Plasticized polylactide (PLA) composite films with multifunctional properties were created by loading bimetallic silver–copper (Ag–Cu) nanoparticles (NPs) and cinnamon essential oil (CEO) into polymer matrix via compression molding technique. Rheological, structural, thermal, barrier, and antimicrobial properties of the produced films, and its utilization in the packaging of chicken meat were investigated. PLA/PEG/Ag–Cu/CEO composites showed a very complex rheological system where both plasticizing and antiplasticizing effects were evident. Thermal properties of plasticized PLA film with polyethylene glycol (PEG) enhanced considerably with the reinforcement of NPs whereas loading of CEO decreased glass transition, melting, and crystallization temperature. The barrier properties of the composite films were reduced with the increase of CEO loading (P < 0.05). Their optical properties were also modified by the addition of both CEO and Ag–Cu NPs. The changes in the molecular organization of PLA composite films were visualized by FTIR spectra. Rough and porous surfaces of the films were evident by scanning electron microscopy. The effectiveness of composite films was tested against Salmonella Typhimurium, Campylobacter jejuni and Listeria monocytogenes inoculated in chicken samples, and it was found that the films loaded with Ag–Cu NPs and 50% CEO showed maximum antibacterial action during 21 days at the refrigerated condition. The produced PLA/Ag–Cu/CEO composite films can be applied to active food packaging. Practical Application: The nanoparticles and essential oil loaded PLA composite films are capable of exhibiting antimicrobial effects against Gram (+) and (–) bacteria, and extend the shelf-life of chicken meat. The bionanocomposite films showed the potential to be manufactured commercially because of the thermal stability of the active components during the hot-press compression molding process. The developed bionanocomposites could have practical importance and open a new direction for the active food packaging to control the spoilage and the pathogenic bacteria associated with the fresh chicken meat.Fil: Ahmed, Jasim. Kuwait Institute for Scientific Research; KuwaitFil: Arfat, Yasir Ali. Kuwait Institute for Scientific Research; KuwaitFil: Bher, Anibal Ricardo. Universidad Nacional de San Martín; Argentina. Michigan State University; Estados Unidos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; ArgentinaFil: Mulla, Mehrajfatema. Kuwait Institute for Scientific Research; KuwaitFil: Jacob, Harsha. Kuwait Institute for Scientific Research; KuwaitFil: Auras, Rafael. Michigan State University; Estados Unido
