Release Of Cinnamon Essential Oil Research Articles

Dual-function β-cyclodextrin/starch-based intelligent film with reversible responsiveness and sustained bacteriostat-releasing for food preservation and monitoring

The full combination of high sensitivity indication and long-lasting bacteriostatic function is an innovative need to meet the practicality of intelligent film packaging systems for food products. Hence, Blueberry anthocyanins (BA) copigmentated by ferulic acid (FA) was used as an indicator, and cinnamon essential oil (CO) encapsulated by β-cyclodextrin (β-CD) as a bacteriostat, potato starch (PS) as a film-forming substrate to prepared a dual-function starch-based intelligent active packaging film with pH indicator and antibacterial function. FA had the best copigmentation effect with a threefold increase in a value compared to other phenolic acids. The ΔE value increased from 3.24 to 5.13 at pH 2–8, and the change was still prominent in acid-base alternating test, indicating a high response sensitivity. Notably, the yellow gamut of indicating terminus increased its visibility to the naked eye. The release behavior of CO from film was in line with Fick's diffusion. Meanwhile, the release of CO delayed to about 90 h through β-cyclodextrin encapsulation, showing a high growth-inhibition rate in E. coli and S. aureus of almost 100 %. In this study, a dual-function film with indication and bacteriostasis was prepared and enhanced with both, expanding its wide application in intelligent packaging of fresh food.

Sustained release and insect repellent activity of cinnamon essential oil active label based on three-step encapsulating

To address the issue of rapid release of cinnamon essential oil (CEO) in active packaging applications, this study aimed to develop a sustained-release active label. CEO was encapsulated step by step to form cinnamon essential oil microemulsions (CEO-MEs), cinnamon essential oil microcapsules (CEO-MPs), and cinnamon essential oil sustained-release active labels (CEO-SRAL). Microstructure, thermal property and release property of the intermediate and final products obtained through the three-step embedding method were characterized, along with their anthelmintic activity. Results showed that the average particle size of CEO-MEs was 29.02 nm. The BJH pore size of porous CS/β-CD complex was 44.36 nm. CEO was encapsulated step by step and evenly distributed. Fourier transform infrared spectroscopy (FTIR) analysis confirmed that multiple encapsulations of CEO didn't result in any adverse chemical reactions. The active label began to degrade at 290–400 °C with great thermal stability. The cumulative release days of CEO-SRAL were 20 days. The cumulative release concentration of CEO in CEO-SRAL was 31.99 mg/mL. Furthermore, the fumigation and repellent rates of three-step packaging products containing CEO to S.oryzae were more than 90%. These results indicated that the three-step encapsulation method could improve the performance of CEO to enhance the use of essential oil.

Development and characterization of cinnamon essential oil incorporated active, printable and heat sealable cellulose nanofiber reinforced hydroxypropyl methylcellulose films

Cellulose nanofiber (CNF) reinforced hydroxypropyl methylcellulose (HPMC) films were incorporated with antioxidant cinnamon essential oil (CEO) to develop active, printable, and heat-sealable films. CEO was carried into the films via three types of active systems: β-cyclodextrin (β-CD) encapsulation, cellulose nanocrystal (CNC) Pickering emulsion (CNC-P), or the combination thereof (CNC-P/β-CD). The films were characterized for their mechanical, physicochemical, structural, thermal, and optical properties along with CEO release, printability, and heat seal strength. The Control film (without active CEO) and CNC-P film showed the highest transparency, 17.02% and 18.17%/mm, respectively, followed by the CNC-P/β-CD (12.86%/mm) and β-CD (11.68%/mm) films. A significant difference (P < 0.05) in water vapor permeability (WVP) was observed between the Control film stored at 33% RH (72.01 g mm/m2 d kPa) and 53% RH (54.45 g mm/m2 d kPa) whereas no difference in WVP for β-CD, CNC-P, and CNC-P/β-CD films under RH range of 33–84% (P > 0.05). The presence of active CEO in the films enhanced the moisture barrier and stability of films without influencing the mechanical and thermal properties of the films. The CEO incorporated films via both CNC Pickering emulsion and β-CD encapsulation prolonged the release of CEO. All CEO incorporated films were printable by inkjet and stamp inks and showed good heat seal strength (∼61–73 N/m). This study provided new strategies to develop cellulose-based active films with extended antioxidant function and sealable and printable properties to replace single-use plastic packaging for various food, especially high-fat food items.

A hydroxypropyl methylcellulose/hydroxypropyl starch nanocomposite film reinforced with chitosan nanoparticles encapsulating cinnamon essential oil: Preparation and characterization

Active packaging derived from polysaccharides plays an important role in prolonging the shelf life of food. In this study, cinnamon essential oil (CEO)-loaded chitosan nanoparticles (CNs) were prepared and embedded in hydroxypropyl methylcellulose (HPMC)/hydroxypropyl starch (HPS) blends to enhance the physicochemical and biofunctional properties of the formed films. Different concentrations (5, 10, 15, and 20 μL/mL) of CEOs were encapsulated with CNs to form CEO-CNs, as confirmed by Fourier Transform Infrared Spectrometer (FTIR), X-Ray Diffraction (XRD), and scanning electron microscope (SEM) images. The prepared CEO-CNs were incorporated into the HPMC/HPS film-forming matrix to prepare reinforced nanocomposite films. SEM images showed that the CEO-CNs were dispersed in the HPMC/HPS matrix, thus filling the void space in the composite matrix and significantly improving the mechanical and barrier properties of the bio-nanocomposite films. The elongation at break of the reinforced films improved from 8.54 ± 0.53 MPa to 24.81 ± 0.47 MPa, and the water vapor permeability was reduced by nearly 30 %. FTIR and XRD analyses indicated the formation of hydrogen bonds between CEO-CNs and HPMC/HPS polymer molecules. Release studies showed that the nanocomposite film was capable of sustained release of CEO, which imparted antioxidant (radical scavenging activity of 27.66–42.19 %) and antimicrobial properties (inhibition of Escherichia coli and Aspergillus flavus growth). Therefore, these HPMC/HPS nanocomposite films with enhanced properties may have great potential for food preservation.

Development of Persian gum-based microcapsules to speed up the release of cinnamon essential oil in the simulated saliva conditions

In this study, spray-drying technique was used to develop Persian gum-based microcapsules having cinnamon essential oil (CEO) where, using a simple centroid mixture design, the proportion of maltodextrin to Persian gum was optimized. The response factors which were optimized included powder recovery, encapsulation efficiency, and the release of CEO. Based on the formulation optimization, 8.25% maltodextrin and 1.74% Persian gum were required to achieve the optimum microcapsules having the highest powder recovery, encapsulation efficiency and CEO release. The evaluation of the optimum microcapsules was carried out based on particle size, moisture content, solubility, in vitro release, antioxidant activity, Fourier transform infrared spectra (FTIR), differential scanning calorimetry (DSC), and chemical compositions through Gas Chromatography-Mass Spectrometry (GC-MS). Physical interaction between CEO and the wall materials was proved by the results of FTIR. Enhanced water solubility of the CEO and guarding impact on antioxidant activity were observed in the optimum microcapsules. The pattern of the release of encapsulated CEO from simulated saliva is best described as the Fickian diffusion mechanism where immediate release (80%) of the encapsulated CEO was observed. Based on the findings of this study, efficient and novel carriers for the encapsulation of essential oils could be developed through Persian gum microcapsules.

Antioxidant and antimicrobial collagen films incorporating Pickering emulsions of cinnamon essential oil for pork preservation

Cinnamon essential oil (CEO)-based Pickering emulsions were prepared using chitosan (CS) and soy protein isolate (SPI) colloid particles as stabilizers and genipin as cross-linker. Pickering emulsions have smaller particle sizes, higher stability, and encapsulation efficiency at a CS:SPI ratio of 1:4. The Pickering emulsion-modified collagen films showed enhanced thermal stability, UV-blocking properties, and water resistance. In addition, the antioxidant (DPPH scavenging activity, 18.35%-50.59%) and antimicrobial activities (inhibition zone, Escherichia coli, 0–1.85 cm; Staphylococcus aureus, 0–1.57 cm; Pseudomonas fluorescens, 0–1.34 cm) of the films were improved due to the sustained release of CEO, with the release kinetics following the Fickian diffusion of the Ritger-Peppas model. When the functionalized film was used for pork preservation, a four-day extension of shelf life was observed. Collectively, our findings suggest that Pickering emulsions provide great potential for the application of collagen film in pork preservation.

Preparation of soluble complex carriers from Aloe vera mucilage/gelatin for cinnamon essential oil: Characterization and antibacterial activity

The present study aimed to fabricate Aloe vera (AV) mucillage/gelatin (GE) complexes as a carrier for cinnamon essential oil (CEO). Encapsulation efficiency and retention of CEO were used as parameters of choosing the best sample (1 GE:2AV and 30% CEO). Instrumental analysis of CEO-loaded AV/GE carriers revealed that CEO was well encapsulated within wall biopolymers. Also, the thermal stability of encapsulated CEO was higher than pure CEO confirmed by thermogravimetric analysis. Moreover, nanocarriers (29–308.9 nm) with an aggregated smooth structure were obtained. Simulated release study showed a high release of CEO (68.15%) from carriers after immersion in acidic conditions of gastric fluid. Antibacterial activity was investigated by the microdilution method and the results revealed that the antibacterial activity of CEO was escalated after encapsulation. The findings of this study pointed out that AV/GE complexes can be a promising carrier for the encapsulation of sensitive bioactive compounds. • Cinnamon essential oil (CEO) was encapsulated in gelatin/Aloe vera mucilage complex. • Encapsulated CEO was characterized by FTIR, XRD, TGA, SEM, DLS, and zeta potential. • Encapsulated CEO showed a sustained release in simulated gastrointestinal conditions. • Encapsulated CEO exhibited higher antibacterial activity than free form.

Preparation of Humidity-Responsive Cinnamon Essential Oil Nanomicelles and its Effect on Postharvest Quality of Strawberries

Biodegradable materials have attracted considerable attention to be applied in maintaining food quality and safety due to their ability of a sustained release of antimicrobial agents. In this study, cinnamon essential oil (CEO) loaded poly (ethylene glycol)-poly (ε-caprolactone) (PEG-PCL) micelles (CEO-micelles) were prepared for humidity-controlled CEO release and preservation of strawberry quality. The CEO-micelles with spherical shape and uniform size were obtained, and a high encapsulation rate (92.00 ± 1.77%) of CEO was achieved. X-ray diffraction demonstrated that the CEO was successfully encapsulated in PEG-PCL micelles. The release rate could be controlled by adjusting the relative humidity (RH) and 75% RH was favorable for CEO release from micelles (with 72% total amount release in 7 days). The encapsulation of CEO with high concentrations in PEG-PCL micelles reduced the cytotoxicity. Additionally, CEO-micelles exhibited high antifungal activity against Botrytis cinerea, the main pathogenic fungus of strawberry. Finally, the application of CEO-micelles to the preservation of strawberries had a positive effect on changes in decay rate, weight loss, firmness, color, and total soluble solids. These findings suggested that the CEO-micelles could be fabricated to humidity responsible nano-vesicles for preservation of fruit or vegetable with controllable release profile.

Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof

In this study, cinnamon essential oil (CEO) nanocapsules were stabilized by means of bacterial cellulose nanocrystals (BCNCs) and encapsulated using fish gelatin as the main polymer phase. Emulsions were prepared at pH 5 using different CEO concentrations (0.03, 0.06, 0.12, 0.24, 0.36, and 0.48% v/w) and a fixed amount of fish gelatin (3% w/w) and BCNCs (0.06% w/w). The controlled release of the essential oil was assessed by release studies, which revealed that the higher the CEO concentration, the lower the release rate of CEO. In addition, modelling of experimental data using five different equations showed that the best fitting was obtained for the Korsmeyer-Peppas model, according to which the CEO release obeyed a non-Fickian behavior. Films obtained from the same formulations were characterized in terms of optical properties (light transmittance and haze), surface wettability, barrier (oxygen, carbon dioxide, and water vapor transmission rates) and mechanical properties. It was observed that an increased amount of CEO in the films did not significantly affect both transparency and haze, while it yielded an increase in surface hydrophobicity (~ 120% increase in water contact angle over the control) and elongation. Finally, the barrier performances of films against O2, CO2, and water vapor suggest a potential application of CEO/GelA-BCNC matrices as antimicrobial layers (in the form of coatings deposited on plastic films or directly on food) in living foods that have a respiratory metabolism, such as modified atmosphere-packaged crustaceans and mollusks as well as fruits and vegetables.Graphical abstract

Self-stick membrane based on grafted gum Arabic as active food packaging for cheese using cinnamon extract

Encapsulation of volatile essential oils has been investigated to provide an active food packaging (AFP) material with more control over their fast release and pungent smell. In this work, Gum Arabic-based adhesive membrane was developed as a self-stick AFP material, delivering cinnamon essential oil (CEO) in vapor phase. Gum Arabic (GA) was grafted with butyl acrylate (BA) and hydroxyethyl methacrylate [GA-g-poly(BA-HEMA)]. Adhesive membrane was characterized by means of spectral, physicochemical and rheological analysis. GA-adhesive membrane made of 5% wt/v GA, 3.5 m mol HEMA, and 87 m mol BA with 21 N/m tack are loaded with 4, 8 and 10% v/v of CEO and used for antimicrobial bioassays. GA-g-poly(BA-HEMA) membrane prolonged CEO release up to 2 days. 8%v/v CEO showed superior activities against both Gram negative and positive bacteria. Shelf-life of cheese samples, packed with the self-stick membranes loaded with cinnamon extract, has extended from 3 to 8 weeks. Cheese samples that inoculated with shiga toxin producing E. coli O157:H7 and packed in plastic boxes with the self-stick AFP (4, 8 and 10 % CEO), showed significant reduction in the total bacteria counts.

Fabrication of kappa–carrageenan hydrogels with cinnamon essential oil/hydroxypropyl–β–cyclodextrin composite: Evaluation of physicochemical properties, release kinetics and antimicrobial activity

A novel antimicrobial gel composed of κ–carrageenan (KC) and a cinnamon essential oil (CEO)/hydroxypropyl–β–cyclodextrin (HPCD) composite was developed. The CEO/HPCD composite was characterized by UV–visible spectrophotometry and Fourier-transform infrared spectroscopy (FT-IR), and the changes in the principal components of CEO upon encapsulation by HPCD were analyzed by gas chromatography–mass spectrometry (GC–MS). The physicochemical properties, release kinetics and antimicrobial activity of the fabricated gels were investigated. The hardness of the KC gels increased with composite concentration in the range of 1.0–3.0% (w/v) and thereafter decreased. A similar trend was observed for the gumminess and chewiness, whereas the gel springiness remained essentially constant. The CEO/HPCD composite also enhanced the fluidity of the system, and the syneresis was positively correlated with the composite concentration. The controlled release of CEO from the gels was affected by the relative humidity (RH) and CEO content. The Ritger-Peppas model indicated that the CEO release kinetics from the gels proceeded through a combination of diffusion and framework erosion. The KC gel containing 5% CEO/HPCD composite displayed effective antimicrobial activity, prolonging the shelf life of sliced bread by at least two days. The reported gels may have potential applications as a promising material for food preservation.

Development of insect-proof starch adhesive containing encapsulated cinnamon oil for paper box adhesion to inhibit Plodia interpunctella larvae infestation.

The objectives of this study were to develop insect-resistant adhesives and apply them to a cardboard packaging system for preventing Plodia interpunctella (Hübner) (Lepidoptera: Pyralidae) larvae infestation. Cinnamon essential oil (CO), an insecticide, was encapsulated with maltodextrin (CS/MD/CO), β-cyclodextrin (CS/β-CD/CO), and polyvinyl alcohol (CS/PVA/CO) in corn starch (CS) paste. This resulted in a sustained and gradual release of CO from the starch-based insect-proof adhesives. Penetration pathways of insects into corrugated cardboard boxes were investigated through the use of a screening test for infestation profiling. Microscopic images of encapsulated CO in an oil in water (O/W) emulsion were observed to confirm the morphology of the adhesives. Adhesion forces of CS, CS/CO, CS/MD/CO, CS/β-CD/CO, and CS/PVA/CO were determined to be 6.2 N, 4.0 N, 3.1 N, 6.0 N, and 5.8 N, respectively. Consequently, significant decreases of adhesion force in the CS/CO and CS/MD/CO were found to be due to the presence of the surfactant (Span® 80) and the low adhesive properties of MD. The duration of the insecticidal activities of the developed adhesives was evaluated by measuring their release rates for 14 days and repellent profiles up to 24 hr and 40 days. As a result, CS/β-CD/CO and CS/PVA/CO were found to have an inhibited rapid release and sustained repellent profiles. In conclusion, CS/β-CD/CO and CS/PVA/CO were determined to be suitable for encapsulation models and could be applied to industrial cardboard containers to prevent cases of insect invasion. PRACTICAL APPLICATION: Corn starch-based natural adhesives with an insect-proof property were applied to food containers consisted of corrugated cardboard boxes. Cornflake cereal packaging using insect-proof corrugated cardboard successfully prohibited pest invasion in commercial food distribution simulation model. Developed insecticidal adhesives are able to control insect penetration in distribution and storage steps.

Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions

Octenyl succinic anhydride (OSA) modified gum arabic (GA) was synthesized and used as an emulsifier to stabilize cinnamon essential oil (CEO) emulsions. The structure and properties of chitosan based polyelectrolyte films incorporated with above OSA-GA stabilized CEO emulsions were investigated. Results showed that OSA modification introduced the hydrophobic groups, which greatly influenced the emulsification capability of GA. The antimicrobial activities of CEO emulsions were significantly enhanced by the synergistic effect of GA modification and ultrasonic treatment. When the proportions of CEO emulsion increased, the improved water barrier properties but deteriorated tensile properties of films were observed. The retention of CEO during storage was prolonged to 20 days and the release of CEO in food simulant was effectively inhibited as emulsion ratios increased to 20%, indicating the effectiveness of the system for CEO delivery. As a result, the antimicrobial activities of films significantly enhanced with the innovative incorporation of OSA-GA stabilized CEO emulsions.

Retention and release properties of cinnamon essential oil in antimicrobial films based on chitosan and gum arabic

Film-forming dispersions and films based on chitosan (CS), gum arabic (GA) and cinnamon essential oil (CEO) were prepared. The influence of different mass ratios of CS/GA on properties of film-forming dispersions and antimicrobial activities of films were characterized. Especially, the effects of CS/GA ratios on the retention and release properties of CEO were quantified. Results showed that a lower ζ-potential and smaller particle size were obtained with increasing GA ratios from 1:0 to 1:2, indicating electrostatic interactions occurred between CS and GA. Fluorescence microscopy results demonstrated higher retention and less aggregation of CEO in the composite films, meaning increased compatibility of the multiphased system when proportions of GA increased from 1:0 to 1:2. The loss of CEO in fresh films (day 0) was reduced from 54.56% to 34.23% and its retention time during storage was increased up to 15 days. TGA analysis further verified higher retention of CEO during heating. In addition, a delayed and sustained release of CEO was observed, thus enhancing antimicrobial activities of composite films. However, when the ratio of CS/GA was at 1: 4, the electrostatic interactions between CS and GA tended to reach maximum, leading to the formation of insoluble complexes, which was not beneficial for the retention and release properties of CEO in composite films.

Poly(ε-caprolactone) electrospun nanofibers containing cinnamon essential oil nanocapsules: A promising technique for controlled release and high solubility

Nowadays, cinnamon essential oil is one of the most popular spices for food flavoring and also for medicinal uses such as anti-inflammation agent, but its low solubility, irritations, and allergic reactions limit its applications. To overcome these limitations, cinnamon essential oil-loaded nanocontainers were prepared via inclusion complexation between the cyclodextrins and cinnamon essential oil under two different conditions, i.e., at room temperature or under sonic energy. The resulting supramolecular nanocontainers were characterized by XRD, SEM, DSC, and FTIR. Successful insertion of cinnamon essential oil in the cyclodextrins’ cavity was confirmed by the significant differences between the FTIR, DSC, and XRD spectra of initial mixtures and those of the complexes. XRD results indicated that crystalline complexes adopted a mixture of head to head channel-type and cage conformation for cinnamon essential oil/cyclodextrins at various conditions. Solubility, bioavailability, and in vitro dissolution of obtained cinnamon essential oil nanocapsules were investigated, and results show that by encapsulation of cinnamon essential oil, solubility improved and its release is controllable. The solubility of cinnamon essential oil increased linearly as the concentration of cyclodextrins was increased, confirming the 1:1 stoichiometry of the complex. Electro-spun nanofibers of poly-ɛ-caprolactone containing cinnamon essential oil/cyclodextrins inclusion complex at various conditions indicated that these nanofibers did not show beading defect with controlled release of cinnamon essential oil.

Development of Poly(lactic acid)/Chitosan Fibers Loaded with Essential Oil for Antimicrobial Applications

Cinnamon essential oil (CEO) was successfully encapsulated into chitosan (CS) nanoparticles at different loading amounts (1%, 1.5%, 2%, and 2.5% v/v) using oil-in-water (o/w) emulsion and ionic-gelation methods. In order to form active packaging, poly(lactic acid) (PLA) was used to fabricate PLA/CS-CEO composite fibers using a simple electrospinning method. The shape, size, zeta potential, and encapsulation efficacy of the CS-CEO nanoparticles were investigated. The composition, morphology, and release behavior of the composite fibers were investigated. PLA/CS-CEO-1.5 showed good stability and favorable sustained release of CEO, resulting in improved antimicrobial activity compared to the other blends. The PLA/CS-CEO fibers showed high long-term inactivation rates against Escherichia coli and Staphylococcus aureus due to the sustained release of CEO, indicating that the developed PLA/CS-CEO fibers have great potential for active food packaging applications.

Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil

Fish skin gelatin films incorporated with various concentrations of cinnamon essential oil (CEO) were prepared and characterized. The results showed that tensile strength (TS), elongation at break (EAB), and water content (WC) of the gelatin based film decreased with the increasing concentrations of CEO, but water vapor permeability (WVP) increased. Addition of CEO improved light barrier property of the film. The Scanning electron microscope (SEM) showed that the heterogeneous surface and porous formation appeared in gelatin-CEO films. Fourier transform infrared spectroscopy analyses (FTIR-ATR) spectra indicated the interactions existed between gelatin and CEO. The gelatin-CEO films exhibited good inhibitory effects against the tested microorganisms (Escherichia coli, Staphylococcus aureus, Aspergillus niger, Rhizopus oryzae, and Paecilomyces varioti) and their antifungal activity seemed to be more effective than the resistance to bacterial growth. In vitro release studies showed an initial burst effect of CEO release and that subsequently slowed down at 40 °C, but the initial burst release was not obvious at 4 °C. The obtained results suggested that incorporation of CEO as a natural antimicrobial agent into gelatin film has potential for developing as active food packaging.

Controlled release mechanism of complex bio-polymeric emulsifiers made microspheres embedded in sodium alginate based films

Sodium alginate (SA) bio-based films embedded with cinnamon essential oil (CEO) microspheres encapsulated in complex bio-polymeric emulsifiers (CBE) were fabricated and characterized. CBE were composed of gelatin (G0)/gum acacia (A0), G0/carboxymethylcellulose sodium (C0) and G0/A0/C0, respectively, compared with single bio-polymeric emulsifier G0 as control. Emulsion morphology results suggested substantial microspheres were formed in all emulsions, and particle distribution results showed that CBE had significant influence on D [3, 2] (P < 0.05) of emulsions compared with control. FTIR spectra indicated different electrostatic interactions formed among CBE compositions, and CEO retained unchanged. SEM photographs depicted that each resulting film had an asymmetric cross-section microstructure with compact polymer-rich phase on top side (T) and porous microsphere-rich phase on bottom side (B). The diffusion coefficient (D) representing release rate of CEO increased significantly with the decrease of electrostatic interaction force among CBE. Besides, Ds of CEO releasing through T were approximately one-fourth of that though B of all films, implying length of CEO release route was also a key factor in release control. With moderate mechanical properties having been tested, the obtained bio-based SA films embedded with CBE made microspheres could be potentially applied as active packaging controlling the release rates of the encapsulated CEO for the protection of food inside.

Release of cinnamon essential oil from polysaccharide bilayer films and its use for microbial growth inhibition in chilled shrimps

Active biodegradable bilayer films based on agar and sodium alginate were developed by the incorporation of cinnamon essential oil in the upper layer. The release of both cinnamaldehyde and eugenol from the agar and alginate bilayer films into water at 4 °C and 20 °C did not increase significantly from 9 h onwards, and consequently increasing values of antioxidant activity measured by ferric reducing ability and radical scavenging capacity were observed until 9 h in both cases. Agar bilayer films showed an antimicrobial activity approximately 1.4-fold higher than the alginate bilayer films, although both of them were effective against all the microorganisms tested in this study, especially against Photobacterium phosphoreum. Both agar and alginate bilayer films allowed to reduce significantly the microbial growth, including the pathogenic bacteria Listeria monocytogenes, in peeled shrimps during the chilled storage without a negative impact on the organoleptic properties.