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Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films

1
College of Food Science and Engineering, Jilin University, Changchun 130062, China
2
College of Biological and Agricultural Engineering, Jilin University, Changchun 130062, China
*
Author to whom correspondence should be addressed.
Academic Editor: Ana Teresa Sanches-Silva
Foods 2021, 10(10), 2268; https://doi.org/10.3390/foods10102268
Received: 22 August 2021 / Revised: 20 September 2021 / Accepted: 22 September 2021 / Published: 25 September 2021
(This article belongs to the Section Food Packaging and Preservation)
New food packaging has shown research significance in the face of increasing demand for high-quality foods and growing attention paid to food safety. In this study, ginger essential oil microcapsule composite films were prepared by combining microcapsules prepared by a complex coacervation method with gelatin films, and the mechanical properties and active functions of the composite films were analyzed. Fourier-transform infrared spectroscopy and differential scanning calorimetry confirmed the successful encapsulation of ginger essential oil. The scanning electron microscopy of the composite films showed the microcapsules and gelatin film matrix were highly compatible. During the entire storage period, the antioxidant capacity of the ginger essential oil microcapsule films weakened more slowly than ginger essential oil microcapsules and could be maintained at a relatively high level for a long time. The microcapsule films had excellent inhibitory effects on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Therefore, the direct addition of microcapsules to a film matrix can broaden the application range of microcapsules and increase the duration of the release of active ingredients. Ginger essential oil microcapsule films are potential biodegradable food packaging films with long-lasting activity. View Full-Text
Keywords: microcapsule; edible film; ginger essential oil; gelatin; functional components microcapsule; edible film; ginger essential oil; gelatin; functional components
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MDPI and ACS Style

Wang, H.-H.; Li, M.-Y.; Dong, Z.-Y.; Zhang, T.-H.; Yu, Q.-Y. Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films. Foods 2021, 10, 2268. https://doi.org/10.3390/foods10102268

AMA Style

Wang H-H, Li M-Y, Dong Z-Y, Zhang T-H, Yu Q-Y. Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films. Foods. 2021; 10(10):2268. https://doi.org/10.3390/foods10102268

Chicago/Turabian Style

Wang, Hua-Hua, Meng-Yao Li, Zhou-Yong Dong, Tie-Hua Zhang, and Qing-Yu Yu. 2021. "Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films" Foods 10, no. 10: 2268. https://doi.org/10.3390/foods10102268

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