Whey edible film enhanced with ginger essential oil: characterization and antimicrobial activity

Abstract

Abstract Antimicrobial edible films made from whey and ginger essential oil extend the shelf life of packed goods by reducing, preventing, or delaying the growth of germs that may be found in the packaging of food or materials. This research aims to develop a film using whey and ginger essential oil film, focusing on properties such as thickness, solubility, elongation, tensile strength, water vapor transfer rate (WVTR), microstructure, color measurement, and antibacterial properties of ginger essential oil, and its ability to inhibit pathogenic microorganisms. An experimental study was conducted to analyze the physical and antibacterial characteristic of edible film, utilizing a randomized design with four different treatments. The film was made with 7% whey protein concentrate (WPC), 0.28% tapioca starch, and various amount of ginger essential oil (C0: 0% ginger essential oil, C1: 0.1% ginger essential oil, C2: 0.3% ginger essential oil, C3: 0.5% ginger essential oil). The concentration of ginger essential oil affected the tensile strength, WVTR, and microbial inhibitory action. Based on all characteristics, the optimal treatment is 0.5% GEO concentration, with a thickness of 0.12 ± 0.01 mm, solubility 3.67 ± 0.58%, elongation of 4.35 ± 0.66 %, tensile strength of 2.72 ± 0.38N, WVTR 14.67 ± 0.33 g/m2.day−1 and Escherichia coli and Staphylococcus aureus inhibition. According to the findings, including ginger essential oil can potentially increase the antibacterial characteristics of whey edible film composites.