Abstract:

Plant and spice essential oils have superior antimicrobial activity. Some plant extracts exhibit strong antifungal activity against undesirable fungi in foodstuffs during storage period. Generally, phenolic and terpene compounds are major contributors to this action. Plant extracts such as thyme, garlic, clove and cinnamon could inhibit the growth of spoilage and/or pathogen fungi species, mainly Aspergillus sp., Penicillium sp., Mucor sp., and Cladosporium sp.. In addition to being barrier properties for oxygen, carbon dioxide, lipid, moisture and flavours, edible films or coatings incorporated with essential oils Eos could be used to protect foods even after the package is opened. K-sorbate, nisin and natamycin are commonly used as fungicide in the production of dairy and meat products. The growth of pathogen and spoilage species mainly at the surface of foods could be limited by the application of edible films incorporated with Eos. There is limited information on the antifungal effects of edible films with Eos in various food applications. It was reported that whey protein isolate films WPI incorporated with thyme and garlic Eos can provide a better antifungal reduction against Penicillium sp. than natamycin on Kashar Cheese in 7 days. Natural antifungal effectiveness of the films to extend the self-life of packed foods, increasing consumer trends for natural foods, enhancing food quality and safety, decreasing packaging wastes and preventing environmental pollution are some advantages of the edible films with Eos. In this review, the effect of Eos addition on the antifungal activity of edible films was reviewed

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