ABSTRACT
Natural antioxidants in edible coatings can modify the structure and improves the functionality and applicabilityof the film in food industries. This study was done to determine the antimicrobial effect of nano-compositebased on bean pod shell gum (4% w/v), TiO2 nano-particles (NPs) (1%–2% w/v) and Mentha pulegiumessential oil (EO) (2%–4% v/v) on five food-borne pathogens in two categories, including Gram positives andthree Gram-negatives bacteria. The antimicrobial activity was tested using disk diffusion test. According to theresults, Gram-positive bacteria were more susceptible than Gram-negative bacteria. Increasing M. pulegiumEO and TiO2 NPs content increased the antimicrobial activity of the edible film based on bean pod shell gum,so that the treatment containing 4% v/v M. pulegium EO and 2% w/v TiO2 NPs led to the highest inhibitionzone (11.8–15.2 mm) compared to treatment containing 2% v/v M. pulegium EO and 1% w/v TiO2 NPs withinhibition zone range of 9.8–11.5 mm. In general, TiO2 NPs and M. pulegium EO improved the functionalproperties, including antimicrobial activity of the edible film based on bean pod shell gum which increases thepotential of films to be used for fresh products.