Evaluation of the effect of dried marjoram powder on the technological properties of LDPE

The aim of this study is to encourage a shift in industry towards using natural, biodegradable materials with antimicrobial properties to produce polymeric materials that can be used effectively in areas such as food and pharmaceutical packaging. In this study, polymeric films based on low-density polyethylene (LDPE) were produced using extrusion technology with the addition of marjoram powder at concentrations of 1%, 3% and 5%. The second phase of the study involved determining the technological properties of the obtained films, including their antimicrobial, barrier, physical, and mechanical properties. The results of the research showed that polyethylene samples supplemented with marjoram powder exhibited antimicrobial properties against Bacillus subtilis and Candida albicans at concentrations of 3% and 5%. However, the same samples did not exhibit any antimicrobial properties against Escherichia coli and Aspergillus niger at any concentration. Polyethylene samples with a 3% concentration demonstrated the greatest tensile strength in both the longitudinal and transverse directions. However, as the marjoram concentration increased, the elongation-at-break of the samples declined. Polyethylene films recorded the lowest elongation-at-break values at a 5% concentration in both directions. Water vapor permeability of the films also increased with marjoram powder concentration; it increased by 2.8 times at 3% compared to the control sample.