Edible Biodegradable Films Incorporating Essential Oil-based Pickering Emulsions: A Review of Antioxidant and Antimicrobial Properties

Document Type : Review Article-en

Authors

Hossein Mirzaei-moghaddam

Arian Nahalkar

Ahmad Rajaei

School of Agricultural Engineering, Shahrood University of Technology, Shahrood, Iran

https://doi.org/10.22067/ifstrj.2025.92672.1416

Abstract

This article reviews the antioxidant and antimicrobial properties of biodegradable edible films based on Pickering emulsions containing essential oils. Edible biodegradable films incorporating essential oil-loaded Pickering emulsions are increasingly recognized as a promising option for sustainable food packaging. By incorporating essential oils into the emulsion matrix, the antioxidant and antimicrobial properties of these films significantly improved. Therefore, the key properties discussed in this review include antioxidant activity, antimicrobial effectiveness, and the role of these films in extending the shelf life of food products. The results showed that the incorporation of Pickering emulsions containing essential oils significantly increased the antioxidant capacity of the films, leading to a notable reduction in oxidative degradation of food. Additionally, these films exhibited effective antimicrobial activity against various foodborne pathogens such as Escherichia coli and Staphylococcus aureus, which is attributed to the bioactive properties of the incorporated essential oils. The films effectively inhibited microbial growth, directly contributing to enhanced food safety. The findings highlight the great potential of Pickering emulsion-based biodegradable films as a sustainable solution for food packaging with antioxidant and antimicrobial properties, ensuring longer shelf life and higher safety of packaged food products.

Keywords

Antioxidant activity

Antimicrobial

Essential oils

Edible films

Pickering emulsions

Subjects

• Food Biotechnology

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©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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