Abstract
The antibacterial effect of PHBV films with oregano or clove essential oil, or their main compounds, carvacrol (CA) and eugenol (EU), respectively, was analysed in food matrices (cheese, chicken breast and pumpkin and melon) and in vitro test for Escherichia coli and Listeria innocua. The migration of CA and EU in the different food matrices was determined to analyse the food matrix effect on the film's antimicrobial effectiveness. The antimicrobial activity in foods was less remarkable than in in vitro test. Despite the antilisterial effect in the in vitro test, this was not noticed in any food matrix. The most significant antibacterial effects against E. coli were observed in cheese and pumpkin, whereas the highest migration of both CA and UE took place in melon. This lack of correlation reflected that many compositional factors affect the active compound's availability to exert its antibacterial action in a specific food.
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