Water Vapor Permeability Of Films Research Articles

Amphiphilic colloidal particles/Ca2+ reinforced edible agar nanocomposite film by multiple cross-linking/microphase separation strategies

The agar (AG) film exhibited poor mechanical and water-resistant properties which limited its application for food packaging. The structural modification of AG nanocomposite film greatly impacts their macroscopic properties. In this paper, edible AG nanocomposite films were achieved by incorporating colloidal particles based on conjugates of whey protein isolate (WPI) and alginate oligosaccharides (AOS) as the nanofiller to obtain the micro-phase separation structure and the multiple cross-linking network with the synergistic interactions of the Ca2+ crosslinking. Firstly, WPI-AOS colloidal particles were synthesized through the Wet-heating Maillard reaction. Good compatibility between WPI-AOS colloidal particles and AG was exhibited, resulting in improved mechanical and water-resistant properties of AG composite films. Compared to pure AG film, the tensile strength (TS) of the agar composite film with 10% WPI-AOS colloidal particles increased significantly to 81.87 MPa from 24.02 MPa, and the elongation at break (EAB) also improved to 46.25% from 18.65%. The moisture content (MC), water solubility (WS), and water vapor permeability (WVP) of the AG composite film decreased by 33.1%, 18.0%, and 22.4% respectively. In addition, the multiple cross-linking network hindered the relative sliding between the AG molecular chain, which resulted in improved thermal stability of the composite film. Using soft colloidal particles as nanofillers to fabricate edible films for improving their properties is an effective and promising strategy.

Active packaging film of poly(lactic acid) incorporated with plant-based essential oils of Trachyspermum ammi as an antimicrobial agent and vanilla as an aroma corrector for waffles

This study developed active packaging films of Polylactic acid incorporated with the plant-based essential oils of Trachyspermum ammi, T. ammi and Vanilla to package waffles, where the antimicrobial property was provided by T. ammi and its odor was masked by vanilla essential oil. Compared to conventional solvent-cast films of smaller sizes requiring a huge amount of solvents, bigger-size PLA-oil films with lower solvent demand were prepared by tape casting technique with 10, 30, and 50 wt% essential oil blends. Films were studied for their morphological, chemical, mechanical, barrier, and antimicrobial properties. The presence and time-bound release of volatile oils from the films was confirmed by infrared spectroscopy, with a continuous decrease of oils from the films till day 30. The plasticizing effect of oils in films was evidenced by decreased tensile strength and crystallinity. In contrast, an increase in elongation at break and water vapor permeability of oil films were also measured. Finally, when packed in PLA films containing 50 wt% blend of both oils, waffles shelf-life extended up to 30 days compared to 2 days for the neat PLA film, where Vanilla was found effective in masking the unpleasant odor of T.ammi as confirmed by sensory analysis.

Bioactive chitosan films: Integrating antibacterial, antioxidant, and antifungal properties in food packaging

In this work, chitosan was combined with bio-vanillin (BV) and kaolin clay (KC) to create a novel antifungal and biodegradable food packaging film. The chitosan/KC/BV film exhibited an antioxidant capacity of 80 % as measured by DPPH assay, which was significantly higher than that of the chitosan film which has 55.6 %). The film also demonstrated strong antimicrobial activity with a reduction of 90 % in the growth of E. coli and S. aureus compared to the control. Additionally, the chitosan/KC/BV film showed a 75 % reduction in fungal growth compared to chitosan film. Furthermore, the water vapor permeability of the chitosan film was reduced as 5.38 with the addition of KC/BV. The degradation study revealed that the chitosan/KC film degraded by 88 % within 20 days under composting conditions. Additionally, fresh-cut apple slices were used to examine the effectiveness of chitosan/KC/BV film as a packaging material. The fruit's weight loss and browning index showed satisfactory food preservation. Our research suggests that the chitosan/KC/BV film has great potential for use in the food sector due to its strong antioxidant, antimicrobial, and biodegradable properties.

Improved moisture barrier and mechanical properties of rice protein/sodium alginate films for banana and oil preservation: Effect of the type and addition form of fatty acid

Attenuating the moisture sensitivity of hydrophilic protein/polysaccharide-based films without impairing other properties remains a challenge. Fatty acid dispersed in Pickering emulsion was proposed to overcome such issue. An increase in fatty acid chain length slightly reduced the water vapor permeability (WVP) of emulsion films. As the number of fatty acid double bonds increased from 0 to 1, the WVP of emulsion films was significantly decreased by 14.02% while mechanical properties were significantly enhanced. More hydrogen bonds and stronger electrostatic interactions in the presence of fatty acids were observed by molecular dynamics simulation. The weight loss of bananas coated with oleic acid-incorporated film-forming emulsion was 6.81% lower than that of uncoated group after 4 days, and the corresponding film was more effective to delay oil oxidation than the commercial polypropylene film, indicating that the film is a promising alternative to food coating and packaging material.

Chitosan-casein blended with condensed tannin and carnauba wax for the fabrication of antibacterial and antioxidant food packing films

In this study, various chitosan-based films such as chitosan (C), chitosan-condensed tannin (CT), chitosan-casein (CC), and chitosan-casein-condensed tannin (CCT) films were prepared for the purpose of food packaging. In order to improve the hydrophobicity of these films, carnauba wax was blended into CCT to produce CCTW film. Properties such as morphology, UV resistance, water solubility, barrier performance, tensile strength, antioxidant, antibacterial and its performance as food packaging were evaluated. Compared with other chitosan-based films, CCTW films exhibited higher UV resistance, tensile strength, thermal stability and hydrophobicity. The addition of both condensed tannin and carnauba wax has significantly decreased the water vapor and oxygen permeability of the CCTW films. The CCTW films were proved capable of repelling most daily consuming liquids. Besides, CCTW films displayed outstanding free radical scavenging rate and antibacterial properties. Meanwhile, bananas wrapped with CCTW films remained fresh for seven days without any mold growth and outperformed other types of films. Apart from that, the CCTW films also showed biodegradable characteristics after exposure to Penicillium sp. These distinguished characteristics made the CCTW films a promising packaging material for long-term food storage.

Development and characterization of multifunctional fish gelatin composite films reinforced with ε‐polylysine and zinc oxide nanoparticles

AbstractActive compounds were usually incorporated into biopolymer films to enhance their properties. The tensile strength (TS) and elongation at break (EAB) of the gelatin composite films increased along with the addition of ε‐polylysine (ε‐PL) and zinc oxide nanoparticles (nano‐ZnO). When the concentrations of ε‐PL and nano‐ZnO were 4% and 0.5%, TS and EAB reached to the maximum which were 53.98 ± 2.61 MPa and 16.05 ± 1.76%. The water vapor permeability, water solubility, and water content of the composite films decreased from 2.01 ± 0.04 10−10 g m−1 Pa−1 s−1 to 1.56 ± 0.07 × 10−10 g m−1 Pa−1 s−1, from 45.23 ± 1.54% to 31.39 ± 1.24% and from 23.89 ± 1.41% to 17.34 ± 2.61%, respectively, compared with gelatin film. The light barrier capacity of the composite film was improved. The surface of the film was relatively smooth, and the cross‐section was overall flat. FTIR results indicated that no chemical reaction occurred among ε‐PL, nano‐ZnO and gelatin. The chemical structure of the films remained unchanged throughout the heat‐sealing process. Moreover, the gelatin films containing ε‐PL and nano‐ZnO showed excellent antibacterial activity. Our findings suggest that the gelatin composite films with antibacterial property hold promise for the application in food packaging materials.

Development and characterization of innovative bio-based edible films supplemented with cell-free supernatant and whole-cell postbiotic of Lactobacillus gasseri

More recently, the concepts of cell-free supernatants (CFS, so-called postbiotics) and whole-cell postbiotics (WCP) of probiotics have gained increasing attention for the development of bio-based films. However, reports on CFS and WCP of Lactobacillus gasseri remain scarce. In this study, pea protein isolate/psyllium mucilage was incorporated with CFS and WCP of L. gasseri to produce bio-based edible films. pH, total soluble solid content, antioxidant activity, total phenolic content, antimicrobial activity, and structural analyses were conducted to characterize the CFS and WCP of L. gasseri. Furthermore, the effects of CFS (10% and 20%, v/v) and WCP (10% and 20%, v/v) on the physicochemical, mechanical, barrier, optical, microstructural, and antimicrobial properties of the bio-based films were investigated. The results showed that CFS and WCP exhibited antioxidant and antibacterial activities and were significant sources of phenolic compounds. The incorporation of 20% WCP caused a significant increase in the thickness and water vapor permeability of films, while a significant increase in moisture content was observed with 10% WCP. The control and 10% WCP films had the highest tensile strength values. Furthermore, the addition of 10% WCP resulted in a significant increase in elasticity. Films incorporating CFS and WCP exhibited lower opacity values and darker, yellow, and red color intensities. The addition of CFS and WCP caused a rough texture and cracked structure on the surface of the film. In conclusion, pea protein/psyllium mucilage-based films containing CFS and WCP of L. gasseri can be considered as a new alternative for environmentally friendly bio-based films.

A synergistic influence of gallic acid/ZnO NPs to strengthen the multifunctional properties of methylcellulose: A conservative approach for tomato preservation

Biodegradable and sustainable food preservation materials have gained immense global importance to mitigate plastic pollution and environmental impact. Biopolymers like cellulose offer significant advantages for food preservation, including biodegradability and the ability to extend shelf life. Therefore, the present study aims to prepare gallic acid (GA) and zinc oxide nanoparticles (ZnO NPs) incorporated methylcellulose (MC) composite films by employing a solvent casting technique. The homogeneous SEM micrographs and FTIR spectra evidenced high compatibility among MC and GA/ZnO NPs. The UV barrier capacity, mechanical properties and surface hydrophobicity are remarkably enhanced by GA/ZnO NPs. However, the water vapour permeability and oxygen permeability of MGZ films were reduced by 49.19 % and 57.75 % respectively. Moreover, the MGZ films demonstrated exceptional antioxidant efficacy (∼94.48 %) and inhibition against food-borne pathogens such as B. subtilis, S. aureus (Gram-positive), E. coli, P. aeruginosa (Gram-negative), and C. albicans fungi. Furthermore, the GA/ZnO NPs extended the shelf life of MGZ coated tomato samples up to 27 days and exhibited controlled microbial growth after the preservation study. These results support the application of MGZ films as suitable and effective coating materials for food packaging applications.

Potato flour‐based film: Effect of gelatine on the rheological, thermal, mechanical and barrier properties

SummaryPotato flour/gelatine films in different ratios (6:0, 5:1, 4:1, 3:1, 2:1 and 1:1) were prepared and their properties were examined in this study. Potato flour film‐forming dispersion without gelatine showed the highest particle size and apparent viscosity. As the gelatine concentration increased, the composite films became smoother and more transparent. Gelatine incorporated with potato flour films reduced the retrogradation enthalpy and glass transition temperature, leading to the low tensile strength and high elongation at break. Although water content and water solubility index increased with the higher gelatine concentration, water vapour permeability of composite films decreased from 14.59 × 10−13 gm−1s−1Pa−1 to 5.83 × 10−13 gm−1s−1Pa−1. In addition, it was noted that water contact angle increased from 24.50° to 102.33° as gelatine concentration increased from 0% (6:0) to 50% (1:1). According to these findings, potato flour film with the presence of gelatine showed the better moisture barrier properties.

Effect of glycerol plasticizer on the structure and characteristics of bacterial cellulose-based biocomposite films

Abstract Biocomposite film was successfully produced by combining bacterial cellulose (BC) and sodium alginate (ratio of 80:20) with the addition of glycerol as conventional plasticizer at varied concentration (2, 4, 6% w/w, based on total sample weight) through solution casting method. The influence of glycerol content on structure (by FTIR), mechanical properties, optical properties (by colorimeter and spectrophotometer) and water vapor permeability (WVP, gravimetric method) of BC biocomposite film was investigated. The addition of glycerol disrupts the inter- and intramolecular hydrogen bonds in the cellulose chains, replaced by weaker BC-alginate-glycerol bonds. This resulted a decrease in film density, causing lower tensile strength, lightness, opacity and WVP of BC biocomposite film. An increase in glycerol concentration led to an increase in elongation percentage due to the effect of glycerol plasticization. Film with 4% glycerol exhibited the lowest WVP (5.08x10-13 g/m.s.Pa), highest lightness (L = 73.49), lowest opacity (3.24 Abs/mm) with tensile strength of 19.57 MPa and elongation 8.38%. The addition of glycerol significantly affects the BC biocomposite film properties. The resulting biofilm shows performance equivalent to commercial bioplastic TeloRoll.

Investigation of film Physical properties under various starch thermal treatments with emphasis on Retrogradation effects

This study investigated the changes in the physical properties of cornstarch-based films as they were retrogradely aged at different temperatures. Using a casting method, the films were fabricated, and their effects on the mechanical properties, thermal stability, barrier properties, and essential properties were analyzed. With prolonged aging and retrogradation periods, reductions in film thickness, solubility, water content, and water vapor permeability of 5.35%, 9.92%, 29.61%, and 20.94%, respectively, were observed. In addition, the surface roughness decreased by 44.46% for Rq (root-mean-square roughness) and 45.61% for Ra (arithmetic average roughness), while the elongation at break decreased by 72.64%. Conversely, the tensile strength, maximum degradation rate, and maximum degradation temperature increased by 116.98%, 99.5%, and 3.21%, respectively. These results provide a fundamental understanding of the changes that occur in the properties of cornstarch-based films during aging and retrogradation.

Nanocomposite Films of Babassu Coconut Mesocarp and Green ZnO Nanoparticles for Application in Antimicrobial Food Packaging.

In this work, novel nanocomposite films based on babassu coconut mesocarp and zinc oxide nanoparticles (ZnO NPs), synthesized by a green route, were produced for application as food packaging films. The films were prepared using the casting method containing different contents of ZnO NPs (0 wt%, 0.1 wt%, 0.5 wt%, and 1.0 wt%). The films were characterized by Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), instrumental color analysis, and optical properties. The water vapor permeability (WVP) and tensile strength of films were also determined. The antimicrobial activity of the films against cooked turkey ham samples contaminated with Staphylococcus aureus was investigated. The results showed that incorporating ZnO NPs into babassu mesocarp matrices influenced the structure of the biopolymer chains and the color of the films. The BM/ZnO-0.5 film (0.5 wt% ZnO NPs) showed better thermal, mechanical, and WVP properties. Furthermore, the synergistic effect of babassu mesocarp and ZnO NPs in the BM/ZnO-0.5 film improved the antimicrobial properties of the material, reducing the microbial count of S. aureus in cooked turkey ham samples stored under refrigeration for 7 days. Thus, the films produced in this study showed promising antimicrobial packaging materials for processed foods.

Development of an active biogenic silver nanoparticles composite film based on berry wax and chitosan for rabbit meat preservation

This study aimed to develop an eco-friendly active biogenic nanocomposite film through the complexation of silver nanoparticles (AgNPs), berry wax (BYW), and chitosan (CT) for maintiaing rabbit functional meat freshness. AgNPs were synthesized using Chinese medicinal paeoniaceae petal extract, and they were loaded at various concentrations (0.5 %, 0.75 %, 1.0 %, 1.25 %, and 1.5 % based on CT w/w) into the CT/BYW complex. The AgNPs exhibited an average size of 55 nm and a zeta potential of −26.3 mV with a spherical shape. The particle size and zeta potential of the film dispersions were 370.5–529.5 nm and 40.17–49.345 mV, respectively. FTIR, SEM, and XRD results showed compatibility among AgNPs and CT/BYW structure. The film water vapor permeability and light transparency decreased from 6.5 to 3.5 and 10 to 0.78 %, respectively, while opacity increased from 1.76 to 9.96 % with increasing concentrations of AgNPs. Among them, the film composite CT/BYW/AgNPs1.5% had better antioxidant and antibacterial properties, which was then applied for rabbit meat preservation at 4 °C for 16 days of storage. CT/BYW/AgNPs1.25%-packed sample had lower values of TVB-N, TBARS, TVC, and pH with greater retention of color properties compared to the control sample, which describes its ability to maintain meat freshness.

Development of breadfruit flour (Artocarpus altilis) with the addition of gelatine as a potential edible film

The potential application of biodegradable films for food applications has gained interest as an alternative to synthetic plastic packaging. Breadfruit is a common starchy fruit in nature and due to its unique and wide availability, it can be good a source for developing biopolymers. This study aimed to develop packaging films made from unripe green breadfruit (Artocarpus altilis) flour with different concentrations of bovine gelatine. The ratios of gelatine and breadfruit flour (G:BF) were 0:5 (G0), 1:5 (G2), 2:5 (G4), 3: 5(G6), 4:5 (G8) and 5:5 (G10). The physical, mechanical and optical properties of these films were investigated. The findings of this study showed that the addition of bovine gelatine in flour solutions had significantly (P<0.05) improved the film thickness, tensile strength (TS), optical properties and water vapour permeability (WVP). Breadfruit film with no gelatine (control) showed the lowest WVP (P<0.05). Based on the Fourier transform infrared spectroscopy (FTIR) spectra, the chemical interaction of hydroxyl group from gelatine and the carboxyl group of breadfruit flour occurred. Therefore, gelatine helped to improve the water barrier and mechanical properties of the BF films as supported by the scanning electron microscopy (SEM) images. Further study to enhance film properties is necessary to apply the material to food products.

Preservation of chilled beef using active films based on bacterial cellulose and polyvinyl alcohol with the incorporation of Perilla essential oil Pickering emulsion

In this study, Perilla essential oil (PEO) Pickering emulsions, prepared using soybean protein isolate-chitosan nanoparticles (SPI-CSNPs) as emulsifiers (SCEO), were used to improve the performance of bacterial cellulose/polyvinyl alcohol (BC/PVA) films for application in chilled beef preservation. The SCEO has a smaller particle size (185 nm), higher viscosity, a more uniform dispersion and was more stable at an oil phase volume fraction of 80 %. An increase in the films' surface roughness and in the hydrogen bonding between SCEO and the films' matrix was also observed, resulting in a lower tensile strength (TS, 94.75–62.02 MPa) and higher elongation at break (EAB, 26.78–55.62 %). Moreover, the thermal stability, water vapor permeability, antioxidant and antibacterial properties of the composite films improved as the SCEO content increased. Furthermore, the Pickering emulsion method was effective in preventing the loss of PEO during storage. Overall, one particular composite film, BP/SCEO3, could prolong the shelf life of chilled beef by up to 14 days, and hence was promising for food preservation.

Utilization of Pickering emulsion stabilized by chitin nanofibers for improving water and oxygen resistance of gelatin films

The hydrophilicity of gelatin films obviously limits their application. In this work, novel protonated chitin nanofiber was prepared with green methods, surficial deacetylation combined with acidic and mechanical treatment. Composite films with excellent water and oxygen barrier properties were successfully prepared by blending O/W Pickering emulsions stabilized by chitin nanofibers with gelatin substrates. The films were characterized by Fourier-transform infrared, X-ray diffraction, mechanical properties, water and oxygen permeability, moisture content, water solubility, water contact angle and optical properties. The results demonstrated that the amino groups of chitin nanofibers bound to the carboxyl groups of gelatin via electrostatic interactions, which contributing to the excellent mechanical and barrier properties of composite films. The elongation at break of composite film (the concentration of chitin nanofiber was 0.2 wt%) was 2.66 times of gelatin film. And the water vapor and oxygen permeability of composite films lowered to 65.9 % and 52.9 %, respectively. The introduction of O/W Pickering emulsion significantly enhanced the hydrophobicity of gelatin-based film and the chitin nanofibers played a positive role in stabilizing the gelatin chains to a certain extent. This study expands the application fields of gelatin-based films and provides valuable technical route for the preparation of barrier films.

Production of PLA/cellulose derived from pineapple leaves as bio-degradable mulch film

Mulch films were fabricated from polylactic acid (PLA) with cellulose nanocrystals (PNC) extracted from pineapple leaves. The PNC was modified by incorporating 4 wt% triethoxyvinylsilane (TEVS), designated as 4PNC, to enhance its interaction with PLA. The films incorporated varying concentrations of PNC (1, 2, 4, and 8 wt%). The results indicated that higher PNC concentrations increased the water vapor permeability (WVP) and biodegradability of the composite films, while reducing light transmission. Films containing 4PNC, particularly at 4 wt% (PLA/4PNC-4), exhibited an 11.18 % increase in elongation at break compared to neat PLA films. Moreover, these films showed reduced light transmission, correlating with decreased weed growth, reduced WVP, and enhanced barrier properties, indicative of improved soil moisture retention. Additionally, PLA films with 4PNC demonstrated greater thermal degradation stability than those with unmodified PNC, suggesting enhanced heat resistance. However, there was no significant difference in aerobic biodegradation between the PLA films with PNC and those with 4PNC. This study confirms that TEVS-modified cellulose significantly enhances the properties of bio-composite films, making them more suitable for mulch film applications.

Development of Chitosan-Based Films Incorporated with Chestnut Flower Essential Oil That Possess Good Anti-Ultraviolet Radiation and Antibacterial Effects for Banana Storage

New and valuable packaging materials, with high biocompatibility and biodegradability, have garnered attention in recent years. The aim of this study was to investigate the physicochemical characterization and biological activities of chitosan (CH)-based composite films with the incorporation of chestnut flower essential oil (CFEO). The composite films were prepared by the casting method and characterized in terms of structural, morphological, and mechanical properties via FT-IR, XRD, UV, SEM, AFM, and TGA. Antibacterial properties were investigated using Staphylococcus aureus, Escherichia coli, and Calletotrichum musae. Antioxidant capabilities were measured by DPPH assay. The results proved the significantly increased water vapor permeability (WVP), heat resistance, and antibacterial and antioxidant capabilities of CH-CFEO films. The incorporation of CH and CFEO enhanced UV blocking, which made the film shield almost all UV light. Films with a tensile strength of 6.37 ± 0.41 MPa and an elongation at break of 22.57 ± 0.35% were obtained with 6 mg mL−1 of CFEO. Subsequently, banana preservation experiments also confirmed that the composite films could effectively extend shelf life through reducing weight loss. These desirable performances enable our newly developed composite films to be a remarkable packaging material to become alternatives to traditional petroleum-based food-packaging materials and solve the fresh fruit preservation dilemma.

Screening and Characterization of Antioxidant Film Applicable to Walnut Kernels from Juglans sigillata.

Walnuts play a positive role in human health due to their large amounts of unsaturated fatty acids, whereas lipid oxidation can easily occur during storage. Herein, three natural antioxidants (epicatechin, sesamol, and myricetin) were added to the composite film cross-linked with chitosan and soy protein peptide, and the antioxidant film appropriate for the preservation of walnut kernels from Juglans sigillata was screened to improve the storage quality of walnuts. The results showed that three antioxidant films could all enhance the storage performance of walnut kernels, with sesamol being the best. The characterization of antioxidant film cross-linked with chitosan and soy protein peptide containing sesamol (C/S-ses film) revealed that the composite film improved the slow release and stability of sesamol; in addition, the presence of sesamol could effectively reduce the light transmittance and water vapor permeability of the composite film, together with significantly enhancing the antioxidant and antimicrobial activities, resulting in an effective prolongation of the storage period of walnut kernels. These findings indicated that C/S-ses possess excellent potential for retarding the oxidative rancidity of unsaturated fatty acids and will provide an effective strategy for the preservation of walnut kernels.

Peppermint oil‐infused polylactic acid films: A novel approach for antimicrobial and biodegradable food packaging

AbstractExtensive research is currently dedicated to creating biodegradable packaging materials that match the qualities of traditional synthetic packaging materials. Among these options, polylactic acid (PLA) is noteworthy. PLA is a renewable‐source‐derived thermoplastic polymer with excellent barrier properties, mechanical strength, and a strong safety profile. To enhance food product shelf life, active packaging materials, incorporating functional ingredients like antimicrobials, have gained prominence. Peppermint essential oil is one such active ingredient, offering potential improvements in preserving food freshness and safety. This study's objective is to craft antimicrobial, biodegradable food packaging materials by blending peppermint oil into PLA films. Various peppermint oil concentrations (1.25%, 1.875%, and 2.5% w/v) were blended with PLA to assess their impact on opacity, water vapor permeability (WVP), mechanical and thermal properties, and antimicrobial characteristics. Higher peppermint oil concentrations increased opacity, making them advantageous for light‐sensitive food items. These films reduced WVP without affecting PLA's thermal stability. Antimicrobial effectiveness was evaluated against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), showing inhibition with 1.875% and 2.5% w/v peppermint oil concentrations. Compared to control, PLA films with peppermint oil extended the shelf life of packaged chicken breast meats from 3 to 8 days. As a result, incorporating peppermint oil into PLA films presents a promising solution for advanced antimicrobial and biodegradable food packaging.Highlights The incorporation of peppermint oil resulted in higher opacity values. Peppermint incorporated PLA films showed antimicrobial activity. Peppermint oil addition decreased water vapor permeability of PLA films. Peppermint oil added PLA films increased the shelf life of chicken meat up to 8 days.