Ginger Essential Oil as an Active Addition to Composite Chitosan Films: Development and Characterization

Abstract

The recent interest in food biopackaging is showing an increasing trend, especially in the development of antimicrobial coatings and films. The focus of this study is to assess the potential application of ginger (Zingiber officinale) essential oil (GEO) to polysaccharide films based on chitosan (CHf) and their utilization as an active edible packaging. The films were characterized by different instrumental techniques, and data indicated significant differences (p < 0.05) in the chemical composition of the samples. Forty-seven active compounds from ginger rhizomes were identified in the examined essential oil by gas chromatography mass spectrometer (GC-MS). Fourier transforms infrared spectra (FT-IR) confirmed an interaction between the hydroxyl groups of the phenolic compounds of the essential oil and the amine groups of the bioactive matrix, as shown by the peaks at wavenumbers 1639 cm−1 and 1558 cm−1. X-ray diffraction data suggested a lower crystallinity in the CHf due to the addition of GEO. Differential scanning calorimetric (DSC) analysis revealed that the CHf possessed high thermal stability, especially when different concentrations of GEO were added. The bioactive CHf showed distinct activity against both Gram-positive and Gram-negative bacteria, such as Staphylococcus aureus, Bacillus subtilis, Streptococcus sp., Escherichia coli, Salmonella sp., and Pseudomonas aeruginosa, thus improving the antimicrobial activity to these films. The results provide a comprehensive insight into the importance of films with incorporated EOs as novel types of active food packaging. Antimicrobial food packaging is one of the most promising kinds of active packaging, and acts to reduce, inhibit, or retard any microorganism growth that could contaminate packaged food items.

Antioxidant and Antimicrobial Properties of Hydrolysed Collagen Nanofibers Loaded with Ginger Essential Oil

“…This behaviour could be explained by the low amount of ginger EO introduced as well as to the possible volatilization of bioactive compounds in time. A similar effect was reported by Al-Hilifi [ 55 ], who incorporated ginger EO into chitosan. Figure 3 c shows the main absorption peaks for ginger EO and hydrolysed collagen nanofibers in the fingerprint region of 1800–800 cm −1 .…”

“…Among all compounds of ginger EO identified by GC-MS analysis, Ar-Curcumene has an aromatic nucleus in its structure. The literature describes the antimicrobial activity of ginger EO, which is mainly attributed to the camphene, phellandrene, zingiberene, and zingerone compounds [ 55 , 57 ]. In addition, collagen from nanofiber compositions brings potential antibacterial activity [ 58 , 59 ].…”

Zingiber officinale Roscoe Essential Oils‐Loaded Chitosan Nanoparticles with Enhanced Bactericidal Efficacy against Burkholderia glumae in Rice

“…GEO encapsulated with chitosan nanoparticles demonstrated comparable antibacterial activity against gram-negative P. aeruginosa bacteria. [36] Since chitosan cannot spread across agar media, it only affects bacteria that come in contact with active chitosan [10] . The ZOI increased slightly (P � 0.05) when the concentration of TPP used in the preparation of the chitosan nanoparticles was increased from 0 % to 2 %.…”

“…[18] The search for newly available sources with antimicrobial attributes, such as the combination of essential oils and chitosan, could improve the antibacterial qualities. [10] Essential oils nanoformulation techniques are better substitutes for synthetic bactericides and provide better alternatives in terms of preventing phytopathogen infection in rice crops. The purpose of this research is to synthesize and characterize host-guest supramolecular type nanoparticles by chemically combining chitosan with ginger essential oils compound.…”

Physicochemical, Morphological, and Functional Characterization of Edible Anthocyanin-Enriched Aloevera Coatings on Fresh Figs (Ficus carica L.)

“…Furthermore, edible coatings also increase fruit microbiological safety and protect them from the effects of external environmental conditions, hence extending their shelf lives [ 9 ]. Moreover, the application of functional agents/compounds such as antioxidants, antimicrobials, and nutraceuticals in edible coatings improves the quality attributes and postharvest characteristics of fruits and vegetables [ 10 , 11 , 12 , 13 ].…”