Preparation and Characterization of D-Carvone-Doped Chitosan-Gelatin Bifunctional (Antioxidant and Antibacterial Properties) Film and Its Application in Xinjiang Ramen.

Cong Zhang, Kai Jiang, Yilin Lin, Rui Cui, Hong Wu

Abstract read

In one paragraph

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 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Active Edible Film Based on Chitosan/Gelatin Incorporated with Protein Hydrolysate from Fish Processing Waste and Its Application for Shelf Life Extension of Sun-Dried Snakeskin Gourami (Polymers · 2026
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Cong ZhangSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Kai JiangSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Yilin LinSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Rui CuiSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.ORCID 0000-0002-0398-0812

Hong WuSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.ORCID 0000-0002-4711-9979

Funding

National Natural Science Foundation of China 22268024The Science and Technology Project of Guangxi GuikeAA24263004Yunnan International Joint Laboratory of Green Food Processing 202403AP140044Yunnan Province International Science and Technology Special Correspondent Foundation of China 202403AK140001

6 · The paper itself

Abstract

In this study, a composite film with dual antioxidant and antibacterial properties was prepared by combining 2% chitosan and 7% gelatin (2:1, w:w), with D-carvone (0-4%) as the primary active component. The effect of D-carvone content on the performance of the composite films was systematically investigated. The results showed that adding 1% D-carvone increased the water contact angle by 28%, increased the elongation at break by 35%, and decreased the WVTR by 18%. FTIR and SEM confirmed that ≤2% D-carvone uniformly bonded with the substrate through hydrogen bonds, and the film was dense and non-porous. In addition, the DPPH scavenging rate of the 1-2% D-carvone composite film increased to about 30-40%, and the ABTS

Indexed as

active food packagingcomposite filmD-carvoneXinjiang ramen preservation

Identifiers

PMID40807582

DOI10.3390/foods14152645

PMCPMC12345704

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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.