The evaluation of the physicochemical and antimicrobial properties of kefiran/waterborne polyurethane blend (K/WPU) film incorporated with Zataria multiflora (ZM) and Rosmarinus officinalis essential oils (RO) with concentration 5, 10, 15 and 20% (v/v) for ostrich meat packaging were the goals of this study. The band shift of the Fourier transform infrared spectra implied that intermolecular hydrogen bonding between the EOs and K/WPU film. By increasing the EOs concentration on the films thickness, elongation at break and yellowness index were increased while water vapor permeability, tensile strength, lightness and whiteness index significantly decreased (P < 0.05). Both of the EOs has significant antibacterial activity against Lactobacillus plantarum, Escherichia coli and Staphylococcus aureus; this was proved by the agar diffusion method (P < 0.05). The total viable counts similar to all the tested bacteria were significantly inhibited by the K/WPU film containing 20% ZM and RO on ostrich meat during 12 days of storage in the refrigerator at 4 °C. ZM shows higher antimicrobial activity in comparison to RO due to the presence of terpenoid phenol compounds. Overall, these active films, especially in combination with ZM, exhibited desirable properties thus can be protected the safety and extended the shelf-life of food products.

评估掺有百日草（ZM）和迷迭香的精油（RO）的浓度为5、10、15和20％（v / v）的kefiran /水性聚氨酯共混物（K / WPU）薄膜的理化和抗菌性能鸵鸟肉包装是本研究的目标。傅立叶变换红外光谱的带移表明，EO和K / WPU膜之间存在分子间氢键。通过增加膜厚上的EOs浓度，断裂伸长率和黄度指数增加，而水蒸气透过率，拉伸强度，亮度和白度指数显着降低（P <0.05）。两种EO均对植物乳杆菌，大肠杆菌具有显着的抗菌活性。和金黄色葡萄球菌; 琼脂扩散法证明了这一点（P <0.05）。在4°C的冰箱中存放12天期间，鸵鸟肉上含有20％ZM和RO的K / WPU膜显着抑制了与所有测试细菌相似的总存活数。由于存在萜类酚化合物，ZM与RO相比显示出更高的抗菌活性。总体而言，这些活性薄膜，特别是与ZM结合使用，表现出理想的性能，因此可以保护安全性并延长食品的保质期。