en تخصصي Special Original article Original article <p style="text-align: justify;"><span style="font-family:times new roman;"><strong>Background:</strong> Innovative bioactive films incorporated with antimicrobial agents have been recently developed for food preservation. The aim of this study was to evaluate antibacterial activity of Polylactic Acid (PLA) films incorporated with <em>Ziziphora clinopodioides</em> Essential Oil (ZEO) and Ethanolic Propolis Extract (EPE) against some common food-borne pathogens.</span></p> <p style="text-align: justify;"><span style="font-family:times new roman;"><strong>Methods:</strong> The volatile chemical compounds of ZEO were identified by analytical gas chromatography. Different PLA film groups were prepared using ZEO (1% and 2%) and EPE (1% and 2%), separately and in combination. Disk diffusion method was used in order to evaluate antibacterial activity of experimental groups. The analysis was performed using SPSS 16.0.</span></p> <p style="text-align: justify;"><span style="font-family:times new roman;"><strong>Results:</strong> The PLA films enriched with the ZEO possess better antibacterial activity compared to the films incorporated with EPE (<em>p</em><0.05). The descending order antibacterial effects were as follows: <em>Staphylococcus</em> <em>aureus</em>><em>Listera</em><em> monocytogenes</em>><em>Bacillus</em><em> subtilis</em>><em>B. cereus</em>><em>Salmonella</em> <em>entritidis</em> serovar Typhimurium><em>Escherichia</em> <em>coli</em> O157:H7. The combination of ZEO and EPE showed significantly higher antibacterial effects against all bacteria than those of obtained with each single ZEO or EPE (<em>p</em><0.05).</span></p> <p style="text-align: justify;"><span style="font-family:times new roman;"><strong>Conclusion:</strong> The PLA films incorporated with ZEO and EPE had considerable antibacterial activity, indicating potential of these films for application as active packaging in food industry.</span></p> Poly (lactide), Oils Volatile, Propolis, Anti-Bacterial Agents 3 8 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1-138&slc_lang=en&sid=1 N. Shavisi No Department of Food Sciences and Technology, Faculty of Health, Kermanshah University of Medical Sciences, Kermanshah, Iran A. Akhondzadeh Basti aakhond@ut.ac.ir Yes Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran A. Khanjari No Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran A. Misaghi No Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran Y. Shahbazi No Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran A. Hajjar Bargh No Department of Food Sciences and Technology, Faculty of Food Sciences, Islamic Azad University, Science and Research Branch, Tehran, Iran E. Vanaki No Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran