[1] V. K. Pandey, R. U. Islam, R. Shams, & A. H. Dar, “A comprehensive review on the application of essential oils as bioactive compounds in Nano-emulsion based edible coatings of fruits and vegetables,” Appl. Food Res., vol. 2, p. 100042, 2022. DOI:10.1016/j.afres.2022.100042
[2] P. Riazy Kermani, D. Khademi Shurmasti, & A. Alizadeh Karsalari, “Investigation of physical, mechanical and morphological properties of chitosan film prepared with different levels, molecular weights and solvents,” Journal of Packaging Science and Technology, vol. 14, No. 2, pp. 9-19, 2023. (In Persian)
[3] M. Fallah Delavar, & N. Sedaghat, “A review of functional and antimicrobial properties of chitosan in food preservation,” Scientific Journal of Packaging Science and Technology, vol. 11(41), pp. 16-25, 2021. (In Persian)
[4] Y. Liu, S. Wang, & W. Lan, “Fabrication of antibacterial chitosan-PVA blended film using electrospray technique for food packaging applications,” Int. J. Biol. Macromol., vol. 107, pp. 848-854, 2018. DOI:10.1016/j.ijbiomac.2017.09.044
[5] H. J. Choi, S. W. Choi, N. Lee, & H. J. Chang, “Antimicrobial activity of chitosan/ gelatin/ Poly(vinyl alcohol) ternary blend film incorporated with Duchesnea indica extract in strawberry applications,” Foods, vol. 11, p. 3963, 2022. DOI: 10.3390/foods11243963
[6] D. Khademi Shurmasti, P. Rezaei Kermani, M. Sarvarian, & CH. Godswill Awuchi, “Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings,” Food Sci. Nutr., vol. 11, pp. 5041-5049, 2023. DOI:10.1002/fsn3.3394.
[7] H. Dehghan, & L. Roomiani, “Antimicrobial activity of nanoclay films enriched with citrus aurantium essential oil against indicator food borne pathogens in fishery products,” Iranian Journal of Nutrition Sciences and Food Technology, vol. 14(4), pp. 103-111, 2020. (In Persian)
[8] A. Golkar, & J. Mohammadzadeh Milani, “Performance of nanocomposites food packaging based on poly(lactic acid)/ clay during natural weathering: mechanisms and characteristics,” Journal of Packaging Science and Technology, vol. 7(28), pp. 82-93, 2017. (In Persian)
[9] M. Mardani Kiasari, & D. Khademi Shurmasti, “Effect of lemon grass (Cymbopogon citratus) extract and nanoclay in nanocomposite coating on the physicochemical and microbial properties of chicken fillets during refrigerated storage,” Journal of Food Science and Technology, vol. 106(17), pp.13-21, 2020. (In Persian)
[10] N. Kaur, C. Somasundram, Z. Razali, A. H. I. Mourad, F. Hamed, & Z. F. R. Ahmed, “Aloe vera/chitosan-based edible film with enhanced antioxidant, antimicrobial, thermal, and barrier properties for sustainable food preservation,” Polymers, vol. 16, p. 242, 2024. DOI:
10.3390/polym16020242
[11] F. Zafarmand Kashani, & D. Khademi Shurmasti, “Antioxidant and antimicrobial effects of Zataria multiflora Boiss. and Cuminum cyminum L. alcoholic extracts in bioactive coatings on chicken meat shelf life,” Iranian Journal of Medicinal and Aromatic Plants Research, vol. 73(3), pp. 424-433, 2021. (In Persian)
[12] Sh. Sharma, S. Barkauskaite, B. Duffy, A. K. Jaiswal, & S. Jaiswal, “Characterization and antimicrobial activity of biodegradable active packaging enriched with clove and thyme essential oil for food packaging application,” Foods, vol. 9, p. 1117, 2020. DOI: 10.3390/foods9081117
[13] H. Haghighi, R. De Leo, E. Bedin, F. Pfeifer, H. W. Siesler, & A. Pulvirenti, “Comparative analysis of blend and bilayer films based on chitosan and gelatin enriched with LAE (lauroyl arginate ethyl) with antimicrobial activity for food packaging applications,” Food Packag. Shelf Life, vol. 19, pp. 31-39, 2019. DOI:10.1016/j.fpsl.2018.11.015
[14] ASTM International, ASTM D882-18, “Standard test method for tensile properties of thin plastic sheeting,” ASTM International, West Conshohocken, PA, USA., 2018.
[15] B. Fu, S. Mei, X. Su, H. Chen, J. Zhu, Z. Zheng, H. Lin, C. Dai, R. Luque, & D. P. Yang, “Integrating waste fish scale-derived gelatin and chitosan into edible nanocomposite film for perishable fruits,” Int. J. Biol. Macromol., vol. 191, pp. 1164-1174, 2021. DOI:10.1016/j.ijbiomac.2021.09.171
[16] X. Wang, H. Yong, L. Gao, L. Li, M. Jin, & J. Liu, “Preparation and characterization of antioxidant and pH-sensitive films based on chitosan and black soybean seed coat extract,” Food Hydrocoll., vol. 89, pp. 56-66, 2019. DOI:10.1016/J.FOODHYD.2018.10.019
[17] P. B. Pathare, U. L. Opara, & F. A. J. Al-Said, “Color measurement and analysis in fresh and processed foods: a review,” Food Bioproc Tech., vol. 6, pp. 36-60, 2013. DOI: 10.1007/s11947-012-0867-9
[18] E. Ansarifar, & F. Moradinezhad, “Encapsulation of thyme essential oil using electrospun zein fiber for strawberry preservation,” Chemical and Biological Technologies in Agriculture, vol. 9, pp. 1-11, 2022. DOI:
10.1186/s40538-021-00267-y
[19] I. Kong, P. Degraeve, & L. P. Pui, “Polysaccharide-based edible films incorporated with essential oil nanoemulsions: physico-chemical, mechanical properties and its application in food preservation, a review,” Foods, vol. 11, p. 555, 2022. DOI: 10.3390/foods11040555
[20] D. Yun, H. Cai, Y. Liu, L. Xiao, J. Song, & J. Liu, “Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra) anthocyanins,” RSC Adv., vol. 9, pp. 30905-30916, 2019. DOI: 10.1039/c9ra06628d
[21] S. Bhatia, A. Al-Harrasi, M. Jawad, Y. A. Shah, M. S. Al-Azri, S. Ullah, M. K. Anwer, M. F. Aldawsari, E. Koca, & L. Y. Aydemir, “Comparative study of the properties of gelatin (porcine and bovine)-based edible films loaded with spearmint essential oil,”Biomimetics, vol. 8, p. 172, 2023. DOI:
10.3390/biomimetics8020172
[22] L. Kumar, D. Ramakanth, K. Akhila, & K. K. Gaikwad, “Edible films and coatings for food packaging applications: A review,” Environ. Chem. Lett., vol. 20, pp. 875-900, 2022. DOI: 10.1007/s10311-021-01339-z
[23] M. Koosha, & S. Hamedi, “Intelligent chitosan/PVA nanocomposite films containing black carrot anthocyanin and bentonite nanoclays with improved mechanical, thermal and antibacterial properties,” Progress in Organic Coatings, vol. 127, pp. 338-347, 2019. DOI:
10.1016/j.porgcoat.2018.11.028
[24] M. Abdollahi, M. Rezaei, & G. Farzi, “A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan,” J. Food Eng., vol. 111(2). pp. 343-350, 2012. DOI:10.1016/j.jfoodeng.2012.02.012
[25] S. Zahed Karkaj, & S. J. Peighambardoust, “Physical, mechanical and antibacterial properties of nanobiocomposite films based on carboxymethyl cellulose/nanoclay,” Iran. J. Polym. Sci. Technol., vol. 30(6), pp. 557-572, 2018. DOI:10.22063/JIPST.2018.1536 (In Persian)
[26] T. R. Martiny, V. Raghavan, C. C. D. Moraes, G. S. D. Rosa, & G. L. Dotto, “Bio-based active packaging: carrageenan film with olive leaf extract for lamb meat preservation,” Foods, vol. 9, p. 1759, 2020. DOI: 10.3390/foods9121759
[27] R. Sothornvit, S. I. Hong, D. J. An, J. W. Rhim, “Effect of clay content on the physical and antimicrobial properties of whey protein isolate/organo-clay composite films,” LWT-Food Science and Technology, vol. 43(2), pp. 279-284, 2010. DOI:10.1016/j.lwt.2009.08.010
[28] P. K. Dutta, S. Tripathi, G. K. Mehrotra, & J. Dutta, “Perspectives for chitosan based antimicrobial films in food applications,” Food Chem., vol. 114, pp. 1173-1182, 2009. DOI:10.1016/j.foodchem.2008.11.047
[29] C. Amankwaah, J. Li, J. Lee, & M. A. Pascall, “Development of antiviral and bacteriostatic chitosan-based food packaging material with grape seed extract for murine norovirus, Escherichia coli and Listeria innocua control,” Food Sci. Nutr., vol. 8, pp. 6174-6181, 2020. DOI: 10.1002/fsn3.1910
[30] S. A. Hashemi, S. Azadeh, B. Movahed Nouri, & R. Alizade Navai, “Review of pharmacological effects of Zataria multiflora Boiss. (Thyme of Shiraz),” International Journal of Medical Research & Health Sciences, vol. 6(8), pp. 78-84, 2017. (In Persian)