Pectin orally disintegrating films containing jambolan juice (Syzygium cumini) and ginger: Functional properties

Alternative delivery methods for drugs and nutrients, such as orally disintegrating films (ODFs), have been developed in recent years. Jambolan and ginger are plants used in folk medicine and have been highlighted for their health and nutraceutical properties. This study aimed to formulate and characterise orally disintegrating f ilms (ODFs) incorporating pectin, jambolan juice and ginger oleoresin. Pectin-jambolan ODFs with ginger oleoresin concentrations ranging from 80 to 540 ppm were produced using a solvent-casting method. The ODFs were analysed about visual and colour parameters, Fourier transform infrared spectroscopy (FTIR), thermog ravimetry, microstructure, mechanical, mucoadhesive and swelling properties, surface pH, phytochemical composition, and stability. The addition of ginger oleoresin led to significant changes in colour parameters, remarkably increasing opacity and colour saturation at higher concentrations. Mechanical tests revealed that higher concentrations of ginger oleoresin increased the tensile strength and elasticity of the films, suggesting a plasticizing effect. Additionally, the ODFs demonstrated stable moisture content and thickness, which is essential for maintaining film integrity and performance. The films exhibited high anthocyanins and phenolics content and high antioxidant activity. Stability tests showed that the ODFs retained approximately 85–90 % of their phenolic content. In conclusion, ginger oleoresin effectively improves the mechanical and optical properties of pectin- jambolan ODFs, highlighting their potential for use in functional food products and nutraceutical delivery systems.