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    Combined Effect of Drying Temperature and Varied Gelatin Concentration on Physicochemical and Antioxidant Properties of Ginger Oil Incorporated Chitosan Based Edible Films

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    Date
    2023-01-12
    Author
    Bhatia, Saurabh
    Al-Harrasi, Ahmed
    Ullah, Sana
    Al-Azri, Mohammed Said
    Bekhit, Alaa El Din Ahmed
    Karam, Layal
    Albratty, Mohammed
    Aldawsari, Mohammed F.
    Anwer, Md Khalid
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    Abstract
    In the present work, ginger essential oil (GEO) loaded chitosan (CS) based films incorporated with varying concentrations of gelatin (GE) were fabricated and dried at different conditions (25 °C and 45 °C). The physio-chemical, mechanical and antioxidant potential of the films were determined. Films dried at 45 °C showed better physical attributes and less thickness, swelling degree (SD), moisture content, water vapor permeability (WVP), more transparency, and better mechanical characteristics. Fourier transform infrared spectroscopy (FTIR) revealed the chemical composition and interaction between the functional groups of the film components. X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM) findings revealed that samples dried at 45 °C had more crystalline structure, were thermally stable, and smoother. Antioxidant results showed that films dried at low temperature showed comparatively more (p < 0.0001) antioxidant activity. Additionally, an increase in gelatin concentration improved the tensile strength and swelling factor (p < 0.05), however, had no significant impact on other parameters. The overall results suggested better characteristics of GEO-loaded CS-GE based edible films when dried at 45 °C.
    URI
    https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85146780568&origin=inward
    DOI/handle
    http://dx.doi.org/10.3390/foods12020364
    http://hdl.handle.net/10576/43449
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    • Human Nutrition [‎430‎ items ]

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