ArticleACS omega2024
Green Packaging Solutions for Extending the Shelf Life of Fish Fillet: Development and Evaluation of Cinnamon Essential Oil-Infused Cassava Starch and Fish Gelatin Edible Films.
Article in ACS omega, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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.
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Who cites it
4 citing papers in PubMed.
- Development of a proactive-diagnostic smart packaging system for real-time freshness monitoring and shelf-life extension of refrigerated broiler breast.Poultry science · 2026Article
- Development and Characterization of CASSAVA Starch-Based Biodegradable Films Reinforced with Kaolin and Andiroba Oil.ACS omega · 2026Article
- Biopolymer-Based Active and Intelligent Food Packaging: Recent Advances in Materials, Technologies, and Applications.Polymers · 2026Review
- Valorisation of Freshwater Fish By-Products: A Review on Extraction Technologies, Stability, Functional Food Applications and Prospects.International journal of food science · 2026Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Edible, eco-friendly films made from cassava starch, cinnamon essential oil (CEO), and fish gelatin have been shown to extend the shelf life of fish fillets. These biodegradable films offer an environmentally friendly alternative to conventional plastic packaging. This study explores the production of edible films using cassava starch, fish gelatin from processing waste, and CEO nanoemulsion (CEON), focusing on their physical, mechanical, antioxidant, and antibacterial properties. The optimal film blend, consisting of 5% cassava starch and a 1:3 ratio of fish gelatin with 10% CEON (SGCEON3), demonstrated excellent antioxidant and antibacterial properties, extending the fish fillet shelf life to 10 days. These films were light brown with increased thickness (0.19 ± 0.001 mm), tensile strength (20.15 MPa), and elongation at break (270.50%). The TGA analysis showed a consistent mass loss from 30 to 600 °C, and AFM results indicated an average height deviation of 39.925 nm, a roughness of 54.439 nm, a surface symmetry skewness of 0.860, and a kurtosis of 1.77. The FE-SEM images and FTIR spectra confirmed compatibility between fish gelatin and CEON. The migration assay observed a more gradual and constant release of the CEO from the SG films, and the SGCEON3 film is suitable as an antimicrobial packaging material. This study highlights the potential of biopolymer packaging infused with essential oils to extend the shelf life of perishable foods effectively.
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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.