1. Dobrucka, R & Cierpiszewski, R. “Active and Intelligent Packaging Food – Research and Development.” Food Technol. 61 (2014) 875.##
2. Prasad,P & Kochhar,A. “Active Packaging in Food Industry.” IOSR-JESTFT. 08 (1997) 01-07.##
3. Artiga-Artigas, M., Acevedo-Fani, A., & Mart´ın-Belloso, O. (2017). “Effect ofsodium alginate incorporation procedure on the physicochemical propertiesof nanoemulsions.” Food Hydrocolloids, 70, 191–200.##
4. Sugumar, S., Mukherjee, A., & Chandrasekaran, N. (2015). “Eucalyptus oilnanoemulsion-impregnated chitosan film: Antibacterial effects against aclinical pathogen, Staphylococcus aureus, in vitro.” International Journal ofNanomedicine, 10(1), 67–75.##
5. Gahruie, H., Ziaee, E., Eskandari, M. H., & Hosseini, S. M. H. (2017). “Characterization of basil seed gum-based edible films incorporated withZataria multiflora essential oil nanoemulsion.” Carbohydrate Polymers, 166, 93–103.##
6. Kowalczyk, D., & Baraniak, B. (2014). “Effect of candelilla wax on functionalproperties of biopolymer emulsion films – a comparative study.” FoodHydrocolloids, 41, 195–209.##
7. Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Gra¨u, M. A., & Mart´ın-Belloso, O. (2015). “Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties.” Food Hydrocolloids, 47, 168–177.##
8. Alexandre, E. M. C., Lourenc¸o, R. V., Bittante, A. M. Q. B., Moraes, I. C.F., & Sobral, P. J. A. (2016). “Gelatin-based films reinforced withmontmorillonite and activated with nanoemulsion of ginger essential oil forfood packaging applications.” Food Packaging and Shelf Life, 10, 87–96.##
9. Otoni, C. G., Avena-Bustillos, R. J., Olsen, C. W., Bilbao-S´ainz, C., & McHugh, T. H. (2016). “Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions.” Food Hydrocolloids, 57, 72–79##
10. Otoni, C. G., Moura, M. R., Aouada, F. A., Camilloto, G. P., Cruz, R. S.,Lorevice, M. V., Mattoso, L. H. C. (2014). “Antimicrobial andphysical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films.” Food Hydrocolloids, 41, 188–194.##
11. Pereira-da-Silva, M. A., & Ferri, F. A. (2017). “Scanning electron microscopy.” In A. L. Da R´oz, M. Ferreira, F. L. Leite, & O. N. Oliveira Jr. (Eds.), Nanocharacterization techniques (pp. pp. 1–35). Norwich, CT: WilliamAndrew Publishing.##
12. Bilbao-S´ainz, C., Avena-Bustillos, R. J., Wood, D. F., Williams, T. G., & McHugh, T. H. (2010). “Nanoemulsions prepared by a low-energyemulsification method applied to edible films.” Journal of Agricultural and FoodChemistry, 58(22), 11932–11938.##
13. Imran, M., Revol-Junelles, A.-M., Ren´e, N., Jamshidian, M., Akhtar, M. J., Arab-Tehrany, E. Desobry, S. (2012). “Microstructure andphysico-chemical evaluation of nano-emulsion-based antimicrobial peptidesembedded in bioactive packaging films.” Food Hydrocolloids, 29(2), 407–419.##
14. Atar´es, L., & Chiralt, A. (2016). “Essential oils as additives in biodegradablefilms and coatings for active food packaging.” Trends in Food Science &Technology, 48, 51–62.##
15. Tararam, R., Garcia, P. S., Deda, D. K., Varela, J. A., & de Lima Leite, F. (2017). “Atomic force microscopy: A powerful tool for electricalcharacterization.” In A. L. Da R´oz, M. Ferreira, F. L. Leite, & O. N. OliveiraJr. (Eds.), Nanocharacterization techniques (pp. 37–64). Norwich, CT: WilliamAndrew Publishing.##
16. Alessio, P., Aoki, P. H. B., Furini, L. N., Aliaga, A. E., & LeopoldoConstantino, C. J. (2017). “Spectroscopic techniques for characterization ofnanomaterials.” In A. L. Da R´oz, M. Ferreira, F. L. Leite, & O. N. Oliveira Jr. (Eds.), Nanocharacterization techniques (pp. 65–98). Norwich, CT: WilliamAndrew Publishing.##
17. Manrich, A., Moreira, F. K. V., Otoni, C. G., Lorevice, M. V., Martins, M.A., & Mattoso, L. H. C. (2017). “Hydrophobic edible films made up oftomato cutin and pectin.” Carbohydrate Polymers, 164, 83–91.##
18. Galus, S., & Kadzi´nska, J. (2015). “Food applications of emulsion-based ediblefilms and coatings.” Trends in Food Science & Technology, 45(2), 273–283.##
19. Quezada Gallo, J.-A., Debeaufort, F., Callegarin, F., & Voilley, A. (2000). “Lipid hydrophobicity, physical state and distribution effects on the properties of emulsion-based edible films.” Journal of Membrane Science, 180(1), 37–46.##
20. P´erez-C´ordoba, L. J., Norton, I. T., Batchelor, H. K., Gkatzionis, K., Spyropoulos, F., & Sobral, P. J. A. (2017). “Physico-chemical, antimicrobialand antioxidant properties of gelatin-chitosan based films loaded withnanoemulsions encapsulating active compounds.” Food Hydrocolloids, 79,554–559.##
21. Du, W.-X., Olsen, C. W., Avena-Bustillos, R. J., McHugh, T. H., Levin, C.E., & Friedman, M. (2008). “Storage stability and antibacterial activityagainst Escherichia coli O157:H7 of carvacrol in edible apple films made bytwo different casting methods.” Journal of Agricultural and Food Chemistry,56(9), 3082–3088.##
22. Otoni, C. G., Pontes, S. F. O., Medeiros, E. A. A., & Soares, N. F. F. (2014). “Edible films from methylcellulose and nanoemulsions of clove bud (Syzygium aromaticum) and oregano (Origanum vulgare) essential oils as shelflife extenders for sliced bread.” Journal of Agricultural and Food Chemistry, 62(22), 5214–5219.##
23. Rojas-Gra¨u, M. A., Avena-Bustillos, R. J., Friedman, M., Henika, P. R., Mart´ın-Belloso, O., & McHugh, T. H. (2006). “Mechanical, barrier,” Vol.18, 2019.##
24. Ma, X., Chang, P. R., & Yu, J. (2008). “Properties of biodegradable thermoplastic pea starch/carboxymethyl cellulose and pea starch/microcrystalline cellulose composites.” Carbohydrate Polymers, 72(3), 369–375.##
25. Hernandez, R. J. (1994). “Effect of water vapor on the transport properties of oxygen through polyamide packaging materials.” Journal of Food Engineering, 22(1), 495–507.##
26. Perdones, A, Vargas, M., Atare´s, L., & Chiralt, A. (2014). “Physical, antioxidant and antimicrobial properties of chitosan–cinnamon leaf oil filmsas affected by oleic acid.” Food Hydrocolloids, 36, 256–264.##
27. Chen, H., Hu, X., Chen, E., Wu, S., McClements, D. J., Liu, S. Li, Y. (2016). “Preparation, characterization, and properties of chitosan films withcinnamaldehyde nanoemulsions.” Food Hydrocolloids, 61, 662–671.##
28. Espitia, P. J. P., & Batista, R. A. (2015). “Non-thermal food preservation: Control of food-borne pathogens through active food packaging and nanotechnology.” In R. V. Ravishankar (Ed.), Advances in food biotechnology (pp. 499–510).##
29. Severino, R., Vu, K. D., Dons`ı, F., Salmieri, S., Ferrari, G., & Lacroix, M. (2014). “Antibacterial and physical effects of modified chitosan based-coatingcontaining nanoemulsion of mandarin essential oil and three non-thermaltreatments against Listeria innocua in green beans.” International Journal of FoodMicrobiology, 191, 82–88.##
30. Shadman, S., Hosseini, S. E., Langroudi, H. E., & Shabani, S. (2017). “Evaluation of the effect of a sunflower oil-based nanoemulsionwith Zataria multiflora Boiss. essential oil on the physicochemical propertiesof rainbow trout (Oncorhynchus mykiss) fillets during cold storage.” LWT -Food Science and Technology, 79, 511–517.##
31. Ozogul, Y., Yuvka, ˙I., Ucar, Y., Durmus, M., Ko¨ sker, A. R., O¨ z, M., &Ozogul, F. (2017). “Evaluation of effects of nanoemulsion based on herbessential oils (rosemary, laurel, thyme and sage) on sensory, chemical andmicrobiological quality of rainbow trout (Oncorhynchus mykiss) fillets duringice storage.” LWT - Food Science and Technology, 75, 677–684.##
32. Robledo, N., Vera, P., L´opez, L., Yazdani-Pedram, M., Tapia, C., & Abugoch, L. (2018). “Thymol nanoemulsions incorporated in quinoa protein/chitosan edible films; antifungal effect in cherry tomatoes.” Food Chemistry, 246, 211–219.##
33. Salvia-Trujillo, L., Rojas-Gra¨u, M. A., Soliva-Fortuny, R., & Mart´ın-Belloso, O. (2014). “Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions.” Food Control, 37, 292–297.##
34. Topuz, O. K., ¨Ozvural, E. B., Zhao, Q., Huang, Q., Chikindas, M., & G¨ ol¨ukc ¸¨ u, M. (2016). “Physical and antimicrobial properties of anise oiloaded nanoemulsions on the survival of foodborne pathogens.” Food Chemistry, 203, 117–123.##
35. Otoni, C. G., Pontes, S. F. O., Medeiros, E. A. A., & Soares, N. F. F. (2014). “Edible films from methylcellulose and nanoemulsions of clove bud (Syzygium aromaticum) and oregano (Origanum vulgare) essential oils as shelflife extenders for sliced bread.” Journal of Agricultural and Food Chemistry, 62(22), 5214–5219.##
36. Salvia-Trujillo, L., Rojas-Gra¨u, M. A., Soliva-Fortuny, R., &Mart´ın-Belloso, O. (2015). “Use of antimicrobial nanoemulsions as ediblecoatings: Impact on safety and quality attributes of fresh-cut fuji apples.” Postharvest Biology and Technology, 105, 8–16.##