Abstract
Different surfactants (lecithin, Tween‐20, and Tween‐80) were added in composite film during the preparation. Flavor, antimicrobial activity, and physical properties of ginger essential oil ‐gelatin film were investigated, in order to study the effect of surfactants on the properties of film. The flavor of GEO was not detected in the film prepared with Tween‐20 and film prepared with Tween‐80, and these two films exhibited stronger antimicrobial activity; film prepared with lecithin possessed higher value in thickness, elongation at break, water solubility, ΔE and opacity, lower value in water vapor property, and tensile strength; attenuated total reflectance‐Fourier transform infrared spectrum results suggested, Tween‐20 and Tween‐80 enhanced the strength of covalent bond, and lecithin weakened the strength of hydrogen bond; and the result of scanning electron microscope showed that Tween‐20 and Tween‐80 improved the dispersion of oil droplets in film. Therefore, this study suggested that surfactants had an influence on the physical properties and molecular structure of a resulting film; in addition, Tween‐20 and Tween‐80 could reduce the flavor of GEO in film, improving the antimicrobial activity of film.
Highlights
Edible film has been gained increased focus by customers, researchers, and environmentalist, because it was safe to eat and environmentally degradable (Bourtoom, 2008; Donhowe & Fennema, 1993)
Different types of surfactants were used in the preparation of composite film; Lee, Lee, Yang, and Song (2016) used Tween-80 as surfactant during the preparation of essential oil-protein film; Tongnuanchan, Benjakul, Prodpran, and Nilsuwan (2015) mixed palm oil and lecithin in advance, and the mixture was added into film solution; Prodpran, Benjakul, and Artharn (2007) selected Tween-20 as surfactant to emulsify palm oil; Tongnuanchan et al (2014) studied the influence of different surfactants on thermal properties of essential oil film
A total of 18 flavor compounds were detected through GC-MS, including 15 terpenes, 2 aldehydes, and 1 phenol, and these compounds consisted of the flavor of Ginger essential oil (GEO)
Summary
Edible film has been gained increased focus by customers, researchers, and environmentalist, because it was safe to eat and environmentally degradable (Bourtoom, 2008; Donhowe & Fennema, 1993). The aim of this work was to prepare GEO film with different surfactants (hydrophilic/hydrophobic); in order to figure out the effect of surfactants on flavor, antimicrobial properties, mechanical capacities, WVP, water solubility (WS), color, light transmittance, attenuated total reflectance-Fourier transform infrared spectrum (ATR-FTIR), and scanning electron microscope (SEM) were applied.
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