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International Journal of Polymer Science
Volume 2017 (2017), Article ID 2593863, 12 pages
https://doi.org/10.1155/2017/2593863
Research Article

Effect of Oregano and Marjoram Essential Oils on the Physical and Antimicrobial Properties of Chitosan Based Systems

1Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
2Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
3Institute of Hydrodynamics, Academy of Science of the Czech Republic, Pod Paťankou 30/5, 166 12 Prague 6, Czech Republic

Correspondence should be addressed to Jana Sedlaříková

Received 27 March 2017; Accepted 23 May 2017; Published 20 June 2017

Academic Editor: Nabil Ibrahim

Copyright © 2017 Jana Sedlaříková et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The effect of two essential oils (EOs), from Origanum vulgare and Origanum majorana, their structural properties, and concentration on physical and antimicrobial characteristics of chitosan based solutions as well as films was investigated. Results showed that significantly different behaviour was induced by variation in the compositions of given essential oils. Film-forming solutions (FFS) containing oregano oil comprised considerably greater particles in comparison with the marjoram samples. Similarly, structural changes were confirmed by SEM analysis of chitosan films modified with the EOs; the smaller particles of the marjoram oil demonstrated better compatibility with chitosan matrix. However, chitosan films enriched with the oregano oil showed significantly superior antimicrobial activity compared to the marjoram. The dissimilar effects of the two EOs were also observed by water vapour pressure (WVP) measurement; increasing the amount of oregano oil triggered a drop in the WVP of the prepared films, whereas the marjoram oil had a negligible impact in this respect. These results suggest that the structural features of active substances in the EOs play a crucial role in determining the final properties of FFS and biofilm systems.