Journal: Food Chemistry: X
Article Title: Improving the functional performance of anthocyanin indicator films through antimicrobial peptides incorporation: Enhanced stability, swelling control, and antibacterial efficacy
doi: 10.1016/j.fochx.2025.103259
Figure Lengend Snippet: Assessment of the antimicrobial efficacy of AMP–anthocyanin composite films. (A) Antibacterial activity against E. coli (ATCC 25922); (B) Antibacterial activity against S. aureus (ATCC 6538), demonstrating the films' inhibitory potential against both Gram–positive and Gram–negative bacteria. The control film refers to a film prepared under the same conditions as the peptide-containing films, except without the addition of antimicrobial peptides (AMPs). For each experimental condition, three independent biological replicates were performed, and each measurement was repeated in technical triplicate ( n = 3). Statistical significance was indicated as follows: ns (not significant), * p < 0.05, ** p < 0.01, and *** p < 0.001.
Article Snippet: Assessment of the antimicrobial efficacy of AMP–anthocyanin composite films. (A) Antibacterial activity against E. coli (ATCC 25922); (B) Antibacterial activity against S. aureus (ATCC 6538), demonstrating the films' inhibitory potential against both Gram–positive and Gram–negative bacteria.
Techniques: Activity Assay, Bacteria, Control