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

Table 3

Antibacterial activity of fish gelatin-chitosan edible films supplemented with different concentrations of D-limonene and of the control film.

D-limonene in FFS (%, w/w)	None	0.25	0.50	0.75	1.00
Inhibition zone for E. coli (mm)	ND	ND	14.7 ± 1.1	16.3 ± 0.6	22.0 ± 1.2

Values are given as the mean ± SD (). ND represents not detected.
Different small letters indicated significant differences among means in the same column ().