Pepper-rosmarin essential oil (Lippia sidoides Cham.) as an antioxidant additive for PBAT - poly (butylene adipate co-terephthalate) films and its application for active packaging

Active antioxidant films additivated with Pepper-rosmarin essential oil (PRO) and poly (butylene adipate co-terephthalate) - PBAT were produced from the solvent casting technique in different concentrations (5%, 10%, and 15%) and the antioxidant activity of the film was evaluated by the oxidation of olive oil. Homogenous films were produced and the incorporation of PRO was confirmed by the principal component analysis (PCA) technique. The antioxidant capacity of the PRO analysed indicated high activity. There were no changes in the degradation temperatures of the films by thermogravimetric analysis (TGA). All films have become more permeable with the increase in PRO content. The addition of 15% PRO made the film more resistant. In the olive oil oxidation test, by the PCA technique, an inhibition of oxidation with higher PRO concentrations was observed. Therefore, it is possible to confirm the potential of an active antioxidant packaging of PBAT added with PRO to minimise oxidative effects on food, maintaining its quality.

Automated summary

In this study, active antioxidant films were produced by incorporating pepper-rosmarin essential oil (PRO) into poly (butylene adipate co‐terephthalate) (PBAT) films. The films exhibited improved antioxidant activity and permeability with the addition of PRO, indicating their potential in protecting food quality.