Development of edible Thai rice film fortified with ginger extract using microwave-assisted extraction for oral antimicrobial properties

Abstract This study aimed to investigate microwave-assisted extraction (MAE) of dried ginger and develop a rice-based edible film incorporating extract. The optimal MAE conditions 400 W microwave power an time 1 min were determined using 3 2 full factorial design. optimized extract showed total phenolic compounds (TPC, 198.2 ± 0.7 mg gallic acid equivalent/g), antioxidant activity measured by DPPH (91.4 0.6% inhibition), ABTS (106.4 3.1 Trolox/g), FRAP (304.6 5.5 bioactive including 6-gingerol (71.5 3.6 mg/g), 6-shogaol (12.5 1.0 paradol (23.1 1.1 zingerone (5.0 0.3 mg/g). Crude antimicrobial against Streptococcus mutans DMST 18777, with minimum inhibitory concentration bactericidal 0.5 31.2 mg/mL, respectively. 3.2% (w/v) tested S. 18777 had mean zone inhibition 12.7 0.1 mm. Four main compounds, 6-gingerol, 6-shogaol, paradol, zingerone, six volatile α-curcumene, α-zingiberene, γ-muurolene, α-farnesene, β-bisabolene, β-sesquiphellandrene, found in rice fortified crude