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

Figure 3

The water contact angle (WCA) of (a) the control film and of the fish gelatin-chitosan edible films supplemented with (b) 0.25, (c) 0.50, (d) 0.75, and (e) 1.00% (w/w) D-limonene.

(a)

(b)

(c)

(d)

(e)