CMC
(E466) is a cellulose derivative of wide applications in food technology
such as thickening, stabilizing and mouthfeel improving. It
is composed of linear chains of b (1e4) glucosidic units with methyl
and carboxyl substituents (Togrol & Arsalan, 2004). The obtained
film from aqueous solutions of CMC has moderate strength; however,
has high water vapor permeability because of the inherent
hydrophilic nature. In contrast to some biopolymers such as chitosan,
CMC does not have any intrinsic antimicrobial properties. A
way to improve the moisture barrier properties of CMC together with developing antimicrobial characteristics would be the incorporation
of hydrophobic compounds such as essential oils. According
to Dashipour et al. (2015), Zataria multiflora essential oil
addition into CMC-based films could improve physical, mechanical
and antibacterial properties.