Novel biodegradable and antibacterial edible films were fabricated by incorporating E-poly-l-lysine (EPL) into egg yolk granules, gelatin, and sodium carboxymethyl cellulose matrices. With increasing EPL concentration (0.3-0.9 %), water vapor permeability decreased to 0.215 ± 0.005 g.mm/m.h.Kpa, while the water contact angle increased to 79.8°, enhancing transparency. X-ray diffraction, attenuated total reflectance-Fourier transform infrared spectroscopy, and scanning electron microscopy revealed the uniform dispersion of the EPL in the matrix, likely due to enhanced intermolecular interaction. The 0.9 %-EPL film exhibited strong antimicrobial activity and biodegraded in soil within seven days. Additionally, chicken meat packaged with films was stored at 4 °C for 8 days. Results showed that the 0.9 %-EPL film significantly reduced the thiobarbituric acid reactive substances, pH, and total viable count, thereby extending its shelf life. In summary, the EPL-enhanced egg yolk granules/gelatin/CMC edible film exhibits significant potential as an eco-friendly antimicrobial packaging material.
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| http://dx.doi.org/10.1016/j.foodchem.2025.143627 | DOI Listing |
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