Microbial growth is the main cause of food spoilage, and it causes the formation of metabolites that impart off-flavors resulting in the unsuitability of the product for consumption. Thus, industry and academy focused efforts on improving food preservation relative to microbial growth. Methods traditionally used for food preservation with respect to microbial growth include thermal processing, drying, freezing, cooling, irradiation, and addition of salt or antimicrobial agents . Given that one of the most important advantages of incorporating antimicrobial agents in a food packaging involves reducing the use of food preservatives, active polymers based on the incorporation of antimicrobial natural extracts in the polymer can reduce, inhibit, or retard the growth of microbial flora (especially on the food surface).