Development of a Rosemary Oil-Incorporated, L-Arginine-Crosslinked Carboxymethyl Cellulose Antimicrobial Edible Coating Against Listeria innocua and Escherichia coli

Plastic food packaging contributes to environmental pollution. The researchers explore sustainable alternatives to solve this problem. One promising solution is edible coating which is made from natural materials. In this study, the novel edible coating was developed by using carboxymethyl cellulose, a biodegradable material, to offer a stable structure for incorporating bioactive compounds. The coating was crosslinked with L-Argine and infused with rosemary oil to provide antimicrobial activity, making additional function in food packaging.  This coating was designed to reduce pathogens like Listeria innocua and E. coli commonly found on fresh produce.

To optimize the formula, the test was followed by using response surface methodology to optimize the amounts of rosemary oil, an emulsifier (Tween 80), and ultrasonic treatment time to achieve the best results. The coating was evaluated for antimicrobial activity and coating stability. The results showed that the optimized coating effectively reduced both Listeria innocua and E. coli.

This biodegradable edible coating can significantly reduce environmental pollution and foodborne pathogens and also extend the shelf life of fresh produce like melons. By applying a biodegradable edible coating as an alternative to plastic food packaging, this solution has the potential to be safer, greener.