Evaluation of plant extracts as an efficient source of additives for active food packaging

Natural extracts have been used in several traditional medicine applications and culinary purposes. Their biological properties (antioxidant antimicrobial) are due to the presence of active aromatic compounds. Herein, different natural were evaluated, namely structural thermal characterization activity, its form incorporated into a polymeric matrix, assess their effective potential as additives for food packaging. While rosemary presented highest stability with degradation starting at 327°C, lemon balm extract was less stable (180°C). Regarding thiobarbituric acid assay, all antioxidant oxidative hemolysis inhibition; anise, cinnamon, clove did not present any action. Overall, results demonstrated that leaves (rosemary green tea) rhizome (curcumin) plant parts best performance. Therefore, from plants promising can be matrices produce packaging film, increasing products shelf-life.