title: Combined Effect of Drying Temperature and Varied Gelatin Concentration on Physicochemical and Antioxidant Properties of Ginger Oil Incorporated Chitosan Based Edible Films
abstract: In the present work, ginger essential oil (GEO) loaded chitosan (CS) based films incorporated with varying concentrations of gelatin (GE) were fabricated and dried at different conditions (25 °C and 45 °C). The physio-chemical, mechanical and antioxidant potential of the films were determined. Films dried at 45 °C showed better physical attributes and less thickness, swelling degree (SD), moisture content, water vapor permeability (WVP), more transparency, and better mechanical characteristics. 
journal: Foods