Characterization and antibacterial activity of gelatin?based film incorporated with <i>Arbutus unedo</i> L. fruit extract on <i>Sardina pilchardus</i>

Gelatin?based films incorporated with Arbutus unedo fruit extract (AFE) were prepared and characterized. LC?DAD analysis demonstrated that the most abundant phenolic compounds in AFE procyanidin B2 gallic acid. The incorporation of gelatin tested film (TF) caused a remarkable decrease water vapor permeability (5.01 × 10–? g.mm/h.cm².Pa) compared to control (CF). FTIR analyses presented broadening amide A I bands spectrum corresponding film. Films used coat samples on fresh fillets Sardina pilchardus intentionally inoculated Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa. Fish stored refrigerated for 12 days; TF exhibited important antimicrobial activity against bacteria, especially S. aureus. obtained results will encourage use gelatin?based containing active food packaging systems surface contamination by foodborne pathogenic microorganisms. NOVELTY IMPACT STATEMENT: A. decreased contributed formation hydrogen bonds between protein matrix. Active able exert antibacterial effect L. P. aeruginosa, into sardine fillets. This study application could have potential controlling growth spoilage bacteria.