165042 20251204150239.0 doi 10.1016/j.fpsl.2025.101673 sideral 146462 ART-2025-146462 eng Belasli, Azem Microbial safety improvement of date fruits using a Thymus numidicus essential oil-based active packaging 2025 Volatile profile of Thymus numidicus essential oil (EO) contained 51 compounds, with linalool (30.252 ± 0.336 %), α-terpineol (25.167 ± 0.168 %) and geraniol (9.440 ± 0.176 %) being the major ones. Vapour phase antimicrobial assays revealed the antifungal activity of T. numidicus EO, α-terpineol, geraniol and a mixture of these two compounds at ratio of 2.5/1 (α­Ter/Ger: 2.5/1) against Penicillium roqueforti, Aspergillus flavus, Aspergillus niger and Saccharomyces cerevisiae, with minimum inhibitory concentration (MIC) values ranging from 263 to 526 µL/L. Only α-terpineol and the mixture α-Ter/Ger: 2.5/1 showed antibacterial activity, being able to inhibit Escherichia coli growth at 263 and 526 µL/L, respectively. Subsequently, new antimicrobial multilayer films containing a mixture of α­-Ter/Ger: 2.5/1 as active agent (6 and 8 %) were prepared and tested for their antimicrobial activity. The active films 6 % and 8 % exhibited antifungal and antibacterial activities that were proportional to the concentration of α-­Ter/Ger: 2.5/1 used. A chemical safety assessment of the active films revealed their compliance as food contact materials (FCMs) in accordance with EC N° 10/2011. A proof of concept trial using soft date fruits revealed the antimicrobial potential of the active packaging developed and its ability to extend the shelf life of these fruits. The active packaging developed will not require any changes in packaging material processing at industrial scale and could therefore be suitable for smallholders looking to offer quality natural products free of synthetic preservatives and with larger shelf life. Access copy available to the general public Unrestricted info:eu-repo/grantAgreement/ES/AEI/TED2021-129138B-C21 info:eu-repo/grantAgreement/ES/DGA/T53-23R info:eu-repo/semantics/openAccess by-nc https://creativecommons.org/licenses/by-nc/4.0/deed.es info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Aguerri, Laura Universidad de Zaragoza (orcid)0000-0002-5309-7796 Ait Ouahioune, Lidia Becerril, Raquel Universidad de Zaragoza (orcid)0000-0003-4242-3864 Quintero, Marinelly Canellas, Elena Universidad de Zaragoza (orcid)0000-0003-2638-9221 Ariño, Agustín Universidad de Zaragoza (orcid)0000-0001-6325-7100 Djenane, Djamal Nerín, Cristina Universidad de Zaragoza (orcid)0000-0003-2685-5739 Silva, Filomena (orcid)0000-0001-7143-8905 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 52 (2025), 101673 [12 pp.] Food Packaging and Shelf Life 2214-2894 3815335 http://zaguan.unizar.es/record/165042/files/texto_completo.pdf Versión publicada 2653711 http://zaguan.unizar.es/record/165042/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:165042 articulos driver 2025-12-04-14:39:53 ARTICLE