Active Microcapsules and Edible Films Obtained from Basil seed Gum and Ginger Essential Oil: Fabrication and Characterization

This study investigates the synthesis and characterization of active microcapsules and films using basil seed gum (BSG) and ginger essential oil (GEO). Varied concentrations of BSG wall (1% and 2%) and GEO (0.1%, 0.2%, 0.5%, and 1%) were explored, assessing their effects on antioxidant activity, zeta potential, particle size distribution, encapsulation efficiency (EE), and microstructural features of the microcapsules. Additionally, the impact of these variables on the physicochemical properties of BSG-MGEO films, including colorimetric attributes, mechanical properties, moisture content, water solubility, water vapor permeability (WVP), density, thickness, antibacterial efficacy, microstructural morphology, and thermal behavior, was examined. Encapsulation efficiency of MGEOs with 1% and 2% wall concentration ranged from 44.15 ± 2.86% to 67.06 ± 1.69% and 96.80 ± 0.98% to 97.93 ± 0.59%, respectively. The inclusion of GEO and both concentrations of the wall significantly increased film thickness, water solubility, and WVP compared to the control film (p < 0.05). Elevating GEO concentration led to a significant enhancement in elongation at break (EB), escalating from 19.05 to 39.88%, while an increase in wall concentration to 2% resulted in an EB of 35.04% (p < 0.05). Field emission scanning electron microscopy (FE-SEM) images illustrated that heightened solid content (BSG) in MGEOs preserved stability during film formation and increased film density. Remarkably, films containing 0.5% and 1% GEO, across both wall concentrations, exhibited significant antibacterial activity against Staphylococcus aureus (p < 0.05), with no discernible effect on Salmonella typhimurium.