Novel food preservation strategy using sprayed PVA/chitosan-based coatings activated by macroemulsions of chamomile essential oil adsorbed on activated carbon.

Active films based on polyvinyl alcohol (PVA) and chitosan (CS) were developed by encapsulating chamomile essential oil using an emulsification process, followed by adsorption onto activated carbon (AC) to stabilize the oil droplets. Microscopic analysis showed that the average size of the micelles was between 0.1 μm and 1.