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Evaluation of the Antioxidant and Antimicrobial Activity of Rosemary Essential Oils as Gelatin Edible Film Component

The aim of this work was to evaluate the antioxidant activity and antimicrobial activity of gelatin edible films incorporated in rosemary essential oil (REO). The essential oil of two varieties of rosemary leaves (Rosmarinus officinalis L. var. Typicus and Troglodytarum) was extracted by hydro-distillation method. The antioxidant activity of REO was investigated using DPPH and β-carotene bleaching assays, and REO compounds were identified and quantified using GC-MS. REO has been incorporated into a biopolymer with gelatin and the antibacterial activity against Escherichia coli was determined using disc diffusion method for both REO and edible film with REO. REO extracted from Typicus variety was characterized with higher antioxidant activity, β-carotene and antimicrobial activity, than Troglodytarum variety. However, when the REO was incorporated in gelatin film lower antimicrobial activity were observed in comparison to rosemary essential oils.