ArticleFoods (Basel, Switzerland)2025
Development of Pectin-Based Films with Encapsulated Lemon Essential Oil for Active Food Packaging: Improved Antioxidant Activity and Biodegradation.
Article in Foods (Basel, Switzerland), 2025. 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.
- An Edible Film Containing Evodia rutaecarpa Essential Oil for Alleviating Post-Harvest Quality Deterioration in Fresh Mangoes.Journal of food science · 2026Article
- Active Starch Films Incorporated with Citrus Essential Oils: Properties, Bioactivity, and Biodegradability.Polymers · 2026Article
- Recovery of bioactive compounds from citrus by-products: advances in conventional and innovative extraction approaches, bioavailability, and applications.BMC chemistry · 2026Review
- Food Industry By-Products as Natural Preservatives: Supporting Adolescent Food Literacy and Critical Food Choices.Nutrients · 2026Review
- Encapsulation Strategies for Lemon Essential Oil in Lipid-Based Food Systems: Recent Advances and Applications in Oxidative Stability.Foods (Basel, Switzerland) · 2026Review
- Development of Bacterial Cellulose-Based Films Incorporated with Epigallocatechin-3-Gallate for Active Food Packaging.Foods (Basel, Switzerland) · 2026Article
- Turmeric essential oil infused pectin blended sodium alginate polymer as sustainable food packaging material.Scientific reports · 2026Article
- Article
- Cream Formulated with Lemon Essential Oil-Loaded Pectin Capsules: Effects on Microbiological Quality and Sensory Properties.Foods (Basel, Switzerland) · 2025Article
- Optimization of Cassava Starch/Onion Peel Powder-Based Bioplastics: Influence of Composition on Mechanical Properties and Biodegradability Using Central Composite Design.Foods (Basel, Switzerland) · 2025Article
- Ultrasound-Enhanced Ionotropic Gelation of Pectin for Lemon Essential Oil Encapsulation: Morphological Characterization and Application in Fresh-Cut Apple Preservation.Foods (Basel, Switzerland) · 2025Article
- Evaluation of Glycerol Concentration in the Production of Lemon Oil Incorporated Pectin-Based Films Using Principal Component Analysis.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study evaluated the physicochemical, morphological, and functional properties of pectin-based films incorporated with lemon essential oil (EO) to assess their potential as biodegradable food packaging materials. The results showed that EO incorporation significantly influenced the film's characteristics. The control film exhibited a smooth surface, while the EO-containing film had a rougher texture with globular structures and interconnected channels, likely representing dispersed EO droplets and matrix alterations. The mechanical analysis revealed increased elongation at break (20.05 ± 0.784%) for EO-incorporated films, indicating improved flexibility, while tensile strength and Young's modulus decreased, suggesting reduced stiffness. Film thickness increased slightly with EO (0.097 ± 0.008 mm) compared to the control (0.089 ± 0.001 mm), though the difference was not statistically significant (
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