{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,12]],"date-time":"2026-05-12T08:44:01Z","timestamp":1778575441764,"version":"3.51.4"},"reference-count":51,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2023,6,15]],"date-time":"2023-06-15T00:00:00Z","timestamp":1686787200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Sustain. Food Syst."],"abstract":"<jats:p>The study focuses on the antimicrobial activity of nanocellulose films (NFC) embedded with thyme, cinnamon, and oregano essential oils for active packaging application. The activity against model pathogenic bacteria was first tested to obtain each oil's minimum inhibitory concentration (MIC). The tests showed that the surface area of the films and the quantity of essential oil strongly influenced the antimicrobial effect. Then, the different active packaging systems were tested directly on packed raspberries to study their actual commercial packaging conditions. Through 12 days of storage at 1\u00b0C, it was observed that thyme and oregano essential oils were more effective in maintaining the firmness and reducing the weight loss of the fruits compared to cinnamon essential oil or the control; no significant effect was observed on the other quality parameters that were considered. The essential oils independently proved effective in preventing fungal growth. However, the combined impact of thyme+oregano (NAP_TO) demonstrated the best performance.<\/jats:p>","DOI":"10.3389\/fsufs.2023.1190979","type":"journal-article","created":{"date-parts":[[2023,6,15]],"date-time":"2023-06-15T05:26:35Z","timestamp":1686806795000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":28,"title":["Antimicrobial activity of different nanocellulose films embedded with thyme, cinnamon, and oregano essential oils for active packaging application on raspberries"],"prefix":"10.3389","volume":"7","author":[{"given":"Sara","family":"Casalini","sequence":"first","affiliation":[]},{"given":"Marco G.","family":"Baschetti","sequence":"additional","affiliation":[]},{"given":"Martina","family":"Cappelletti","sequence":"additional","affiliation":[]},{"given":"Adriana C.","family":"Guerreiro","sequence":"additional","affiliation":[]},{"given":"Cust\u00f3dia M.","family":"Gago","sequence":"additional","affiliation":[]},{"given":"Silvia","family":"Nici","sequence":"additional","affiliation":[]},{"given":"Maria D.","family":"Antunes","sequence":"additional","affiliation":[]}],"member":"1965","published-online":{"date-parts":[[2023,6,15]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"117479","DOI":"10.1016\/j.carbpol.2020.117479","article-title":"Nanocellulose in food packaging: a review","volume":"255","author":"Ahankari","year":"2021","journal-title":"Carbohydrate Polymers"},{"key":"B2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.109625","article-title":"Bio-based active food packaging materials: Sustainable alternative to conventional petrochemical-based packaging materials","author":"Asgher","year":"2020","journal-title":"Food Res. Int."},{"key":"B3","doi-asserted-by":"publisher","first-page":"51","DOI":"10.1016\/j.tifs.2015.12.001","article-title":"Essential oils as additives in biodegradable films and coatings for active food packaging","volume":"48","author":"Atar\u00e9s","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"B4","doi-asserted-by":"publisher","first-page":"664","DOI":"10.1016\/j.indcrop.2016.03.013","article-title":"Nanocellulose in bio-based food packaging applications","volume":"97","author":"Azeredo","year":"2017","journal-title":"Ind. Crops Prod."},{"key":"B5","doi-asserted-by":"publisher","first-page":"E62","DOI":"10.1111\/j.1750-3841.2010.01951.x","article-title":"Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas Comosus L. Merril cv \u201cP\u00e9rola\u201d)","volume":"76","author":"Bierhals","year":"2011","journal-title":"J. Food Sci."},{"key":"B6","doi-asserted-by":"publisher","first-page":"1558","DOI":"10.1111\/j.1365-2672.2008.04124.x","article-title":"Investigation of functional and morphological changes in Pseudomonas aeruginosa and Staphylococcus aureus cells induced by Origanum compactum essential oil","volume":"106","author":"Bouhdid","year":"2009","journal-title":"J. Appl. Microbiol."},{"key":"B7","doi-asserted-by":"publisher","first-page":"223","DOI":"10.1016\/j.ijfoodmicro.2004.03.022","article-title":"Essential oils: Their antibacterial properties and potential applications in foods - A review","volume":"94","author":"Burt","year":"2004","journal-title":"Int. J. Food Microbiol."},{"key":"B8","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.11918","article-title":"The use of essential oils in chitosan or cellulose-based materials for the production of active food packaging solutions: a review","author":"Casalini","year":"2022","journal-title":"J. Sci. Food Agriculture"},{"key":"B9","doi-asserted-by":"publisher","DOI":"10.1016\/j.carpta.2022.100271","article-title":"Diffusion of thyme, cinnamon and oregano essential oils in different nanocellulose matrices","author":"Casalini","year":"2022","journal-title":"Carbohydrate Polymer Technol. Applications"},{"key":"B10","doi-asserted-by":"publisher","DOI":"10.3390\/foods11121805","article-title":"Application of an eco-friendly antifungal active package to extend the shelf life of fresh red raspberry (rubus idaeus l. cv. andlsquo;kweliandrsquo)","author":"Cefola","year":"2022","journal-title":"Foods"},{"key":"B11","doi-asserted-by":"publisher","first-page":"4863","DOI":"10.1021\/jf0636465","article-title":"Membrane toxicity of antimicrobial compounds from essential oils","volume":"55","author":"di Pasqua","year":"2007","journal-title":"J. Agric. Food Chemistry"},{"key":"B12","doi-asserted-by":"publisher","first-page":"71","DOI":"10.1016\/j.postharvbio.2010.08.006","article-title":"Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions","volume":"59","author":"Duan","year":"2011","journal-title":"Postharvest Biol. Technol."},{"key":"B13","doi-asserted-by":"publisher","DOI":"10.2307\/3001478","article-title":"Multiple range and multiple f tests","author":"Duncan","year":"1955","journal-title":"Biometrics"},{"key":"B14","doi-asserted-by":"publisher","first-page":"127268","DOI":"10.1016\/j.foodchem.2020.127268","article-title":"Essential oils: a promising eco-friendly food preservative","volume":"330","author":"Falleh","year":"2020","journal-title":"Food Chemistry"},{"key":"B15","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-642-74507-2_2","article-title":"\u201cDiffusion-controlled release,\u201d","author":"Fan","year":"1989","journal-title":"Controlled Release. Polymers"},{"key":"B16","unstructured":"Food and Agriculture: Raspberry Production2021"},{"key":"B17","doi-asserted-by":"publisher","first-page":"608","DOI":"10.3390\/polysaccharides2030037","article-title":"Cinnamon essential oil nanocellulose-based pickering emulsions: processing parameters effect on their formation, stabilization, and antimicrobial activity","volume":"2","author":"Gabrieli De Souza","year":"2021","journal-title":"Polysaccharides"},{"key":"B18","doi-asserted-by":"publisher","first-page":"929","DOI":"10.1002\/jsfa.7817","article-title":"Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life","volume":"97","author":"Gomes","year":"2017","journal-title":"J. Sci. Food Agriculture"},{"key":"B19","doi-asserted-by":"publisher","first-page":"138","DOI":"10.1016\/j.scienta.2015.08.004","article-title":"Raspberry fresh fruit quality as affected by pectin- and alginate-based edible coatings enriched with essential oils","volume":"194","author":"Guerreiro","year":"2015","journal-title":"Scientia Hortic."},{"key":"B20","doi-asserted-by":"publisher","first-page":"20","DOI":"10.1016\/j.fpsl.2016.05.004","article-title":"The influence of edible coatings enriched with citral and eugenol on the raspberry storage ability, nutritional and sensory quality","volume":"9","author":"Guerreiro","year":"2016","journal-title":"Food Packaging Shelf Life"},{"key":"B21","doi-asserted-by":"publisher","first-page":"35","DOI":"10.1016\/j.fpsl.2017.11.001","article-title":"Physical and antimicrobial properties of sodium alginate\/carboxymethyl cellulose films incorporated with cinnamon essential oil","volume":"15","author":"Han","year":"2018","journal-title":"Food Packaging Shelf Life"},{"key":"B22","doi-asserted-by":"publisher","first-page":"33","DOI":"10.1016\/j.ijfoodmicro.2019.02.009","article-title":"Antifungal activities of combined treatments of irradiation and essential oils (EOs) encapsulated chitosan nanocomposite films in in vitro and in situ conditions","volume":"295","author":"Hossain","year":"2019","journal-title":"Int. J. Food Microbiol."},{"key":"B23","doi-asserted-by":"publisher","first-page":"519","DOI":"10.1016\/j.lwt.2015.03.049","article-title":"Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork","volume":"63","author":"Hu","year":"2015","journal-title":"LWT - Food Sci. Technol."},{"key":"B24","doi-asserted-by":"publisher","first-page":"91","DOI":"10.3314\/jjmm.47.91","article-title":"A novel method to estimate the contribution of the vapor activity of essential oils in agar diffusion assay","volume":"47","author":"Inouye","year":"2006","journal-title":"Nippon Ishinkin Gakkai Zasshi"},{"key":"B25","doi-asserted-by":"publisher","first-page":"297","DOI":"10.1016\/j.scienta.2018.12.040","article-title":"Lemon verbena (Lippia citrodora) essential oil effects on antioxidant capacity and phytochemical content of raspberry (Rubus ulmifolius subsp. sanctus)","volume":"248","author":"Ishkeh","year":"2019","journal-title":"Scientia Hortic."},{"key":"B26","doi-asserted-by":"publisher","first-page":"399","DOI":"10.1016\/j.foodchem.2011.11.011","article-title":"Effect of cultural system and essential oil treatment on antioxidant capacity in raspberries","volume":"132","author":"Jin","year":"2012","journal-title":"Food Chem."},{"key":"B27","doi-asserted-by":"publisher","first-page":"163","DOI":"10.1080\/10408398.2011.578765","article-title":"Nanocellulose-based composites and bioactive agents for food packaging","volume":"54","author":"Khan","year":"2014","journal-title":"Critical Rev. Food Sci. Nutr."},{"key":"B28","unstructured":"Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study12691278\n            LeeJ.\n            DurstR. W.\n            WrolstadR. E.\n          10.1093\/jaoac\/88.5.126916385975J. AOAC Int.882005"},{"key":"B29","doi-asserted-by":"publisher","first-page":"173","DOI":"10.1002\/pts.1969","article-title":"Diffusional behaviour of essential oil components in active packaging polypropylene films by multiple headspace solid phase microextraction\u2013gas chromatography","volume":"26","author":"Licciardello","year":"2013","journal-title":"Packaging Technol. Sci."},{"key":"B30","doi-asserted-by":"publisher","first-page":"9","DOI":"10.1016\/j.fct.2015.03.030","article-title":"In vitro toxicological evaluation of essential oils and their main compounds used in active food packaging: a review","volume":"81","author":"Llana-Ruiz-Cabello","year":"2015","journal-title":"Food Chem. Toxicol."},{"key":"B31","doi-asserted-by":"publisher","first-page":"6939","DOI":"10.1021\/jf050709v","article-title":"Solid- and vapor-phase antimicrobial activities of six essential oils: susceptibility of selected foodborne bacterial and fungal strains","volume":"53","author":"L\u00f3pez","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"B32","doi-asserted-by":"publisher","first-page":"1254","DOI":"10.21273\/HORTSCI.27.12.1254","article-title":"Reporting of objective color measurements","volume":"4","author":"McGuire","year":"1992","journal-title":"HortScience"},{"key":"B33","doi-asserted-by":"publisher","first-page":"843","DOI":"10.4315\/0362-028X.JFP-14-485","article-title":"Composition, diffusion, and antifungal activity of black mustard (brassica nigra) essential oil when applied by direct addition or vapor phase contact","volume":"78","author":"Mej\u00eda-Garibay","year":"2015","journal-title":"J. Food Protection"},{"key":"B34","doi-asserted-by":"publisher","first-page":"1","DOI":"10.3390\/medicines5030061","article-title":"Antibacterial, antioxidant, and antiproliferative activities of Corymbia citriodora and the Essential oils of eight eucalyptus species","volume":"5","author":"Miguel","year":"2018","journal-title":"Medicines."},{"key":"B35","doi-asserted-by":"publisher","first-page":"4703","DOI":"10.1007\/s11694-022-01551-7","article-title":"Development of polylactic acid based functional films reinforced with ginger essential oil and curcumin for food packaging applications","volume":"16","author":"Mohan","year":"2022","journal-title":"J. Food Measurement Character."},{"key":"B36","doi-asserted-by":"publisher","first-page":"e00289","DOI":"10.1016\/j.susmat.2021.e00289","article-title":"Nanocellulose functionalized with cinnamon essential oil: a potential application in active biodegradable packaging for strawberry","volume":"29","author":"Montero","year":"2021","journal-title":"Sust. Mat. Technol."},{"key":"B37","doi-asserted-by":"publisher","first-page":"105973","DOI":"10.1016\/j.foodhyd.2020.105973","article-title":"Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries","volume":"107","author":"Moreno","year":"2020","journal-title":"Food Hydrocolloids"},{"key":"B38","doi-asserted-by":"publisher","first-page":"467","DOI":"10.48422\/IMIST.PRSM\/ajees-v4i4.14278","article-title":"Evaluation of the antifungal activity of five aromatic plants essential oils against Botrytis cinerea and their efficiency for keeping quality of fresh raspberries and strawberries","volume":"4","author":"Mziouid","year":"2018","journal-title":"Appl. J. Environ. Eng. Sci."},{"key":"B39","doi-asserted-by":"publisher","first-page":"43","DOI":"10.1016\/j.postharvbio.2015.05.001","article-title":"Correlations between subjective quality and physicochemical attributes of fresh fruits and vegetables","volume":"107","author":"Nunes","year":"2015","journal-title":"Postharvest Biol. Technol."},{"key":"B40","doi-asserted-by":"publisher","first-page":"100042","DOI":"10.1016\/j.afres.2022.100042","article-title":"A comprehensive review on the application of essential oils as bioactive compounds in Nano-emulsion based edible coatings of fruits and vegetables","volume":"2","author":"Pandey","year":"2022","journal-title":"Appl. Food Res."},{"key":"B41","doi-asserted-by":"publisher","first-page":"128403","DOI":"10.1016\/j.foodchem.2020.128403","article-title":"Essential oils as additives in active food packaging","volume":"343","author":"Sharma","year":"2021","journal-title":"Food Chemistry"},{"key":"B42","doi-asserted-by":"publisher","first-page":"144","DOI":"10.5344\/ajev.1965.16.3.144","article-title":"Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents","volume":"16","author":"Singleton","year":"1965","journal-title":"Am. J. Enol. Vitic."},{"key":"B43","doi-asserted-by":"publisher","DOI":"10.1016\/j.fpsl.2020.100615","article-title":"Starch-based films enriched with nanocellulose-stabilized Pickering emulsions containing different essential oils for possible applications in food packaging","author":"Souza","year":"2021","journal-title":"Food Packaging Shelf Life"},{"key":"B44","doi-asserted-by":"publisher","first-page":"259","DOI":"10.1016\/0169-7439(89)80095-4","article-title":"Analysis of variance (ANOVA)","volume":"6","author":"Sthle","year":"1989","journal-title":"Chemometr. Int. Lab. Syst."},{"key":"B45","doi-asserted-by":"publisher","first-page":"470","DOI":"10.1016\/j.ijbiomac.2021.11.090","article-title":"Preparation and characterization of polylactic acid\/fenugreek essential oil\/curcumin composite films for food packaging applications","volume":"194","author":"Subbuvel","year":"2022","journal-title":"Int. J. Biol. Macromol."},{"key":"B46","doi-asserted-by":"publisher","first-page":"392","DOI":"10.3389\/fchem.2020.00392","article-title":"Nanocellulose: from fundamentals to advanced applications","volume":"8","author":"Trache","year":"2020","journal-title":"Front. Chem."},{"key":"B47","doi-asserted-by":"publisher","first-page":"578","DOI":"10.1016\/j.ijbiomac.2020.10.215","article-title":"Effects of incorporation with clove (Eugenia caryophyllata) essential oil (CEO) on overall performance of chitosan as active coating","volume":"166","author":"Wang","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"B48","doi-asserted-by":"publisher","first-page":"1108","DOI":"10.1080\/10408398.2016.1241215","article-title":"Influence of factors on release of antimicrobials from antimicrobial packaging","volume":"58","author":"Wu","year":"2017","journal-title":"Materials"},{"key":"B49","doi-asserted-by":"publisher","first-page":"1681","DOI":"10.1007\/s00217-017-2878-2","article-title":"Innovations in the food packaging market: active packaging","volume":"243","author":"Wyrwa","year":"2017","journal-title":"Eur. Food Res. Technol."},{"key":"B50","doi-asserted-by":"publisher","first-page":"1113","DOI":"10.1007\/s10068-017-0136-9","article-title":"Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria","volume":"26","author":"Yemi\u015f","year":"2017","journal-title":"Food Sci. Biotechnol."},{"key":"B51","doi-asserted-by":"publisher","first-page":"245","DOI":"10.1016\/j.tifs.2021.01.016","article-title":"Incorporating essential oils or compounds derived thereof into edible coatings: effect on quality and shelf life of fresh\/fresh-cut produce","volume":"108","author":"Yousuf","year":"2021","journal-title":"Trends Food Sci. Technol."}],"container-title":["Frontiers in Sustainable Food Systems"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fsufs.2023.1190979\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,6,15]],"date-time":"2023-06-15T05:26:39Z","timestamp":1686806799000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fsufs.2023.1190979\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,6,15]]},"references-count":51,"alternative-id":["10.3389\/fsufs.2023.1190979"],"URL":"https:\/\/doi.org\/10.3389\/fsufs.2023.1190979","relation":{},"ISSN":["2571-581X"],"issn-type":[{"value":"2571-581X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,6,15]]},"article-number":"1190979"}}