The release rate and antimicrobial activity of calcium‐alginate films containing self‐microemulsifying <scp><i>Thymus vulgaris</i></scp> essential oil against <scp><i>Escherichia coli</i></scp> and <scp><i>Staphylococcus aureus</i></scp>

Abstract

Abstract The aim of this study was to fabricate antimicrobial calcium‐alginate‐based films containing the self‐microemulsifying thyme essential oil (TEO) formulations using Tween 80 as the surfactant, and acetic (AA) or propionic (PA) acids as the cosurfactants. A Ca‐alginate film containing nano‐emulsified TEO as well as a neat Ca‐alginate film were considered as the controls. The scanning electron microscopy micrographs showed a highly porous texture for SME films, which resulted in an increase in water vapor permeability and water absorption capacity of these films. The SME films released the TEO completely within 155 min and inhibited the growth of S. aureus and E. coli in in vitro antimicrobial tests. The population of S. aureus and E. coli reduced significantly in ground beef covered with SME films. The results of this study showed that self‐microemulsifying TEO films could effectively increase the shelf life of ground beef by controlling its microbial population.