Czech J. Food Sci., 2025, 43(6):438-449 | DOI: 10.17221/24/2025-CJFS

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

Nguyen Hong Khoi Nguyen ORCID...1, Nam Quoc Tran ORCID...1, Thuan Huynh Dinh Nguyen ORCID...2, Quyen Phuong Huynh ORCID...3
1 Faculty of Applied Science and Technology, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
2 Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
3 Institute of Applied Sciences, HUTECH University, Ho Chi Minh City, Vietnam

This study examines composite films made from pectin and alginate, enhanced with ginger essential oil (GEO) at 0, 0.5, 1, and 1.5% concentration. The films were analysed for their structure, physical properties, antioxidant and antibacterial activities, and effectiveness in preserving sliced bread over 0, 2, 4, 6, and 8 days. The outcomes presented that incorporating GEO upgraded pectin-alginate films' properties. SEM images revealed increased essential oil distribution on the film surface with higher GEO concentrations, indicating good compatibility. Higher GEO concentrations enhanced the films' abilities to scavenge 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.

Keywords: antioxidant; bread preservation; ginger essential oil; pectin–alginate film; physical properties

Received: February 5, 2025; Revised: August 28, 2025; Accepted: September 22, 2025; Published: December 22, 2025  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Nguyen NHK, Tran NQ, Dinh Nguyen TH, Huynh QP. Ginger essential oil-infused pectin-alginate films for extending sliced bread shelf life. Czech J. Food Sci. 2025;43(6):438-449. doi: 10.17221/24/2025-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Alpers T., Kerpes R., Frioli M., Nobis A., Hoi K.I., Bach A., Jekle M., Becker T. (2021): Impact of storing condition on staling and microbial spoilage behavior of bread and their contribution to prevent food waste. Foods, 10: 76. Go to original source... Go to PubMed...
    2. Amalraj A., Raj K.K.J., Haponiuk J.T., Thomas S., Gopi S. (2020): Preparation, characterization, and antimicrobial activity of chitosan/gum arabic/polyethylene glycol composite films incorporated with black pepper essential oil and ginger essential oil as potential packaging and wound dressing materials. Advanced Composites and Hybrid Materials, 3: 485-497. Go to original source...
    3. Arruda H.S., Botrel D.A., de Barros Fernandes R.V., de Almeida M.E.F. (2016): Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.). Brazilian Journal of Food Technology, 19: e2015105. Go to original source...
    4. Bautista-Espinoza P.I., Di Pierro P., Amaya-Llano S.L., García-Almendarez B.E., Mares-Mares E., Escamilla-García M., Granados-Arvizu J.A., Velázquez de la Cruz G., Regalado-González C. (2023): Impact of edible coatings reinforced with mesoporous silica nanoparticles added with cinnamon and lemongrass essential oils applied on sourdough bread. Food Bioscience, 55: 102992. Go to original source...
    5. Balaguer M.P., Lopez-Carballo G., Catala R., Gavara R., Hernandez-Munoz P. (2013): Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs. International Journal of Food Microbiology, 166: 369-377. Go to original source... Go to PubMed...
    6. Bhatia S., Al-Harrasi A., Jawad M., Shah Y.A., Al-Azri M.S., Ullah S., Oz E., Oz F., Koca E., Aydemir L.Y. (2023): Development, characterization, and assessment of antioxidant pectin-sodium alginate based edible films incorporated with cassia essential oil. International Journal of Food Science and Technology, 58: 4652-4665. Go to original source...
    7. Chang H., Zhao Y., Zhang J., Chen J., Yang T. (2025): Slow-release antibacterial film loaded with clove essential oil based on tapioca starch used for bread preservation. Food Chemistry: X, 29: 102677. Go to original source... Go to PubMed...
    8. Fasihi H., Noshirvani N., Hashemi M., Fazilati M., Salavati H., Coma V. (2019): Antioxidant and antimicrobial properties of carbohydrate-based films enriched with cinnamon essential oil by Pickering emulsion method. Food Packaging and Shelf Life, 19: 147-154. Go to original source...
    9. Li Z., Jiang X., Huang H., Liu A., Liu H., Abid N., Ming L. (2022): Chitosan/zein films incorporated with essential oil nanoparticles and nanoemulsions: Similarities and differences. International Journal of Biological Macromolecules, 208: 923-994. Go to original source... Go to PubMed...
    10. Liu Q., Han R., Yu D., Wang Z., Zhuansun X., Li Y. (2024): Characterization of thyme essential oil composite film based on soy protein isolate and its application in the preservation of cherry tomatoes. LWT - Food Science and Technology, 191: 115686. Go to original source...
    11. Nisar T., Wang Z.C., Yang X., Tian Y., Iqbal M., Guo Y. (2018): Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. International Journal of Biological Macromolecules, 106: 670-680. Go to original source... Go to PubMed...
    12. Noshirvani N., Ghanbarzadeh B., Rezaei Mokarram R., Hashemi M. (2017): Novel active packaging based on carboxymethyl cellulose-chitosan-ZnO NPs nanocomposite for increasing the shelf life of bread. Food Packaging and Shelf Life, 11: 106-114. Go to original source...
    13. Oliveira M.A., Gonzaga M.L.C., Bastos M.S.R., Magalhães H.C.R., Benevides S.D., Furtado R.F., Zambelli R.A., Garruti D.S. (2020): Packaging with cashew gum/gelatin/essential oil for bread: Release potential of the citral. Food Packaging and Shelf Life, 23: 100431. Go to original source...
    14. Peng Y., Li Y. (2014): Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36: 287-293. Go to original source...
    15. Sadadekar A.S., Shruthy R., Preetha R., Kumar N., Pande K.R., Nagamaniammai G. (2023): Enhanced antimicrobial and antioxidant properties of Nano chitosan and pectin based biodegradable active packaging films incorporated with fennel (Foeniculum vulgare) essential oil and potato (Solanum tuberosum) peel extracts. Journal of Food Science and Technology, 60: 938-946. Go to original source... Go to PubMed...
    16. Sharma C., Bhardwaj N.K. (2020): Fabrication of natural-origin antibacterial nanocellulose films using bio-extracts for potential use in biomedical industry. International Journal of Biological Macromolecules, 145: 914-925. Go to original source... Go to PubMed...
    17. Shojaee-Aliabadi S., Hosseini H., Mohammadifar M.A., Mohammadi A., Ghasemlou M., Ojagh S.M., Hosseini S.M., Khaksar R. (2013): Characterization of antioxidant-antimicrobial κ-carrageenan films containing Satureja hortensis essential oil. International Journal of Biological Macromolecules, 52: 116-124. Go to original source... Go to PubMed...
    18. Sourki A.H., Yazdi F.T., Davoodi M.G., Mortazavi S.A., Karimi M., Jahromi S.H.R., Pourfarzad A. (2010): Staling and quality of Iranian flat bread stored at modified atmosphere in different packaging. World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering, 4: 567-572.
    19. Tanveer M., Wagner C., ul Haq M.I., Ribeiro N.C., Rathinasabapathy T., Butt M.S., Shehzad A., Komarnytsky S. (2020): Spicing up gastrointestinal health with dietary essential oils. Phytochemistry Reviews, 19: 243-263. Go to original source...
    20. Tong W.Y., Ahmad Rafiee A.R., Leong C.R., Tan W.N., Dailin D.J., Almarhoon Z.M., Shelkh M., Nawaz A., Chuah L.F. (2023): Development of sodium alginate-pectin biodegradable active food packaging film containing cinnamic acid. Chemosphere, 336: 139212. Go to original source... Go to PubMed...
    21. Zhou Q., Chen J., Wang C., Yang G., Janaswamy S., Xu F., Liu Z. (2022): Preparation and characterization of lignin nanoparticles and chitin nanofibers reinforced PVA films with UV shielding properties. Industrial Crops and Products, 188: 115669. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content