Effect of rosemary oil on functional properties of HPMC films at different concentration

Active packaging is one of the innovative food packaging concepts that has been introduced as a response to the continuous changes in current consumer demends and market trends. Among active substances it is increased the demand for replacing synthetic chemicals with natural compounds. The essential oils are interesting for their potential use as natural preservatives. Few works concern on the role of these additive on the film network formation and its functional properties. And in particular, the effect of essential oil (Rosemary Officinalis) has a wide spectrum of action against alterative pathogens has been reported, no application of this oil in edible film are reported. Thus, the objective of this work was to study the effect of rosemary oil on the mechanical properties and water vapour permeability of HPMC edible films