doi.org/10.1016/j.lwt.2021.11250...
Cinnamon, 0.3 / perilla, 2.7	Chitosan, 3.0 in acetic acid, 2.0; collagen, 3.0; glycerol, 0.5; anthocyanidin 0.4	nd	12.83 ± 0.44	11.76^* * data obtained from graph/unit conversion;	92.20 ± 3.80	Zhao et al. (2022)Zhao, R., Guan, W., Zhou, X., Lao, M. and Cai, L. (2022). The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions. LWT - Food Science and Technology, 153, 112506. https://doi.org/10.1016/j.lwt.2021.112506 https://doi.org/10.1016/j.lwt.2021.11250...
Cinnamon, 0.5 / lemon, 0.5	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 20, 0.1	25.32 ± 2.14	6.5^* * data obtained from graph/unit conversion;	48^* * data obtained from graph/unit conversion;	8.9^* * data obtained from graph/unit conversion;	Peng and Li (2014)Peng, Y. and Li, Y. (2014). Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36, 287-293. https://doi.org/10.1016/j.foodhyd.2013.10.013 https://doi.org/10.1016/j.foodhyd.2013.1...
Cinnamon, 0.5 / thyme, 0.5	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 20, 0.1	43.66 ± 4.03	7.3^* * data obtained from graph/unit conversion;	42^* * data obtained from graph/unit conversion;	14.4^* * data obtained from graph/unit conversion;	Peng and Li (2014)Peng, Y. and Li, Y. (2014). Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36, 287-293. https://doi.org/10.1016/j.foodhyd.2013.10.013 https://doi.org/10.1016/j.foodhyd.2013.1...
Citronella, 0.1	Chitosan, 1.0 in acetic acid, 1.0; Tween 80, 0.001	nd	30.2^* * data obtained from graph/unit conversion;	33.00 ± 1.94	14.50 ± 0.50	Shen and Kamdem (2015b)Shen, Z. and Kamdem, D. P. (2015b). Development and characterization of biodegradable chitosan films containing two essential oils. International Journal of Biological Macromolecules, 74, 289-296. https://doi.org/10.1016/j.ijbiomac.2014.11.046 https://doi.org/10.1016/j.ijbiomac.2014....
Citronella, 0.2	Chitosan, 1.0 in acetic acid, 1.0; Tween 80, 0.002	nd	27.6^* * data obtained from graph/unit conversion;	29.42 ± 0.47	24.50 ± 0.50	Shen and Kamdem (2015b)Shen, Z. and Kamdem, D. P. (2015b). Development and characterization of biodegradable chitosan films containing two essential oils. International Journal of Biological Macromolecules, 74, 289-296. https://doi.org/10.1016/j.ijbiomac.2014.11.046 https://doi.org/10.1016/j.ijbiomac.2014....
Citronella, 0.3	Chitosan, 1.0 in acetic acid, 1.0; Tween 80, 0.003	nd	24.2^* * data obtained from graph/unit conversion;	17.12 ± 2.25	8.25 ± 1.92	Shen and Kamdem (2015b)Shen, Z. and Kamdem, D. P. (2015b). Development and characterization of biodegradable chitosan films containing two essential oils. International Journal of Biological Macromolecules, 74, 289-296. https://doi.org/10.1016/j.ijbiomac.2014.11.046 https://doi.org/10.1016/j.ijbiomac.2014....
Clove, 0.025	Chitosan, 1.0 in acetic acid, 1.0; oleic acid, 1.0	nd	43.72^* * data obtained from graph/unit conversion;	6.7 ± 0.4	56.7 ± 1.7	Wang et al. (2021)Wang, H., Guo, L., Han, B. and Niu, X. (2021). Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life. Food Bioscience, 41, 101037. https://doi.org/10.1016/j.fbio.2021.101037 https://doi.org/10.1016/j.fbio.2021.1010...
Clove, 0.05	Chitosan, 1.0 in acetic acid, 1.0; oleic acid, 1.0	nd	39.92^* * data obtained from graph/unit conversion;	6.2 ± 0.8	69.0 ± 2.6	Wang et al. (2021)Wang, H., Guo, L., Han, B. and Niu, X. (2021). Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life. Food Bioscience, 41, 101037. https://doi.org/10.1016/j.fbio.2021.101037 https://doi.org/10.1016/j.fbio.2021.1010...
Clove, 0.75	Chitosan, 1.0 in acetic acid, 1.0; oleic acid, 1.0	nd	34.73^* * data obtained from graph/unit conversion;	6.3 ± 1.3	78.6 ± 3.1	Wang et al. (2021)Wang, H., Guo, L., Han, B. and Niu, X. (2021). Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life. Food Bioscience, 41, 101037. https://doi.org/10.1016/j.fbio.2021.101037 https://doi.org/10.1016/j.fbio.2021.1010...
Clove, 0.07	Polyhydroxybutyrate, 1.197; poly(ethylene glycol), 0.133	nd	nd	13.76 ± 0.35	3.70 ± 0.49	Silva, I. D. L. et al. (2020)Da Silva, A. O., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of biopolymer films based on bocaiuva (Acromonia aculeata) flour. International Journal of Biological Macromolecules, 155, 1157-1168. https://doi.org/10.1016/j.ijbiomac.2019.11.083 https://doi.org/10.1016/j.ijbiomac.2019....
Clove, 0.14	Polyhydroxybutyrate, 1.134; poly(ethylene glycol), 0.126	nd	nd	12.22 ± 0.32	3.08 ± 0.08	Silva, I. D. L. et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
Clove, 0.21	Polyhydroxybutyrate, 1.071; poly(ethylene glycol), 0.119	nd	nd	8.10 ± 1.84	9.77 ± 1.01	Silva, I. D. L. et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
Clove, 0.18	Silica nanoparticles, 1.0; poly(L-lactic acid), 1.6; polycaprolactone, 0.4	nd	0.21^* * data obtained from graph/unit conversion;	19.40 ± 0.74	26.4 ± 0.57	Lu et al. (2021)Lu, W., Cui, R., Zhu, B., Qin, Y., Cheng, G., Li, L. and Yuan, M. (2021). Influence of clove essential oil immobilized in mesoporous silica nanoparticles on the functional properties of poly(lactic acid) biocomposite food packaging film. Journal of Materials Research and Technology, 11, 1152-1161. https://doi.org/10.1016/j.jmrt.2021.01.098 https://doi.org/10.1016/j.jmrt.2021.01.0...
Clove, 0.18	Silica nanoparticles, 2.0; poly(L-lactic acid), 1.6; polycaprolactone, 0.4	nd	0.34^* * data obtained from graph/unit conversion;	16.90 ± 0.88	30.6 ± 0.95	Lu et al. (2021)Lu, W., Cui, R., Zhu, B., Qin, Y., Cheng, G., Li, L. and Yuan, M. (2021). Influence of clove essential oil immobilized in mesoporous silica nanoparticles on the functional properties of poly(lactic acid) biocomposite food packaging film. Journal of Materials Research and Technology, 11, 1152-1161. https://doi.org/10.1016/j.jmrt.2021.01.098 https://doi.org/10.1016/j.jmrt.2021.01.0...
Clove, 0.18	Silica nanoparticles, 3.0; poly(L-lactic acid), 1.6; polycaprolactone, 0.4	nd	0.51^* * data obtained from graph/unit conversion;	11.8 ± 0.16	30.7 ± 1.12	Lu et al. (2021)Lu, W., Cui, R., Zhu, B., Qin, Y., Cheng, G., Li, L. and Yuan, M. (2021). Influence of clove essential oil immobilized in mesoporous silica nanoparticles on the functional properties of poly(lactic acid) biocomposite food packaging film. Journal of Materials Research and Technology, 11, 1152-1161. https://doi.org/10.1016/j.jmrt.2021.01.098 https://doi.org/10.1016/j.jmrt.2021.01.0...
Clove, 0.1	Hybrid sorubim protein isolate, 1.5; glycerol, 0.37	30.10 ± 0.01	6.05 ± 1.5	3.92 ± 0.5	23.38 ± 0.7	Silva, R. S. et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
Clove, 0.1	Hybrid sorubim protein isolate, 2.5; glycerol, 0.37	25.55 ± 0.01	5.72 ± 1.1	4.04 ± 1.0	14.40 ± 1.7	Silva, R. S. et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
Clove, 0.1	Hybrid sorubim protein isolate, 1.5; glycerol, 0.37	44.90 ± 0.04	9.0 ± 1.2	0.55 ± 0.1	44.39 ± 1.9	Silva, R. S. et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
Clove, 0.1	Hybrid sorubim protein isolate, 2.5; glycerol, 0.37	37.03 ± 0.04	9.33 ± 1.0	1.76 ± 0.3	23.71 ± 0.2	Silva, R. S. et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
Clove, 0.3	Hybrid sorubim protein isolate, 2.0; glycerol, 0.6	31.27 ± 3.59	6.35 ± 1.24	1.14 ± 0.0	16.14 ± 0.8	Silva, R. S. et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
Clove, 0.5	Hybrid sorubim protein isolate, 1.5; glycerol, 0.87	29.57 ± 0.02	4.32 ± 1.2	1.27 ± 0.4	16.28 ± 0.7	Silva, R. S. et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
Clove, 0.5	Hybrid sorubim protein isolate, 2.5; glycerol, 0.87	22.05 ± 0.04	5.16 ± 1.0	6.7 ± 0.4	10.40 ± 1.0	Silva, R. S. et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
Clove, 0.5	Hybrid sorubim protein isolate, 1.5; glycerol, 0.87	33.73 ± 0.05	8.93 ± 1.6	2.00 ± 1.7	27.00 ± 0.3	Silva, R. S. et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
Clove, 0.5	Hybrid sorubim protein isolate, 2.5; glycerol, 0.87	30.71 ± 0.03	8.77 ± 1.7	1.49 ± 0.2	17.75 ± 1.0	Silva, R. S. et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
Clove, 0.4	Nile tilapia protein isolate, 1.5; glycerol, 0.2; nanoclay, 0.3	65.47 ± 2.16	2.38 ± 0.14	2.21 ± 0.40	0.29 ± 0.20	Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
Clove, 0.4	Nile tilapia protein isolate, 1.5; glycerol, 0.4; nanoclay, 0.1	53.55 ± 3.06	3.14 ± 0.60	2.25 ± 0.31	1.22 ± 0.05	Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
Clove, 0.3	Bocaiuva flour, 1.5; glycerol, 0.5	2.6 ± 0.3	6.9 ± 0.4	16.4 ± 0.04	62.2 ± 0.02	da Silva et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
Clove, 0.3	Bocaiuva flour, 2.5; glycerol, 0.5	4.1 ± 0.1	6.5 ± 2.4	30.2 ± 0.05	49.3 ± 0.04	da Silva et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
Clove, 0.3	Bocaiuva flour, 1.5; glycerol, 0.7	2.6 ± 0.3	5.2 ± 1.2	6.8 ± 0.01	38.8 ± 0.01	da Silva et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
Clove, 0.3	Bocaiuva flour, 2.5; glycerol, 0.7	3.5 ± 0.3	7.2 ± 1.3	10.8 ± 0.02	68.5 ± 0.05	da Silva et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
Clove, 0.5	Bocaiuva flour, 2.0; glycerol, 0.6	4.3 ± 0.7	8.7 ± 1.7	16.1 ± 0.01	56.9 ± 0.04	da Silva et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
Clove, 0.7	Bocaiuva flour, 1.5; glycerol, 0.5	2.7 ± 0.2	6.8 ± 1.1	4.8 ± 0.02	26.0 ± 0.05	da Silva et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
Clove, 0.7	Bocaiuva flour, 2.5; glycerol, 0.5	4.9 ± 0.8	3.8 ± 0.3	20.7 ± 0.03	30.4 ± 0.09	da Silva et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
Clove, 0.7	Bocaiuva flour, 1.5; glycerol, 0.7	2.8 ± 0.2	7.9 ± 1.5	5.0 ± 0.01	43.8 ± 0.06	da Silva et al. (2020)Silva, R. S., Santos, B. M. M., Fonseca, G. G., Prentice, C. and Cortez-Vega, W. R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment, 28, 421-432. https://doi.org/10.1007/s10924-019-01608-7 https://doi.org/10.1007/s10924-019-01608...
Clove, 0.7	Bocaiuva flour, 2.5; glycerol, 0.7	4.4 ± 0.4	9.3 ± 3.2	12.9 ± 0.03	47.1 ± 0.03	da Silva et al. (2020)Silva, I. D. L., Andrade, M. F., Caetano, V. F., Hallwass, F., Brito, A. M. S. S. and Vinhas, G. M. (2020). Development of active PHB/PEG antimicrobial films incorporating clove essential oil. Polímeros, 30, e2020021. https://doi.org/10.1590/0104-1428.09319 https://doi.org/10.1590/0104-1428.09319...
Clove, 1.0	Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.40; halloysite nanotubes, 0.05	29.83 ± 0.56	24.4^* * data obtained from graph/unit conversion;	14.5^* * data obtained from graph/unit conversion;	24^* * data obtained from graph/unit conversion;	Lee et al. (2018)Lee, M. H., Kim, S. Y. and Park, H. J. (2018). Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil. Food Hydrocolloids, 84, 58-67. https://doi.org/10.1016/j.foodhyd.2018.05.048 https://doi.org/10.1016/j.foodhyd.2018.0...
Clove, 1.0	Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.40; halloysite nanotubes, 0.1	30.23 ± 0.81	23.5^* * data obtained from graph/unit conversion;	18^* * data obtained from graph/unit conversion;	25^* * data obtained from graph/unit conversion;	Lee et al. (2018)Lee, M. H., Kim, S. Y. and Park, H. J. (2018). Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil. Food Hydrocolloids, 84, 58-67. https://doi.org/10.1016/j.foodhyd.2018.05.048 https://doi.org/10.1016/j.foodhyd.2018.0...
Clove, 1.0	Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.40; halloysite nanotubes, 0.15	30.21 ± 0.82	22.7^* * data obtained from graph/unit conversion;	21.5^* * data obtained from graph/unit conversion;	27^* * data obtained from graph/unit conversion;	Lee et al. (2018)Lee, M. H., Kim, S. Y. and Park, H. J. (2018). Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil. Food Hydrocolloids, 84, 58-67. https://doi.org/10.1016/j.foodhyd.2018.05.048 https://doi.org/10.1016/j.foodhyd.2018.0...
Clove, 1.0	Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.40; halloysite nanotubes, 0.2	29.91 ± 0.65	22.0^* * data obtained from graph/unit conversion;	19^* * data obtained from graph/unit conversion;	26^* * data obtained from graph/unit conversion;	Lee et al. (2018)Lee, M. H., Kim, S. Y. and Park, H. J. (2018). Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil. Food Hydrocolloids, 84, 58-67. https://doi.org/10.1016/j.foodhyd.2018.05.048 https://doi.org/10.1016/j.foodhyd.2018.0...
Clove, 1.0	Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.40; halloysite nanotubes, 0.25	29.77 ± 1.35	21.3^* * data obtained from graph/unit conversion;	15.5^* * data obtained from graph/unit conversion;	24^* * data obtained from graph/unit conversion;	Lee et al. (2018)Lee, M. H., Kim, S. Y. and Park, H. J. (2018). Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil. Food Hydrocolloids, 84, 58-67. https://doi.org/10.1016/j.foodhyd.2018.05.048 https://doi.org/10.1016/j.foodhyd.2018.0...
Clove, 1.0	Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.40; halloysite nanotubes, 0.3	29.59 ± 0.51	20.9^* * data obtained from graph/unit conversion;	15^* * data obtained from graph/unit conversion;	23^* * data obtained from graph/unit conversion;	Lee et al. (2018)Lee, M. H., Kim, S. Y. and Park, H. J. (2018). Effect of halloysite nanoclay on the physical, mechanical, and antioxidant properties of chitosan films incorporated with clove essential oil. Food Hydrocolloids, 84, 58-67. https://doi.org/10.1016/j.foodhyd.2018.05.048 https://doi.org/10.1016/j.foodhyd.2018.0...
Clove (1 μL.cm^-2)	Hake protein powder, 1.5; glycerol (59 g 100 g^-1 protein)	10^* * data obtained from graph/unit conversion;	3.3^* * data obtained from graph/unit conversion;	7.3 ± 2.3	55.7± 31.7	Teixeira et al. (2014)Teixeira, B., Marques, A., Pires, C., Ramos, C., Batista, I., Saraiva, J. A. and Nunes, M. L. (2014). Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties. LWT - Food Science and Technology, 59, 533-539. https://doi.org/10.1016/j.lwt.2014.04.024 https://doi.org/10.1016/j.lwt.2014.04.02...
Clove, 0.4 / Oregano, 0.4	Nile tilapia protein isolate, 1.5; glycerol, 0.2; nanoclay, 0.1	13.40 ± 0.65	2.75 ± 0.74	2.41 ± 0.42	0.48 ± 0.08	Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
Clove, 0.2 / Oregano, 0.2	Nile tilapia protein isolate, 1.0; glycerol, 0.3; nanoclay, 0.2	60.78 ± 2.12	3.75 ± 0.48	0.65 ± 0.18	0.93 ± 0.24	Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
Clove, 0.4 / Oregano, 0.4	Nile tilapia protein isolate, 1.5; glycerol, 0.4; nanoclay, 0.3	45.92 ± 3.01	3.19 ± 0.05	1.36 ± 0.41	0.65 ± 0.12	Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
Eucalyptus, 0.5	Chitosan, 1.5 in acetic acid, 0.7; glycerol 0.225; Tween 80, 0.001	23.94 ± 1.66	2.45^* * data obtained from graph/unit conversion;	34.5 ± 0.5	25.24 ± 0.5	Azadbakht et al. (2018)Azadbakht, E., Maghsoudlou, Y., Khomiri, M. and Kashiri, M. (2018). Development and structural characterization of chitosan ﬁlms containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage. Food Packaging and Shelf Life, 17, 65-72. https://doi.org/10.1016/j.fpsl.2018.03.007 https://doi.org/10.1016/j.fpsl.2018.03.0...
Eucalyptus, 1.0	Chitosan, 1.5 in acetic acid, 0.7; glycerol 0.225; Tween 80, 0.002	19.63 ± 1.22	4.38^* * data obtained from graph/unit conversion;	30.0 ± 0.2	28.03 ± 0.61	Azadbakht et al. (2018)Azadbakht, E., Maghsoudlou, Y., Khomiri, M. and Kashiri, M. (2018). Development and structural characterization of chitosan ﬁlms containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage. Food Packaging and Shelf Life, 17, 65-72. https://doi.org/10.1016/j.fpsl.2018.03.007 https://doi.org/10.1016/j.fpsl.2018.03.0...
Eucalyptus, 1.5	Chitosan, 1.5 in acetic acid, 0.7; glycerol 0.225; Tween 80, 0.003	15.88 ± 2.01	5.36^* * data obtained from graph/unit conversion;	26.6 ± 0.32	35.74 ± 0.72	Azadbakht et al. (2018)Azadbakht, E., Maghsoudlou, Y., Khomiri, M. and Kashiri, M. (2018). Development and structural characterization of chitosan ﬁlms containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage. Food Packaging and Shelf Life, 17, 65-72. https://doi.org/10.1016/j.fpsl.2018.03.007 https://doi.org/10.1016/j.fpsl.2018.03.0...
Fingerroot, 1.5	HPMC, 2.0; montmorillonite, 0.1; beeswax, 0.4; stearic acid, 0.4; glycerol, 0.67	nd	56.69 ± 1.35	5^* * data obtained from graph/unit conversion;	7.5^* * data obtained from graph/unit conversion;	Klangmuang and Sothornvit (2016)Klangmuang, P. and Sothornvit, R. (2016). Barrier properties, mechanical properties and antimicrobial activity of hydroxypropyl methylcellulose-based nanocomposite films incorporated with Thai essential oils. Food Hydrocolloids, 61, 609-616. https://doi.org/10.1016/j.foodhyd.2016.06.018 https://doi.org/10.1016/j.foodhyd.2016.0...
Garlic (1 μL•cm-2)	Hake protein powder, 1.5; glycerol (59 g 100 g-1 protein)	23^* * data obtained from graph/unit conversion;	3.7^* * data obtained from graph/unit conversion;	6.6 ± 2.7	53.3 ± 21.1	Teixeira et al. (2014)Teixeira, B., Marques, A., Pires, C., Ramos, C., Batista, I., Saraiva, J. A. and Nunes, M. L. (2014). Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties. LWT - Food Science and Technology, 59, 533-539. https://doi.org/10.1016/j.lwt.2014.04.024 https://doi.org/10.1016/j.lwt.2014.04.02...
Garlic, 1.0 and thyme, 1.0	Zein, 2.0 in ethanol (90% vol.)	2.11 ± 0.07	0.0454^* * data obtained from graph/unit conversion;	4.83 ± 0.10	0.80 ± 0.04	Pereira et al. (2019)Pereira, L. A. S., Silva, P. C., Pagnossa, J. P., Miranda, K. W. E., Medeiros, E. S., Piccoli, R. H. and Oliveira, J. E. (2019). Antimicrobial zein coatings plasticized with garlic and thyme essential oils. Brazilian Journal of Food Technology, 22, e2018135. https://doi.org/10.1590/1981-6723.13518 https://doi.org/10.1590/1981-6723.13518...
Garlic, 1.5 and thyme, 1.5	Zein, 2.0 in ethanol (90% vol.)	0.83 ± 0.04	0.0444^* * data obtained from graph/unit conversion;	4.23 ± 0.15	0.76 ± 0.04	Pereira et al. (2019)Pereira, L. A. S., Silva, P. C., Pagnossa, J. P., Miranda, K. W. E., Medeiros, E. S., Piccoli, R. H. and Oliveira, J. E. (2019). Antimicrobial zein coatings plasticized with garlic and thyme essential oils. Brazilian Journal of Food Technology, 22, e2018135. https://doi.org/10.1590/1981-6723.13518 https://doi.org/10.1590/1981-6723.13518...
Garlic, 2.5 and thyme, 2.5	Zein, 2.0 in ethanol (90% vol.)	0.54 ± 0.03	0.0380^* * data obtained from graph/unit conversion;	3.26 ± 0.03	0.42 ± 0.03	Pereira et al. (2019)Pereira, L. A. S., Silva, P. C., Pagnossa, J. P., Miranda, K. W. E., Medeiros, E. S., Piccoli, R. H. and Oliveira, J. E. (2019). Antimicrobial zein coatings plasticized with garlic and thyme essential oils. Brazilian Journal of Food Technology, 22, e2018135. https://doi.org/10.1590/1981-6723.13518 https://doi.org/10.1590/1981-6723.13518...
Ginger, 0.1	Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.1; Tween 80, 0.05	nd	nd	31.9 ± 0.33	18.18 ± 0.02	Remya et al. (2016)Remya, S., Mohan, C. O., Bindu, J., Sivaraman, G. K., Venkateshwarlu, G. and Ravishankar, C. N. (2016). Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish. Journal of Food Science and Technology, 53, 685-693. https://doi.org/10.1007/s13197-015-2018-6 https://doi.org/10.1007/s13197-015-2018-...
Ginger, 0.2	Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.1; Tween 80, 0.05	nd	nd	31.8 ± 0.52	18.19 ± 0.05	Remya et al. (2016)Remya, S., Mohan, C. O., Bindu, J., Sivaraman, G. K., Venkateshwarlu, G. and Ravishankar, C. N. (2016). Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish. Journal of Food Science and Technology, 53, 685-693. https://doi.org/10.1007/s13197-015-2018-6 https://doi.org/10.1007/s13197-015-2018-...
Ginger, 0.3	Chitosan, 1.0 in acetic acid, 1.0; glycerol, 0.1; Tween 80, 0.05	nd	nd	30.9 ± 0.35	18.20 ± 0.02	Remya et al. (2016)Remya, S., Mohan, C. O., Bindu, J., Sivaraman, G. K., Venkateshwarlu, G. and Ravishankar, C. N. (2016). Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish. Journal of Food Science and Technology, 53, 685-693. https://doi.org/10.1007/s13197-015-2018-6 https://doi.org/10.1007/s13197-015-2018-...
Ginger, 0.025	Soy protein isolate, 1.0; glycerol, 0.3	nd	6 ± 3	13.51 ± 0.67	1.7 ± 0.6	Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
Ginger, 0.05	Soy protein isolate, 1.0; glycerol, 0.3	nd	4 ± 2	14.02 ± 0.94	1.0 ± 0.6	Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
Ginger, 0.075	Soy protein isolate, 1.0; glycerol, 0.3	nd	8 ± 4	16.08 ± 1.2	3 ± 2	Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
Ginger, 0.1	Soy protein isolate, 1.0; glycerol, 0.3	nd	8 ± 5	16.32 ± 1.92	3 ± 3	Atarés et al. (2010)Atarés, L., De Jesús, C., Talens, P. and Chiralt, A. (2010). Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering, 99, 384-391. https://doi.org/10.1016/j.jfoodeng.2010.03.004 https://doi.org/10.1016/j.jfoodeng.2010....
Ginger, 1.0	Chitosan, 1.5 in acetic acid, 1.0; glycerol, 0.45; Tween, 0.002	15 ± 0	nd	18 ± 3	35 ± 10	Souza et al. (2017)Souza, V. G. L., Fernando, A. L., Pires, J. R. A., Rodrigues, P. F., Lopes, A. A. S. and Fernandes, F. M. B. (2017). Physical properties of chitosan films incorporated with natural antioxidants. Industrial Crops Products, 107, 565-572. https://doi.org/10.1016/j.indcrop.2017.04.056 https://doi.org/10.1016/j.indcrop.2017.0...
Ginger, 1.5	HPMC, 2.0; montmorillonite, 0.1; beeswax, 0.4; stearic acid, 0.4; glycerol, 0.67	nd	65.68 ± 4.57	9.5^* * data obtained from graph/unit conversion;	66^* * data obtained from graph/unit conversion;	Klangmuang and Sothornvit (2016)Klangmuang, P. and Sothornvit, R. (2016). Barrier properties, mechanical properties and antimicrobial activity of hydroxypropyl methylcellulose-based nanocomposite films incorporated with Thai essential oils. Food Hydrocolloids, 61, 609-616. https://doi.org/10.1016/j.foodhyd.2016.06.018 https://doi.org/10.1016/j.foodhyd.2016.0...
Lavander, 0.5	Chitosan, 1.5; Tween 80, 0.1	18.30 ± 0.82	11.40^* * data obtained from graph/unit conversion;	17.54 ± 0.98	17.18 ± 0.72	Zhang et al. (2013)Zhang, Z. H., Qin, Y. Y., Fan, J., Zhao, T. R. and Cheng, C. S. (2013). Physical properties and antibacterial activity of a chitosan film incorporated with lavender essential oil. Advanced Materials Research, 706-708, 197-200. https://doi.org/10.4028/www.scientific.net/amr.706-708.197 https://doi.org/10.4028/www.scientific.n...
Lavander, 1.0	Chitosan, 1.5; Tween 80, 0.1	16.05 ± 0.66	10.54^* * data obtained from graph/unit conversion;	28.57 ± 0.56	18.23 ± 0.02	Zhang et al. (2013)Zhang, Z. H., Qin, Y. Y., Fan, J., Zhao, T. R. and Cheng, C. S. (2013). Physical properties and antibacterial activity of a chitosan film incorporated with lavender essential oil. Advanced Materials Research, 706-708, 197-200. https://doi.org/10.4028/www.scientific.net/amr.706-708.197 https://doi.org/10.4028/www.scientific.n...
Lavander, 1.5	Chitosan, 1.5; Tween 80, 0.1	14.02 ± 0.57	9.24^* * data obtained from graph/unit conversion;	31.12 ± 0.63	17.83 ± 0.95	Zhang et al. (2013)Zhang, Z. H., Qin, Y. Y., Fan, J., Zhao, T. R. and Cheng, C. S. (2013). Physical properties and antibacterial activity of a chitosan film incorporated with lavender essential oil. Advanced Materials Research, 706-708, 197-200. https://doi.org/10.4028/www.scientific.net/amr.706-708.197 https://doi.org/10.4028/www.scientific.n...
Lemon, 1.0	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 20, 0.1	28.95 ± 1.63	7.7^* * data obtained from graph/unit conversion;	46^* * data obtained from graph/unit conversion;	8.9^* * data obtained from graph/unit conversion;	Peng and Li (2014)Peng, Y. and Li, Y. (2014). Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36, 287-293. https://doi.org/10.1016/j.foodhyd.2013.10.013 https://doi.org/10.1016/j.foodhyd.2013.1...
Lemon, 0.5 / thyme, 0.5	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 20, 0.1	34.88 ± 3.05	7.0^* * data obtained from graph/unit conversion;	44.7^* * data obtained from graph/unit conversion;	10.6^* * data obtained from graph/unit conversion;	Peng and Li (2014)Peng, Y. and Li, Y. (2014). Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36, 287-293. https://doi.org/10.1016/j.foodhyd.2013.10.013 https://doi.org/10.1016/j.foodhyd.2013.1...
Lemongrass, 0.15	Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.6; Tween 20, 0.0225	93.54 ± 0.66	10.5 ± 0.3	43.82 ± 6.56	3.48 ± 0.92	Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
Lemongrass, 0.3	Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.45; Tween 20, 0.045	92.3 ± 0.65	8.9 ± 0.6	39.05 ± 5.96	4.13 ± 2.14	Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
Lemongrass, 0.45	Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.3; Tween 20, 0.0675	92.04 ± 0.57	8.6 ± 0.5	34.07 ± 3.61	4.80 ± 1.04	Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
Lemongrass, 0.6	Unicorn leatherjacket skin gelatin, 3.0; glycerol, 0.15; Tween 20, 0.09	89.81 ± 0.5	9.7 ± 0.7	25.84 ± 2.36	5.90 ± 1.66	Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
Lemongrass, 0.75	Unicorn leatherjacket skin gelatin, 3.0; Tween 20, 0.1125	89.16 ± 0.65	9.2 ± 0.4	21.21 ± 3.36	5.66 ± 2.34	Ahmad et al. (2012)Ahmad, M., Benjakul, S., Prodpran, T. and Agustini, T. W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199. https://doi.org/10.1016/j.foodhyd.2011.12.003 https://doi.org/10.1016/j.foodhyd.2011.1...
Lemongrass, 0.015	Chitosan, 1.5 in acetic acid, 1.5; glycerol, 0.5; Tween 20, 0.5	7.39 ± 0.92	2,039.0^* * data obtained from graph/unit conversion;	14.61 ± 1.78	37.47 ± 4.06	Lyn and Hanani (2020)Lyn, F. H. and Hanani, Z. A. N. (2020). Effect of lemongrass (Cymbopogon citratus) essential oil on the properties of chitosan films for active packaging. Journal of Packaging Technology and Research, 4, 33-44. https://doi.org/10.1007/s41783-019-00081-w https://doi.org/10.1007/s41783-019-00081...
Lemongrass, 0.045	Chitosan, 1.5 in acetic acid, 1.5; glycerol, 0.5; Tween 20, 0.5	7.02 ± 0.01	1,978.6^* * data obtained from graph/unit conversion;	11.20 ± 1.68	38.22 ± 2.75	Lyn and Hanani (2020)Lyn, F. H. and Hanani, Z. A. N. (2020). Effect of lemongrass (Cymbopogon citratus) essential oil on the properties of chitosan films for active packaging. Journal of Packaging Technology and Research, 4, 33-44. https://doi.org/10.1007/s41783-019-00081-w https://doi.org/10.1007/s41783-019-00081...
Lemongrass, 0.075	Chitosan, 1.5 in acetic acid, 1.5; glycerol, 0.5; Tween 20, 0.5	6.70 ± 0.56	1,944.0^* * data obtained from graph/unit conversion;	9.10 ± 0.71	55.95 ± 2.62	Lyn and Hanani (2020)Lyn, F. H. and Hanani, Z. A. N. (2020). Effect of lemongrass (Cymbopogon citratus) essential oil on the properties of chitosan films for active packaging. Journal of Packaging Technology and Research, 4, 33-44. https://doi.org/10.1007/s41783-019-00081-w https://doi.org/10.1007/s41783-019-00081...
Lemongrass, 0.105	Chitosan, 1.5 in acetic acid, 1.5; glycerol, 0.5; Tween 20, 0.5	5.97 ± 1.31	1,926.7^* * data obtained from graph/unit conversion;	8.48 ± 1.12	56.24 ± 4.07	Lyn and Hanani (2020)Lyn, F. H. and Hanani, Z. A. N. (2020). Effect of lemongrass (Cymbopogon citratus) essential oil on the properties of chitosan films for active packaging. Journal of Packaging Technology and Research, 4, 33-44. https://doi.org/10.1007/s41783-019-00081-w https://doi.org/10.1007/s41783-019-00081...
Lemongrass, 0.135	Chitosan, 1.5 in acetic acid, 1.5; glycerol, 0.5; Tween 20, 0.5	5.22 ± 0.43	1,900.8^* * data obtained from graph/unit conversion;	7.93 ± 1.19	65.34 ± 3.82	Lyn and Hanani (2020)Lyn, F. H. and Hanani, Z. A. N. (2020). Effect of lemongrass (Cymbopogon citratus) essential oil on the properties of chitosan films for active packaging. Journal of Packaging Technology and Research, 4, 33-44. https://doi.org/10.1007/s41783-019-00081-w https://doi.org/10.1007/s41783-019-00081...
Lemongrass, 1.0	Sodium alginate, 3.0; glycerol, 2.0; Tween 80, 3.0	nd	18.32^* * data obtained from graph/unit conversion;	6.1^* * data obtained from graph/unit conversion;	32 ± 9	Acevedo-Fani et al. (2015)Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M. A. and Martín-Belloso, O. (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids, 47, 168-177. https://doi.org/10.1016/j.foodhyd.2015.01.032 https://doi.org/10.1016/j.foodhyd.2015.0...
Orange peel, 0.25	Tonguefish skin gelatin, 3.0; chitosan, 2.0; glycerol, 2.5; acetic acid, 1.0	28.25 ± 1.53	0.96^* * data obtained from graph/unit conversion;	20.43 ± 0.82	2.73 ± 0.04	Li et al. (2021)Li, Y., Tang, C. and He, Q. (2021). Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin. Food Bioscience, 41, 100927. https://doi.org/10.1016/j.fbio.2021.100927 https://doi.org/10.1016/j.fbio.2021.1009...
Orange peel, 0.5	Tonguefish skin gelatin, 3.0; chitosan, 2.0; glycerol, 2.5; acetic acid, 1.0	25.55 ± 0.62	0.74^* * data obtained from graph/unit conversion;	19.35 ± 0.31	3.55 ± 0.07	Li et al. (2021)Li, Y., Tang, C. and He, Q. (2021). Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin. Food Bioscience, 41, 100927. https://doi.org/10.1016/j.fbio.2021.100927 https://doi.org/10.1016/j.fbio.2021.1009...
Orange peel, 1.0	Tonguefish skin gelatin, 3.0; chitosan, 2.0; glycerol, 2.5; acetic acid, 1.0	23.45 ± 0.70	1.08^* * data obtained from graph/unit conversion;	17.80 ± 0.91	4.23 ± 0.23	Li et al. (2021)Li, Y., Tang, C. and He, Q. (2021). Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin. Food Bioscience, 41, 100927. https://doi.org/10.1016/j.fbio.2021.100927 https://doi.org/10.1016/j.fbio.2021.1009...
Oregano, 0.4	Nile tilapia protein isolate, 1.5; glycerol, 0.2; nanoclay, 0.3	67.49 ± 4.25	2.98 ± 0.87	2.54 ± 0.32	0.30 ± 0.10	Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
Oregano, 0.4	Nile tilapia protein isolate, 1.5; glycerol, 0.4; nanoclay, 0.1	30.62 ± 2.39	2.56 ± 0.46	1.17 ± 0.46	1.95 ± 0.01	Scudeler et al. (2020)Scudeler, C. G. S., Costa, T. L., Cortez-Vega, W. R., Prentice, C. and Fonseca, G. G. (2020). Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packaging and Shelf Life, 25, 100542. https://doi.org/10.1016/j.fpsl.2020.100542 https://doi.org/10.1016/j.fpsl.2020.1005...
Oregano, 0.5	Sodium alginate, 1.5; glycerol, 0.3645	nd	328.3^* * data obtained from graph/unit conversion;	55.5 ± 5.7	3.0 ± 0.08	Benavides et al. (2012)Benavides, S., Villalobos-Carvajal, R. and Reyes, J. E. (2012). Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. Journal of Food Engineering, 110, 232-239. https://doi.org/10.1016/j.jfoodeng.2011.05.023 https://doi.org/10.1016/j.jfoodeng.2011....
Oregano, 1.0	Sodium alginate, 1.5; glycerol, 0.3645	nd	328.3^* * data obtained from graph/unit conversion;	46.5 ± 5.4	2.8 ± 0.06	Benavides et al. (2012)Benavides, S., Villalobos-Carvajal, R. and Reyes, J. E. (2012). Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. Journal of Food Engineering, 110, 232-239. https://doi.org/10.1016/j.jfoodeng.2011.05.023 https://doi.org/10.1016/j.jfoodeng.2011....
Oregano, 1.5	Sodium alginate, 1.5; glycerol, 0.3645	nd	259.2^* * data obtained from graph/unit conversion;	31.1 ± 6.0	2.7 ± 0.11	Benavides et al. (2012)Benavides, S., Villalobos-Carvajal, R. and Reyes, J. E. (2012). Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. Journal of Food Engineering, 110, 232-239. https://doi.org/10.1016/j.jfoodeng.2011.05.023 https://doi.org/10.1016/j.jfoodeng.2011....
Oregano (1 μL.cm^-2)	Hake protein powder, 1.5; glycerol (59 g 100 g^-1 protein)	10^* * data obtained from graph/unit conversion;	6.7^* * data obtained from graph/unit conversion;	6.4 ± 4.0	83.2 ± 50.3	Teixeira et al. (2014)Teixeira, B., Marques, A., Pires, C., Ramos, C., Batista, I., Saraiva, J. A. and Nunes, M. L. (2014). Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties. LWT - Food Science and Technology, 59, 533-539. https://doi.org/10.1016/j.lwt.2014.04.024 https://doi.org/10.1016/j.lwt.2014.04.02...
Perilla, 0.2	Chitosan, 2.0 in 0.5 acetic acid; glycerol, nd	37.993 ± 4.162	5.352^* * data obtained from graph/unit conversion;	11.760 ± 0.920	13.267 ± 2.127	Zhang et al. (2018)Zhang, Z.-J., Li, N., Li, H.-Z., Li, X.-J., Cao, J.-M., Zhang, G.-P. and He, D.-L. (2018). Preparation and characterization of biocomposite chitosan film containing Perilla frutescens (L.) Britt. essential oil. Industrial Crops and Products, 112, 660-667. https://doi.org/10.1016/j.indcrop.2017.12.073 https://doi.org/10.1016/j.indcrop.2017.1...
Perilla, 0.6	Chitosan, 2.0 in 0.5 acetic acid; glycerol, nd	27.437 ± 2.778	5.112^* * data obtained from graph/unit conversion;	12.300 ± 0.915	12.466 ± 5.047	Zhang et al. (2018)Zhang, Z.-J., Li, N., Li, H.-Z., Li, X.-J., Cao, J.-M., Zhang, G.-P. and He, D.-L. (2018). Preparation and characterization of biocomposite chitosan film containing Perilla frutescens (L.) Britt. essential oil. Industrial Crops and Products, 112, 660-667. https://doi.org/10.1016/j.indcrop.2017.12.073 https://doi.org/10.1016/j.indcrop.2017.1...
Perilla, 1.0	Chitosan, 2.0 in 0.5 acetic acid; glycerol, nd	21.996 ± 4.366	5.520^* * data obtained from graph/unit conversion;	12.477 ± 0.208	9.365 ± 1.434	Zhang et al. (2018)Zhang, Z.-J., Li, N., Li, H.-Z., Li, X.-J., Cao, J.-M., Zhang, G.-P. and He, D.-L. (2018). Preparation and characterization of biocomposite chitosan film containing Perilla frutescens (L.) Britt. essential oil. Industrial Crops and Products, 112, 660-667. https://doi.org/10.1016/j.indcrop.2017.12.073 https://doi.org/10.1016/j.indcrop.2017.1...
Plai, 1.5	HPMC, 2.0; montmorillonite, 0.1; beeswax, 0.4; stearic acid, 0.4; glycerol, 0.67	nd	77.73 ± 6.93	11.5^* * data obtained from graph/unit conversion;	52^* * data obtained from graph/unit conversion;	Klangmuang and Sothornvit (2016)Klangmuang, P. and Sothornvit, R. (2016). Barrier properties, mechanical properties and antimicrobial activity of hydroxypropyl methylcellulose-based nanocomposite films incorporated with Thai essential oils. Food Hydrocolloids, 61, 609-616. https://doi.org/10.1016/j.foodhyd.2016.06.018 https://doi.org/10.1016/j.foodhyd.2016.0...
Rosemary, 0.5	Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2	15.5^* * data obtained from graph/unit conversion;	6.9^* * data obtained from graph/unit conversion;	68.51 ± 12.22	4.97 ± 0.68	Abdollahi et al. (2012)Abdollahi, M., Rezaei, M. and Farzi, G. (2012). Improvement of active chitosan film properties with rosemary essential oil for food packaging. International Journal of Food Science & Technology, 47, 847-853. https://doi.org/10.1111/j.1365-2621.2011.02917. https://doi.org/10.1111/j.1365-2621.2011...
Rosemary, 1.0	Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2	13.5^* * data obtained from graph/unit conversion;	6.8^* * data obtained from graph/unit conversion;	68.90 ± 13.68	5.07 ± 0.79	Abdollahi et al. (2012)Abdollahi, M., Rezaei, M. and Farzi, G. (2012). Improvement of active chitosan film properties with rosemary essential oil for food packaging. International Journal of Food Science & Technology, 47, 847-853. https://doi.org/10.1111/j.1365-2621.2011.02917. https://doi.org/10.1111/j.1365-2621.2011...
Rosemary, 1.5	Chitosan, 2.0 in acetic acid, 1.0; Tween 80, 0.2	13^* * data obtained from graph/unit conversion;	5.9^* * data obtained from graph/unit conversion;	65.46 ± 4.63	4.61 ± 0.81	Abdollahi et al. (2012)Abdollahi, M., Rezaei, M. and Farzi, G. (2012). Improvement of active chitosan film properties with rosemary essential oil for food packaging. International Journal of Food Science & Technology, 47, 847-853. https://doi.org/10.1111/j.1365-2621.2011.02917. https://doi.org/10.1111/j.1365-2621.2011...
Rosemary, 1.0	Chitosan, 1.5 in acetic acid, 1.0; glycerol, 0.45; Tween, 0.002	20 ± 1	nd	28 ± 4	35 ± 5	Souza et al. (2017)Souza, V. G. L., Fernando, A. L., Pires, J. R. A., Rodrigues, P. F., Lopes, A. A. S. and Fernandes, F. M. B. (2017). Physical properties of chitosan films incorporated with natural antioxidants. Industrial Crops Products, 107, 565-572. https://doi.org/10.1016/j.indcrop.2017.04.056 https://doi.org/10.1016/j.indcrop.2017.0...
Sage, 1.0	Chitosan, 1.5 in acetic acid, 1.0; glycerol, 0.45; Tween, 0.002	19 ± 0	nd	31 ± 3	35 ± 5	Souza et al. (2017)Souza, V. G. L., Fernando, A. L., Pires, J. R. A., Rodrigues, P. F., Lopes, A. A. S. and Fernandes, F. M. B. (2017). Physical properties of chitosan films incorporated with natural antioxidants. Industrial Crops Products, 107, 565-572. https://doi.org/10.1016/j.indcrop.2017.04.056 https://doi.org/10.1016/j.indcrop.2017.0...
Sage, 1.0	Sodium alginate, 3.0; glycerol, 2.0; Tween 80, 3.0	nd	16.42^* * data obtained from graph/unit conversion;	4.8^* * data obtained from graph/unit conversion;	78 ± 5	Acevedo-Fani et al. (2015)Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M. A. and Martín-Belloso, O. (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids, 47, 168-177. https://doi.org/10.1016/j.foodhyd.2015.01.032 https://doi.org/10.1016/j.foodhyd.2015.0...
Shirazi thyme, 0.5	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0	nd	nd	6 ± 0.4	19 ± 0.6	Moradi et al. (2012)Moradi, M., Tajik, H., Rohani, S. M. R., Oromiehie, A. R., Malekinejad, H., Aliakbarlu, J. and Hadian, M. (2012). Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT - Food Science and Technology, 46, 477-484. https://doi.org/10.1016/j.lwt.2011.11.020 https://doi.org/10.1016/j.lwt.2011.11.02...
Shirazi thyme, 1.0	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0	nd	nd	3 ± 0.3	10 ± 10	Moradi et al. (2012)Moradi, M., Tajik, H., Rohani, S. M. R., Oromiehie, A. R., Malekinejad, H., Aliakbarlu, J. and Hadian, M. (2012). Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT - Food Science and Technology, 46, 477-484. https://doi.org/10.1016/j.lwt.2011.11.020 https://doi.org/10.1016/j.lwt.2011.11.02...
Shirazi thyme, 0.5	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0; grape seed extract, 1.0	nd	nd	23 ± 0.7	17 ± 50	Moradi et al. (2012)Moradi, M., Tajik, H., Rohani, S. M. R., Oromiehie, A. R., Malekinejad, H., Aliakbarlu, J. and Hadian, M. (2012). Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT - Food Science and Technology, 46, 477-484. https://doi.org/10.1016/j.lwt.2011.11.020 https://doi.org/10.1016/j.lwt.2011.11.02...
Shirazi thyme, 1.0	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 1.0; grape seed extract, 1.0	nd	nd	15 ± 0.6	39 ± 30	Moradi et al. (2012)Moradi, M., Tajik, H., Rohani, S. M. R., Oromiehie, A. R., Malekinejad, H., Aliakbarlu, J. and Hadian, M. (2012). Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT - Food Science and Technology, 46, 477-484. https://doi.org/10.1016/j.lwt.2011.11.020 https://doi.org/10.1016/j.lwt.2011.11.02...
Tea tree, 0.5	HPMC, 5.0; Tween 85, 0.1	nd	64.8^* * data obtained from graph/unit conversion;	55 ± 10	0.09 ± 0.04	Sánchez-González et al. (2009)Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A. and Cháfer, M. (2009). Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil. Food Hydrocolloids, 23, 2102-2109. https://doi.org/10.1016/j.foodhyd.2009.05.006 https://doi.org/10.1016/j.foodhyd.2009.0...
Tea tree, 1.0	HPMC, 5.0; Tween 85, 0.1	nd	57.0^* * data obtained from graph/unit conversion;	52 ± 9	0.11 ± 0.05	Sánchez-González et al. (2009)Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A. and Cháfer, M. (2009). Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil. Food Hydrocolloids, 23, 2102-2109. https://doi.org/10.1016/j.foodhyd.2009.05.006 https://doi.org/10.1016/j.foodhyd.2009.0...
Tea tree, 2.0	HPMC, 5.0; Tween 85, 0.1	nd	45.8^* * data obtained from graph/unit conversion;	42 ± 2	0.11 ± 0.05	Sánchez-González et al. (2009)Sánchez-González, L., Vargas, M., González-Martínez, C., Chiralt, A. and Cháfer, M. (2009). Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil. Food Hydrocolloids, 23, 2102-2109. https://doi.org/10.1016/j.foodhyd.2009.05.006 https://doi.org/10.1016/j.foodhyd.2009.0...
Tea tree, 0.5	Chitosan, 1.0 in malic acid, 2.0; lecithin, 0.1	19.41 ± 0.55	3.8 ± 0.4	3.51 ± 0.72	150.55 ± 25.10	Cazón et al. (2021)Cazón, P., Antoniewska, A., Rutkowska, J. E. and Vásquez, M. (2021). Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil. International Journal of Biological Macromolecules, 186, 365-376. https://doi.org/10.1016/j.ijbiomac.2021.07.035 https://doi.org/10.1016/j.ijbiomac.2021....
Tea tree, 1.0	Chitosan, 1.0 in malic acid, 2.0; lecithin, 0.1	19.26 ± 0.82	3.7 ± 0.2	1.54 ± 0.30	317.33 ± 22.84	Cazón et al. (2021)Cazón, P., Antoniewska, A., Rutkowska, J. E. and Vásquez, M. (2021). Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil. International Journal of Biological Macromolecules, 186, 365-376. https://doi.org/10.1016/j.ijbiomac.2021.07.035 https://doi.org/10.1016/j.ijbiomac.2021....
Tea tree, 0.5	Chitosan, 1.0 in lactic acid, 2.0; lecithin, 0.1	59.37 ± 0.90	4.2 ± 1.0	4.40 ± 1.11	25.54 ± 7.30	Cazón et al. (2021)Cazón, P., Antoniewska, A., Rutkowska, J. E. and Vásquez, M. (2021). Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil. International Journal of Biological Macromolecules, 186, 365-376. https://doi.org/10.1016/j.ijbiomac.2021.07.035 https://doi.org/10.1016/j.ijbiomac.2021....
Tea tree, 1.0	Chitosan, 1.0 in lactic acid, 2.0; lecithin, 0.1	58.68 ± 2.28	4.2 ± 0.0	4.09 ± 0.61	33.10 ± 3.08	Cazón et al. (2021)Cazón, P., Antoniewska, A., Rutkowska, J. E. and Vásquez, M. (2021). Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil. International Journal of Biological Macromolecules, 186, 365-376. https://doi.org/10.1016/j.ijbiomac.2021.07.035 https://doi.org/10.1016/j.ijbiomac.2021....
Tea tree, 1.0	Chitosan, 1.5 in acetic acid, 1.0; glycerol, 0.45; Tween, 0.002	19 ± 0	nd	24 ± 2	38 ± 7	Souza et al. (2017)Souza, V. G. L., Fernando, A. L., Pires, J. R. A., Rodrigues, P. F., Lopes, A. A. S. and Fernandes, F. M. B. (2017). Physical properties of chitosan films incorporated with natural antioxidants. Industrial Crops Products, 107, 565-572. https://doi.org/10.1016/j.indcrop.2017.04.056 https://doi.org/10.1016/j.indcrop.2017.0...
Thyme, 1.0	Chitosan, 1.5 in acetic acid, 1.0; glycerol, 0.45; Tween, 0.002	20 ± 1	nd	31 ± 3	38 ± 2	Souza et al. (2017)Souza, V. G. L., Fernando, A. L., Pires, J. R. A., Rodrigues, P. F., Lopes, A. A. S. and Fernandes, F. M. B. (2017). Physical properties of chitosan films incorporated with natural antioxidants. Industrial Crops Products, 107, 565-572. https://doi.org/10.1016/j.indcrop.2017.04.056 https://doi.org/10.1016/j.indcrop.2017.0...
Thyme, 0.2	Chitosan, 2.0 in acetic acid, 2.0	nd	38.22 ± 3.12	69.8^* * data obtained from graph/unit conversion;	3.6 ± 0.25	Altiok et al. (2010)Altiok, D., Altiok, E. and Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine, 21, 2227-2236. https://doi.org/10.1007/s10856-010-4065-x https://doi.org/10.1007/s10856-010-4065-...
Thyme, 0.4	Chitosan, 2.0 in acetic acid, 2.0	nd	41.91 ± 2.83	77.4^* * data obtained from graph/unit conversion;	3.6 ± 0.22	Altiok et al. (2010)Altiok, D., Altiok, E. and Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine, 21, 2227-2236. https://doi.org/10.1007/s10856-010-4065-x https://doi.org/10.1007/s10856-010-4065-...
Thyme, 0.6	Chitosan, 2.0 in acetic acid, 2.0	nd	31.05 ± 1.95	89.6^* * data obtained from graph/unit conversion;	3.2 ± 0.24	Altiok et al. (2010)Altiok, D., Altiok, E. and Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine, 21, 2227-2236. https://doi.org/10.1007/s10856-010-4065-x https://doi.org/10.1007/s10856-010-4065-...
Thyme, 0.8	Chitosan, 2.0 in acetic acid, 2.0	nd	34.37 ± 1.51	87.3^* * data obtained from graph/unit conversion;	2.7 ± 0.25	Altiok et al. (2010)Altiok, D., Altiok, E. and Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine, 21, 2227-2236. https://doi.org/10.1007/s10856-010-4065-x https://doi.org/10.1007/s10856-010-4065-...
Thyme, 1.0	Chitosan, 2.0 in acetic acid, 2.0	nd	34.57 ± 4.29	85.9^* * data obtained from graph/unit conversion;	1.9 ± 0.20	Altiok et al. (2010)Altiok, D., Altiok, E. and Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine, 21, 2227-2236. https://doi.org/10.1007/s10856-010-4065-x https://doi.org/10.1007/s10856-010-4065-...
Thyme, 1.2	Chitosan, 2.0 in acetic acid, 2.0	nd	32.94 ± 3.32	87.2^* * data obtained from graph/unit conversion;	1.8 ± 0.22	Altiok et al. (2010)Altiok, D., Altiok, E. and Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Science: Materials in Medicine, 21, 2227-2236. https://doi.org/10.1007/s10856-010-4065-x https://doi.org/10.1007/s10856-010-4065-...
Thyme, 1.0	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 20, 0.1	42.96 ± 1.03	7.9^* * data obtained from graph/unit conversion;	36.7^* * data obtained from graph/unit conversion;	13.9^* * data obtained from graph/unit conversion;	Peng and Li (2014)Peng, Y. and Li, Y. (2014). Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36, 287-293. https://doi.org/10.1016/j.foodhyd.2013.10.013 https://doi.org/10.1016/j.foodhyd.2013.1...
Thyme, 1.0	Sodium alginate, 3.0; glycerol, 2.0; Tween 80, 3.0	nd	18.84^* * data obtained from graph/unit conversion;	5.0^* * data obtained from graph/unit conversion;	41 ± 12	Acevedo-Fani et al. (2015)Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M. A. and Martín-Belloso, O. (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids, 47, 168-177. https://doi.org/10.1016/j.foodhyd.2015.01.032 https://doi.org/10.1016/j.foodhyd.2015.0...
Tung, 0.045	Sugar beet lignocellulose, 0.9; glycerol, 0.1; Span 80, 0.01	nd	22.5 ± 0.9	45.7 ± 6.9	7.7 ± 0.6	Shen and Kamdem (2015a)Shen, Z. and Kamdem, D. P. (2015a). Antimicrobial activity of sugar beet lignocellulose films containing tung oil and cedarwood essential oil. Cellulose, 22, 2703-2715. https://doi.org/10.1007/s10570-015-0679-y https://doi.org/10.1007/s10570-015-0679-...
Tung, 0.09	Sugar beet lignocellulose, 0.9; glycerol, 0.1; Span 80, 0.01	nd	20.7 ± 0.9	34.3 ± 3.0	3.2 ± 0.5	Shen and Kamdem (2015a)Shen, Z. and Kamdem, D. P. (2015a). Antimicrobial activity of sugar beet lignocellulose films containing tung oil and cedarwood essential oil. Cellulose, 22, 2703-2715. https://doi.org/10.1007/s10570-015-0679-y https://doi.org/10.1007/s10570-015-0679-...
Tung, 0.135	Sugar beet lignocellulose, 0.9; glycerol, 0.1; Span 80, 0.01	nd	17.3 ± 0.9	32.8 ± 1.8	2.4 ± 0.6	Shen and Kamdem (2015a)Shen, Z. and Kamdem, D. P. (2015a). Antimicrobial activity of sugar beet lignocellulose films containing tung oil and cedarwood essential oil. Cellulose, 22, 2703-2715. https://doi.org/10.1007/s10570-015-0679-y https://doi.org/10.1007/s10570-015-0679-...
Turmeric, 1.0	Sodium alginate, 1.5; Tween 80, 0.25	nd	164.2	14.18 ± 2.31	5.28 ± 1.81	Phal et al. (2020)Phal, S., Khan, M. R., Leelaphiwat, P. and Chonhenchob, V. (2020). Development of alginate based active films containing turmeric essential oil. Key Engineering Materials, 861, 378-382. https://doi.org/10.4028/www.scientific.net/kem.861.378 https://doi.org/10.4028/www.scientific.n...
Turmeric, 2.0	Sodium alginate, 1.5; Tween 80, 0.5	nd	198.7	10.22 ± 1.06	10.73 ± 3.49	Phal et al. (2020)Phal, S., Khan, M. R., Leelaphiwat, P. and Chonhenchob, V. (2020). Development of alginate based active films containing turmeric essential oil. Key Engineering Materials, 861, 378-382. https://doi.org/10.4028/www.scientific.net/kem.861.378 https://doi.org/10.4028/www.scientific.n...
Turmeric, 3.0	Sodium alginate, 1.5; Tween 80, 0.75	nd	259.2	7.74 ± 1.38	14.47 ± 6.76	Phal et al. (2020)Phal, S., Khan, M. R., Leelaphiwat, P. and Chonhenchob, V. (2020). Development of alginate based active films containing turmeric essential oil. Key Engineering Materials, 861, 378-382. https://doi.org/10.4028/www.scientific.net/kem.861.378 https://doi.org/10.4028/www.scientific.n...
Turmeric (15 μL.cm^-2)	Chitosan, 2.0 in acetic acid, 1.5; glycerol, 0.3; Tween 80, 1.5 μL.cm^-2	13.11 ± 2.24	43.88^* * data obtained from graph/unit conversion;	32.92 ± 1.81	9.64 ± 1.22	Li et al. (2019)Li, Z., Lin, S., An, S., Liu, L., Hu, Y. and Wan, L. (2019). Preparation, characterization and anti-aflatoxigenic activity of chitosan packaging films incorporated with turmeric essential oil. International Journal of Biological Macromolecules, 131, 420-434. https://doi.org/10.1016/j.ijbiomac.2019.02.169 https://doi.org/10.1016/j.ijbiomac.2019....
Wormwood, 1.0	Chitosan, 2.0 in acetic acid, 1.0; glycerol, 0.6; Tween 80, 0.002	90.38 ± 1.27	nd	2.19 ± 0.20	65.20 ± 4.64	Moalla et al. (2021)Moalla, S., Ammar, I., Fauconnier, M.-L., Danthine, S., Blecker, C., Besbes, S. and Attia, H. (2021). Development and characterization of chitosan films carrying Artemisia campestris antioxidants for potential use as active food packaging materials. International Journal of Biological Macromolecules, 183, 254-266. https://doi.org/10.1016/j.ijbiomac.2021.04.113 https://doi.org/10.1016/j.ijbiomac.2021....

Instituto Agronômico de Campinas Avenida Barão de Itapura, 1481, 13020-902, Tel.: +55 19 2137-0653, Fax: +55 19 2137-0666 - Campinas - SP - Brazil
E-mail: bragantia@iac.sp.gov.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] * Corresponding author: gustavo@unak.is