Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.

The effects of glycerol (1, 2, 3, 4, and 5% wt/vol) and hawthorn berry (Crataegus pinnatifida) extract (HBE) (2, 4, 6, 8, and 10% wt/vol) on texture of film-forming blends, film's physical, mechanical, and antimicrobial properties of 3D-printed corn starchgelatin edible films (CSG) were assessed. The mechanical properties of the hydrogel,

IntroductionEdible oils are defined as a food commodity of any kind of origin, source or structure that is manufactured for human intake entirely or in portion from a fat or oil other than dairy products 1 . To prepare delicious food, edible oils are often used due to its texture and exceptional flavour attributes. For many years, people utilized oil to make the flavour of the food better 2 . It is one of the indispensable nutrition components in our daily diet 3 . The overall production of edible oil in India was 25.3 million tonnes in 2015-16 and the total area under edible oils was 26.13 million hectares. Total production of edible oils was recorded in 2013-14, which amounted to 32.75 million tonnes from 28.05 million hectares. India imported 148.2 metric tonnes of edible oils in 2015-16 and net domestic availability was 86.37 metric tonnes 4 .Adulteration in food commodities is a frequently faced problem in the current food business. Nearly all food commodities are subjected to quality problems, especially those having high commercial values 5 . The substitution of expensive materials with cheaper ingredients can be very

Asian plants (AP) have long been used as natural food preservatives in the food industry. Asian plant extracts (APE) and essential oils (EOs) with antioxidant and antimicrobial properties were incorporated into edible film (EF) for the inhibition of microbial growth in the food matrix. However, information on the utilization of these antibacterial EFs on the storage application of different local food products has not been thoroughly reviewed. Hence, this review gives an overview of the physicochemical, mechanical, antioxidant, and antibacterial properties of EF incorporated with AP and their storage application for the preservation of food products. For their applicability as food packaging, the potency of these EFs to be used as food packaging in preventing food spoilage or foodborne pathogens was also thoroughly reviewed. The addition of APE and EOs into the packaging matrix demonstrated the potential to prolong the storage of food products by preserving food quality (pH, colors, and lipid oxidation) and safety during storage, and the inhibition zones of some extracts against the pathogens demonstrated are weaker in comparison to the standard antibiotic drug used (WHO standards). In conclusion, the freshness of food products could be retained and lengthened by using EF with APE and Eos as active edible food packaging. However, additional research is required to significantly improve its antibacterial activity, producibility, and technical feasibility for long-term market use.

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