Journal Article

Effect of Drying Temperature on Physical, Chemical, and Antioxidant Properties of Ginger Oil Loaded Gelatin-Sodium Alginate Edible Films

Al-Harrasi, Ahmed, Ullah, Sana, Najmi, Asim, Aldawsari, Mohammed F., Mohan, Syam, Al-Azri, Mohammed Said, Albratty, Mohammed, Bhatia, Saurabh, Meraya, Abdulkarim M.

2022

Overview

The drying temperature is one of the crucial parameters that impacts the physical, chemical, and biological properties of edible films (EFs). This parameter determines the degree of crystallinity, which can further impact the film’s mechanical, barrier, and optical properties. The present work is designed to investigate the effect of different drying temperature conditions (25 °C and 45 °C) on ginger essential oil (GEO) loaded Gelatin-sodium alginate composite films over their physical, chemical, and antioxidant properties. Results indicated that drying of films at 25 °C had a positive effect on certain properties of the EFs, such as the moisture content (MC), water solubility (S), swelling degree (SD), water vapor permeability (WVP), and mechanical and optical properties. SEM analysis showed that films dried at 25 °C presented more uniform surface properties with fewer cracks and pores compared to films dried at 45 °C. TGA analysis demonstrated the higher thermal stability of the films when dried at 25 °C. Findings obtained from X-ray diffraction (XRD) and fourier-transform infrared spectroscopy (FTIR) showed film crystallinity and electrostatic interactions between GE, SA, and GEO. Results obtained from antioxidant assays revealed that films dried at 25 °C showed comparable antioxidant capacity to that of butylated hydroxytoluene (BHT). Furthermore, it was found that the addition of SA and GEO to the blank GE films improved their physical, chemical, and antioxidant properties. The present work suggests that GEO loaded GE-SA based films showed better physical, chemical, and antioxidant potential when dried at a lower temperature. These novel materials can be utilized as potential packaging materials in the food industry.

• Publisher: MDPI AG,MDPI
• Subject: Alginic acid / Analysis / antioxidant / Antioxidants / Biological properties / Butylated hydroxytoluene / Composite materials / Crystal structure / Crystallinity / Degree of crystallinity / Drying / drying temperature / edible films / Electrostatic properties / Essential oils / Food industry / Food packaging / Fourier transforms / Gelatin / Ginger / Glycerol / Infrared spectroscopy / Investigations / Laboratories / Low temperature / Moisture content / Moisture effects / Optical properties / Packaging materials / Parameters / Permeability / Polymers / Scanning electron microscopy / Sodium / Sodium alginate / Stability analysis / Surface properties / Thermal stability / Water content / Water vapor / X-ray diffraction