Effect of ε-Polylysine Addition on Pullulan Biodegradable Films for Blueberry Surface Coating

Abstract

A biodegradable film was successfully prepared using pullulan and ε-polylysine (ε-PL). The impact of ε-PL contents on biodegradable film was explored through mechanical properties, water vapor permeability, and an FTIR spectroscopy test. Amongst all the prepared films, the 0.5% ε-PL had the most desirable results in film performance. The TS, EAB, and WVP values were 5.63 MPa, 21.5%, and 0.27 × 10−6 g m/Pa h m2, respectively. The blueberries coated with 0.5% ε-PL and pullulan were stored at 20 °C for 12 days. The effect of edible coatings on the performance of blueberries was evaluated by detecting the physicochemical properties and the contents of antioxidants. The experimental results displayed that ε-PL and a pullulan blend film could decrease the weight loss and maintain the hardness, polyphenol, anthocyanin, and antioxidant capacity of the blueberry preservation. The results indicated that the biodegradable film is a potential fruit-coating material.