Ginger essential oil-infused pectin-alginate films for extending sliced bread shelf life

This study examines composite films made from pectin and alginate, enhanced with ginger essential oil (GEO) at0, 0.5, 1, and 1.5% concentration. The films were analysed for their structure, physical properties, antioxidant and antibacterial activities, and effectiveness inpreserving sliced bread over 0, 2, 4, 6, and 8days. The outcomes presented that incorporating GEO upgraded pectin-alginate films' properties. SEM images revealed increased essential oil distribution onthe film surface with higher GEO concentrations, indicating good compatibility. Higher GEO concentrations enhanced the films' abilities toscavenge free radicals DPPH, 2,2-diphenyl-1-picrylhydrazyl; and ABTS, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and inhibit bacteria (Listeria monocytogenes and Escherichia coli). Furthermore, increasing GEO concentrations in the films helped maintain key quality attributes of sliced bread, such as moisture content, water activity, microbial counts, and firmness. Films with 1.0 and 1.5% GEO concentrations were the most effective in preserving bread, potentially inhibiting mould formation and maintaining sensory properties over the 8-day storage period. This study demonstrates that pectin-alginate films supplemented with GEO at 1 and 1.5% concentration are suitable for storing sliced bread.