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AuthorBhatia, Saurabh
AuthorAl-Harrasi, Ahmed
AuthorUllah, Sana
AuthorAl-Azri, Mohammed Said
AuthorBekhit, Alaa El Din Ahmed
AuthorKaram, Layal
AuthorAlbratty, Mohammed
AuthorAldawsari, Mohammed F.
AuthorAnwer, Md Khalid
Available date2023-05-25T07:27:45Z
Publication Date2023-01-12
Publication NameFoods
Identifierhttp://dx.doi.org/10.3390/foods12020364
CitationBhatia, S., Al-Harrasi, A., Ullah, S., Al-Azri, M. S., Bekhit, A. E. D. A., Karam, L., ... & Anwer, M. K. (2023). Combined Effect of Drying Temperature and Varied Gelatin Concentration on Physicochemical and Antioxidant Properties of Ginger Oil Incorporated Chitosan Based Edible Films. Foods, 12(2), 364.
URIhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85146780568&origin=inward
URIhttp://hdl.handle.net/10576/43449
AbstractIn 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.
SponsorThe study was supported by TRC grant number BFP/GRG/HSS/22/106 and BFP/RGP/HSS/22/007.
Languageen
PublisherMultidisciplinary Digital Publishing Institute (MDPI)
Subjectchitosan
drying temperature
edible films
essential oil
food packaging
gelatin
polymer
TitleCombined Effect of Drying Temperature and Varied Gelatin Concentration on Physicochemical and Antioxidant Properties of Ginger Oil Incorporated Chitosan Based Edible Films
TypeArticle
Issue Number2
Volume Number12
ESSN2304-8158
dc.accessType Open Access


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