## 4 Natural Additives in the Context of Active Food Packaging
### Plant Extracts of Various Biomasses
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Biomass** & **Packaging Matrix** & **Encapsulation Details** & **Results Results** & **Reference** \\ \hline Chrysanthemum & - & Chitosan nanofibers & \begin{tabular}{c} Antioxidant and antimicrobial effect against \\ _L. monocytogenes_ observed e.g., on packaged beef, \\ prolongation of shelf life possible \\ Better antimicrobial effect against _S. aureus_ and _E. coli_ observed for encapsulated EO; encapsulation \\ process is more suitable formulation method to \\ maintain EO properties; shelf life of packaged pork \\ was prolonged \\ \end{tabular} & [316] \\ Clove EO & Alginate & Inclusion complex & \begin{tabular}{c} Successful incorporation of clove EO complexes; \\ resulting in less transparent and flexible films, \\ decreased elasticity, increased water \\ vapor permeability \\ \end{tabular} \\ Cumin seed oil & - & \begin{tabular}{c} Nanoemulsion \\ (Whey protein, \\ Guar gum) \\ \end{tabular} & \begin{tabular}{c} Antimicrobial effect of encapsulated oil against _S. aureus_, _E. coli_, and _A. flavus_ \\ \end{tabular} \\ _Cuminum cyminum_ & - & \begin{tabular}{c} Chitosan \\ \end{tabular} & \begin{tabular}{c} Significant antioxidant effect in packaged white \\ button mushrooms observed, resulting in \\ presumed shelf-life prolongation \\ Antioxidant properties observed during 7 days of \\ storage with only about 30\% of EO released from \\ liposomes; antimicrobial effect against _S. aureus_ and \\ _E. coli_ results in 6 days prolonged shelf life of \\ packaged pork \\ \end{tabular} \\ _Lavantolla angustofolia_ EO & - & \begin{tabular}{c} Nanoemulsion \\ (Whey protein) \\ \end{tabular} & \begin{tabular}{c} Encapsulation enhanced thermal stability of EO; \\ antibacterial effect is observed \\ \end{tabular} \\ _Menthone_ & - & \begin{tabular}{c} Starch \\ nanoparticles \\ \end{tabular} & \begin{tabular}{c} Enhanced stability of antioxidants against thermal \\ influence after encapsulation; antimicrobial effects \\ against _E. coli_ and _S. aureus_ are prolonged \\ \end{tabular} \\ _Oregano EO_ & - & PCL nanocapsules & \begin{tabular}{c} High antimicrobial activity of encapsulated \\ Moringa oil against _L. monocytogenes_ and _S. aureus_ \\ for 10 days without affecting the sensory properties \\ of packaged cheese \\ \end{tabular} \\ _Oregano EO_ & - & PCL nanocapsules & \begin{tabular}{c} High retention of encapsulated Rosemary EO \\ (determined via carvacrol content) observed, \\ suitability for long-term delivery of carvacrol can \\ be assumed \\ Strong antioxidant and antimicrobial properties \\ against _E. coli_ and _S. aureus_; enhanced effects and \\ mechanical properties with microencapsulated EO \\ in contrast to free EO \\ \end{tabular} \\ Rosemary EO & \
\begin{tabular}{c} Starch and \\ CMC \\ \end{tabular} &
\begin{tabular}{c} Chitosan nanogel \\ (encapsulated EO) antimicrobial effects against _S. aureus_ were observed \\ Both free and encapsulated EO are effective against _E. coli_ and _L. monocytogenes_; presumably due to \\ controlled release, encapsulated EO showed lower \\ antimicrobial efficacy compared to free EO \\ \end{tabular} \\ \hline \hline \end{tabular}
\end{table} 
Table 8: Spotlight literature for encapsulated plant oils used in the context of active food packaging.