{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T12:11:07Z","timestamp":1790856667886,"version":"4.1.0"},"reference-count":59,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2023,2,19]],"date-time":"2023-02-19T00:00:00Z","timestamp":1676764800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"University of Patras","award":["F.K. 8154"],"award-info":[{"award-number":["F.K. 8154"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Sustainability, the circular economy, and the \u201cgreenhouse\u201d effect have led the food packaging industry to use naturally available bio-compounds. The integration of such compounds in packaging films increases food safety and extends food shelf-life. The development of an active\/antioxidant packaging film based on the widely commercially used low-density polyethylene, natural zeolite, and Thymol, a natural extract from thyme oil, is presented in this work. The obtained active films were characterized using X-Ray Diffraction, Fourier-Transform Infrared Spectroscopy, Scanning Electron Microscopy, and Differential Scanning Calorimetry techniques. The tensile strength, water\u2013oxygen barrier properties, and total antioxidant activity were measured. Low-density polyethylene incorporated with Thymol@Natural Zeolite at a proportion of 15 wt% was the most promising material and was used as film to wrap-up pork fillets. The thiobarbituric acid (TBA) method and heme iron measurements indicated a delayed lipids oxidation using this film. A linear correlation between the TBA method and heme iron values seems to be established, which could result in a fast method to determine the degree of lipid oxidation in pork fillets. Finally, a two-stage diffusion process during Thymol release was observed, and the values of the diffusion coefficient was 2.09 \u00d7 10\u22127 and 1.21 \u00d7 10\u22128 cm2\/s for each stage. The applied pseudo-second sorption model provided a rate constant k2 = 0.01647 (s\u22121). These results indicate the strong potential of such films to be used as food packaging materials free of E-number preservatives.<\/jats:p>","DOI":"10.3390\/antiox12020523","type":"journal-article","created":{"date-parts":[[2023,2,20]],"date-time":"2023-02-20T04:58:23Z","timestamp":1676869103000},"page":"523","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Development and Evaluation of a Novel-Thymol@Natural-Zeolite\/Low-Density-Polyethylene Active Packaging Film: Applications for Pork Fillets Preservation"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9475-9354","authenticated-orcid":false,"given":"Constantinos E.","family":"Salmas","sequence":"first","affiliation":[{"name":"Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3585-9045","authenticated-orcid":false,"given":"Aris E.","family":"Giannakas","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vassilios K.","family":"Karabagias","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dimitrios","family":"Moschovas","sequence":"additional","affiliation":[{"name":"Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3488-2684","authenticated-orcid":false,"given":"Ioannis K.","family":"Karabagias","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christina","family":"Gioti","sequence":"additional","affiliation":[{"name":"Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Stavros","family":"Georgopoulos","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0918-7759","authenticated-orcid":false,"given":"Areti","family":"Leontiou","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"George","family":"Kehayias","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6203-9942","authenticated-orcid":false,"given":"Apostolos","family":"Avgeropoulos","sequence":"additional","affiliation":[{"name":"Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3450-5969","authenticated-orcid":false,"given":"Charalampos","family":"Proestos","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens Zografou, 15771 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,2,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"657233","DOI":"10.3389\/fmicb.2021.657233","article-title":"Smart and Active Food Packaging: Insights in Novel Food Packaging","volume":"12","author":"Ahari","year":"2021","journal-title":"Front. 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