Consumers are worried about potential contaminants, especially during any pandemic event, and are demanding more biodegradable food packaging with little to no chemical preservatives. This study aims to prepare carrageenan film containing essential oil with antibacterial properties. Oregano essential oil is successfully added into the carrageenan-based film using the Pickering emulsion method with cationic nanocellulose as stabilizer. The positive charge of nanocellulose enhances the stability of emulsion through strong electrostatic interaction with the Oregano Oil. FTIR spectra and SEM micrographs show the Oregano Pickering emulsion (OrePE) well dispersed in the polymer matrix and good compatibility with carrageenan film. The mechanical and thermal properties of carrageenan film were only slightly affected by the addition of OrePE. The tensile strength of films significantly decreased, whereas the elongation break increased following the addition of OrePE. Moreover, the addition of OrePE to the carageen film provides inhibitory effects on gram-positive (S. aureus) and gram negative (E. coli) bacteria. This innovative incorporation of essential oil into biopolymer films by Pickering emulsion technology may have implications for extending the shelf life of food products which is indicates that the material has the potential to be used in active packaging.
Keywords: Carrageenan; Oregano oil; active packaging; cationic nanocellulose; pickering emulsion.