title: Synergistic Effect of Citric Acid and Ascorbic Acid in Antimicrobial Packaging Films for Extending the Shelf Life of Fresh Produce
abstract: The current study aims towards the preparation of chitosan/gelatin based antimicrobial films at different concentrations of citric acid and ascorbic acid (1, 1.5 and 2.0%) to enhance the shelf life of food commodities. The films were made with equal ratios of chitosan and gelatin. Citric acid and ascorbic acid were incorporated (1, 1.5, and 2.0%). The solution was poured on 30 mL petri dishes and dried for 3 days. The films showed a decrease in trend in thickness with increase in concentration. 
journal: Indus journal of bioscience research.