Food and Fermentation Industries >

2024 , Vol. 50 >Issue 21: 175 - 182

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037838

Preparation and performance of fish gelatin-based edible antibacterial film

  • WANG Hao ,
  • SHA Xiaomei ,
  • LI Xin ,
  • SHAN Shan ,
  • TU Zongcai
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  • 1(National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang 330022, China)
    2(Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China)
    3(State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China)

Received date: 2023-11-02

  Revised date: 2023-12-15

  Online published: 2024-11-28

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Abstract

To enhance the antibacterial and mechanical properties of fish gelatin edible film, a ternary blend was prepared using a casting method.Gelatin-sodium alginate was used as the base, and carboxymethyl chitosan was added to the blend.The mechanical properties, water vapor permeability, transparency, antibacterial properties, and Fourier transform infrared spectra of the composite film were evaluated to investigate the effect of different amounts of carboxymethyl chitosan on the properties of the composite film.Results showed that there was a strong interaction between the components of the composite film.The addition of carboxymethyl chitosan effectively improved the tensile strength and water resistance of the composite film and increased its UV barrier and antibacterial activity.The composite film produced with 10 g/L carboxymethyl chitosan had a tensile strength of (7.06±0.15) MPa, elongation at break of (101.26±0.67)%, a water vapor permeability of (0.94±0.01) g·mm/(m2·h·kPa), and an antibacterial activity of (37.62±10.27)%, which made it suitable for packaging material.

Key words： fish gelatin; sodium alginate; carboxylated chitosan; composite film; antibacterial activity

Cite this article

WANG Hao , SHA Xiaomei , LI Xin , SHAN Shan , TU Zongcai . Preparation and performance of fish gelatin-based edible antibacterial film[J]. Food and Fermentation Industries, 2024 , 50(21) : 175 -182 . DOI: 10.13995/j.cnki.11-1802/ts.037838

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