Development of Packaging Films Based on Polyvinyl Alcohol and a Tannic Acid Blend for Inactivation of Bacteria in Tilapia (Oreochromis niloticus) Fillets
DOI: 10.14416/j.ind.tech.2023.11.002
Keywords:
Tannic acid, polyvinyl alcohol, tilapia, inactivation of bacteria, packaging filmAbstract
This research aims to develop packaging films based on a tannic acid (TA) and polyvinyl alcohol (PVA) blend for the inactivation of bacteria on tilapia fillets. The weight ratios of PVA and TA blend were divided into three parts: PVA5/TA0, PVA5/TA5, and PVA5/TA10. In the case of tannic acid, 10% of glutaraldehyde (based on the weight of PVA and TA) was used as a crosslinker. The experimental results showed that the color of films increased with increasing tannic acid content because tannic acid was brownish yellow. The thickness, moisture content, and water vapor permeability of the film tended to increase with increasing tannic acid content. The mechanical properties of the film change with the increase in the content of tannic acid in the film; the tensile strength and Young’s modulus increase while elongation at break decreases. The analysis of FT-IR found that the increased content of tannic acid affected the film structure by increasing the presence of hydroxyl (-OH) groups. The efficacy of film on the inactivation of bacteria in tilapia fillets showed that the color of the fillets slightly increased with increasing tannic acid content after being stored in the refrigerator at 4±2 °C for 7 days. However, increasing the amount of tannic acid inhibited bacterial growth better. It was found that films with the weight ratios of PVA5/TA5 and PVA5/TA10 could be used to store tilapia fillets in the refrigerator at 4±2 °C for more than 7 days without the total viable bacteria count exceeding the standard of the Thai Agricultural Commodity and Food Standard (< 5×105 CFU/g).
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