Oregano and Rosemary Essential Oils in Collagen Fiber and Polyvinyl Alcohol Films: Application as Biodegradable Active Packaging for Ready-to-Eat Meat Products

Developing packaging using biomaterials offers a solution to the problem of solid plastic waste in urban areas. However, selecting suitable materials remains challenging, particularly when the packaging is intended for food products with high moisture content, such as meat. In response to this challenge, a novel film comprising a blend of collagen fiber and polyvinyl alcohol, supplemented with varying concentrations of oregano and rosemary essential oils, was developed. The mechanical properties, in vitro antioxidant activity, and chemical composition of these collagen fiber and polyvinyl alcohol films, enhanced with oregano and rosemary essential oils, were thoroughly characterized. The compounds γ-terpinene and ρ-cymene played a significant role in the antioxidant activity of the packaging. The impact of this active packaging on the quality of sliced mortadella was evaluated over 0, 3, 6, and 9 days of refrigeration. Time significantly influenced most of the variables examined. The concentration of essential oils (0%, 2%, 4%, and 6%) significantly affected the moisture level, water activity, pH, and Escherichia coli count in the packaged product. For lipid oxidation analysis, the type of essential oil proved significant, with oregano essential oil demonstrating superior activity. A pro-oxidant effect was noted in products with 6% rosemary essential oil. Packages containing essential oils from oregano and rosemary exhibited lower E. coli counts. Films enriched with essential oils showed a higher rate of biodegradation.