The physicochemical properties of Cassava Starch/Carboxymethyl cellulose sodium edible film incorporated of Bacillus and its application in salmon fillet packaging

• DOI: 10.1016/j.fochx.2024.101537
• Publication Date: 2024-06-05T14:50:51Z
• Authors: Xiqian Tan; Anqi Sun; Fangchao Cui; Qiuying Li; Dangfeng Wang; Xuepeng Li; Jianrong Li
• Keywords: Carboxymethyl cellulose; Sodium alginate; Bacillus amyloliquefaciens; Active packaging

Edible film is now a trend in the food packaging industry. In this study, edible films were prepared by adding two Bacillus spp. (Bacillus amyloliquefaciens Y11 and velezensis Y12) to cassava starch carboxymethyl cellulose sodium matrix. The structural, physicochemical, biological characteristics of analyzed, its application salmon preservation was explored. had dense structure no pores, indicating that polymeric components compatible with each other. addition increased antioxidant activity ability eliminate hydroxyl radicals (84.57% 91.86%, respectively). also showed good antibacterial against several pathogens underwent complete degradation natural soil within 12 days. significantly reduced total coliform count extended shelf life 3 days, demonstrating value as food-packaging material.