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.

1. 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)00121-3

2. 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)

3. 3 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)

4. 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.2023.4.474

5. 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.2018.01.034

6. 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)

7. 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/medicines5030098

8. 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: 10.1155/2016/2680409

9. 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.110584

10. 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: 10.12911/22998993/146145

11. 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/foods11030464

12. 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: 10.1080/10408398.2020.1722060

13. 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.e92

14. 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/foods10051106

15. 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.x

16. 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.2022.102477

17. 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: 10.1080/87559129.2021.1950173

18. 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.2008.721

19. 19 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/Foods2023-15062

20. 20 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

21.