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International Journal of Polymer Science
Volume 2017 (2017), Article ID 1837171, 9 pages
Research Article

Antibacterial Activity and Physical Properties of Fish Gelatin-Chitosan Edible Films Supplemented with D-Limonene

State Key Laboratory of Chemical Resource Engineering, The Key Laboratory of Beijing City on Preparation and Processing of Novel Polymer Materials, Beijing University of Chemical Technology, 15 Beisanhuan East Road, Beijing 100029, China

Correspondence should be addressed to Yaqin Huang; moc.anis@9niqaygnauh

Received 17 July 2016; Revised 24 November 2016; Accepted 20 December 2016; Published 12 January 2017

Academic Editor: Antje Potthast

Copyright © 2017 Yunzhen Yao et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Fish gelatin-chitosan edible films with D-limonene were successfully prepared, which exhibited exceptional mechanical properties and antimicrobial activity. It has been demonstrated that water-soluble chitosan, fish gelatin, and D-limonene could be a candidate precursor to prepare low cost and high-performance edible food packaging material. The results showed that D-limonene in the films could effectively resist the penetration of light and water because of its hydrophobicity. Moreover, the elongation at break (EAB) increased with the addition of D-limonene, which indicated that D-limonene served as a strong plasticizer for the film. Microscopic characterization showed that D-limonene was uniformly distributed in the as-prepared film. And we found that the film exhibited strong antibacterial activity against Escherichia coli (E. coli). All the results indicate that the as-prepared film could be a promising food packaging.