Preparation and Characterization of Edible Antibacterial Peptide-gelatin Composite Films
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Abstract:
In order to study novel edible antibacterial packaging materials, antibacterial peptide-gelatin composite films were prepared using gelatin, glycerol, and different concentrations of antibacterial peptides as antibacterial agents. The properties of the composite films were characterized based on optical properties and by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and differential scanning calorimeter (DSC). The results showed that the addition of the antibacterial peptide to the gelatin-based composite films increased the absorption in the wavelength range of 250~300 nm, made the film color slightly turn yellow, and improved film’s mechanical properties. Adding 50 mg/mL of antibacterial peptide reduced the water vapor permeability to a certain extent (17.30% reduction compared to the film made with gelatin alone), increased film tensile strength (TS) and elongation at break (EAB) by 11.40% and 42.90%, respectively (compared to the film made with gelatin alone), and enabled the highest film antibacterial activity (the diameters of the inhibition zones against Escherichia coli and Staphylococcus aureus were 14.60 mm and 12.30 mm, respectively). The FT-IR and SEM examinations revealed the good compatibility of the composite films. DSC results showed that antimicrobial peptides might reduce the thermal stability of the composite films to some extent.
