The effects against staphfloccus aureus and escherichia coli of oregano oil, carvacrol, cinnamaldehyde, and citral in
chitosan-corn starch-gelatin-carrot puree films at 0.5% to 3% (w/w) concentrations were investigated along with the
mechanical and barrier properties of the films. The presence of oregano oil, carvacrol, cinnamaldehyde, and citral did not
change the good oxygen barrier of the films, but did significantly modify tensile properties and water vapor permeability,
and made films darker. The data also show that the antimicrobial activities were in the following order:
cinnamaldehyde > carvacrol > oregano oil > citral. Moreover, the antimicrobial films were more effective against
staphfloccus aureus than against the escherichia coli. This study showed that oregano oil, carvacrol, cinnamaldehyde,
and citral, especially the first three, could be used to prepare antimicrobial edible films for food applications.