Edible films gelatin-based obtained from mahi-mahi skin (Coryphaena hippurus) and oregano extract: Physicochemical, antimicrobial, structural and surface characteristics

Edible films were elaborated from gelatin solutions (4% w/v) of mahi-mahi skin (Coryphaena hippurus) with 2,5; 5; 7,5 and 10% v/v oregano extract (OE) its physicochemical, antimicrobial, structural surface properties determined. The control 2.5% OE showed the lowest moisture opacity values highest viscosity values. All inhibited growth Staphylococcus aureus Proteus vulgaris. Alone antimicrobial activity against all strains evaluated. Scanning electron microscopy that incorporation in film-forming solutions, FFS, was related to an increase presence oil droplets films, showing lipid fraction OE. Fourier transform infrared spectroscopy (FTIR) scanning (SEM) analyzes interaction between gelatin, plasticizer, films. In conclusion, this study demonstrated viability edible incorporated for their application as packaging action foods susceptible spoilage by microorganisms.