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

Table 1

Thickness, tensile strength (TS), and elongation at break (EAB) of fish gelatin-chitosan edible films supplemented with different concentrations of D-limonene and of the control film.

D-limonene in FFS	Thickness	TS	EAB
(%, w/w)	(μm)	(MPa)	(%)
None	40.2 ± 2.2	35.55 ± 1.18	2.44 ± 2.37
0.25	40.7 ± 0.4	30.98 ± 0.95	3.30 ± 4.78
0.50	41.1 ± 1.7	27.52 ± 2.34	4.04 ± 2.00
0.75	42.3 ± 2.1	23.98 ± 2.89	5.21 ± 3.54
1.00	44.8 ± 4.8	21.48 ± 1.37	5.61 ± 2.87

Values are given as the mean ± SD ().
Different small letters indicated significant differences among means in the same column ().