Akhtar MJ, Jacquot M, Jasniewski J, Jacquot C, Imran M, Jamshidian M, Paris C and Desobry S, 2012. Antioxidant capacity and light–aging study of HPMC films functionalized with natural plant extract. Carbohydr Polymers 25: 1–9.
AOCS, 1998. Official methods and recommended practices of the American Oil Chemistryist’s Society, Method: Cd 8–53. 5th Edn., AOCS, Champaign, IL (USA).
ASTM, 1995. Standard test methods for water vapour transmission of materials. In: Standards Designations: E96-95. Annual Book of ASTM Standards. American Society for Testing and Materials, Philadelphia, PA, pp. 406–413.
ASTM, 2001. Standard test method for tensile properties of thin plastic sheeting. In: Standard D882. Annual Book of American Standard Testing Methods. American Society for Testing and Materials, Philadelphia, PA. pp. 162-170.
ASTM, 1983. Standard Test Method for Determining Gas Permeability Characteristics of Plastic 401 Film and Sheeting. D1434-82. Annual Book of ASTM Standards. American Society for Testing and 403 Materials, Philadelphia, PA, pp. 632-647.
Atares L, Masia RP and Chiralt A, 2011. The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds.Journal of Food Engineering 104: 649–656.
Bamdad F, Kadivar M and Keramat J, 2006. Evaluation of phenolic content and antioxidant activity of Iranian caraway in comparison with clove and BHT using model systems and vegetable oil. International Journal of Food Science and Technology 41: 20–27.
BourtoomT, 2008. Review Article: Edible films and coatings: characteristics and properties. International Food Research Journal 15: 237–248.
Ebrahimabadi AH, Mazoochi A, Kashi FJ, Djafari–Bidgoli Z and Batooli H, 2010. Essential oil composition and antioxidant and antimicrobial properties of the aerial parts of Salvia eremophila Boiss. from Iran. Food and Chemical Toxicology 48: 1371–1376.
Gulcin I, Elmastas M and Enein HYA, 2010. Antioxidant activity of clove oil – A powerful antioxidant source. Arabian Journal of Chemistry 5: 489–499.
Imran M, Revol–Junelles AM, René N, Jamshidian M, Akhtar MJ, Tehrany EA, Jacquot M and Desobry S, 2012. Microstructure and physico–Chemistryical evaluation of nanoemulsion based antimicrobial peptides embedded in bioactive packaging films. Food Hydrocolloids 29: 407–419.
Jim_enez A, Fabra MJ, Talens P, and Chiralt A, 2010. Effect of lipidself–association on the microstructure and physical properties of hydroxypropyl–methylcellulose edible films containing fatty acids.Carbohydrate Polymers 82: 585–593.
Krochta JM and Mulder–Johnston CD, 1997. Edible and biodegradable polymer films: challenges and opportunities. Food Technology 51: 61–74.
Krochta JM and KS Miller, 1997. Oxygen and aroma barrier properties of edible films: A review. Trends in Food Science and Technology 8: 228–237.
Kulisic T, Radonic A, Katalinic V and Milos M, 2004. Use of different methods for testing antioxidative activity of oregano essential oil. Food Chemistry 85: 633–640.
Laboulfie F, Hémati M, Lamure A and Diguet S, 2013. Effect of the plasticizer on permeability, mechanical resistance and thermal behaviour of composite coating films. Powder Technology 238:14-19.
Martos MV, Mohamady MA, Fernández–López J, Abd ElRazik KA, Omer EA, Pérez–Alvarez JA and Sendra E, 2011. In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. Food Control 22: 1715–1722.
Phoopuritham P, Thongngam M, Yoksan R and Suppakul P, 2011. Antioxidant Properties of Selected Plant Extracts and Application in Packaging as Antioxidant Cellulose–Based Films for Vegetable Oil. Packaging Technology and Science 25: 125–136.
Rojas–Graü MA, Avena–Bustillos RJ, Olsen C, Friedman M, Henika PR, Martin–Belloso O, Pan Zh and McHughTH, 2007. Effects of plant essential oils and compounds on mechanical, barrier and antimicrobial properties of alginateapple puree edible films. Journal of Food Engineering 81: 634–641.
Sánchez–González L, Vargas M, González–Martínez C, Cháfer A, Cháfer M, 2011a. Use of Essential Oils in Bioactive Edible Coatings. Food Engineering. Review 3:1–16.
Sánchez–González L, Chiralt A, González–Martínez C and Cháfer M, 2011b. Effect of essential oils on properties of film forming emulsions and films based on hydroxypropylmethylcellulose and chitosan. Journal of Food Engineering105: 246–253.
Sánchez–González L, Vargas M, González–Martínez C, Chiralt A and Cháfer M, 2009. Characterization of edible films based on hydroxyl propylmethylcellulose and tea tree essential oil. Food Hydrocolloids 23: 2102–2109.