Table 4 Encapsulated antimicrobial natural extracts used in active food packaging

Basil oil

Silica nanoparticles in chitosan films

Inhibition of Gram-positive and Gram negative bacteria and pathogenic yeast

(Sultan et al. 2023)

Red onion skin extract

Electrospinning encapsulation with ultrafine fibers of yellow and white sweet potato starch

Controlled release of phenol compounds with inhibition of Escherichia coli and Staphylococcus aureus

(Cruz et al. 2023)

Clove oil extract

Encapsulated into halloysite nanotubes and chitosan

In vitro inhibition of Bacillus mojavensis and Escherichia coli

(Saadat et al. 2022)

Thyme essential oil

Encapsulated into liposomes chitosan-based emulsions

Growing of mesophilic, phsychrotrophic bacteria, yeast and mould on Karish cheese

(Al-Moghazy et al. 2021)

Prunus domestica L

Encapsulated into κ-carrageenan-poly(vinyl alcohol)

Spoilage of minced beef meat

(Goudarzi et al. 2023)

Mentha longifolia L. essential oil extract

Encapsulated into carboxymethyl cellulose-gelatin nanofibers

Inhibition of microbial population in peeled giant freshwater prawn

(Shahbazi et al. 2021)

Cinnamaldehyde, limonene and eugenol

Encapsulated with β-cyclodextrins in the core of nanofibers via coaxial electrospinning

Improve functional properties of fish gelatin mat and prove antifungal activity

(Mahmood et al. 2023)

Carvacrol and thymol

Bionanocomposites based on thermoplastic starch and layered silicate

Active packaging of strawberries as protection against Botrytis cinerea

(Campos-Requena et al. 2017)

Ginger essential oil

Encapsulated in ultrafine fibers based on soy protein isolate, polyethylene oxide and zein

Reduce microbial contamination as food packaging

(Silva et al. 2018)