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| DPPH radical scavenging activity (a), ABTS radical scavenging activity (b), Staphylococcus aureus inhibition rate (c) and Escherichia coli inhibition rate (d) of different films; results with different letters are significantly different (p < 0.05).

| DPPH radical scavenging activity (a), ABTS radical scavenging activity (b), Staphylococcus aureus inhibition rate (c) and Escherichia coli inhibition rate (d) of different films; results with different letters are significantly different (p < 0.05).

Source publication
FIGURE 1 | Physical picture of films (a), WVP (b), OP (c), TS (d) and...
FIGURE 2 | DPPH radical scavenging activity (a), ABTS radical...
FIGURE 3 | SEM images of surface and cross section of CS film, surface...
FIGURE 4 | FTIR spectra of CS, TFP, CS-TFP-3 film (a); XRD spectra of...
+1 FIGURE 5 | Effect of different films on TVC (a), pH value (b) and TBARS...
Packaging Technology and Science Preparation and Characterization of Chitosan-Tremella fuciformis Polysaccharide Edible Films for Meat Preservation
Article
Full-text available
  • Dec 2024
The objective of this research was to develop and analyse a chitosan-Tremella fuciformis polysaccharide (CS-TFP) edible film using chitosan (CS) and Tremella fuciformis polysaccharide (TFP) as the primary raw materials. The findings revealed significant improvements in the thickness, solubility, opacity, mechanical properties and barrier properties...
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Context 1
... results presented in Figure 2a,b demonstrated the scavenging activities of the film on DPPH and ABTS free radicals. It was observed that the CS film exhibited relatively low DPPH and ABTS radical scavenging activities, consistent with previous findings [14,15,18,19]. ...
Context 2
... were assessed using the plate colony counting method. The results were depicted in Figure 2c,d. It was observed that the plain CS film exhibited a certain level of inhibition against S. aureus and E. coli, with inhibitory rates of 23.94% and 28.91%, respectively. ...

Citations

Application of antagonistic antibacterial activity cling film in extending the shelf life of perishable agricultural products
Article
Full-text available
  • Apr 2025
  • ITAL J FOOD SCI
Spoilage of perishable agricultural products during storage and transport leads to significant economic losses. Antimicrobial active preservative film is an emerging technology for preserving these products. This paper reviews the advantages and disadvantages of using antagonistic bacteria in agricultural product preservation, the synergy between antagonistic bacteria and preservative films, the combination of antimicrobial active films with other preservation methods, and their application in fruits, vegetables, chilled meat, aquatic products, and raw milk. The study concludes that while antagonistic and antimicrobial active films offer marked advantages in preserving agricultural products, challenges remain, such as degradation in mechanical properties and reduced stability after incorporating antagonistic bacteria, as well as the limited effectiveness of single-use applications. A recommended approach is to combine antimicrobial active films with other preservation techniques to enhance overall effectiveness. Currently, many antimicrobial active preservative films have demonstrated significant potential in preserving perishable agricultural products in the field of agricultural preservation.
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