Evaluation of the Antioxidant and Antimicrobial Potential of SiO Modified with Cinnamon Essential Oil () for Its Use as a Nanofiller in Active Packaging PLA Films.

One of the main causes of food spoilage is the lipid oxidation of its components, which generates the loss of nutrients and color, together with the invasion of pathogenic microorganisms. In order to minimize these effects, active packaging has played an important role in preservation in recent years. Therefore, in the present study, an active packaging film was developed using polylactic acid (PLA) and silicon dioxide (SiO) nanoparticles (NPs) (0.