Novel emulsion film based on gelatin/polydextrose/camellia oil incorporated with Lactobacillus pentosus: Physical, structural, and antibacterial properties

Abstract Edible films incorporated with probiotics and prebiotics have been presented an efficient strategy for food preservation. In this study, novel bioactive emulsion films fabricated from gelatin (GEL), camellia oil (CO, 50% and 100%, based on GEL), polydextrose (PD, 10% and 20%, based on GEL), and L. pentosus (109 CFU/mL) were evaluated by SEM, FTIR, DSC, mechanical, barrier, antioxidant and antibacterial properties analyses. Results suggested that the viability of L. pentosus was not affected by the addition of 50% CO, while significantly decreased by 100% CO (P