Evidence map›Paper›PMID 41683072›Full record

ArticleFoods (Basel, Switzerland)2026

Chitosan-Based Composite Films Reinforced with Zein-Inulin-Thyme Essential Oil Pickering Emulsion for Enhanced Structural Integrity and Preservation Capacity.

Liufeng Wang, Hongxin Xue, Yujie Ling, Xinping Zhong, Kuntai Li, Qiuming Zheng, Xiaoqing Chen, Xinyi He, Minghui Tan

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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4 · The record

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5 · Who and what money

Authors and funding

9 authors.

Liufeng WangCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Hongxin XueCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Yujie LingCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Xinping ZhongCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Kuntai LiCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Qiuming ZhengCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Xiaoqing ChenCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Xinyi HeCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Minghui TanCollege of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.ORCID 0000-0001-6589-8980

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Herein, zein-inulin-stabilized thyme essential oil (TEO) Pickering emulsions were prepared via ultrasonication. The addition of inulin (0.12-0.5%) enhanced emulsion stability and antibacterial activity, with particle sizes ranging from 73.7 to 789.8 nm. Chitosan (CS) composite films were then fabricated using different TEO loading methods. Films incorporating Pickering emulsions exhibited denser and smoother structures due to hydrogen bonding between the emulsion and chitosan matrix, while electrostatic interactions between zein and inulin enabled effective TEO encapsulation. Compared to the pure CS film, the Pickering emulsion active films exhibited improved thermal stability, with a maximum decomposition temperature of 260 °C, blocked up to 82.22% of UV light in the UVA region (320-400 nm), displayed increased hydrophobicity (maximum water contact angle of 75.70°), and showed the strongest scavenging activity toward both DPPH (93.27%) and ABTS (98.42%). Moreover, these films effectively reduced weight loss, minimized firmness decline, suppressed pH increase, and inhibited microbial growth, thereby delaying blueberry spoilage. Based on the appearance and total soluble solids content of blueberries, the chitosan Pickering emulsion (containing 0.25% inulin) film (type VI) presented the best preservation performance among the eight tested films. This study highlights the potential of chitosan-based Pickering emulsion active films for food packaging applications.

Indexed as

Pickering emulsionpreservationsustained releasethyme essential oil

Identifiers

PMID41683072

DOI10.3390/foods15030484

PMCPMC12896857

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LicenceCC BY

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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.