期刊
FOODS
卷 12, 期 2, 页码 -出版社
MDPI
DOI: 10.3390/foods12020364
关键词
edible films; polymer; chitosan; essential oil; gelatin; drying temperature; food packaging
Ginger essential oil (GEO) loaded chitosan (CS) based films incorporated with varying concentrations of gelatin (GE) were fabricated and dried at different conditions. Films dried at 45 degrees C showed better physical attributes, more transparency, and better mechanical characteristics compared to films dried at 25 degrees C. The antioxidant activity was higher in films dried at low temperature, while an increase in gelatin concentration improved tensile strength and swelling factor.
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 degrees C and 45 degrees C). The physio-chemical, mechanical and antioxidant potential of the films were determined. Films dried at 45 degrees 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 degrees 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 degrees C.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据