Fabrication, characterization, and anti-free radical performance of edible packaging-chitosan film synthesized from shrimp shell incorporated with ginger essential oil

摘要

This study was aimed to investigate the properties of macromolecule chitosan composite film extracted from shrimp shells combined with ginger essential oil (GEO). Shrimp shells were employed to produce chitin. Their properties were measured as an effective food coating. The tensile strength decreased significantly with increased GEO concentrations compared to the control sample 31.12, 32.34, and 35.12 Map for both control and GEO concentrations of 0.1, 0.2 and 0.3%, respectively. Furthermore, the percentage of elongation increases with concentrations of GEO from 18.10 to 19.87% for each film 0.1 and 0.3%, respectively. Thermogravimetric analysis showed that GEO reduced the weight of chitosan-based film incorporating GEO loss at high levels of temperature. Composite films were characterized by their high ability scavenging hydroxyl and superoxide radicals. The findings of the current study showed that chitosan-based film incorporating GEO is a promising source for preparing bioactive films and that its use as anti-free radicals can be highly effective in the food, pharmaceutical, and cosmetic industries.