ArticleCurrent research in food science2024
Fabrication, characterization, and application of pea protein-based edible film enhanced by oregano essential oil (OEO) micro- or nano-emulsion.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 55 citations in OpenAlex.
- Biodegradable Protein Films Derived from Pea-Processing By-Products: Matrix Compositions, Properties, and Potential in Active Food Packaging.Molecules (Basel, Switzerland) · 2026Review
- Preparation and Characterization of Emulsion-Based Fucoidan-Whey Protein Film Activated With Geranium Essential Oil for Food Applications.Food science & nutrition · 2026Article
- Protein-Polysaccharide Gel Systems for Antioxidant and Antimicrobial Delivery in Sustainable Food Packaging: A Review.Gels (Basel, Switzerland) · 2026Review
- Fabrication, Characterization, and Transcriptomic Analysis of Oregano Essential Oil Liposomes for Enhanced Antibacterial Activity and Sustained Release.Foods (Basel, Switzerland) · 2026Article
- Data-driven classification and design of bioactive cellulose acetate electrospun films for active food packaging.PloS one · 2026Article
- Inactivation of Murine Norovirus Using Polymeric Nanoparticle loaded with Oregano Essential Oil for Food and Environmental Applications.Food and environmental virology · 2025Article
- A review on sustainable non-thermal approaches for pea protein: Pre-treatment, extraction, modification, and applications.Food chemistry: X · 2025Article
- Enhancing black mulberry storage with sodium caseinate and gum tragacanth edible films.Scientific reports · 2025Article
- Structural and Physicochemical Properties of Glycerol-Plasticized Edible Films Made from Pea Protein-Based Emulsions Containing Increasing Concentrations of Candelilla Wax or Oleic Acid.Molecules (Basel, Switzerland) · 2024Article
- Protein-Based Packaging Films in Food: Developments, Applications, and Challenges.Gels (Basel, Switzerland) · 2024Review
- Pea protein isolate-based active films for salmon preservation: The role of different essential oils in film properties, antioxidant, and antibacterial activities.Current research in food science · 2024Article
- Impact of covalent binding with p-coumaric acid on pea protein's structural and functional properties.Current research in food science · 2024Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pea protein isolate (PPI)-based active films were prepared by incorporating 0.5 %, 1.0 %, or 2.0 % of oregano essential oil (OEO), either in the form of micro-emulsion (MOEO) or nano-emulsion (NOEO). The particle size and polydispersity index of OEO droplets were 2755.00 nm and 0.63 for MOEO, and 256.30 nm and 0.20 for NOEO. The surface and cross-sectional SEM results revealed the presence of holes and internal pores within the film upon the addition of OEO. The molecular interaction between PPI and OEO was confirmed by FTIR. The addition of OEO significantly increased film thickness, decreased water contact angle, and imparted a more yellow color. At a low concentration (0.5 %), the addition of OEO significantly improved the water vapor barrier and mechanical properties of the film. However, at higher concentrations, these film properties were significantly weakened. Additionally, the film antimicrobial properties were assessed after OEO addition. In vitro inhibition zone results indicated that a 2.0 % addition of OEO significantly suppressed the growth of three
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