In the current paper, thymol was melt-blended with PBS to
produce the antimicrobial food packaging. The film was softer and
tougher due to the plasticization effect derived from thymol. The
OTR tended to increase slightly with increasing thymol content due
to the increased amorphous region. Thymol was found to effectively
inhibit foodborne pathogens growth. Its antimicrobial activity
against S. aureus was evidence when 6 wt% while E. coli did at
10 wt% thymol. Over 15 days studied, release of thymol showed
some differences depend on food simulant. Maximum migration
was obtained when the film was immersed in isooctane at all test
duration. Release kinetics indicated that the incorporation of 10 wt
% thymol to PBS films were effective over 15 days