摘要：

The aim of this research is to develop a composite antibacterial film for food packaging using low-density polyethylene (LDPE), linear low-density polyethylene (LLDPE), polyethylene-graft-maleic anhydride (PE-g-MA), and incorporating chitosan (CS) particles onto which ajwan essential oil (AEO) is adsorbed. The films were characterized using various techniques, including Fourier-transform infrared spectroscopy (FTIR), Gas chromatography/mass spectroscopy (GC-MS), X-ray diffraction (XRD), tensile testing, oxygen transmission rate (OTR), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and antibacterial assays. FTIR results confirmed the presence of CS and/or AEO in the films. Mechanical testing indicated a decrease in tensile strength and an increase in elongation at break with the addition of AEO, while CS reduced elongation. In the sample containing only 7.5% chitosan (PE-7.5-0), the oxygen permeability was reduced to 910 cm2/m2·day·bar due to the presence of CS. However, the inclusion of AEO in the sample (PE-0-10) increased the oxygen permeability to 2200 cm2/m2·day·bar, which is higher than that of the control sample (PE-0-0) with an oxygen permeability of 1680 cm2/m2·day·bar. The antibacterial activity results demonstrated a synergistic inhibitory effect of CS and AEO. Data from GC-MS and inhibition zone (IZ) tests indicated that while chitosan alone does not exhibit significant antibacterial activity due to its incorporation in the bulk of the film, its combination with AEO enhances antibacterial efficacy. This enhancement occurs as the oil is adsorbed and protected from evaporation during the film formation process. Overall, the findings from this research suggest that the composite film PE-7.5-10, which possesses suitable mechanical properties and significant antibacterial activity, could be an effective candidate for food packaging applications.

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