<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1390-8596</journal-id>
<journal-title><![CDATA[LA GRANJA. Revista de Ciencias de la Vida ]]></journal-title>
<abbrev-journal-title><![CDATA[La Granja]]></abbrev-journal-title>
<issn>1390-8596</issn>
<publisher>
<publisher-name><![CDATA[Universidad Politécnica Salesiana]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1390-85962022000200018</article-id>
<article-id pub-id-type="doi">10.17163/lgr.n36.2022.02</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de películas biodegradables activas de PLA incorporada de aceites esenciales para inhibir adhesión microbiana]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of PLA active biodegradable films incorporated of essential oils to inhibit microbial adhesion]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pazmiño]]></surname>
<given-names><![CDATA[Anderson]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Campuzano]]></surname>
<given-names><![CDATA[Ana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Marín]]></surname>
<given-names><![CDATA[Karina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Coronel]]></surname>
<given-names><![CDATA[Jonathan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salazar]]></surname>
<given-names><![CDATA[Rómulo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica de Manabí  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Agraria del Ecuador  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Escuela Superior Politécnica del Litoral  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Escuela Superior Politécnica del Litoral  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Escuela Superior Politécnica del Litoral  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>02</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>02</month>
<year>2022</year>
</pub-date>
<volume>36</volume>
<numero>2</numero>
<fpage>18</fpage>
<lpage>31</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S1390-85962022000200018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S1390-85962022000200018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S1390-85962022000200018&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La evaluación de películas biodegradables activas de ácido poliláctico (PLA) incorporado de aceites esenciales para inhibir la adhesión microbiana se realizó mediante un diseño exploratorio fraccionario combinando los factores, cantidad de plastificante PEG 400 (10 y 20%), cantidad de aceite esencial de canela (0,5 y 1%), cantidad de aceite esencial de orégano (0,5 y 1%), concentración en unidades formadoras de colonias (UFC) de Salmonella spp. (103 y 104 UFC mL-1) y concentración de Staphylococcus aureus (103 y 104 UFC mL-1). Los resultados del ensayo de inhibición a la adhesión microbiana mostraron que el porcentaje máximo de inhibición alcanzó el 73,82 ± 0,35 %, correspondiente al experimento 7 (bce), el cual contiene 10% PEG400, 1% aceite esencial de canela, 1% aceite esencial de orégano, 103 UFC mL-1 de concentración de Salmonella spp. y 104 UFC mL-1 de concentración de Staphylococcus aureus. El análisis estadístico determinó que existe evidencia significativa (valor p = 0,0283) que indica que la concentración de Staphylococcus aureus influye en el porcentaje de inhibición a la adhesión microbiana; así como también, que la interacción del aceite esencial de canela-Salmonella spp. tiene poca evidencia significativa (valor p = 0,0711) que influye en el porcentaje de inhibición. Los resultados de inhibición están en función del tipo de bacteria, siendo mayor para las Gram positivas. Los resultados de inhibición superiores al 60% tienen como factor común la concentración más alta de Staphylococcus aureus. Por lo tanto, las películas biodegradables activas de PLA con mayor porcentaje de inhibición pueden usarse potencialmente en la industria alimentaria como mecanismo de barrera para evitar contaminación bacteriana.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract An evaluation of incorporated polylactic acid (PLA) active biodegradable films of essential oils to inhibit microbialadhesion was performed using a fractional exploratory design, combining the factors, amount of PEG 400 plasticizer (10 and 20%), amount of cinnamon essential oil (0.5% and 1%), amount of oregano essential oil (0.5% and 1%), Salmonella spp. concentration (103 CFU mL-1 and 104 CFU mL-1) and Staphylococcus aureus concentration (103 CFU mL-1 and 104 CFU mL-1). The results of microbial adhesion inhibition test showed that the maximum inhibition percentage reached 73.82 ± 0.35 % corresponding to experiment 7 (bce), which contains 10% of PEG 400, 1% of cinnamon essential oil, 1% of oregano essential oil, 103 CFU mL-1 of Salmonella spp. concentration, 104 CFU mL-1 of Staphylococcus aureus concentration. Statistical analysis determined that there is strong significant evidence (p-value = 0.0283) that Staphylococcus aureus concentration influences the inhibition percentage to microbial adhesion; as well as that the cinnamon essential oil- Salmonella spp. interaction has little significant evidence (p-value = 0.0711) that influences the inhibition percentage. Inhibition results greater than 60% have the highest concentration of Staphylococcus aureus as a common factor. PLA active biodegradable films with a higher inhibition percentage can potentially be used in the food industry as a barrier mechanism to avoid bacterial contamination.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[biopolímero]]></kwd>
<kwd lng="es"><![CDATA[alimento]]></kwd>
<kwd lng="es"><![CDATA[barrera]]></kwd>
<kwd lng="es"><![CDATA[patógenos]]></kwd>
<kwd lng="en"><![CDATA[biopolymer]]></kwd>
<kwd lng="en"><![CDATA[food]]></kwd>
<kwd lng="en"><![CDATA[barrier]]></kwd>
<kwd lng="en"><![CDATA[infectious agent]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Antimicrobial, rheological, and thermal properties of plasticized polylactide films incorporated with essential oils to inhibit Staphylococcus aureus and Campylobacter jejuni]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ahmed,]]></surname>
<given-names><![CDATA[J.,]]></given-names>
</name>
<name>
<surname><![CDATA[Hiremath]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Jacob]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of Food Science]]></source>
<year>2016</year>
</nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Composición química y actividad antibacteriana del aceite esencial del Origanum vulgare (orégano)]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Albado Plaus,]]></surname>
<given-names><![CDATA[E.,]]></given-names>
</name>
<name>
<surname><![CDATA[Saez Flores]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Grabiel Ataucusi]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista Medica Herediana]]></source>
<year>2001</year>
</nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Impregnation of cinnamon essential oil into plasticised polylactic acid biocomposite film for active food packaging]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Anuar,]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of Packaging Technology and Research]]></source>
<year>2017</year>
</nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Evaluation of bacterial resistance to essential oils and antibiotics after exposure to oregano and cinnamon essential oils]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Becerril,]]></surname>
<given-names><![CDATA[R.,]]></given-names>
</name>
<name>
<surname><![CDATA[Nerín]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez-Lus]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Foodborne pathogens and disease]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Combination of analytical and microbiological techniques to study the antimicrobial activity of a new active food packaging containing cinnamon or oregano against E. coli and S. aureus]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Becerril,]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Analytical and bioanalytical chemistry]]></source>
<year>2007</year>
</nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Blanot,]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
</person-group>
<source><![CDATA[Desarrollo de formulaciones envase poli (ácido láctico) (pla) con actividad antimicrobiana para el uso en envasado activo con aplicaciones alimentarias]]></source>
<year>2017</year>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Antimicrobial activity of thyme (Tymus vulgaris) and oregano (Origanum vulgare) essential oils against some foodborne microorganisms]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Boskovic,]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Procedia Food Science]]></source>
<year>2015</year>
</nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Investigation of functional and morphological changes in Pseudomonas aeruginosa and Staphylococcus aureus cells induced by Origanum compactum essential oil]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bouhdid, S]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of applied microbiology]]></source>
<year>2009</year>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Characterization and ageing study of poly (lactic acid) films plasticized with oligomeric lactic acid]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Burgos,]]></surname>
<given-names><![CDATA[N.,]]></given-names>
</name>
<name>
<surname><![CDATA[Martino]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Jiménez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Polymer degradation and stability]]></source>
<year>2013</year>
</nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Essential oils: their antibacterial properties and potential applications in foods&#8211; a review]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Burt,]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[International journal of food microbiology]]></source>
<year>2004</year>
</nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[La resistencia de bacterias a antibióticos, antisépticos y desinfectantes una manifestación de los mecanismos de supervivencia y adaptación]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cabrera,]]></surname>
<given-names><![CDATA[C.,]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Zúñiga]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Colombia médica]]></source>
<year>2007</year>
</nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Essential oils as antimicrobials in food systems-A review]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Calo,]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food control]]></source>
<year>2015</year>
</nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cardoso-Ugarte,]]></surname>
<given-names><![CDATA[G.,]]></given-names>
</name>
<name>
<surname><![CDATA[López-Malo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[SosaMorales]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Essential oils in food preservation, flavor and safety]]></source>
<year>2016</year>
</nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="">
<collab>Centers for Disease Control and Prevention</collab>
<source><![CDATA[Burden of Foodborne Illness: Findings - Estimates of Foodborne Illness]]></source>
<year>2019</year>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="">
<collab>Centers for Disease Control and Prevention</collab>
<source><![CDATA[Outbreaks Involving Salmonella]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Antibacterial activity of leaf essential oils and their constituents from Cinnamomum osmophloeum]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chang,]]></surname>
<given-names><![CDATA[S.,]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Chang]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of ethnopharmacology]]></source>
<year>2001</year>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Optimizing the production of the biosurfactant lichenysin and its application in biofilm control]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Coronel-León,]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of applied microbiology]]></source>
<year>2016</year>
</nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Antibacterial mechanism of oregano essential oil]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cui,]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<source><![CDATA[Industrial Crops and Products]]></source>
<year>2019</year>
</nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Evaluation of rhamnolipid and surfactin to reduce the adhesion and remove biofilms of individual and mixed cultures of food pathogenic bacteria]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Do Valle Gomes,]]></surname>
<given-names><![CDATA[M.Z]]></given-names>
</name>
<name>
<surname><![CDATA[Nitschke]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food control]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Antimicrobial efficiency of essential oil and freeze&#8211;thaw treatments against Escherichia coli O157: H7 and Salmonella enterica Ser. Enteritidis in strawberry juice]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Duan,]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhao]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of food science]]></source>
<year>2009</year>
</nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Performance of an active paper based on cinnamon essential oil in mushrooms quality]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Echegoyen,]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[. Nerín]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Chemistry]]></source>
<year>2015</year>
</nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Emirog&#728;lu,]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
</person-group>
<source><![CDATA[Meat science]]></source>
<year>2010</year>
</nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="">
<collab>FDA</collab>
<source><![CDATA[Code of Federal Regulations]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Franz,]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Novak]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Handbook of Essential Oils: Science]]></source>
<year>2009</year>
</nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hansen,]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<source><![CDATA[Hansen Solubility Parameters]]></source>
<year>2007</year>
</nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[A review of microbial biofilms of produce: Future challenge to food safety]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jahid,]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Ha]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Science and Biotechnology]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Poly-Lactic Acid: production, applications, nanocomposites, and release studies]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jamshidian,]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Comprehensive reviews in food science and food safety]]></source>
<year>2010</year>
</nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Bacteriocidal effects and inhibition of cell separation of cinnamic aldehyde on Bacillus cereus]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kwon,]]></surname>
<given-names><![CDATA[J.,]]></given-names>
</name>
<name>
<surname><![CDATA[Yu]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Park]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<source><![CDATA[Letters in applied microbiology]]></source>
<year>2003</year>
</nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Identification of potential migrants in Poly (lactic acid) packagings]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lalanne,]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Italian Journal of Food Science]]></source>
<year>2011</year>
</nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lambert,]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of applied microbiology]]></source>
<year>2001</year>
</nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lv,]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Research International]]></source>
<year>2011</year>
</nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Oregano and lavender essential oils as antioxidant and antimicrobial additives of biogenic gelatin films]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Martucci,]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA[Industrial Crops and Products]]></source>
<year>2015</year>
</nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Effects of oregano, carvacrol and thymol on Staphylococcus aureus and Staphylococcus epidermidis biofilms]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nostro,]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of Medical Microbiology]]></source>
<year>2007</year>
</nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Antimicrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oussalah,]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of Food Protection]]></source>
<year>2006</year>
</nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157: H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oussalah,]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food control]]></source>
<year>2007</year>
</nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Efecto de inhibición del aceite esencial de orégano en una película biodegradable activa de ácido poliláctico]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pazmiño,]]></surname>
<given-names><![CDATA[A.,]]></given-names>
</name>
<name>
<surname><![CDATA[Campuzano]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Marín]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<source><![CDATA[Revista Bases de la Ciencia]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pesavento,]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Control]]></source>
<year>2015</year>
</nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Development of active packaging film made from poly (lactic acid) incorporated essential oil]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Qin,]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<source><![CDATA[Progress in Organic Coatings]]></source>
<year>2017</year>
</nlm-citation>
</ref>
<ref id="B39">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[The mechanism of bactericidal action of oregano and clove essential oils and of their phenolic major components on Escherichia coli and Bacillus subtilis]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rhayour,]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of essential oil research]]></source>
<year>2003</year>
</nlm-citation>
</ref>
<ref id="B40">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Chemical composition and biological activities of oregano essential oil and its fractions obtained by vacuum distillation]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rostro-Alanis,]]></surname>
<given-names><![CDATA[Ma.]]></given-names>
</name>
</person-group>
<source><![CDATA[Molecules]]></source>
<year>2019</year>
</nlm-citation>
</ref>
<ref id="B41">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Solubility factors as screening tools of biodegradable toughening agents of polylactide]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ruellan,]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of Applied Polymer Science]]></source>
<year>2015</year>
</nlm-citation>
</ref>
<ref id="B42">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Interactions of flavoured oil in-water emulsions with polylactide]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Salazar,]]></surname>
<given-names><![CDATA[R.,]]></given-names>
</name>
<name>
<surname><![CDATA[Domenek]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Ducruet]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food chemistry]]></source>
<year>2014</year>
</nlm-citation>
</ref>
<ref id="B43">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Antimicrobial additives for poly (lactic acid) materials and their applications: Current state and perspectives]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Scaffaro,]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Applied microbiology and biotechnology]]></source>
<year>2018</year>
</nlm-citation>
</ref>
<ref id="B44">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Foodborne illness acquired in the United States&#8211;major pathogens]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Scallan,]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<source><![CDATA[Emerging infectious diseases]]></source>
<year>2011</year>
</nlm-citation>
</ref>
<ref id="B45">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Inhibitory effect of Cinnamomum cassia oil on non-O157 Shiga toxinproducing Escherichia coli]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sheng,]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhu]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Control]]></source>
<year>2014</year>
</nlm-citation>
</ref>
<ref id="B46">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Chemical composition and antimicrobial activity of essential oils from selected herbs cultivated in the South of Brazil against food spoilage and foodborne pathogens]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Silveira,]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Ciência Rural]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B47">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Antimicrobial agents for food packaging applications]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sung,]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Trends in Food Science y Technology]]></source>
<year>2013</year>
</nlm-citation>
</ref>
<ref id="B48">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Evolving public health approaches to the global challenge of foodborne infections]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tauxe,]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<source><![CDATA[International journal of food microbiology]]></source>
<year>2010</year>
</nlm-citation>
</ref>
<ref id="B49">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Teixeira,]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2013</year>
</nlm-citation>
</ref>
<ref id="B50">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[«Evaluación del rendimiento y la acción conservante en carne de cerdo del aceite esencial de orégano (Origanum vulgare L.) cultivado en seis zonas altoandinas de Amazonas]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ventura,]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Aporte Santiaguino]]></source>
<year>2011</year>
</nlm-citation>
</ref>
<ref id="B51">
<nlm-citation citation-type="">
<collab>WHO</collab>
<source><![CDATA[Datos y cifras sobre las enfermedades de transmisión alimentaria]]></source>
<year>2016</year>
</nlm-citation>
</ref>
<ref id="B52">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Development of novel antimicrobial films based on poly (lactic acid) and essential oils]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yahyaoui,]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Reactive and Functional Polymers]]></source>
<year>2016</year>
</nlm-citation>
</ref>
<ref id="B53">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Synergistic interactions of cinnamaldehyde in combination with carvacrol against food-borne bacteria]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ye,]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Control]]></source>
<year>2013</year>
</nlm-citation>
</ref>
<ref id="B54">
<nlm-citation citation-type="journal">
<article-title xml:lang=""><![CDATA[Preparation and evaluation of antioxidant packaging films made of polylactic acid containing thyme, rosemary, and oregano essential oils]]></article-title>
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zeid,]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of Food Processing and Preservation]]></source>
<year>2019</year>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
