Development and antimicrobial activity of composite edible films of chitosan and nisin incorporated with perilla essential oil-glycerol monolaurate emulsions
Z. Y. Fang, Yating Yang, Yating Yang, Shuimu Lin, Lirong Xu, Shuyi Chen, Wanxia Lv, Nannan Wang, Shiyi Dong, Chunhong Lin, Yutao Xie, Jingru Liu, Meihan Meng, Weijie Wen, Yichao Yang, Yichao Yang
Abstract
Aquatic products are highly susceptible to spoilage, and preparing composite edible film with essential oil is an effective solution. In this study, composite edible films were prepared using perilla essential oil (PEO)-glycerol monolaurate emulsions incorporated with chitosan and nisin, and the film formulation was optimized by response surface methodology. These films were applied to ready-to-eat fish balls and evaluated over a period of 12 days. The films with the highest inhibition rate against Staphylococcus aureus were acquired using a polymer composition of 6 μL/mL PEO, 18.4 μg/mL glycerol monolaurate, 14.2 mg/mL chitosan, and 11.0 μg/mL nisin. The fish balls coated with the optimal edible film showed minimal changes in appearance during storage and significantly reduced total bacterial counts and total volatile basic nitrogen compared to the control groups. This work indicated that the composite edible films containing essential oils possess ideal properties as antimicrobial packaging materials for aquatic foods. • The formulation of the composite films was optimized to render optimal antibacterial properties. • The optimized film exhibited enhanced physicochemical and fresh-keeping properties. • The fish balls coated with the optimal edible film showed the least degree of corruption.