ReviewCurrent research in food science2024
Interaction mechanisms of edible film ingredients and their effects on food quality.
Review 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 11 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Film-Forming Gels for Topical Drug Delivery: A Systematic Review of the Effects of Formulation on Film Performance, Drug Release, and Skin Permeation.Drug design, development and therapy · 2026Pooled it
- Edible coatings and films in meat preservation: Materials, functional mechanisms, and technological challenges.Veterinary world · 2026Review
- Engineering Furcellaran/Xanthan Gum/Beeswax Composite Films Containing Spirulina via High-Shear Homogenisation: Structural and Physicochemical Properties.Materials (Basel, Switzerland) · 2026Article
- Article
- Preliminary Investigation on Mandarin Peel Extraction and Development of Functionalized Chitosan-Guar Gum Edible Films Using Response Surface Methodology (RSM).Foods (Basel, Switzerland) · 2026Article
- Seaweed residue-derived carbon dots composite films for spoilage-responsive monitoring and preservation of large yellow croaker fillets.Food chemistry: X · 2026Article
- Preparation of Chitosan Composite Film Loaded with Chlorogenic Acid-Chitosan Oligosaccharide Nanoparticles and Its Application in Preservation ofFoods (Basel, Switzerland) · 2026Article
- The Effect of Phenolic Acids on the Sorption and Wetting Properties of Apple Pectin-Based Packaging Films.Molecules (Basel, Switzerland) · 2025Article
- Recent Advances in Polysaccharide-Based Nanocomposite Films for Fruit Preservation: Construction, Applications, and Challenges.Foods (Basel, Switzerland) · 2025Review
- Migration of Chemical Compounds from Packaging Materials into Packaged Foods: Interaction, Mechanism, Assessment, and Regulations.Foods (Basel, Switzerland) · 2024Review
- Evaluation of Gel Coating Performance in Extending the Shelf Life of Egg: The Role of Surface Area and Initial Weight.Gels (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditional food packaging has problems such as nondegradable and poor food safety. Edible films play an important role in food packaging, transportation and storage, having become a focus of research due to their low cost, renewable, degradable, safe and non-toxic characteristics. According to the different materials of edible films substrate, edible films are usually categorized into proteins, polysaccharides and composite edible films. Functional properties of edible films prepared from different substrate materials also vary, single substrate edible films are defective in some aspects. Functional ingredients such as proteins, polysaccharides, essential oils, natural products, nanomaterials, emulsifiers, and so on are commonly added to edible films to improve their functional properties, extend the shelf life of foods, improve the preservation of sensory properties of foods, and make them widely used in the field of food preservation. This paper introduced the classification, characteristics, and modification methods of common edible films, discussed the interactions among the substrate ingredients of composite edible films, the influence of functional ingredients on the properties of edible films, and the effects of modified edible films on the quality of food, aiming to provide new research ideas for the wide application and further study of edible films.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.