Antimicrobial and indicator properties of edible film containing clove bud oil-loaded chitosan capsules and red cabbage for fish preservation

For safe preservation and consumption of fish, freshness monitoring and antimicrobial control is crucial. Edible films comprising natural antimicrobial and spoilage indicator agents represent a convenient method for such preservation. Edible chitosan-based films were prepared using red cabbage (RC) and clove bud oil (CBO)-loaded chitosan/carrageenan capsules as spoilage indicator and antimicrobial agents, respectively. CBO-loaded capsules were prepared by the ionic gelation of chitosan and carrageenan. Films containing CBO capsules exhibited significantly higher antimicrobial activity than films containing non-encapsulated free CBO, as confirmed by minimum inhibitory concentration and time-kill assays. The highest antimicrobial activity was observed in the largest capsules (1.7 μm). After incubation for 48 h, the pH of fish peptone agar containing Pseudomonas fluorescens increased from approximately 6.0 to 9.0, and a color change from purple to deep blue was clearly observed during the growth of fish-spoiling bacteria. Thus, our results suggested that edible films containing CBO-loaded capsules and RC showed the potential to inhibit microbial growth in fish and to visibly indicate fish freshness.