vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2025-2-198-203vguit-3654Research ArticleХимическая технологияFundamental and Applied chemistry, chemical technologyРазработка антимикробных упаковочных материалов с использованием эфирного масла розмаринаDevelopment of antimicrobial packaging materials using rosemary essential oilhttps://orcid.org/0000-0002-0871-787XМелессЭмиру ИднекашоуMelesseEmiru Yidnekachewemydms12@gmail.comhttps://orcid.org/0000-0002-9518-7781АльхаирАли ЯкубовичАlkhаirAli Y.alkheerali@gmail.comhttps://orcid.org/0009-0008-3834-0904ЩукинаЕкатерина АлександровнаShchukinaE. A.katya_shchukina2003@mail.ruhttps://orcid.org/0000-0003-3370-4226КиршИрина АнатольевнаKirshI. A.Irina-kirsh@yandex.ruhttps://orcid.org/0009-0001-7822-7577ЗайцеваАнна ВладимировнаZaitsevaA. V.fairy.tail.1872@mail.ruРОСБИОТЕХРоссияRussian Biotechnological UniversityRussian Federation202530052025872198203Copyright © Мелесс Э.И., Альхаир А.Я., Щукина Е.А., Кирш И.А., Зайцева А.В., 20252025Мелесс Э.И., Альхаир А.Я., Щукина Е.А., Кирш И.А., Зайцева А.В.Melesse E.Y., Аlkhаir A.Y., Shchukina E.A., Kirsh I.A., Zaitseva A.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3654

В условиях растущих требований к безопасности и качеству пищевых продуктов особую актуальность приобретает разработка эффективных методов защиты от микробного загрязнения. Одним из инновационных решений является активная упаковка с натуральными антимикробными добавками, препятствующими размножению микроорганизмов на поверхности продуктов. Такие добавки должны сохранять свои свойства как в процессе производства, так и при последующем использовании. Основная цель данного исследования заключалась в разработке активной упаковочной плёнки на основе биополимера с внедрением эфирного масла розмарина в различных концентрациях, а также в определении антимикробных, физико-механических и барьерных свойств полученного полимерного материала. Плёнку на основе крахмала получали методом механического перемешивания исходных реагентов с введением эфирного масла розмарина в концентрациях 0,5 %; 1 %; 3 %; 5 %. Антимикробные свойства полимерного упаковочного материала определяли методом диско-диффузии в соответствии с МУК 4.2.1890–04 в отношении Bacillus subtilis, Escherichia coli, Candida albicans. Для оценки устойчивости материалов к воздействию грибов были выбраны методы ГОСТ 9.049 (метод 1) и ГОСТ 9.048 (метод 4). Определение паропроницаемости проводили на приборе «PERME W3/030» согласно ГОСТ GВ1037. Определение физико-механических свойств осуществляли на разрывной машине по ГОСТ 28840–90. Результаты исследования показали, что образцы упаковочной плёнки на основе крахмала с эфирным маслом розмарина обладают антимикробной активностью в отношении Candida albicans при концентрациях 3 % и 5 %, что выражается в снижении количества микроорганизмов на поверхности плёнки. Кроме того, улучшаются её физико-механические и барьерные свойства. Анализ существующих исследований показал, что эфирное масло розмарина является эффективным природным антимикробным компонентом. Его применение в активной упаковке на основе крахмала не только препятствует росту таких микроорганизмов, как Candida albicans, но и способствует улучшению физико-механических и барьерных свойств упаковочной плёнки. Это делает его перспективным решением для обеспечения безопасности и качества пищевых продуктов.

In the context of increasing requirements for food safety and quality, it is important to develop effective methods of protection against microbial contamination. One of the innovative solutions is active packaging with natural antimicrobial additives that prevent the growth of microorganisms on the surface of products. These additives must retain their properties both during production and during further use. The main objective of this study was development of an active packaging film made of biopolymer with the introduction of rosemary essential oil in various concentrations, as well as determination of the antimicrobial, physical, mechanical and barrier properties of the resulting polymer material. The starch-based film was prepared by mechanical mixing of the initial reagents with the introduction of rosemary essential oil with a concentration of 0.5%; 1%; 3%; 5%. The antimicrobial properties of the polymer packaging material were determined by the disk-diffusion method in accordance with MUK 4.2.1890–04 in relation to Bacillus subtilis, Escherichia coli, Candida albicans, and Aspergillus niger. To assess the fungal resistance of the materials, the methods of GOST 9.049 (method 1) and GOST 9.048 (method 4) were selected. Determination of vapor permeability using the "PERME W3/030" device according to GOST GВ1037. The method for determining the physical and mechanical properties on a tensile testing machine according to GOST 28840–90. It was found that samples of packaging film based on starch with rosemary essential oil have antimicrobial activity against Candida albicans at concentrations of 3% and 5%, reducing the number of microorganisms on the film surface. In addition, its physical, mechanical and barrier properties are improved. Analysis of existing studies has shown that rosemary essential oil is an effective natural antimicrobial component. Its use in active starch-based packaging not only prevents the growth of microorganisms such as Candida albicans, but also helps improve the physical, mechanical and barrier properties of the packaging film. This makes it a promising solution for ensuring the safety and quality of food products.

эфирное масло розмаринаантимикробные свойстваактивная упаковкаплёнка на основе крахмалафизико-механические свойствабарьерные свойстваrosemary essential oilantimicrobial propertiesactive packagingstarch-based filmphysical and mechanical propertiesbarrier propertiesReferencesQuintavall S. Antimicrobial food packaging in meat industry / S. Quintavall, L. Vicini // Meat Science. – 2002. – Vol. 62, № 3. – P. 373–380. DOI: 10.1016/S0309-1740(02)00121-3.1 Quintavall S., Vicini L. Antimicrobial food packaging in meat industry. Meat Science. 2002. vol. 62. no. 3. pp. 373–380. doi: 10.1016/S0309-1740(02)00121-3Tveritnikova I.S. Research of multilayer polymer films modified with an antimicrobial component intended for packaging dairy products / I.S. Tveritnikova [et al.] // – 2020. – No. 12.2 Tveritnikova I.S. et al. Research of multilayer polymer films modified with an antimicrobial component intended for packaging dairy products. 2020. no. 12. (in Russian)Shmakova N.S. The Effect of Ultrasound on the Production of Polyethylene Films with Antimicrobial Properties: Dissertation. ... Candidate of Technical Sciences / N.S. Shmakova. – Moscow, 2020. – 233 Shmakova N.S. The Effect of Ultrasound on the Production of Polyethylene Films with Antimicrobial Properties: Dissertation… Candidate of Technical Sciences. Moscow, 2020. 23 p. (in Russian)Alhajr A. Development of an active starch-based packaging material using clove oil extract as an antimicrobial additive / A. Alhajr [et al.] // Storage and Processing of Agricultural Products. – 2023. – No. 4. – Pp. 16–31. DOI: 10.36107/spfp.2023.4.474.4 Alhajr A. et al. Development of an active starch-based packaging material using clove oil extract as an antimicrobial additive. Storage and Processing of Agricultural Products. 2023. no. 4. pp. 16–31. doi: 10.36107/spfp.2023.4.474Mohsenabadi N. Physical and antimicrobial properties of starch-carboxymethylcellulose film containing rosemary essential oils encapsulated in chitosan nanogel / N. Mohsenabadi [et al.] // International Journal of Biological Macromolecules. – 2018. – Vol. 112. – P. 148–155. DOI: 10.1016/j.ijbiomac.2018.01.034.5 Mohsenabadi N. et al. Physical and antimicrobial properties of starch-carboxymethylcellulose film containing rosemary essential oils encapsulated in chitosan nanogel. International Journal of Biological Macromolecules. 2018. vol. 112. pp. 148–155. doi: 10.1016/j.ijbiomac.2018.01.034Borisova, A.V. Development of Active Biodegradable Packaging Films with Essential Oils / A.V. Borisova, P.V. Shabanova // Materials of the Baltic Sea Forum Conference, Kaliningrad, September 26 – October 1, 2022. – UDC 665.52/.545.6 Borisova A.V., Shabanova P.V. Development of Active Biodegradable Packaging Films with Essential Oils. Materials of the Baltic Sea Forum Conference, Kaliningrad, September 26 – October 1, 2022. UDC 665.52/.545. (in Russian)Nieto G. Antioxidant and antimicrobial properties of rosemary (Rosmarinus officinalis, L.): A review / G. Nieto, G. Ros, J. Castillo // Medicines. – 2018. – Vol. 5, № 3. – P. 98. DOI: 10.3390/medicines5030098.7 Nieto G., Ros G., Castillo J. Antioxidant and antimicrobial properties of rosemary (Rosmarinus officinalis, L.): A review. Medicines. 2018. vol. 5. no. 3. p. 98. doi: 10.3390/medicines5030098Habtemariam S. The therapeutic potential of rosemary (Rosmarinus officinalis) diterpenes for Alzheimer’s disease / S. Habtemariam // Evidence-Based Complementary and Alternative Medicine. – 2016. – P. 2680409. DOI: 10.1155/2016/2680409.8 Habtemariam S. The therapeutic potential of rosemary (Rosmarinus officinalis) diterpenes for Alzheimer's disease. Evidence-Based Complementary and Alternative Medicine. 2016. p. 2680409. doi: 10.1155/2016/2680409Kayashima T. Antiangiogenic effect of carnosic acid and carnosol, neuroprotective compounds in rosemary leaves / T. Kayashima, K. Matsubara // Biosci. Biotechnol. Biochem. – 2012. – Vol. 76. – P. 115–119. DOI: 10.1271/bbb.110584.9 Kayashima T., Matsubara K. Antiangiogenic effect of carnosic acid and carnosol, neuroprotective compounds in rosemary leaves. Bioscience, Biotechnology, and Biochemistry. 2012. vol. 76. pp. 115–119. doi: 10.1271/bbb.110584Jiang Y. Chemical composition and antimicrobial activity of the essential oil of Rosemary / Y. Jiang [et al.] // Environmental Toxicology and Pharmacology. – 2011. – Vol. 32, № 1. – P. 63–68. DOI: 10.1016/j.etap.2011.03.011.10 Elyemni M. et al. Chemical composition and antimicrobial activity of essential oil of wild and cultivated Rosmarinus officinalis from two Moroccan localities. Journal of Ecological Engineering. 2022. vol. 23. no. 3. pp. 214–222. doi: 10.12911/22998993/146145Burt S. Essential oils: Their antibacterial properties and potential applications in foods—A review / S. Burt // International Journal of Food Microbiology. – 2004. – Vol. 94. – P. 223–253. DOI: 10.1016/j.ijfoodmicro.2004.03.022.11 Angane M. et al. Essential oils and their major components: An updated review on antimicrobial activities, mechanism of action and their potential application in the food industry. Foods. 2022. vol. 11. no. 3. p. 464. doi: 10.3390/foods11030464Fernández-López J. Antioxidant and antibacterial activities of natural extracts: Application in beef / J. Fernández-López [et al.] // Meat Science. – 2003. – Vol. 66, № 3. – P. 727–733.12 Efenberger-Szmechtyk M., Nowak A., Czyzowska A. Plant extracts rich in polyphenols: Antibacterial agents and natural preservatives for meat and meat products. Critical reviews in food science and nutrition. 2021. vol. 61. no. 1. pp. 149–178. doi: 10.1080/10408398.2020.1722060Ahn J. Effects of plant extracts on microbial growth, color change and lipid oxidation in cooked beef / J. Ahn, I.U. Grün, A. Mustapha // Food Microbiology. – 2007. – Vol. 24. – P. 7–14. DOI: 10.1016/j.fm.2006.04.006.13 Woo S.H. et al. Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage. Journal of Animal Science and Technology. 2023. vol. 65. no. 1. p. 225. doi: 10.5187/jast.2022.e92Pandit V.A. Sensitivity of Listeria monocytogenes to rosemary (Rosmarinus officinalis L.) / V.A. Pandit, L.A. Shelef // Food Microbiology. – 1994. – Vol. 11. – P. 57–63. DOI: 10.1006/fmic.1994.1008.14 Saraiva C. et al. Antimicrobial activity of Myrtus communis L. and Rosmarinus officinalis L. essential oils against Listeria monocytogenes in cheese. Foods. 2021. vol. 10. no. 5. p. 1106. doi: 10.3390/foods10051106Fung D.Y.C. Effect of butylated hydroxyanisole (BHA) and buthylated hydroxytoluene (BHT) on growth and aflatoxin production of Aspergillus flavus / D.Y.C. Fung, S. Taylor, J. Kahan // Journal of Food Safety. – 1977. – Vol. 1. – P. 39–51. DOI: 10.1111/j.1745-4565.1977.tb00258.x.15 Fung D.Y.C., Taylor S., Kahan J. Effect of butylated hydroxyanisole (BHA) and buthylated hydroxytoluene (BHT) on growth and aflatoxin production of Aspergillus flavus. Journal of Food Safety. 1977. vol. 1. pp. 39–51. doi: 10.1111/j.1745-4565.1977.tb00258.xVegara S. Bactericidal activities against pathogenic bacteria by selected constituents of plant extracts in carrot broth / S. Vegara [et al.] // Food Chemistry. – 2011. – Vol. 128. – P. 872–877. DOI: 10.1016/j.foodchem.2011.03.109.16 Fareed N., Nisa S., Bibi Y. et al. Green synthesized silver nanoparticles using carrot extract exhibited strong antibacterial activity against multidrug resistant bacteria. Journal of King Saud University-Science. 2023. vol. 35. no. 2. p. 102477. doi: 10.1016/j.jksus.2022.102477Sirocchi V. Biogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils of Rosmarinus officinalis / V. Sirocchi [et al.] // International Journal of Food Sciences and Nutrition. – 2013. – Vol. 64. – P. 921–928. DOI: 10.3109/09637486.2013.809706.17 Kaur R. et al. The potential of rosemary as a functional ingredient for meat products-a review. Food Reviews International. 2023. vol. 39. no. 4. pp. 2212–2232. doi: 10.1080/87559129.2021.1950173Aguilar F. Use of rosemary extracts as a food additive – scientific opinion of the panel on food additives, flavorings, processing aids and materials in contact with food / F. Aguilar [et al.] // EFSA Journal. – 2008. – Vol. 721. – P. 1–29.18 Aguilar F. et al. Use of rosemary extracts as a food additive – scientific opinion of the panel on food additives, flavorings, processing aids and materials in contact with food. EFSA Journal. 2008. vol. 721. pp. 1–29. doi: 10.2903/j.efsa.2008.72119 El Boukhari R., Fatimi A. Extract of rosemary as food additive: the landmark patents. Biology and Life Sciences Forum. MDPI, 2023. vol. 26. no. 1. p. 37. doi: 10.3390/Foods2023-1506219 El Boukhari R., Fatimi A. Extract of rosemary as food additive: the landmark patents. Biology and Life Sciences Forum. MDPI, 2023. vol. 26. no. 1. p. 37. doi: 10.3390/Foods2023-1506220 Qiu K., Wang S., Duan F. et al. Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review. Comprehensive Reviews in Food Science and Food Safety. 2024. vol. 23. no. 1. p. e13273. doi: 10.1111/1541-4337.1327320 Qiu K., Wang S., Duan F. et al. Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review. Comprehensive Reviews in Food Science and Food Safety. 2024. vol. 23. no. 1. p. e13273. doi: 10.1111/1541-4337.13273

The authors declare that there are no conflicts of interest present.