Oil Nanoemulsion Research Articles

Black pepper essential oil nanoemulsion inhibits Colletotrichum gloeosporioides by regulating respiratory metabolism

Black pepper essential oil nanoemulsion inhibits Colletotrichum gloeosporioides by regulating respiratory metabolism

Evaluation of citronella oil nanoemulsion formulation against the insect-stored pest Callosobruchus maculatus (Fab.) (Coleoptera: Bruchidae)

Citronella (Cymbopogon nardus) produces essential oil and has the potential to be developed as a botanical insecticide. However, in its development, botanical insecticides encountered several obstacles. Utilizing nanotechnology in nanoemulsion preparations is one method to overcome these challenges. This research aimed to determine the contents of the citronella oil nanoemulsion (CiONano) and citronella oil non-nano emulsion (CiONonNano) formulations and evaluate the toxicity, repellency, and prevention of oviposition against female adults of Callosobruchus maculatus. This was the first work to evaluate the nanoemulsion of citronella oil prepared from spontaneous emulsification against C. maculatus. Chemical content testing used the GCMS method. A toxicity test using the contact method (LC50), used a probit program, while testing for repellency and oviposition deterrence was carried out using the no-choice method. The highest chemical component of CiONonNano and CiONano was citronella (37.56 and 38.97%, respectively), followed by citronellol (17.71 and 18.99%, consecutively) and geraniol (14.78 and 15.38%, respectively). In general, the CiONano formulation showed higher repellency and toxicity than CiONonNano. The LC50 values of CiONano were 10.03%. These values were 4.49 times lower than the LC50 of CiONonNano. However, the results of the oviposition inhibition test showed different results, the CiONonNano formulation had a higher oviposition inhibition capacity for adult female C. maculatus than CiONano. As a result, it is necessary to optimize the CiONano formulation to obtain consistent results in controlling C. maculatus.

Chitosan-ginger essential oil nanoemulsions loaded gelatin films: A biodegradable material for food preservation

The alarming issue of food waste, coupled with the potential risks posed by petroleum-based plastic preservation materials to both the environment and human health necessitate innovative solutions. In this study, we prepared nanoemulsions (NEs) of chitosan (CS) and ginger essential oil (GEO) and systematically evaluated the effects of varying NEs concentrations (0, 10 %, 30 %, 50 %) on the physicochemical properties and biological activities of gelatin films. These films were subsequently applied to blueberry preservation. The scanning electron microscopy confirmed that the NEs were well-integrated with the Gel matrix, significantly enhancing the performance of the Gel films, including improvements of mechanical properties (tensile strength from 7.71 to 19.92 MPa; elongation at break from 38.55 to 113.65 %), thermal, and barrier properties (water vapor permeability from 1.52 × 10−9 to 6.54 × 10−10 g·m/Pa·s·m2). The films exhibited notable antibacterial and antioxidant activities due to the gradual release of GEO, thereby extending the storage life of blueberries. Moreover, the prepared composite films demonstrated excellent biodegradability and environmental friendliness, with the majority of the material decomposing within 30 days under soil microbial action. In conclusion, the active films loaded with NEs exhibit superior performance and hold significant potential for developing biodegradable materials for food preservation.

A dual-layer nano dressing with enhanced antimicrobial and healing properties via sesame nanoemulgel with efficient levofloxacin delivery for wound management

Creating suitable wound dressings is considered a promising approach for treating severe skin injuries, as they can provide the environment for healing and protection against infection. The optimum wound dressing should possess biocompatibility, high absorbency, antimicrobial activity, breathability, and mechanical strength. So, in this study, we created a two-layer dressing that includes a surface layer composed of xanthan, polyvinyl alcohol, and sesame oil, as well as a nanofibrous sublayer that contains polyvinyl alcohol, collagen, levofloxacin, and sesame oil nanoemulsion (Video 1). This dual structure is designed to offer antimicrobial properties and facilitate wound healing while having suitable physical stability. The films showed desirable morphological features and significantly increased flexibility (less than 1000). These features were respectively proven through scanning electron microscopy and tensile strength. Laboratory investigations were conducted to examine the precise compatibility and anti-inflammatory features. According to the obtained results, the nanosystems showed compatibility with hemolysis below 5 percent and by adding sesame oil to the films, their anti-inflammatory properties (88 ± 0.19 %) and blood compatibility (1.3507 ± 0.20) increased. In-vivo studies using the rat skin defect model showed that the dressings significantly accelerate the closure of skin wounds and enhance the reconstruction of skin appendage structures. The therapeutic effect resulted from reducing inflammatory factors, and the film's antimicrobial properties effectively prevent the growth of harmful microorganisms. In conclusion, the study suggests that the new nano-biocomposite films suit wound management.

Sustainable bio-sourced nanoemulsions: Pectin-based delivery systems for vitex essential oil and its therapeutic potentials

Herein we report the feasibility of pectin vitex essential oil (VEO) nanoemulsions (NE). NE formulations were prepared both in the absence and presence of a conventional surfactant (Tween 80) by ultrasonication using pectin aqueous solutions as the aqueous phase and VEO as the oil phase. Different surfactant amounts and various ultrasonication times were employed. Droplet size and Zeta potential measurements were performed and their data were statistically evaluated. The minimum droplet size (prediction: 299.342 nm) could be achieved when employing an ultrasonication time of 5.9 min in the absence of the conventional surfactant. SEM characterization delivered supporting results related to the droplet sizes obtained. Stability tests showed that pectin VEO NE formulations were stable after 42 days. The results clearly showed that it was possible to generate VEO containing NEs in one pot and at once using pectin, which also acted as a natural surfactant, without the need for an additional conventional surfactant. Considering also moisturizing property of pectin and the antifungal activity of VEO, their combination in the form of a nanoemulsion could be promising for potential women’s health applications.

Innovation in Idli batter preservation through betel leaf essential oil-based nanoemulsion: Evaluating fermentation kinetics and physicochemical analysis

Extending shelf life while maintaining quality of traditional fermented foods is a major challenge. This study aimed to investigate betel leaf essential oil nanoemulsions (BLEONE) as a clean-label preservative for fermented Idli batter. BLEONE (1–10 %) was incorporated into Idli batter and evaluated for physicochemical properties, sensory quality, and shelf life during ambient (30 °C) and refrigerated (4 °C) storage. Kinetic modeling and analysis of variance (ANOVA) were used to quantify BLEONE's effects on fermentation dynamics and assess statistical significance. At 5 % concentration, BLEONE significantly (p < 0.05) maintained pH (4.5 vs 3.8 in control), restricted acidity increases (1.2 % vs 1.8 % in control), and limited viscosity loss (15 % vs 40 % in control) during fermentation compared to untreated and sodium benzoate-treated samples. Sensory analysis showed acceptable attributes up to 5 % BLEONE. Optimally fermented Idli batter with 5 % BLEONE extended shelf-life to 7 days at 30 °C and 25 days at 4 °C storage. The nanoemulsion's enhanced antimicrobial efficacy and controlled release of active compounds significantly improved safety and quality preservation during storage. This research demonstrates the potential of essential oil nanoemulsions as effective clean-label preservatives for traditional fermented foods, offering a promising solution to extend shelf life while maintaining product quality.

Lemongrass essential oil nanoemulsion formulations based on tragacanth gum and guar gum as durable anti-mosquito fabric finishing agents

Lemongrass essential oil nanoemulsion formulations based on tragacanth gum and guar gum as durable anti-mosquito fabric finishing agents

Eryngo essential oil nanoemulsion stabilized by sonicated-insect protein isolate: An innovative edible coating for strawberry quality and shelf-life extension

New bioactive coatings with eryngo essential oil (EEO) nanoemulsions stabilized by ultrasonically-treated lesser mealworm protein isolate (LMPI) were developed to extend strawberry shelf life and quality. EEO due to high carvone (43.03 %), phenolics (87.45 mg gallic acid equivalent/g), flavonoids (13.56 mg quercetin equivalent/g), and carotenoids (635.07 mg/kg) contents exhibited a significant antioxidant activity comparable to ascorbic acid (AA) and BHT. Nanoemulsions stabilized with 9 % sonicated LMPI showed smaller droplet size, higher negative ζ-potential, and greater stability, turbidity, and encapsulation efficiency of EEO compared to those stabilized with native LMPI. The FTIR spectra showed that sonicated LMPI had structural changes enhancing its emulsifying activity, with key peaks indicating the presence of hydrogen bonds, carbonyl groups, and protein conformations in both EEO and LMPI. Strawberries coated with optimal EEO-loaded nanoemulsions showed superior quality with minimal storage-dependent physicochemical, textural, color, and sensory changes compared to control samples. This edible coating also maintained higher total monomeric anthocyanin and AA contents with lower peroxidase activity during storage than EEO-based coatings. However, no significant difference in superoxide dismutase activity between samples covered by EEO and EEO-loaded nanoemulsions over 14 days of storage was found. Bioactive nanoemulsions stabilized by insect proteins would be an eco-friendly and safe approach to upholding quality standards in stored fruits and vegetables.

Chemical profile and biotechnological potential larvicidal of a nanoemulsion (o/w) of the essential oil of Salvia officinalis L

This study aims to evaluate the chemical profile and biotechnological larvicidal potential of the nanoemulsion of the essential oil of Salvia officinalis L. The leaves of the plant were collected in São Luís, MA, from January to May 2021. The essential oil was extracted by hydrodistillation at 100°C for 3h. Chemical characterization was obtained by GC-MS. The oil-in-water nanoemulsion was formulated by the low-energy phase inversion method and subjected to thermodynamic stability tests. Antioxidant activity is performed by the spectrophotometric method of scavenging hydroxyl radicals from salicylic acid. For larvicidal activity, Aedes aegypti larvae were subjected to EO solutions and nanoemulsions in concentrations (10-100 mg L-1), larval mortality was evaluated, and the LC50 was determined by the Probit method. The majority compounds of the EO were: eucalyptol with 65.14%, camphor (30.63%), and α-Terpineol (1.53%). The formulations were characterized as nanoemulsions with a droplet size &lt;200 nm. The PDI was &lt;0.200, indicating a narrow size distribution. The antioxidant activity exhibited EC50 of 136.29 mg L-1 and 51.59 mg L-1. The nanoemulsion with larvicidal potential showed an LC50 of 71.17 mg L-1. The nanoemulsion showed bioactive potential for larvicidal action, which may be related to the presence of its chemical compounds, and its use is encouraged in the fight against Aedes aegypti.

Synthesis and Physicochemical Stability of a Copaiba Balsam Oil (Copaifera sp.) Nanoemulsion and Prospecting of Toxicological Effects on the Nematode Caenorhabditis elegans.

Nanoemulsions are dispersions of oil-in-water (O/W) and water-in-oil (W/O) immiscible liquids. Thus, our main goal was to formulate a nanoemulsion with low surfactant concentrations and outstanding stability using Copaiba balsam oil (Copaifera sp.). The high-energy cavitation homogenization with low Tween 80 levels was employed. Then, electrophoretic and physical mobility properties were assessed, in addition to a one- and two-year physicochemical characterization studies assessment. Copaiba balsam oil and nanoemulsions obtained caryophyllene as a major constituent. The nanoemulsions stored at 4 ± 2 °C exhibited better physical stability. Two years after formulation, the nanoemulsion showed a reduction in the particle size. The size underwent changes in gastric, intestinal, and blood pH, and the PdI was not changed. In FTIR, characteristic bands of sesquiterpenes and overlapping bands were detected. When subjected to freezing and heating cycles, nanoemulsions did not show macroscopic changes in higher concentrations. Nanoemulsions subjected to centrifuge force by 1000 rpm do not show macroscopic instability and phase inversion or destabilization characteristics when diluted. Therefore, the nanoemulsion showed stability for long-term storage. The nematode Caenorhabditis elegans was used to assess the potential toxicity of nanoemulsions. The nanoemulsion did not cause toxicity in the animal model, except in the highest concentration tested, which decreased the defecation cycle interval and body length. The toxicity and stability outcomes reinforce the nanoemulsions' potential for future studies to explore pharmacological mechanisms in superior experimental designs.

Chemical characterization and biotechnological potential of Salvia rosmarinus Spenn essential oil nanoemulsions

This study aimed to determine the total phenolic compounds, evaluate the antioxidant and antiinflammatory activities of nanoemulsions (O/W) and essential oils (EOs) from Salvia rosmarinus (rosemary). The plant material was obtained in the city of São Luís (MA). The EO was obtained by the hydrodistillation technique in a modified Clevenger extractor, and the NOE’s by phase inversion. The chemical constituents of EO were determined by GC-MS. The determination of total phenolic compounds (TPC) was performed by the Folin-Ciocalteu method. The anti-inflammatory activity was performed by the method of protein denaturation, and the antioxidant activity was performed by the spectrophotometric method of scavenging hydroxyl radicals. The GC-MS allowed quantifying 1,8-cineol (30.22%), α-pinene (22.14%), camphor (18.33%), and camphene (10.36%) as major components of the EO. The TPC of the EO was quantified at 26.74 mg EAT g-1 and the refractive index at 1.466 nD 25°. In the antioxidant activity test, an EC50 of 80.33 mgL-1 was obtained for the EO and from 19.56 to 408.85 mg L-1 for the nanoemulsions. In the anti-inflammatory activity assay, an EC50 of 62.46 mgL-1 was obtained for EO and 64.96 to 4220.25 mg L-1 for NOE’s. Finally, the pharmacological activities tested showed efficient values for EC50, therefore being considered active. This activity is attributed to the chemical compounds present, thus encouraging studies with this species aiming at its potential application in a formulated bioproduct.

Synergistic nanocoating with layer-by-layer functionalized PCL membranes enhanced by manuka honey and essential oils for advanced wound healing

Chronic wounds represent a significant global health concern, statistically impacting 1–2% of the population in developed countries throughout their lifetimes. These wounds cause considerable discomfort for patients and necessitate substantial expenditures of time and resources for treatment. Among the emerging therapeutic approaches, medicated dressings incorporating bioactive molecules, including natural compounds, are particularly promising. Hence, the objective of this study was to develop novel antimicrobial dressings for wound treatment. Specifically, polycaprolactone membranes were manufactured using the electrospinning technique and subsequently coated with natural polyelectrolytes (chitosan as a polycation and a mixture of manuka honey with essential oils nanoemulsions as a polyanion) employing the Layer-by-Layer assembly technique. Physico-chemical and morphological characterization was conducted through QCM-D, FTIR-ATR, XPS, and SEM analyses. The results from SEM and QCM-D demonstrated successful layer deposition and coating formation. Furthermore, FTIR-ATR and XPS analyses distinguished among different coating compositions. The coated membranes were tested in the presence of fibroblast cells, demonstrating biocompatibility and expression of genes coding for VEGF, COL1, and TGF-β1, which are associated with the healing process (assessed through RT-qPCR analysis). Finally, the membranes exhibited excellent antibacterial activity against both Staphylococcus aureus and Pseudomonas aeruginosa, with higher bacterial strain inhibition observed when cinnamon essential oil nanoemulsion was incorporated. Taken together, these results demonstrate the potential application of nanocoated membranes for biomedical applications, such as wound healing.

Anti-aging effect of mustard and flax seed oils based nanoemulsion gel on aged rat skin through antioxidant and anti-inflammatory activity

Skin aging is a common issue that is linked to changes in skin physiology, hydration, and barrier function. Dietary fatty acids (FA), particularly poly-unsaturated fatty acids (PUFA), can influence skin characteristics. It is reported that a deficiency of fatty acids in the skin is associated with skin aging. Therefore, the goal of the current study is to evaluate the antiaging effect of flaxseed oil or mustard oil-based nanoemulsion gel rich in fatty acids such as omega 3 on D-galactose-induced skin aging. N-hexane was used to extract the oils of black mustard and flax seed from their seeds, and the oils' fatty acid composition was then determined. A full factorial design was created to assess the impact of three variables: oil type, oil concentration, and S:Cos ratio, on various responses: globule size, zeta potential, and emulsification time of the self-nanoemulsifying system. Additionally, the polydispersity index, transmittance percentage, refractive index, cloud point, and viscosity were also estimated. TEM of the optimized formulations revealed a spherical form of oil globules with nanosize. The values for the zeta potential ranged from -12 to -34.2 mV. The optimized formulations were incorporated into a hydroxypropyl methyl cellulose solution to form a nanoemulsion gel. Skin aging was induced using the D-galactose model, and the impact of topical skin application of the optimized formulation gels on different biomarkers such as amino acids, B5, oxidative stress markers, inflammatory mediators and histopathological examination was evaluated. The results showed a considerable improvement in the evaluated parameters of the treated groups when compared to the untreated D-galactose group. The findings suggest that the nanoemulsifying system utilizing high doses of fixed plant oils could serve as a promising vehicle for enhancing skin rejuvenation. Flaxseed oil formulation showed greater potential compared to mustard oil formulation as skin antiaging.

Antibacterial effect of ultrasound combined with Litsea cubeba essential oil nanoemulsion on Salmonella Typhimurium in kiwifruit juice

This study investigated the antibacterial effect of ultrasound (US) combined with Litsea cubeba essential oil nanoemulsion (LEON) on Salmonella Typhimurium in kiwifruit juice and effect on the quality and sensory properties of kiwifruit juice. In this study, LEON prepared by ultrasonic emulsification method had a good particle size distribution and high stability. The US+LEON treatment significantly (P < 0.05) improved antibacterial efficacy, compared to the control, and would not destroy the nutritional components containing ascorbic acid, flavonoids, total phenol and total soluble solids. Meanwhile, US+LEON treatment enhanced 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2′-azino-bis-(3-ethylbenzothiazoline-6 sulfonic acid) (ABTS) radical scavenging capacity and ferric ion reducing antioxidant power (FRAP). In terms of sensory properties, US and LEON had a significant (P < 0.05) effect on the odor and overall morphology of kiwifruit juice. The enhance of antibacterial efficacy and the retention of nutrients by combined treatments shows that US+LEON is a promising antibacterial method that will provide new ideas for the processing and safety of fruit juices, and the US parameters and LEON concentration should be adjusted to reduce the effect on food sensory properties in future studies.

Berberine-loaded nanoemulsions as a natural food preservative; the impact of femtosecond laser irradiation on the antibacterial activity

There is a growing concern among food safety regulators, the food industry, and consumers about foodborne illnesses. To improve food safety and increase shelf life, it is necessary to use natural preservatives. Natural antimicrobials are safer than artificial preservatives because they can prevent microbial resistance while also meeting consumers' demands for healthier food. This study used Berberine to enhance the antibacterial activity of Satureja Khuzistanica essential oil nanoemulsions (SKEO NE) against Staphylococcus aureus (S. aureus) bacteria, making them a promising option as preservatives. Response Surface Methodology (RSM) was employed to determine the optimized Berberine loaded SKEO NE (Berberine/SKEO NE), resulting in a mean droplet size of 88.60 nm at 6.91, 3.21, and 0.08% w/w of surfactant, essential oil, and Berberine, respectively. Berberine utilization in SKEO NE has led to an increase in antibacterial activity. The nanoemulsion samples significantly ruptured the S. aureus bacterial cell membrane, rapidly discharging cell contents. The use of a microfluidic system in tandem based on the conventional approach significantly accelerated this process. Enhancing the interaction between nanodroplets and the bacterial membrane can be achieved through the nanoemulsification process of EOs, which involves modifying their surface characteristics. This enhancement is particularly pronounced when employing microfluidic systems due to their substantial contact surface area. We investigated the potential of using femtosecond laser irradiation at a wavelength of 1040 nm to augment the antibacterial action of nanoemulsions. The combined treatment of laser and nanoemulsions significantly increased the antibacterial effect of nanoemulsions by approximately 15% for each bacterium, suggesting the potential utility of this treatment to bolster the antibacterial activity of nanoemulsions. Bacteria were trapped using optical tweezers for up to 20 min, with bacterial destruction observed starting at 3 min and exhaustive destruction evident after 20 min.

Quality evaluation of Idli prepared from betel leaves essential oil nanoemulsion treated stored batter

The demand for clean-label, natural preservation in fermented foods requires innovative methods to extend shelf-life while maintaining quality. This study evaluates Idli quality from batter stored with and without 5% betel leaf essential oil-based nanoemulsion (BLEONE) at 30 °C and 4 °C. Color, texture, microbial growth, proximate composition and sensory attributes were assessed using standard methods, with statistical analysis via ANOVA and Tukey's post-hoc test (p < 0.05). BLEONE-treated Idli showed 30.2% reduced hardness, 17.1% better color retention, and 0.61 log CFU/g less microbial growth after 5 days, inhibiting harmful microbes and supporting beneficial lactic acid bacteria. At 30 °C, BLEONE-treated Idli maintained quality for 7 days versus 2 days for controls. Moisture, protein, and fat retention improved by 3.4%, 7.3%, and 6.2%. Sensory scores for taste, mouthfeel, and acceptability increased by 3.5%, 4.1%, and 3.8% after 10 days at 4 °C. BLEONE-treated batter produced acceptable Idli for up to 25 days at 4 °C, compared to 10 days for controls, extending shelf-life by 150%. This study shows BLEONE is an effective natural preservative for Idli, extending shelf-life and maintaining quality at ambient and refrigerated temperatures. These findings suggest potential for clean-label preservation methods for fermented foods, potentially revolutionizing the food preservation industry.

Development of a Lignin-Based Carrier - Citronella Oil Nanoemulsion and Its Utilization as an Herbicide against Specific Weed Species.

This research aims to create an emulsion formulation utilizing lignin as a carrier and citronella oil for its application as a herbicide. The formulation composition includes lignin solution 55-62 %v/v, Tween 80 25 %w/v, propylene glycol 10 %w/v, and citronella oil 3-10 %w/v. The preparation steps involve preparing the oil phase by mixing tween 80 surfactant, propylene glycol, and citronella oil; preparing the aqueous phase by mixing lignin into distilled water at pH 12 with stirring; mixing the oil phase and the water phase accompanied by stirring at 5000-10000 rpm for 1-5 minutes until a stable solution is formed as a natural herbicide. The application outcomes revealed that the formulation successfully eliminated specific weeds within two to three days at the maximum concentration of 10 %, leaving no detectable herbicide residue after 7 and 15 days of treatment. The result demonstrates how green technology has the capacity to replace herbicides derived from chemicals, especially in the agricultural sector.

Star anise essential oil nano-emulsion: preparation, characterization, and performance research

Star anise essential oil nano-emulsion: preparation, characterization, and performance research

The Use of Lemongrass/Lemon Blend Essential Oil Nanoemulsions in Chewy Candy Formulations and Its Evaluation Against Streptococcus mutans and Porphyromonas gingivalis

Lemongrass (Lg) and lemon (Lm) essential oils (EOs) mainly contain citral and limonene, respectively, which are not limited to flavor for food but can also provide antibacterial activity. The information on the enrichment of these combined EOs in chewy candy products has never been documented yet. This study aimed to evaluate the physical-chemical properties and volatile compound of nanoemulsion formulations of Lg/Lm blend EOs as well as the physical-chemical properties, total plate count (TPC), and sensory acceptability of chewy candy formulated with nanoemulsions. Antibacterial evaluations against Streptococcus mutans and Porphyromonas gingivalis were performed for both nanoemulsion and chewy candy. Blending Lg and Lm EOs at ratios of Lg1.85 : Lm2.25 and Lg3.65 : Lm0.45 showed a broadly different constituent of the volatile compound than the ratio with the least amount of Lg (Lg0.05 : Lm4.05) but all the formulations possessed eugenol, β-Bisabolene, and caryophyllene oxide. The combination of Lg1.85 : Lm2.25 produced the nanoemulsion with the lowest particle size but lower zeta potential and emulsion stability. At this ratio, the significant inhibitory activity of the nanoemulsion was found to be 92.40% and 84.14% for S. mutans and P. gingivalis, respectively (p &lt; 0.05). Its application in chewy candy formulation also resulted in the highest inhibitory activity against S. mutans (85%) and P. gingivalis (77.20%). Chewy candy formulated with Lg1.85 : Lm2.25 nanoemulsion was also found to have the lowest TPC of 3.72 log CFU/g. The overall acceptability of the chewy candy was around neutral (3.77) by panelists for its higher color score (4.73) and aroma (4.37) in average to the other samples. This study discovered the potential of Lg/Lm blend EOs nanoemulsion for enhancing the antibacterial effect and improving the texture and color of chewy candy.

Development and characterization of kefiran-gelatin bio-nanocomposites containing Zhumeria majdae essential oil nanoemulsion to use as active food packaging in sponge cakes

Active packaging films based on kefiran-gelatin were developed and characterized using Zhumeria majdae essential oil nanoemulsion (ZMEO-NE) at concentrations of 0 (control), 1, 2 and 3 %. The main compounds of the essential oil (EO) of Zhumeria majdae (ZM) plant were linalool (61.44 %) and camphor (20.67 %). Adding the ZMEO-NE to the films decreased permeability to water vapor (from 7.82 × 10−7 to 4.09 × 10−7 g·m/m2·Pa·h), ultimate tensile strength (from 38.44 to 33.48 MPa), percentage of light transmission, and increased thickness (from 0.085 to 0.121 mm), opacity (from 2.11 to 2.79), and elongation at break (from 19.97 to 34.73 %), and changed color parameters. The establishment of hydrogen bonds between the ZMEO-NE and polymer network was confirmed. The ZMEO-NE decreased the storage modulus and glass transition temperature. Distinct variations in the films' surface morphology and a reduction in the crystalline structure were observed due to the presence of the ZMEO-NE. Elevating the concentration of the ZMEO-NE increased antioxidant capabilities of the films. The films incorporating the ZMEO-NE exhibited notable antibacterial efficacy against Staphylococcus aureus (reductions ≥4 log CFU/cm2) and Escherichia coli (reductions ≥2 log CFU/cm2) bacteria. The films also demonstrated suitable antifungal properties during storage of sponge cakes for 16 days.