This study aimed to develop a degradable packaging film based on a starch/chitosan mixed base incorporating different amounts (0-2.5%, v/v) of Zanthoxylum armatum DC. Essential oil (ZEO). Gas Chromatography-Mass Spectrometry (GC-MS) analysis showed that the main constituents of ZEO are linalool and d-limonene. The physicochemical properties and microstructure of the films were analyzed. ZEO incorporation improved the mechanical properties of the films, the water vapor permeability (WVP) first decreased and then increased with a minimum value of 5.16 × 10-11 (g. Pa-1 s-1 m-2). With 2.5% ZEO, the film showed the lowest water solubility (WS) (17.01%) and the best antibacterial activity with inhibition zones of up to 21.72 ± 1.25 and 18.73 ± 0.74 (cm) against S. aureus and E. coli, respectively. The microstructure analysis showed that ZEO addition improved interaction between the film components. Furthermore, it significantly influenced...

Keywords
SICHUAN PEPPER ESSENTIAL OILS LINALOOL GC-MS MICROBIAL CONTAMINATION BIODEGRADABILITY LIMONENE FOOD SAFETY FRIED FOODS ANTIBACTERIAL ACTIVITY STAPHYLOCOCCUS AUREUS ESCHERICHIA COLI MICROSTRUCTURE STARCH CHITOSAN PACKAGING FILMS PERMEABILITY PHYSICOCHEMICAL PROPERTIES ROUGHNESS SOLUBILITY MECHANICAL PROPERTIES
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