Sodium alginate/gum arabic/glycerol multicomponent edible films loaded with natamycin: Study on physicochemical, antibacterial, and sweet potatoes preservation properties

Abstract

Sweet potato (Ipomonea batatas Lam) is easily damaged due to its thin skin, which is limited in shelf life and causes enormous economic losses in the food industry. A new type of safe, non-toxic, and edible antibacterial functional film was developed with sodium alginate (2.5 %), gum arabic (1 %), glycerol (2 %), and natamycin as an antimicrobial agent in this study. The physical and antibacterial properties of films, such as thickness, chromaticity, water vapor permeability, tensile strength, and elongation at break, were studied. Furthermore, the antibacterial film was applied in the preservation of sweet potatoes. The results showed that natamycin emulsion had good compatibility with sodium alginate. Besides reducing the transparency of the composite membrane, the mechanical properties, barrier properties, and thermal stability of the composite film were significantly enhanced by the addition of natamycin prepared by a pH-cycle method. When the concentration of natamycin in the membrane solution reached 40 μg/mL or more, the antibacterial film had a noticeable inhibitory effect on the growth of molds, and yeasts, significantly enhancing the bacteriostatic effect of the base film. During the sweet potatoes storage, the water content, total starch content, Vc content, and flavonoid glycoside content of sweet potato showed a downward trend. However, the treatment of antibacterial film containing natamycin could slow down the physiological and quality changes of sweet potatoes during conventional storage, and the sweet potatoes still had good processing quality after 120 days of storage.