Aguilar Sánchez, RocíoMunguía Pérez, RicardoReyes Jurado, FátimaNavarro Cruz, Addí RhodeCid Pérez, Teresa SoledadHernández Carranza, PaolaBeristain Bauza, Silvia del CarmenOchoa Velasco, Carlos EnriqueÁvila Sosa, Raúl2023-03-312023-03-312019-06-25https://hdl.handle.net/20.500.12371/18171"The aim of this study was to evaluate the structural, physical, and antifungal characteristics of starch edible films added with nanocomposites and Mexican oregano (Lippia berlandieri Schauer) essential oil (EO). Starch edible films were formulated with Mexican oregano EO (0%, 1%, or 2% v/v) and bentonite or halloysite (2%). Physical properties such as L* (luminosity), hue, film thickness, and O2 and CO2 permeability were determined. Structural analysis was carried out via atomic force microscopy (AFM). Antifungal activity against Aspergillus niger, Fusarium spp., and Rhizopus spp. was evaluated".engGas permeabilityThicknessPorosityBentoniteHalloysiteFusarium sppAspergillus nigerArtículoopenAccess