The effect of EDTA concentration on antimicrobial chitosan, EDTA, and polyvinyl alcohol films for inhibiting aerobic bacteria on stored tilapia fillets
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Abstract
This study proposes to create packaging films using a blend of polyvinyl alcohol (PVA), chitosan (CS), and ethylenediaminetetraacetic acid (EDTA) in order to inhibit bacterial growth on tilapia fillets during storage. The films were prepared in three formulations with varying weight ratios: PVA6/CS10, PVA6/CS10/EDTA2, and PVA6/CS10/EDTA4. The results showed that as the concentration of EDTA increased, the ∆E* value, thickness, moisture content, and water vapor transmission rate of the films also increased. The morphology of the cross-sectional microstructure revealed a small spot in the PVA6/CS10/EDTA4 film, while the other formulations exhibited a homogeneous structure. FT-IR analysis indicated that the hydroxyl and carboxyl group peaks in the blended films (PVA, CS, and EDTA) were more prominent than in the individual components. Further, the tilapia fillets wrapped in the PVA6/CS10/EDTA4 film showed the greatest total color change but experienced less weight loss than the other films after storage at 4-7 °C for 7 days. The increased EDTA concentration in the wrapped film enhanced the inhibition of aerobic bacteria on the tilapia fillets. Therefore, the combination of PVA, CS, and EDTA in the film effectively inhibited bacterial growth and extended the shelf life of the tilapia fillets.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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