Improving preservation effective on grass carp of film made from peach gum with the addition of chitosan for structural fusion and physical property changes

Bio-macromolecule edible films, used as food packaging materials, are essential for maintaining freshness. Peach gum, rich in polysaccharides, exhibits excellent film-forming capabilities but lacks bacteriostatic properties. In this study, chitosan was incorporated into peach gum film as a bacteriostatic agent, and grass carp was utilized as a model to analyse the film’s antibacterial properties. Sensory evaluation, TVB, inhibition zone, and pH changes were analysed to assess the preservation effect of peach gum-chitosan films on grass carp. The impact of chitosan on the structural and physical properties of peach gum films was estimated. Consequently, chitosan was found to enhance the antibacterial properties and certain physical characteristics. Interestingly, with the addition of chitosan, the preservation efficacy improved; however, the water vapour permeability (WVP) of the peach gum films increased by 21.17%, and the structure became smoother. Thus, these findings will aid in the development of polysaccharide-based edible films and offer theoretical support for the packaging industry.