The Effect of Active Packaging and Nano-encapsulation on the Bioactivity of Essential Oils in Food Preservation

References  Akram M, Fırıncıoglu S, Jalal H, and Doğan S. (2019). The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies. Turkish Journal of Agriculture - Food Science and Technology. 7:1799-1804.  Alam A, Rizvi I, Sayeed U, Khan M, Akhtar S, Farooqui A and Siddiqui M. (2016). Application of nanotechnology in agriculture and food science. World Journal of Pharmaceutical Sciences. 4: 45-54.  Alfikri F, Pujiarti R, Wibisono M, and Hardiyanto E. (2020). Yield, Quality, and Antioxidant Activity of Clove (Syzygium aromaticum L.) Bud Oil at the Different Phenological Stages in Young and Mature Trees. Scientifica. p:1-8.  Al-Jaber, H. )2017(. Essential Oil Composition, Total Phenolic and Total Flavonoid content and in-vitro Antioxidant Properties of Hydro-alcoholic and Water Extracts of Salvia deserti Growing Wild in Jordan. Jordan Journal of Chemistry. 12:11-19.  Amadio C, Farrando S, Zimmermann M. 2019. Effect of chitosan coating enriched with oregano essential oil on the quality of refrigerated meat hamburgers. Hamburgers. Rev. FACUNCUYO.51:173-189.  Amaral D and Bhargava K. (2015). Essential Oil Nanoemulsions and Food Applications. Advances in Food Technology and Nutritional Sciences.1:84-87.  Amiri A, and Morakabati N (2017). Encapsulation of Satureja khuzestanica Essential Oil in Chitosan Nanoparticles with Enhanced Antifungal Activity. International Journal of Nutrition Food Engineering. 11:331-336. Antunes M, Gago C, Cavaco A, and Miguel M. (2012). Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit. Recent patents on food, nutrition and agriculture. 4:114-122.  AOAC. (2000). Official methods of analysis of AOAC international. 17 TH Edition. Washington, USA.  Bakkali F, Averbeck S, Averbeck D, and Idaomar M. (2008). Biological effects of essential oils - A review. Food and Chemical Toxicology. 46:446–475.  Balakrishnan A, Priya V, and Gayathri.R. (2015). Prelimnary Phytochemical Analysis and Antioxidant Activities of Lemongrass and Lavender. Journal of Pharmaceutical Sciences and Research. 7:448-450  Barkatullah, Ibrar M., Rauf A, and Rahman I. (2012). Physicochemical Characterization of Essential and Fixed Oils of Skimmia laureola and Zanthoxylum armatum. Middle-East Journal of Medicinal Plants Research. 3:51-58.  Barrera-Ruiz D, Cuestas-Rosas G, Sanchez-Marinez R, Alvarez-Ainza M, Moreno-Ibarra G, Lopez-Meneses A, Plascencia-Jatomea M, and Cortez-Rocha M. (2020). Antibacterial activity of essential oils encapsulated in chitosan nanoparticles. Food Science and Technology. 40:568-573.  Bastarrachea L, Wong D, Roman M, Lin Z, and Goddard J. (2015). Active packaging coatings. Coatings. 5:771-791.  Bhavaniramya S, Vishnupriya S, Al-Aboody M, Vijayakumar R, and Baskaran D. (2019). Role of Essential Oils in Food Safety: Antimicrobial and Antioxidant Applications. Grain and Oil Science and Technology. 2:49-55. Bonilla J, Vargas M, Atarés L, and Chiralt A. (2011). Physical properties of chitosan-basil essential oil edible films as affected by oil content and homogenization conditions. Procedia Food Science. 1:50-56.  Bozik M, Novy P, and Kloucek P. )2017(. Chemical Composition and Antimicrobial Activity of Cinnamon, Thyme, Oregano and Clove essential oils against Plant Pathogenic Bacteria. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. 65:1129-1134.  Budama-Kilinc Y, Cakir-Koc R, and Kaya, Z (2018). Preparation and Cytotoxicity of Coriandrum sativum L. Oil-Loaded Chitosan Nanoparticles. Jotcsa. 5: 179-190.  Burt S. (2004). Essential Oils: their Antibacterial Properties and Potential Applications in Foods - A Review. International Journal of Food Microbiology. 94:223- 253.  Calo J, Crandall P, O'Bryan C, and Ricke S. (2015). Essential Oils as Antimicrobials in Food Systems - A Review. Food Control. 54:111-119.  Canning C. (2014). Isolation and Characterization of Natural Antimicrobials from Plant and Marine Organisms. Ph.D. Wayne State University. Detroit. USA. 108.  Caputo L, Nazzaro F, Souza L, Aliberti L, De Martino L, Fratianni F, Coppola R, and De Feo V. (2017). Laurus nobilis: Composition of Essential Oil and Its Biological Activities. Molecules. 22:1-11.  Cerqueira M, Souza B, Teixeira J and Vicente A. (2012). Effect of glycerol and corn oil on physicochemical properties of polysaccharide films–A comparative study. Food Hydrocolloids. 27:175-184. Chouhan S, Sharma K, and Guleria S. (2017). Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives. Medicines. 4:1-21.  Coskun F, Sivri G, and Demirci A. (2016). Anti-Yeast Effects of Some Commercial Essential Oils against Food-Related Yeasts. Journal of Environmental Science, Toxicology and Food Technology. 10:83-88.  Dainellia D, Gontard N, Spyropoulos D, Beukend E and Tobback P. (2018). Active and intelligent food packaging: legal aspects and safety concerns. Trends in Food Science and Technology. 19:103-112.  Dhifi W, Bellili S, Jazi S, Bahloul N, and Mnif W. (2016). Essential Oils’ Chemical Characterization and Investigation of Some Biological Activities: A Critical Review. Medicines. 3:1-16.  Ebrahimi M and Khosravi-Darani K. (2013). Essential Oils as Natural Food Preservatives: Antimicrobial and Antioxidant Applications. Transworld Research Network. 2:1-14.  Elsabee M, and Abdou E. (2013). Chitosan based edible films and coatings: A review. Materials Science and Engineering. 33:1819-1841.  Erkmen O, and Barazi A. (2018). General Characteristics of Edible Films. Journal of Food Biotechnology Research. 2:1-4.  Faleiro M. (2011). The Mode of Antibacterial Action of Essential Oils. Formatex. 1:1143- 1156. Fernanda B, Andrade T, Barbosa L, Probst da Silva I, and Fernandes Junior A. (2014). Antimicrobial activity of essential oils. Journal of Essential Oil Research. 26:34-40.  Flores F, Ribeiro R, Ourique A, and Silva C. (2011). Nanostructureed Systems Containing an Essential Oil: Protection against Voltilization. Quimica Nova. 34:968- 972.  Gedikoglu A, Sokmen M, and Civit A. )2019(. Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties. Food Science & Nutrition. 7:1704–1714.  Ghabraie M. (2014). Antimicrobial Effect of Essential Oils Against Pathogenic Bacteria and Optimization of Its Formulations Combined with Other Preservative agents. M.Sc. Institut Armand-Frappier. Institut National de la Recherche Scientifique Université du Québec. 50.  Ghahfarokhi M, Barzegar M, Sahari M, and Azizi, M (2016). Enhancement of Thermal Stability and Antioxidant Activity of Thyme Essential Oil by Encapsulation in Chitosan Nanoparticles. Journal of Agriculture Science and Technology. 18:1781- 1792.  Gomes L, Paschoalin V, and Del-Aguila E. (2017). Chitosan Nanoparticles: Production, Physicochemical Characteristics and Nutraceutical Applications. Revista Virtual de Quimica. 9:387-409.  Granata G, Stracquadanio S, Leonardi M, Napoli E, Malandrino G, Cafiso V, Stefani S and Geraci C. (2021). Oregano and Thyme Essential Oils Encapsulated inChitosan Nanoparticles as Effective Antimicrobial Agents against Foodborne Pathogens. Molecules. 26:1-14.  Guo Y, Pizzol R, Gabbanini S, Baschieri A, Amorati R, and Valgimigli L. (2021). Absolute Antioxidant Activity of Five Phenol-Rich Essential Oils. Molecules. 26:51-12.  Hadidi M, Pouraminb S, Adinepourc F, Haghanib S, and Jafari S (2020). Chitosan nanoparticles loaded with clove essential oil: Characterization, antioxidant and antibacterial activities. Carbohydrate Polymers. 236:1-8.  Hailemariam S. (2016). Extraction and Characterization of Essential Oil from Rosemary Leaves. PhD Thesis. University of Addis Ababa, Ethiopia.  Hasani S, Ojagh M, Ghorbani M, Hasani M. 2020. Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage. Journal of Food Biosciences and Technology. 10:35-46.  Herman. (2019). Essential Oils and their Applications-A Mini Review. Advances in Nutrition and Food Science. 4:1-13.  Hossain M, Dawood Shah M, Gnanaraj C, and Iqbal M. (2011). In vitro total phenolics, flavonoids contents and antioxidant activity of essential oil, various organic extracts from the leaves of tropical medicinal plant Tetrastigma from Sabah. Asian Pacific Journal of Tropical Medicine. 1:717-721.  Hosseinia S, Zandib M, Rezaeia M, and Farahmandghavic F (2013). Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: Preparation, characterization and in vitro release study. Carbohydrate Polymers. 95:50– 56. Hromis N, Vera Lazic V, Popovic S, Markov S, Vastag Z, Suput D, Bulut S, and Tomovic V. (2016). Investigation of a product-specific active packaging material based on chitosan biofilm with spice oleoresins. Journal of Food and Nutrition Research. 55:78-88.  Hyldgaard M, Mygind T, and Meyer L. (2012). Essentialoils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology. 3:1-24.  Jamil B, Abbasi R, Abbasi S, Imran M, Khan S, Ihsan A, Javed S, Bokhari H, and Imran M (2016). Encapsulation of Cardamom Essential Oil in Chitosan Nanocomposites: In-vitro Efficacy on Antibiotic-Resistant Bacterial Pathogens and Cytotoxicity Studies. Frontiers in Microbiology. 7:1-10.  Ju J, Chen X, Xie Y, Yu H, Guo Y, Cheng Y, Qian H, and Yao W. (2019). Application of Essential Oil as a Sustained Release Preparation in Food Packaging. Trends in Food Science and Technology. 92: 22-32.  Kalagatur N, Ghosh O, Sundararaj N, and Mudili V. (2018). Antifungal Activity of Chitosan Nanoparticles Encapsulated with Cymbopogon martini Essential Oil on Plant Pathogenic Fungi Fusarium Graminearum. Forntiers in Pharmacology. 9:1-13.  Keawchaoon L, and Yoksan R (2011). Preparation, characterization and in vitro release study of carvacrol-loaded chitosan nanoparticles. Colloids and Surfaces B: Biointerfaces. 84:163–171.  Kivrak S, Gokturk T, and Kivrak I. )2017(. Assessment of Volatile Oil Composition, Phenolics and Antioxidant Activity of Bay (Laurus nobilis) Leaf and Usage in Cosmetic Applications. International Journal of Secondary Metabolite. 4:148-161 Kong M, Chen X, Xing K, and Park H. (2010). Antimicrobial Properties of Chitosan and Mode of Action: A State of the Art Review. International Journal of Food Microbiology. 144:51–63.  Kulisica T, Radonicb A, Katalinicc V, and Milosa M. (2004). Use of Different Methods for Testing Antioxidative Activity of Oregano Essential Oil. Food Chemistry. 85:633-640.  Kumar K. (2010). Extraction of Essential Oil Using Steam Distilation. Bachelor of Technolog. Department of Chemical Engineering. National Institute of Technology. Rourkela. 1-39.  Kumar A. (2014). Physico-chemical and Natural Products Investigations of Essential Oil from the Rhizomes of Kaempferia galanga L. Pelagia Research Library. 5:91-94.  Kuorwel K, Cran M, Sonneveld K, Miltz J, and Bigger S. (2011). Essential Oils and their Principal Constituents as Antimicrobial Agents for Synthetic Packaging Films. Journal of Food Science. 76:164-177.  Lagos M, Sobral P. (2019). Application of active films with natural extract for beef hamburger preservation. Ciencia Rural .49:1-9.  Lammari N, Louaer O, Meniai A, and Elaissari A. (2020). Encapsulation of Essential Oils via Nanoprecipitation Process: Overview, Progress, Challenges and Prospects. Pharmaceutics. 12:1-21. Lee S, Lee S, Choi D, and Hur S. (2015). Current topics in active and intelligent food packaging for preservation of fresh foods. Journal of the Science of Food and Agriculture. 95:1-13.  Liao W, Badri W, Dumas E, Ghnimi S, Elaissari A, Saurel R and Gharsallaoui A. (2021). Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview. Applied Sciences. 11:1-24.  Lindewall M. (2015). Assessing the Antimicrobial Activity of Essential Oils with MIC and Checkerboard Assays. Bachelor of Health care. Program of Biomedical Laboratory Scientist. Vaasa. 61.  Lopes C, Fernandes R, and Martins-Lopes P. (2013). Application of Nanotechnology in the Agro-Food Sector. Food Technology and Biotechnology. 51:183–197.  Lopez-Menesesa A, Plascencia-Jatomeaa M, Lizardi-Mendozad J, Fernandez- Quirozb D, Rodriguez-Felixa F, Mourino-Perezc R, Cortez-Rochaa M, and Schinus molle L (2018). Essential oil-loaded chitosan nanoparticles: Preparation, characterization, antifungal and anti-aflatoxigenic properties. LWT - Food Science and Technology. 96:597–603.  Lupton D, Khan M, Al-Yahyai R, and Hanif M. (2016). Basil: A Natural Source of Antioxidant and Neutracutcal. Leafy Medicinal Herbs: Botany, Chemistry, Postharvest Technology and Uses. 1:27-41.  Maghami M, Motalebi A, Anvar S. 2019. Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage. Food Science and Nutrition.7:3030–3041. Mahian R and Sani A. (2016). Essential oils in Food Systems: A Systemic Review. International Journal of PharmTech Research. 9:409-416.  Mahmoud A. 2019. Effect of Lettuce, Marjoram and Cumin Essential Oils on the Quality and Shelf Life of Minced Meat during Refrigerated Storage. Zagazig Veterinary Journal. 47:288-297.  Mahulette A, Hariyadi, Yahya S, and Wachjar A. (2020). Physico-chemical properties of clove oil from three forest clove accession groups in Maluku. IOP Conference Series: Earth and Environmental Science. 418:1-8.  Maryam I, Huzaifa U, Hindatu H, and Zubaida S. (2015). Nanoencapsulation of essential oils with enhanced antimicrobial activity: A new way of combating antimicrobial Resistance. Journal of Pharmacognosy and Phytochemistry. 4:165-170.  Matasyoh J, Wagara I, Nakavuma J, and Kiburai A. (2011). Chemical composition of Cymbopogon citratus essential oil and its effect on mycotoxigenic Aspergillus species. African Journal of Food Science. 5:138-142.  Mathias D, Amaral F, and Bhargava K. (2015). Essential Oil Nanoemulsions and Food Applications. Advances in Food Technology and Nutritional Sciences. 1: 84-87.  Maurya S, Kushwaha A, and Singh G. (2013). Biological Significance of Spicy Essential Oils. Advances in Natural Science. 6:84-95.  Milind P and Deepa K. (2011). Clove: a Champion Spice. International Journal of Research in Ayurveda and Pharmacy. 2:47-54 Mitelut A, Tanase E, Popa V, and Popa M. (2015). Sustainable Alternative for Food Packaging: Chitosan Biopolymer-A Review. AgroLife Scientific Journal. 4:52-61.  Mohammadi A, Hashemib M, and Hosseinia S (2015). Chitosan nanoparticles loaded with Cinnamomum zeylanicum essential oil enhance the shelf life of cucumber during cold storage. Postharvest Biology and Technology. 110:203–213.  Montero A. (2015). Antifungal Chitosan-Based Films and Coating Containing Essential Oils for Fruits Application. Department of Food Technology – Institute of Food Engineering for Development. Universitat Politècnica de València. Valencia. Spain. 247.  Naeem A, Abbas T, and Hasnain A. (2018). Essential Oils: Brief Background and Uses. Annals of Short Reports. 1:1-6.  Nazzaro F, Fratianni F, De-Martino L, Coppola R, and De-Feo V. (2013). Effect of Essential Oils on Pathogenic Bacteria. Pharmaceuticals. 6:1451-1474.  Nazzaro F, Fratianni F, Coppola R, and De-Feo V. (2017). Essential Oils and Antifungal Activity. Pharmaceuticals. 10:1-20.  NCCLS National Committee for Clinical Laboratory Standards. (2000). Methods for dilution antimicrobial susceptibility test for bacteria that grow aerobically. 5th edn. Wayne: Approved Standard.  Neethirajan S and Jayas D. (2011). Nanotechnology for the Food and Bioprocessing Industries. Food Bioprocess Technology. 4:39–47. Odak I, Talic S, and Martinovic Bevanda A. (2015). Chemical Composition and Antioxidant Activity of Three Lamiaceae Species from Bosnia and Herzegovina. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina. 45:23-30.  Onyebuchi C. and Kavaz D. (2019). Chitosan And N, N, N-Trimethyl Chitosan Nanoparticle Encapsulation Of Ocimum Gratissimum Essential Oil: Optimised Synthesis, In Vitro Release and Bioactivity. International Journal of Nanomedicine. 14:7707- 7727.  Padalia H, Moteriya P, Baravalia Y, and Chanda S. 2015. Antimicrobial and synergistic effects of some essential oils to fight against microbial pathogens – a review. Formatex. 1:34-45.  Pedro A, I. Santo E, Silva C, Detoni C and Albuquerque E. (2013). The use of nanotechnology as an approach for essential oil-based formulations with antimicrobial activity. Formatex. 1:1364-1374.  Periyanayagam K., Dhanalakshmi S, Karthikeyan V, and Jagadeesan M. (2013). Phytochemical studies and GC/MS analysis on the isolated essential oil from the leaves of Citrus Aurantium Linn. Journal of Natural Products and Plant Resource. 6:19-23.  Perricone M, Arace E, Corbo M, Sinigaglia M, and Bevilacqua A. (2015). Bioactivity of Eessential Oils: A Review on their Interaction with Food Components. Frontiers in Microbiology. 6:1-7.  Politeo O, Juki M, and Milo M. (2006). Chemical Composition and Antioxidant Activity of Essential Oils of Twelve Spice Plants. Croatica Chemica Acta. 79:545-552.  Prakash B, Singh P, Kedia A, and Dubey N. (2012). Assessment of some essential oils as food preservatives based on antifungal, antiaflatoxin, antioxidant activities and in vivo efficacy in food system. Food Research International. 49:201-208 Prakash B, and Kiran S. (2016). Essential oils: a traditionally realized natural resource for food preservation. Current Science. 110:1890-1892.  Purkait S, Bhattacharya A, Bag A, and Chattopadhyay R. (2018). Antibacterial and Antioxidant Potential of Essential Oils of Five Spices. Journal of Food Quality and Hazards Control. 5:61-71.  Quesada J, Sendra E, Navarro C, and Sayas-Barbera E. (2016). Antimicrobial Active Packaging including Chitosan Films with Thymus vulgaris L. Essential Oil for Ready-to-Eat Meat. Foods. 5:1-13.  Radazoo W. (2015). Essential oils as multi-target compounds for novel food safety strategies. Ph.D. Università degli Studi di Palermo. Palermo. Italy. 134.  Raghav P, Agarwal N, and Saini M. (2016). Edible Coating of Fruits and Vegetables: A Review. International Journal of Scientific Research and Modern Education. 1:188-204.  Ranjan S, Dasgupta N, Chakraborty A, Samuel S, Ramalingam C, Shanker R, and Kumar A. (2014). Nanoscience and nanotechnologies in food industries: opportunities and research trends. Journal of Nanoparticle Research. 16:1-23.  Rao P and Gan S. (2014). Cinnamon: A Multifaceted Medicinal Plant. Evidence- Based Complementary and Alternative Medicine. 2014:1-12.  Rao J, Chen B, and McClements D. (9112). Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action. Annual Reviews. 87:365-390 Rasooli I and Rasooli Z. (2013). Applications of Essential Oils in Food Preservation. Journal of Medicinal Plants and By-products. 2:115-122.  Rath C. (2007). Prospects and Challenges of Essential Oils as Natural Food Preservatives – A Review. Food. 1:172-180.  Rentsenkhand T. (2010). Effect of essential oils and their combinations on food-spoilage microorganisms. Ph.D. Department of Microbiology. University of Szeged. Szeged. Hungary. 112.  Requena R, Vargas M, Atarés L, and Chiralt A. (2016). Biopolymers Carrying Essential oils, or their Compounds, for Food Antimicrobial Packaging. Current Organic Chemistry. 0:1-18.  Ribeiro-Santos R, Andrade M, Melo N, and Sanches-Silva A. (2017). Use of Essential Oils in Active Food Packaging: Recent Advances and Future Trends. Trends in Food Science and Technology. 61: 132-140.  Sekhon B. (2010). Food nanotechnology – an overview. Nanotechnology, Science and Applications. 3:1–15.  Sendra E. (2016). Essential Oils in Foods: From Ancient Times to the 21st Century. Foods. 5:1-3.  Sessa M, Ferraria G, and Donsìb F. (2015). Novel Edible Coating Containing Essential Oil Nanoemulsions to Prolong the Shelf Life of Vegetable Products. Chemical Engineering Transactions. 43:55-60. Shahid N. (2016). Antimicrobial Efficacy of Biodegradable Films and Coatings on Beef. Ph.D. School of Public Health. Curtin University. Dubai. United Arab Emarites. 177.  Shetta A, Kegere J, and Mamdouh W (2019). Comparative study of encapsulated peppermint and green tea essential oils in chitosan nanoparticles: Encapsulation, thermal stability, in-vitro release, antioxidant and antibacterial activities. International Journal of Biological Macromolecules. 126:731–742.  Silvestre C, Duraccio D, and Cimmino S. (2011). Food packaging based on polymer nanomaterials. Progress in Polymer Science. 36:1766–1782.  Skrinjar M, and Nemet N. (2009). Antimicrobial Effects of Spices and Herbs Essential Oils. Apteff. 40:1-220.  Smiley J. (2002). Steam Distillation of a Spice. Journal of Chemical Education. 115:79-90.  Song D, Hoa V, Kim H, Khang S, Cho S, Ham J and Seol K. (2021). Edible Films on Meat and Meat Products. Coatings. 11:1-24.  Soto-Chilaca C, Mejía-Garibay B, Navarro-Amador R, Ramírez-Corona N, Palou E, and López-Malo A (2019). Cinnamaldehyde-loaded chitosan nanoparticles: characterization and antimicrobial activity. Biointerface Research in Applied Chemistry. 9:4060–4065.  Souza E, Souza R, Costa M, Pinheiro C, Heinzmann B, and Copatti C. )2018(. Chemical Composition and Evaluation of the Antimicrobial Activity of Two Essential Oils. Boletim Do Instituto De Pesca. 44:1-4 Su H, Huang C, Liu Y, Kong S, Wang J, Huang H, and Zhang B. (2020). Preparation and Characterization of Cinnamomum Essential Oil–Chitosan Nanocomposites: Physical, Structural, and Antioxidant Activities. Processes. 8:1-13.  Suput D, Popovic S, Hromis N, Bulut S, and Lazic V. (2019). Biopolymer Films Properties Change Affected by Essential Oils Addition. Journal on Processing and Energy in Agriculture. 23:61-65.  Tahlan V. (2014). Antimicrobial Activity Of Essential Oil Emulsions And Possible Synergistic Effect On Food Borne Pathogens. M.Sc. Wayne State University. 64.  Tajkarimi M, Ibrahim S, and Cliver D. (2010). Antimicrobial Herb and Spice Compounds in Food. Food Control. 21:1199–1218.  Tiwari B, Valdramidis V, Donnell C, Muthukumarappan K, Bourke P, and Cullen P. (2009). Application of Natural Antimicrobials for Food Preservation. Journal of Agriculture and Food Chemistry. 57:13-78.  Tiwari S, Singh B, and Dubey N. (2020). Encapsulation of Essential Oils - A Booster to Enhance their Bio-efficacy as Botanical Preservatives. Journal of Scientific Research. 64:175-178.  Tongnuanchan P, and Benjakul S. (2014). Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation. Food Science. 79:1231–1249.  USDA. (2004). Phytochemical and Enthobotanical Databases. National Genetic Resources Program. National Germplasm Resourses Laboratory. Beltsville. Maryland Valdes A, Ramos M, Beltran A, Jimeenez A and Garrigos M. (2017). State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications. Coatings. 7:1- 23.  Vazquez M, Guerrero J, and Mata M. (2014). Effect of essential oil of cymbopogon citratus on physico-chemical properties, mechanical and barrier films of chitosan. Ecorfan-Bolivia Journal. 1:12-20.  Wifek M, Saeed A, Rehman R, and Nisar S. (2016). Lemongrass: A Review on its Botany, Properties, Applications and Active Components. International Journal of Chemical and Biochemical Sciences. 9:79-84.  Yashaswini M, d Iyer P. (2019). Chitosan Based Films Incorporated with Turmeric/Clove/Ginger Essential Oil for Food Packaging. Journal of Nanomedicine and Nanotechnology. 10:1-10.  Yuan G, Lv H, Yang B, Chen X, and Sun H. (2015). Physical properties, antioxidant and antimicrobial activity of chitosan films containing carvacrol and pomegranate peel extract. Molecules. 20:11034-11045.  Yuan G, Chena X, and Li D. (2016b). Chitosan Films and Coatings Containing Essential Oils: The Antioxidant and Antimicrobial Activity, and Application in Food Systems. Food Research International. 89:117–128.  Yuan G, Lv H, Zhang Y, Sun H, and Chen X. (2016a). Combined effect of Cinnamon essential oil and Pomegranate peel extract on antioxidant, antibacterial and physical properties of chitosan films. Food Science and Technology Research. 22:291- 296. Yuan G, Chen X, and Li D. (2016b). Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems. Food Research International. 89:117-128.  Zaika L. )1988(. Spices and herbs: Their antimicrobial activity and its determination. Journal of Food Safety. 9:97-118.  Zaman N, Lin N, and Phing P. (2018). Chitosan film incorporated with Garcinia atroviridis for the packaging of Indian mackerel (Rastrelliger kanagurta). Ciencia e Agrotecnologia. 42:666-675.