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KMID : 1007520230320081067
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Food Science and Biotechnology
2023 Volume.32 No. 8 p.1067 ~ p.1077
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Comparison of chitosan and gelatin-based films and application to antimicrobial coatings enriched with grapefruit seed extract for cherry tomato preservation
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Choi In-Young
Lee Bo-Young
Kim Sang-Bin
Imm Seul-Gi
Chang Yoon-Jee
Han Jae-Joon
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Abstract
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Bio-based single, composite, and bilayer edible films were developed based on chitosan and gelatin, including grapefruit seed extract (GSE) as an antimicrobial agent. The physicochemical and antimicrobial properties of films were analyzed, and it was found that compounding and laminating two polymers could enhance their physicochemical properties. The composite film was strong, endurable, and flexible compared with the single ones. In addition, the composite and bilayer films had lower water vapor permeability than the single ones. Edible films and coatings with GSE presented a greater bactericidal effect than the inactive ones. In addition, the hardness, weight, and color changes of the coated cherry tomatoes during 7-day storage did not differ, whereas a bacterial reduction against Salmonella Typhimurium was revealed. Taken together, composite and bilayer films with CH and GL and enriched with GSE were developed for food packaging applications, and it showed improved mechanical, water barrier, and antimicrobial properties.
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KEYWORD
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Chitosan, Gelatin, Composite/bilayer system, Edible coating, Grapefruit seed extract
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