Release kinetics and antimicrobial properties of the potassium sorbate-loaded edible films made from pullulan, gelatin and their blends

In this study, the effect of increasing concentrations (0, 0.5, 1, 2% w/w) of potassium sorbate (KS) on the release and antimicrobial properties of edible films based on pullulan (PUL), gelatin (GEL) and their blends (75/25, 50/50, and 25/75) was investigated. The 75/25 and 50/50 polymer mixtures separated into GEL-rich microspheres. The biggest microscopic domains were formed at equal amounts of the polymers. As verified by Fourier-transform...