Antimicrobial, Mechanical, and Barrier Properties of Cassava Starch−Chitosan Films Incorporated with Oregano Essential Oil

The physicochemical and antimicrobial properties of starch−chitosan films incorporated with oregano essential oil (OEO) have been investigated. The antimicrobial effects of starch−chitosan−OEO films against Bacillus cereus, Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus were determined by the disk inhibition zone method. The film mechanical properties, water vapor permeability (WVP), Fourier transform infrared spectra (FTIR), and thermograms (TGA) were also determined. Films added with OEO effectively inhibited the four microorganisms tested and demonstrated improved barrier properties. The presence of OEO in starch−chitosan films led to the formation of more flexible films. Chitosan was not effective against the tested organisms, but it decreased film rigidity and WVP. TGA analysis demonstrated that the addition of chitosan and OEO did not affect the thermal stability of the films.