Plant essential oils have been recognized as valid alternatives to synthetic food additives due to their proved antimicrobial functions. The film in this study was prepared by the casting technique using a gelatin–chitosan blend containing different concentrations of Ferulago Angulate Essential Oil (FAEO) to examine its antibacterial, physical, and mechanical properties. Scanning Electron Microscopy (SEM) was carried out to explain the structure–property relationships. Incorporating FAEO into gelatin–chitosan‐based films improved the solubility in water but increased the Water Vapor Permeability rate. The Fourier‐Transform Infrared Spectroscopy spectra showed a clear interaction between both polymers and FAEO. The SEM images certificated the results of this study. Turkey meat packed with active films indicated lower values of the microbiological indices in comparison to the control samples. In resume, a gelatin–chitosan edible film containing 0.5% FAEO could inhibit microbial growth and increase the shelf life of turkey meat.

中文翻译：

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基于明胶-壳聚糖的费拉戈角有角精油的可食用薄膜的生产与表征及其在延长火鸡肉保质期中的应用

由于植物精油具有抗菌功能，因此已被公认为是合成食品添加剂的有效替代品。本研究中的薄膜是通过流延技术制备的，使用的明胶-壳聚糖混合物包含不同浓度的Ferulago Angulate精油（FAEO），以检查其抗菌，物理和机械性能。进行了扫描电子显微镜（SEM）来解释结构与属性之间的关系。将FAEO掺入明胶-壳聚糖基薄膜中可改善其在水中的溶解度，但可提高其水蒸气透过率。傅立叶变换红外光谱表明，聚合物和FAEO之间存在明显的相互作用。SEM图像证明了这项研究的结果。与对照样品相比，装有活性膜的土耳其肉的微生物指数更低。在简历中，含有0.5％FAEO的明胶-壳聚糖可食用薄膜可以抑制微生物生长并延长火鸡肉的货架期。