The purpose of this study was to prepare an active, nontoxic, and biodegradable film using gelatin and chitosan including rosemary ethanol extract (EE) and essential oil (EO) to improve its physicochemical and antibacterial properties. Films with the highest mechanical properties were acquired using a polymer composition of 4 g gelatin, 3.75 g glycerol, and 1 g chitosan. This composition provided the highest elongation at break (50.10%) and tensile strength (20.61 MPa). The chemical composition of enriched films with rosemary EO was rich in 1,8‐cineole, camphor, camphene, and α‐pinene. The enriched films with rosemary EE were mainly characterized by the predominance of rosmarinic acid and carnosic acid. Mechanical results showed that the incorporation of rosemary EE and EO caused a significant increase in tensile strength, whereas a significant decrease was observed in elongation at break. With the increase of EE and EO concentrations, the water vapor permeability of films decreased while water resistance increased. Moreover, water contact angle analysis showed that the incorporation of rosemary EE and EO made this enriched film more hydrophobic. Fourier transform–infrared (FT‐IR) spectroscopy confirmed the formation of intermolecular hydrogen bonds between component functional groups, enhancing the thermal stability and mechanical properties of the enriched films with rosemary EE and EO. Optical results showed that the incorporation of rosemary EE and EO provoked variations in color, light transmission, and transparency of films. The changes of the surface of these films were confirmed by film microstructure analyses with scanning electron microscope (SEM). The antibacterial activity of enriched films with EO and EE was determined against Escherichia coli, Pseudomonas aeruginosa, Campylobacter jejuni, and Salmonella enterica. In fact, the enriched films with EO and EE showed potential coatings for controlling the most common food‐borne bacterial growth during the food storage.
Practical applications
Novel techniques of prolonging the shelf life of food products have been evaluated by using the active packaging based on gelatin and chitosan film enriched with natural antibacterial agents from the plant such as phenolics compounds and essential oils. However, there are several problems connected with the strength of such materials. Therefore, the aim of this study was to improve the mechanical properties of control gelatin–chitosan film and to evaluate the influence of the incorporation of rosemary essential oil and extract into the gelatin–chitosan film in order to obtain an active material having antibacterial capacities.