Combined Effect of Drying Temperature and Varied Gelatin Concentration on Physicochemical and Antioxidant Properties of Ginger Oil Incorporated Chitosan Based Edible Films
Saurabh Bhatia,
Ahmed Al-Harrasi,
Sana Ullah,
Mohammed Said Al-Azri,
Alaa El-Din Ahmed Bekhit,
Layal Karam,
Mohammed Albratty,
Mohammed F. Aldawsari,
Md. Khalid Anwer
Affiliations
Saurabh Bhatia
Natural & Medical Sciences Research Center, University of Nizwa, 616 Birkat Al Mauz, Nizwa P.O. Box 33, Oman
Ahmed Al-Harrasi
Natural & Medical Sciences Research Center, University of Nizwa, 616 Birkat Al Mauz, Nizwa P.O. Box 33, Oman
Sana Ullah
Natural & Medical Sciences Research Center, University of Nizwa, 616 Birkat Al Mauz, Nizwa P.O. Box 33, Oman
Mohammed Said Al-Azri
Natural & Medical Sciences Research Center, University of Nizwa, 616 Birkat Al Mauz, Nizwa P.O. Box 33, Oman
Alaa El-Din Ahmed Bekhit
Food Science Department, University of Otago, Dunedin 9056, New Zealand
Layal Karam
Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
Mohammed Albratty
Department of Pharmaceutical Chemistry and Pharmacognosy, College of Pharmacy, Jazan University, P.O. Box 114, Jazan 45142, Saudi Arabia
Mohammed F. Aldawsari
Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdul Aziz University, P.O. Box 173, Al-Kharj 11942, Saudi Arabia
Md. Khalid Anwer
Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdul Aziz University, P.O. Box 173, Al-Kharj 11942, Saudi Arabia
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 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.
