Morphological and Thermal Properties of LDPE/EVA Blended Films and Development of Antimicrobial Activity in Food Packaging Film

Low density polyethylene (LDPE) is widely used for food packaging especially for the agro-food products. Ethylene vinyl acetate (EVA) was blended with LDPE to reduce the volatization of essential oils. Essential oils (EOs) including clove leaf oil (CL), sweet basil oil (SB), and cinnamon bark oil (CB) were incorporated in blended films to conduct the study of antimicrobial activity. SEM and DSC were used to study the effect of EVA contents on blend films. The immiscible phase was found throughout the film of these blended polymers. The significance of EOs types and concentrations was implemented in order that residual concentration, antimicrobial activity, and time induced behavior on food packaging could be studied. Among three EOs, CB showed the most efficiency in term of antimicrobial activity regardless of its relatively lower retention. Ability of microorganism growth inhibition could be explained by the lipophilicity of the constituents of EOs. Additionally, using the modified films as for food packaging could be rationally appropriated. The sliced tomatoes packed in the films incorporated with any kind of EOs would be able to noticeably withstand the microorganisms’ growth. Therefore, the modified films with EOs have undoubtedly better future as packaging use for food and agricultural products.